This Biscoff cookie butter cheesecake is an incredible cheesecake recipe made with just six ingredients: cookie butter, lotus cookies, butter, whipped cream, cream cheese, and powdered sugar.
This is a rich dessert, not for the faint of heart. When I photographed this recipe, I ate so much of the cheesecake mixture I nearly made myself sick. I'm not sure what that says about the recipe. It's delicious, but eat it in moderation.
For a tad lighter dessert with Biscoff cookie butter, try these Biscoff rice krispies (they take 10 minutes!) or this Biscoff banana pudding.
Cookie Butter Cheesecake
There's a reason why Biscoff cookie butter cheesecake is popping up everywhere- it's phenomenal. This decadent cheesecake is easy to make and nearly impossible to screw up.
Make this cheesecake in a springform pan or a pie dish (I love the flexibility). I appreciate beautiful desserts, but I'm not the artsy type (kind of lazy, too). The drizzled cookie butter and cookie crumb topping is simple to do.
Ingredient Notes
- Lotus biscoff cookies: The crust is made from crushed lotus biscoff biscuits and melted butter. This is a brand that has a unique taste. If you can't find it, you can substitute graham crackers, although it won't be an equal swap in terms of taste.
- Cookie butter: I prefer Lotus Biscoff cookie butter spread, but other cookie butter brands can be used.
- Whipping cream: There are a couple of options. You can beat heavy whipping cream or use Cool Whip.
How To Make Biscoff Cheesecake
Add the lotus biscuits (aka lotus cookies) to a food processor.
Blitz until they are crumbs. If you don't have a food processor, add the cookies to a gallon ziploc bag. Beat the cookies into crumbs with a rolling pin or something hard.
Reserve a couple of spoons of the cookie crumbs to decorate the top of the cheesecake. Add the cookie crumbles, melted butter, and ground cinnamon to a large bowl. Mix well.
Press the biscoff cookie crust into a springform pan or pie dish. Bake at 350℉ (175 ℃) for 8 minutes. Allow the crust to cool while preparing the cheesecake batter.
Beat the whipping cream with an electric mixer until it stiffens. Don't overbeat, or it will curdle. Set aside.
In another bowl, add the lotus biscoff spread, softened cream cheese, powdered sugar, and a pinch of salt.
Beat the cheesecake mixture until smooth. This is important! Keep mixing until there are no chunks of cream cheese left.
Fold in the whipped cream with a spatula.
Add the creamy Biscoff cheesecake filling to the cooled crust.
Heat some of the cookie butter spread in the microwave. Drizzle on top. Sprinkle some of the cookie crumbs. Refrigerate for about an hour to set.
Recipe Tips
- Use full-fat cream cheese. I cut corners where it's not noticeable.
- Mix the cheesecake filling until the cream cheese chunks are no longer there. This ensures the cheesecake filling is smooth.
- The easiest way to press the cookie base into the pie dish is using parchment paper. Add the cookie crust to the pie dish. Place parchment paper or plastic wrap on top. Using your hands, press the cookie crust into an even layer.
- Bake the biscoff biscuit base to make this lotus biscoff cheesecake recipe more sturdy.
- Beat the whipping cream until soft peaks form. Don't overbeat or the cream will curdle.
📋 Recipe
Biscoff Cookie Butter Cheesecake
Ingredients
Biscoff Crust
- 8.8 ounces biscoff lotus cookies about 32 cookies in the package, see note 1
- 3 ounces salted butter
- 1 teaspoon ground cinnamon optional
Biscoff Cheesecake Filling
- 16 ounces full-fat cream cheese
- ¾ cup heavy whipping cream
- ½ cup powdered sugar
- ¾ jar 14.1 ounce (400 gram) biscoff cookie butter
- pinch of salt
Instructions
- Make the cookie crust. Pulse the cookies in a food processor. Or, put the cookies in a bag and beat them with a rolling pin. Reserve a few spoons of the cookie crumble to decorate the cheesecake. In a large bowl, mix the cookie crumbles with melted butter and ground cinnamon (optional). Press the crust mixture into a parchment paper lined springform pan or pie dish. Bake at 350℉ (175 ℃) for 8 minutes. Allow the crust to cool while preparing the cheesecake batter.
- Make the filling. In a bowl, beat the whipped cream until peaks form. Don't overbeat or the cream will curdle. In a separate bowl, add the softened cream cheese, cookie butter (reserve a few spoons for the drizzle), and powdered sugar. Using an electric mixer, beat until smooth. Fold in the whipped cream with a spatula.
- Assemble the cheesecake. Pour the cheesecake mixture into the cooled cookie crust. Heat some of the cookie butter in the microwave and drizzle it on top. Sprinkle the cookie crumbles on top. Refrigerate for an hour to set.
Equipment
Notes
- Substitute 12 graham cracker sheets + ¼ cup sugar for 32 lotus cookies. The butter and cooking temperature/time remains the same.
- Use a 9" spring form pan instead of a pie dish.
- Storage- store in an airtight container in the fridge for up to 5 days.
Virginia Sawaya says
Hi, old friend: Your recipe may be delicious, but have to sadly admit, not too heathy. An old Syrian recipe for almost the same result can be made by using organic shredded wheat, butter, seasonings (of choice) and Ricotta cheese. When baked and ready to eat, pour on a little Maple syrup - and you have a great little dessert.
Blessings and salutations.
Virginia
Lily says
That sounds like a delicious dessert, I need to try that! This biscoff cheesecake is definitely something to eat in moderation 🙂
Janelle says
I love that this only uses 6 ingredients. I have a big dinner party I need to prepare for and want to make this as one of the desserts. What is the best way to make this ahead of time? I don't want the base to be soggy, will that happen?
Lily says
If you bake the crust, it crisps up and holds really well!