If you have a sweet tooth and a love for creamy, dreamy desserts, the Biscoff Cheesecake Recipe is going to become your new favorite indulgence. Imagine a perfectly smooth cheesecake infused with the warm, caramelized notes of Biscoff spread, all nestled on a crisp, buttery Biscoff biscuit crust. This dessert is pure comfort and luxury in every bite, effortlessly combining rich textures and that irresistible spiced cookie flavor we all crave. It’s the kind of recipe friends will beg you to make again and again, perfect for celebrations or any time you want to treat yourself.

A round cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a thick dark brown crumbly crust, topped with a creamy tan cheesecake middle layer that is firm and smooth. The top layer is a rich caramel-colored sauce that drips down the sides and pools on the plate. Around the edge of the cheesecake are large swirls of white whipped cream topped with small brown crumbs and more caramel drizzle. A slice is removed, showing the clean layers and creamy texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These simple yet essential ingredients work together beautifully to create the rich texture, deep flavor, and golden color that make this cheesecake so special. Each element plays a unique role, from the buttery crust to the velvety filling and that iconic Biscoff touch.

Biscoff biscuits (250 grams): The foundation of our crust, bringing that signature crunchy spice and sweetness.
Unsalted butter (75 grams): Melted to bind the biscuit crumbs and form a luscious base.
Cream cheese (1000 grams): The heart of the cheesecake, providing a silky, tangy creaminess.
Granulated sugar (150 grams): Adds sweetness and helps achieve a smooth texture.
Brown sugar (150 grams): Adds depth and a hint of molasses flavor, enhancing the Biscoff essence.
Sour cream (150 grams): Keeps the cheesecake moist and gives a slight tang that balances the sweetness.
Vanilla paste (2 tablespoons): Infuses the filling with fragrant warmth and complexity.
Biscoff spread (200 grams + 150 grams): Mixed into the batter for rich flavor and warmed on top for the perfect finishing touch.
Eggs (3 large + 2 yolks): Essential for binding and creating that creamy, luscious texture.
Extra Biscoff biscuits (8): For garnish and added crunch when serving.

How to Make Biscoff Cheesecake Recipe

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 175°C (350°F) and lining your springform pan with parchment paper for easy removal. Wrap the base with foil to prevent leaks—a simple trick that saves you from a messy oven later. Crush the Biscoff biscuits until they’re fine crumbs, either in a food processor or with a rolling pin. Mix in melted butter until it resembles wet sand, then firmly press this mixture not only on the bottom but also up the sides of the pan. Bake this crust for 8-10 minutes to set it perfectly.

Step 2: Make the Creamy Filling

Lower the oven temperature to 165°C (325°F). Beat the cream cheese in a large bowl using an electric mixer until completely smooth and free of lumps—this step is key to a silky cheesecake. Add both sugars and continue beating until the mixture becomes thick, fluffy, and beautifully smooth. Next, stir in sour cream, vanilla paste, and 200 grams of Biscoff spread by hand for that luscious, spiced flavor. Finally, one-by-one, mix in the eggs and yolks, scraping the bowl sides to ensure all ingredients fully combine into a velvety batter.

Step 3: Bake the Cheesecake in a Water Bath

Pour your creamy batter over the pre-baked crust, smoothing the top. Nestle your springform pan inside a larger baking pan lined with foil and place both into a roasting pan. Pour hot water into the roasting pan to create a gentle steam environment that helps prevent cracking and promotes even cooking. Bake for about 60 minutes—the cheesecake will be set at the edges but slightly wobbly in the center, which is exactly what you want for that perfect creamy texture.

Step 4: Cool Slowly and Chill

Turn off the oven and crack the door open to gradually cool the cheesecake for an hour—this avoids sudden temperature changes that can cause cracks. Then, let it cool on your counter for another hour before covering and refrigerating it for at least 8 hours or overnight. This chilling time allows the flavors to develop and the texture to firm up beautifully.

Step 5: Add the Finishing Touches

When you’re ready to serve, gently warm the remaining Biscoff spread until it’s soft and drizzly, then spoon it lavishly over the cheesecake. Add a dollop of whipped cream and some extra Biscoff biscuits on the side for crunch and an eye-catching presentation that invites everyone to dig in.

How to Serve Biscoff Cheesecake Recipe

A slice of creamy, light brown cheesecake sits on a white plate with brown crumbs scattered around the base. The cheesecake has three visible layers: a solid crumbly brown crust at the bottom, a thick smooth light brown middle layer, and a glossy caramel topping that slightly drips over the edges. On top of the caramel are two small swirls of white whipped cream, each drizzled with caramel sauce. The plate is on a white marbled surface with parts of the whole round cheesecake blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few whole Biscoff biscuits on the side perfectly complement the texture of the cheesecake while a swirl of whipped cream adds an airy, light contrast to the dense and creamy filling. If you want to get fancy, a sprinkle of crushed Biscoff crumbs or a drizzle of caramel sauce can take this dessert to the next level and wow your guests.

Side Dishes

This cheesecake pairs wonderfully with simple fresh fruits like raspberries or sliced pears, which offer a hint of tartness that balances the rich sweetness. You could also serve a small scoop of vanilla ice cream alongside to add a cold, creamy contrast, making the experience even more indulgent.

Creative Ways to Present

Serve the cheesecake in individual glasses layered with crushed Biscoff and a spoonful of the filling for an elegant twist. Or try mini cheesecakes baked in muffin tins for cute handheld treats that are perfect for parties. Decorating with edible flowers or a dusting of cinnamon can also make your presentation shine with minimal effort.

Make Ahead and Storage

Storing Leftovers

You can store leftover Biscoff Cheesecake in an airtight container in the refrigerator for up to 4 days. This keeps it fresh and moist without losing any of the delightful flavors. Just be sure it’s well covered to prevent it from absorbing other fridge odors.

Freezing

For longer storage, freeze the cheesecake before adding any toppings. Wrap it tightly in plastic wrap and foil to protect against freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and add fresh Biscoff spread or whipped cream right before serving.

Reheating

Cheesecake is best enjoyed chilled, so reheating isn’t generally recommended. However, if you want to soften the Biscoff spread topping, gently warm it before drizzling. Avoid microwaving the cheesecake itself to maintain its creamy texture.

FAQs

Can I use regular vanilla extract instead of vanilla paste?

Yes, you can substitute vanilla extract for vanilla paste at a 1:1 ratio. Vanilla paste has tiny vanilla bean flecks that add a bit more texture and flavor depth, but extract works well too.

What type of pan should I use for the cheesecake?

A springform pan, ideally 8 or 9 inches in diameter, is best for this cheesecake because it allows for easy removal without damaging the delicate crust and filling.

Why do I need to bake the cheesecake in a water bath?

The water bath keeps the heat gentle and consistent, helping to prevent cracks and ensuring a smooth, creamy texture for the cheesecake.

Can I make this recipe gluten-free?

If you can find gluten-free Biscoff-style biscuits or cookie alternatives, you can certainly adapt the crust. Just make sure the rest of your ingredients, like vanilla paste, are also gluten-free.

How long should I chill the cheesecake before serving?

For the best texture and flavor, chill the cheesecake for at least 8 hours or overnight. This resting time lets the cheesecake set fully and makes slicing much easier.

Final Thoughts

Once you try this Biscoff Cheesecake Recipe, you’ll understand why it’s such a beloved dessert that combines simplicity, comfort, and that irresistible spiced cookie flavor all in one slice. It’s a guaranteed crowd-pleaser and a wonderful way to impress family and friends without spending hours in the kitchen. So go ahead, make it your own, and enjoy every luscious, creamy bite!