{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/biscoff-cheesecake","markdownUrl":"https://trevorfarias.com/recipes/biscoff-cheesecake/recipe.md","name":"The Best Biscoff Cheesecake Recipe (Baked Lotus Cookie Butter Cheesecake)","description":"The best Biscoff cheesecake recipe: creamy baked cheesecake with cookie butter in the filling, a Lotus Biscoff cookie crust and a melted Biscoff topping. No cracks, printable card.","summary":"The best Biscoff cheesecake has a crust of crushed Lotus Biscoff cookies and melted butter, a filling of full-fat cream cheese, sugar, a full cup of Biscoff cookie butter, sour cream, eggs and vanilla, and a topping of melted cookie butter with crushed cookies. Bake it in a water bath at 325°F for about an hour until the edges are set and the center wobbles slightly, cool it slowly in the oven, and chill overnight. It is creamy, caramelized and tastes like the cookies themselves.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Cheesecakes","cuisine":"American","keywords":["biscoff cheesecake recipe","best biscoff cheesecake","baked biscoff cheesecake","lotus biscoff cheesecake","cookie butter cheesecake","speculoos cheesecake","biscoff cheesecake with biscoff topping","biscoff crust","creamy baked cheesecake","how to make biscoff cheesecake"],"prepTime":"PT30M","cookTime":"PT1H10M","totalTime":"PT8H","yield":"One 9-inch cheesecake (12 slices)","servings":12,"ingredientGroups":[{"name":"For the crust","ingredients":[{"amount":"2 1/4","unit":"cups","name":"Biscoff cookie crumbs","note":"250 g, about 32 cookies, finely crushed","text":"2 1/4 cups Biscoff cookie crumbs, 250 g, about 32 cookies, finely crushed"},{"amount":"6","unit":"tablespoons","name":"unsalted butter","note":"85 g, melted","text":"6 tablespoons unsalted butter, 85 g, melted"},{"amount":"1/4","unit":"teaspoon","name":"fine salt","text":"1/4 teaspoon fine salt"}]},{"name":"For the filling","ingredients":[{"amount":"24","unit":"ounces","name":"full-fat brick cream cheese","note":"680 g, three 8-ounce packages, at room temperature","text":"24 ounces full-fat brick cream cheese, 680 g, three 8-ounce packages, at room temperature"},{"amount":"3/4","unit":"cup","name":"granulated sugar","note":"150 g","text":"3/4 cup granulated sugar, 150 g"},{"amount":"1","unit":"cup","name":"smooth Biscoff cookie butter","note":"250 g","text":"1 cup smooth Biscoff cookie butter, 250 g"},{"amount":"3/4","unit":"cup","name":"sour cream","note":"180 g, at room temperature","text":"3/4 cup sour cream, 180 g, at room temperature"},{"amount":"1","unit":"tablespoon","name":"all-purpose flour","text":"1 tablespoon all-purpose flour"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"3","name":"large eggs","note":"at room temperature","text":"3 large eggs, at room temperature"}]},{"name":"For the topping","ingredients":[{"amount":"1/2","unit":"cup","name":"smooth Biscoff cookie butter","note":"125 g","text":"1/2 cup smooth Biscoff cookie butter, 125 g"},{"amount":"4","name":"Biscoff cookies","note":"roughly crushed, plus whole cookies to decorate","text":"4 Biscoff cookies, roughly crushed, plus whole cookies to decorate"}]}],"steps":[{"step":1,"name":"Prepare the pan","text":"Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly in two or three layers of heavy-duty foil. Lightly grease the inside.","tip":null},{"step":2,"name":"Make the crust","text":"Stir the cookie crumbs, melted butter and salt together until the mixture looks like damp sand. Press firmly into the bottom of the pan and about 1 inch up the sides, using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool while you make the filling.","tip":null},{"step":3,"name":"Beat the cream cheese","text":"In a stand mixer with the paddle, or with a hand mixer, beat the cream cheese on medium-low for 2 minutes until completely smooth, scraping the bowl and paddle. Add the sugar and beat 1 minute more. Add the cookie butter and beat until combined, scraping again.","tip":"Keep the mixer on low to medium-low throughout. Beating on high whips in air, which causes cracks and a sunken top."