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Creamy Biscoff Cheesecake with Easy Cookie Crust

A rich and velvety cheesecake made with Lotus Biscoff cookies and creamy cookie butter spread on a buttery cookie crust.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 2 cups crushed Biscoff cookies
  • 6 tbsp unsalted butter melted
  • 2 tbsp brown sugar
  • 1 pinch salt
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup Biscoff cookie butter spread
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup sour cream
  • 0.5 cup heavy cream
Topping
  • 0.5 cup Biscoff spread melted
  • 0.5 cup crushed Biscoff cookies
  • 1 cup whipped cream optional

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine crushed Biscoff cookies, melted butter, brown sugar, and salt. Press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes, then cool completely.
  4. Beat softened cream cheese until smooth. Add sugar and mix well.
  5. Blend in cookie butter spread and vanilla extract.
  6. Add eggs one at a time, mixing gently after each addition.
  7. Fold in sour cream and heavy cream until smooth and creamy.
  8. Pour filling over crust and smooth the top.
  9. Bake for 60–70 minutes until edges are set and center slightly jiggles.
  10. Cool gradually in the oven with the door slightly open for 1 hour.
  11. Refrigerate for at least 6 hours or overnight.
  12. Top with melted Biscoff spread, crushed cookies, and whipped cream before serving.

Notes

For best texture, chill overnight before slicing. Use room-temperature ingredients for a smoother cheesecake filling.