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Heavenly Biscoff Cheesecake

Featured in Impressive Dishes Worth Celebrating.

This creamy treat mixes cream cheese with Lotus cookie butter and biscuits for a mouthwatering dessert. Includes a cookie base, silky filling, and sweet Biscoff finishing.
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Ranah
Updated on Mon, 30 Jun 2025 20:26:51 GMT
A sliced cheesecake topped with whipped cream, caramel drizzle, and cookie crumbs on a plate. Pin it
A sliced cheesecake topped with whipped cream, caramel drizzle, and cookie crumbs on a plate. | tastycoock.com

I gotta tell you about one of my all-time favorite sweet treats - this amazing Biscoff Cheesecake that's like biting into a cloud of deliciousness. I stumbled on this gem during a kitchen experiment when I wanted something fresh instead of the usual cheesecake. The way that caramel-like Biscoff flavor mixes with the smooth cheesecake part? It's honestly unreal. Whenever I bake this, my whole place smells incredible with warm spices.

Wonderful Biscoff Charm

If you haven't tried Biscoff cookies yet, you're missing out big time. They've got this amazing caramel-ginger taste that you can't stop eating. The first time I crushed them up for a cheesecake bottom, everyone at home went crazy for it. That spicy crunchy base paired with the velvety filling makes people always come back for more.

Getting Your Stuff Together

Let me run through what you'll need. Grab those Biscoff cookies - I always get more than needed because they tend to disappear while cooking. You'll need good full-fat cream cheese for the right smoothness. Adding sour cream really makes everything extra silky. You'll want both white and brown sugar for just the right sweetness, and real vanilla paste makes a huge difference. The real star though? That Biscoff spread - you'll fall head over heels for this cookie butter heaven.

Making It Happen

Start by heating your oven to 175°C. I always put parchment in my springform pan to make things easier down the road. We'll tackle the crust first - smash those Biscoff cookies and mix with melted butter until everything looks right. While that's cooking, we'll work on the filling. This part needs patience - make sure everything sits at room temp and blend until completely smooth. The water bath might seem like extra work but it's totally worth it for perfect results.

Tricks I've Learned

After making this dessert so many times, I've picked up some handy tricks. Crush those cookies really well for the base - you want them fine but not like dust. Don't rush mixing the filling because nobody wants bumps in their cheesecake. And please don't skip the water bath - it'll save you from those ugly cracks. The toughest part? Waiting for it to cool, but leaving it overnight gives you the creamiest texture.

A slice of caramel cheesecake topped with whipped cream and drizzled with caramel sauce, resting on a plate with crumbs scattered around. Pin it
A slice of caramel cheesecake topped with whipped cream and drizzled with caramel sauce, resting on a plate with crumbs scattered around. | tastycoock.com

Add Your Personal Touch

I sometimes like to switch things up a bit. Adding some dark chocolate swirls takes it to new heights. My children go crazy when I add some caramel sauce, and my friends who love coffee can't get enough of the espresso version. What's great about this is how easily you can change it while keeping that fantastic Biscoff foundation.

Time To Eat

This cheesecake always wows everyone at my place. I like to bring it out cold from the fridge with some fresh berries on the side. Add a bit of whipped cream to make it extra special, and if you want to get fancy, enjoy it with coffee or a sweet wine. It works for everything from simple family meals to big celebrations.

Storage Tips

If you somehow end up with extra slices, they'll stay good in the fridge for about five days. I've even frozen pieces for later, though I usually wait to add toppings after thawing. Just wrap them properly and let them thaw in the fridge overnight when you're ready for another taste of goodness.

Common Questions

Let me tackle the questions people ask me most. Yes, you can use different cookies for the base, but honestly, Biscoff works best. The water bath really does matter for stopping cracks, so don't skip it. And you can definitely make this ahead of time - it actually tastes better after sitting in the fridge for a day or two. The flavors blend into something truly special.

A delicious cheesecake with a caramel drizzle, topped with whipped cream and crumbled toppings, is partially sliced on a white plate. Pin it
A delicious cheesecake with a caramel drizzle, topped with whipped cream and crumbled toppings, is partially sliced on a white plate. | tastycoock.com

Frequently Asked Questions

→ What's the point of the foil wrap?
The foil keeps water from the bath from leaking into your springform pan, which would ruin your crust and mess up the whole texture.
→ Can I prep this beforehand?
Absolutely, this cake needs at least 8 hours or a night in your fridge to firm up nicely. You can make it up to 3 days before serving.
→ Why bother with a water bath?
The water bath gives off mild, uniform heat and moisture that helps stop cracks and makes sure the cake stays smooth and velvety all through.
→ How do I keep it from cracking?
Stick to the cooling steps carefully to avoid cracks. The slow cooling inside the oven and water bath really makes a difference for a flawless top.
→ What's the best way to save extras?
Keep your leftover cake wrapped in the fridge for up to 5 days. Put the Biscoff topping on just when you're ready to serve for the prettiest look.

Lotus Biscoff Cake

A luscious cake blending Biscoff cookies and spread from base to garnish. Great for celebrations or weekend indulgences.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes

Category: Special Occasion

Difficulty: Difficult

Cuisine: Continental

Yield: 12 Servings (1 9-inch treat)

Dietary: Vegetarian

Ingredients

01 250g cookie biscuits for the bottom layer.
02 75g melted sweet butter.
03 1000g soft cheese spread.
04 150g white sugar.
05 150g dark sugar.
06 150g tangy cream.
07 2 tablespoons vanilla extract.
08 200g cookie butter.
09 3 big eggs plus 2 extra yolks.
10 150g cookie spread for the top.
11 8 cookie biscuits for garnish.

Instructions

Step 01

Warm up oven to 175°C. Put parchment in your pan, wrap outside with aluminum foil.

Step 02

Smash biscuits finely, stir in melted butter. Push mixture into bottom of pan, cook for 8-10 mins.

Step 03

Whisk cheese until fluffy. Dump in sugars, add tangy cream, vanilla, and cookie butter. Add eggs individually while mixing.

Step 04

Empty mixture onto base. Set in water bath, heat at 165°C for about an hour.

Step 05

Switch oven off, leave door slightly open, let sit for an hour. Take out and wait another hour, then put in fridge overnight.

Step 06

Spread warm cookie butter on top, add cream swirls, put cookies around edges.

Notes

  1. Must chill through the night.
  2. Water bath makes cooking even.
  3. Slow cooling stops surface splits.

Tools You'll Need

  • Round baking tin with release catch.
  • Blender.
  • Big baking dish.
  • Hand or stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products (soft cheese, tangy cream).
  • Egg products.
  • Grain (biscuits).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 791
  • Total Fat: 52 g
  • Total Carbohydrate: 65 g
  • Protein: 12 g