},{"step":4,"name":"Finish the filling","text":"Beat in the sour cream, flour, vanilla and salt until smooth. Add the eggs one at a time, mixing on low just until each disappears. Scrape the bowl one last time and give the batter a few folds with a spatula. Tap the bowl on the counter a few times to release air bubbles.","tip":null},{"step":5,"name":"Assemble the water bath","text":"Pour the filling over the crust and smooth the top. Set the springform inside a large roasting pan and place it in the oven. Carefully pour hot water into the roasting pan until it comes 1 inch up the sides of the springform.","tip":null},{"step":6,"name":"Bake","text":"Bake for 55 to 65 minutes, until the edges are set and the center 2 to 3 inches still wobbles when the pan is nudged. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.","tip":null},{"step":7,"name":"Cool and chill","text":"Lift the pan out of the water, remove the foil, and run a thin knife around the edge to loosen the cheesecake from the pan (this prevents cracks as it shrinks). Cool completely at room temperature, about 1 hour, then cover and refrigerate for at least 6 hours, preferably overnight.","tip":null},{"step":8,"name":"Top and serve","text":"Release the springform ring. Melt the 1/2 cup of cookie butter in the microwave for 20 to 30 seconds until pourable, spread it over the top of the cold cheesecake, and scatter with the crushed cookies. Chill for 15 minutes to set, then slice with a hot, dry knife, wiping between cuts.","tip":null}],"equipment":["9-inch springform pan","Heavy-duty aluminum foil","Large roasting pan for the water bath","Stand mixer or hand mixer","Food processor or zip-top bag and rolling pin for the crumbs"],"notes":["Everything must be at room temperature: cream cheese, sour cream and eggs. This is what prevents lumps.","Mix on low. Air in the batter causes cracks.","Do not cut it before it has chilled at least 6 hours; the texture is not set until then."],"storage":["Refrigerate, covered, for up to 5 days. The texture is best from day two onward.","Freeze the whole cheesecake or individual slices, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator. Add the topping after thawing if possible.","Serve chilled or let slices sit at room temperature for 20 minutes for a softer, creamier texture."],"variations":["No-bake Biscoff cheesecake: make the crust as directed but chill instead of baking. Beat 16 ounces cream cheese with 3/4 cup cookie butter, 1/2 cup powdered sugar and 1 teaspoon vanilla, fold in 1 1/4 cups heavy cream whipped to stiff peaks, spread over the crust and chill 6 hours. Add the topping.","Biscoff cheesecake bars: press the crust into a parchment-lined 9x13-inch pan and bake the filling for 40 to 45 minutes without a water bath.","Salted caramel Biscoff: drizzle the finished cheesecake with salted caramel sauce and a pinch of flaky salt.","Mini Biscoff cheesecakes: divide the crust and filling among 24 lined muffin cups and bake at 325°F for 18 to 20 minutes."],"faqs":[{"question":"Why did my cheesecake crack?","answer":"Cracks come from air beaten into the batter, overbaking, or cooling too quickly. Beat on low, pull the cheesecake while the center still wobbles, cool it in the turned-off oven for an hour, and loosen the edge from the pan before it shrinks. A crack is easily hidden under the cookie butter topping anyway."},{"question":"Do I really need a water bath?","answer":"It gives the creamiest texture and the best insurance against cracks. If you would rather skip it, set a pan of hot water on the rack below the cheesecake for humidity and bake as directed; the results are nearly as good."},{"question":"Can I use cookie butter other than Lotus Biscoff?","answer":"Yes. Any speculoos or cookie butter spread, including Trader Joe's, works the same way. Use the smooth version rather than crunchy for the filling."},{"question":"How far ahead can I make Biscoff cheesecake?","answer":"Up to 3 days ahead is ideal; it is actually better on day two. Add the topping the day you serve it. It also freezes well for 2 months."},{"question":"Why is my cheesecake lumpy?","answer":"The cream cheese was too cold when it was beaten. Let it sit out for at least 2 hours, and beat it alone until perfectly smooth before adding anything else. Lumps cannot be fixed once the eggs are in."}],"nutritionPerServing":{"calories":640,"fatGrams":44,"saturatedFatGrams":22,"carbohydrateGrams":54,"fiberGrams":1,"sugarGrams":38,"proteinGrams":9,"sodiumMilligrams":460,"cholesterolMilligrams":150}}