Biscoff Cookie Butter Cheesecake
Biscoff Cookie Butter Cheesecake is one of those desserts that makes it awfully hard to stop at just one slice! It starts with a buttery Biscoff cookie crust, followed by a creamy, mousse-like cheesecake filling loaded with cookie butter and a hint of cinnamon. Then comes the finishing touch: a silky layer of melted Biscoff cookie butter and a sprinkling of crushed cookies. And did I mention there’s no baking involved? Just a little mixing, some time in the refrigerator, and you’ve got a showstopper that looks like you spent all day making it. Now that’s my kind of dessert!
Start by turning the Biscoff cookies into fine crumbs in a food processor. Stir in the melted butter until everything is evenly moistened, then press the mixture firmly into the bottom and up the sides of a springform pan. I like to use the bottom of a glass to really pack the crumbs in. Pop the crust into the freezer while you make the filling.
Beat the softened cream cheese until smooth and creamy, then add the powdered sugar, Biscoff cookie butter, cinnamon, and vanilla. Mix until everything is completely combined and wonderfully smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture, keeping things light and fluffy.
Spread the filling evenly over the chilled crust and smooth the top. Cover and refrigerate for at least 8 hours, although overnight is even better. This gives the cheesecake plenty of time to set so you’ll get those lovely clean slices.
Once the cheesecake is firm, release it from the springform pan. Warm the remaining cookie butter just until it’s melted and pourable, then transfer it to a piping bag. Pipe little drips around the edges before filling in the center and smoothing it out. Finish with a generous sprinkle of crushed Biscoff cookies.
And there you have it! A gorgeous cheesecake with all that spiced cookie butter goodness, without ever turning on the oven. I wouldn’t blame you one bit if you went back for seconds!
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Biscoff Cookie Butter Cheesecake
Makes: 12 slices
Prep Time: 30 minutes
Chill Time: 8 hours minimum
Total Time: 8 hours & 30 minutes
Ingredients
Biscoff Cookie Crust:
- 1 (8.8-ounce) package Biscoff cookies (about 250 grams)
- 1/3 cup unsalted butter, melted
Biscoff Cheesecake Filling:
- 16 ounces full-fat brick-style cream cheese, room temperature
- 1/4 cup powdered sugar
- 3/4 cup creamy Biscoff cookie butter
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
Topping:
- 2/3 cup creamy Biscoff cookie butter
- 5 Biscoff cookies, crushed
Instructions
Make the Biscoff Cookie Crust:
Using a food processor, grind the Biscoff cookies into fine crumbs. Alternatively, place the cookies in a resealable plastic bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl, add the melted butter, and stir until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack the crust tightly. Place the pan in the freezer for 10 to 20 minutes while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl, then add the powdered sugar, Biscoff cookie butter, cinnamon, and vanilla. Beat on medium-high speed until smooth and no lumps remain, about 2 to 3 minutes.
In a separate bowl, whip the cold heavy cream until stiff peaks form, about 3 to 5 minutes. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until fully combined.
Remove the crust from the freezer and spread the filling evenly over it, smoothing the top with an offset spatula. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably overnight.
Decorate:
Once the cheesecake is completely set, remove the sides of the springform pan. Place the remaining Biscoff cookie butter in a microwave-safe bowl and heat in 5- to 10-second intervals until melted and pourable, but not hot.
Transfer the melted cookie butter to a piping bag and snip off a small opening. Pipe drips around the edges of the cheesecake, then fill in the center with the remaining cookie butter. Smooth it gently with an offset spatula and sprinkle the crushed Biscoff cookies over the top.
Refrigerate until ready to serve. Slice with a sharp knife, wiping the blade between cuts for neat slices.
Chef’s Notes:
- Cream cheese: Use full-fat brick-style cream cheese, not the spreadable kind sold in tubs. The extra moisture in tub cream cheese can prevent the filling from setting properly.
- Cookie butter: Use creamy Biscoff cookie butter for the smoothest filling and topping.
- Make ahead: The cheesecake can be assembled up to 2 days ahead. Keep it covered in the refrigerator until ready to decorate and serve.
- Freezing: Freeze the set cheesecake, well wrapped in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight in the refrigerator.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Pan size: A 9-inch springform pan is recommended. A 10-inch pan will work, but the cheesecake will be slightly thinner.
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