Baked Biscoff Cheesecake is a creamy, indulgent dessert that combines the rich flavor of speculoos cookies with the smoothness of classic cheesecake. With its buttery Biscoff crust, silky baked filling, and decadent Biscoff topping, this cheesecake is pure bliss for cookie butter lovers.
This Baked Biscoff Cheesecake is rich, creamy, and loaded with that signature spiced cookie flavor everyone loves. Perfect for birthdays, holidays, and family gatherings.
Why This Baked Biscoff Cheesecake Is the Best
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Buttery Biscoff Crust: Made from crushed Biscoff cookies, the base is crunchy, spiced, and irresistibly sweet.
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Creamy Baked Cheesecake: Smooth, luscious filling that melts in your mouth with every bite.
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Biscoff Swirl or Topping: A layer of melted Biscoff spread or a swirl baked into the top enhances the flavor beautifully.
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Perfectly Balanced: Sweet, spiced, and creamy all in one showstopping dessert.
Perfect for Any Occasion
Whether it’s for birthdays, holidays, or dinner parties, Baked Biscoff Cheesecake is a dessert that always impresses. Its rich flavor and elegant look make it the perfect centerpiece for special gatherings.
INGREDIENTS
This Biscoff cheesecake recipe uses only 7 ingredients, with some used in multiple layers of the cake:
- For the Speculoos/Biscoff Cookies, I recommend using about 25 cookies or measuring them by weight. Make sure they’re unsalted and melted.
- For the cream cheese, use the regular block type, not the spreadable kind, and make sure it’s full-fat and at room temperature.
- Instead of sour cream, I use Greek yogurt for a lighter texture in the cheesecake. You can use sour cream or natural yogurt if you prefer.
- Use caster sugar, as the Biscoff spread is already sweet.
- For the eggs, use medium-sized ones at room temperature.
- Speculoos spread, also known as Lotus Biscoff or cookie butter spread, is used both in the batter and as a topping.
- You can also add a bit of vanilla extract to the cheesecake mixture if you like.
RECIPE FAQS
Are Speculoos and Biscoff Cookies the same? Yes, they’re pretty much the same. Biscoff is just the name Lotus, a Belgian company, gave to Speculoos Cookies when they started selling them outside of Europe. The original name is Speculoos or Speculaas, and Biscoff is just what Lotus calls them.
What are Biscoff made of and what flavor do they have? Biscoff Cookies, also known as Speculoos or Speculaas Cookies, are made with a special type of caramelized dark brown sugar from beets (“vergeoise brune”) and a mix of spices that can vary depending on where they’re made. Usually, they include Cinnamon, Nutmeg, Cloves, Ginger, and/or Cardamom. People often say Speculoos Cookies taste a bit like gingerbread, but they have a richer caramelized flavor and are more intensely spiced.
Is Biscoff spread the same as Biscoff Cookie Butter or Speculoos Spread? Yes, pretty much. It’s about the difference between the traditional Belgian/Dutch name (Speculoos/Speculaas Spread) and the branded or international names. But they all refer to a similar type of spiced spread made from crushed Speculoos cookies. Biscoff Spread is what Lotus calls it, Cookie Butter is what other international/American brands often use, and Speculoos Spread is the name used in most parts of Europe.
Storing & Freezing:
- This Speculoos Cheesecake stays good in the fridge for up to 3 days. Just cover it with wrap or foil to keep it from picking up any fridge odors.
Serving Suggestions
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With Whipped Cream Swirls: Adds lightness and contrast to the dense cheesecake.
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With Crushed Biscoff on Top: Enhances crunch and visual appeal.
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With a Drizzle of Caramel Sauce: Complements the spiced cookie flavor.
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With Coffee or Espresso: The bold flavors pair beautifully with cheesecake’s richness.
A Must Try
Imagine sinking your fork into a buttery Biscoff crust, creamy baked cheesecake filling, and a silky topping of cookie butter. Every bite is rich, spiced, and absolutely addictive. This Baked Biscoff Cheesecake is a dream come true for cheesecake fans and Biscoff lovers alike—an indulgent dessert worth savoring.
This Baked Biscoff Cheesecake is rich, creamy, and loaded with that signature spiced cookie flavor everyone loves. Perfect for birthdays, holidays, and family gatherings.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
Baked Biscoff Cheesecake
Ingredients
Speculoos / Biscoff Crust
- 250 grams 9 oz Speculoos / Biscoff Cookies - about 25 cookies
- 100 grams 7 tablesp. Unsalted Butter, melted
Speculoos / Biscoff Cheesecake Batter
- 500 grams 16 oz Cream Cheese - at room temperature
- 200 grams 3/4 cup + 1 tablesp. Greek Yogurt - at room temperature
- 150 grams 1/2 cup Speculoos / Biscoff Spread - or Cookie Butter Spread
- 50 grams 1/4 cup Caster Sugar - or fine white sugar
- 2 Eggs - at room temperature
Toppings
- 150 grams 1/2 cup Speculoos / Biscoff Spread - or Cookie Butter Spread
- 4 Speculoos / Biscoff Cookies - lightly crushed
Instructions
Speculoos / Biscoff Crust
- Prepare a 24 cm / 9 inch Springform Pan by greasing it and lining both the bottom and sides with Baking Paper.
- Using a food processor (or see note 1 for making by hand), finely crush the Speculoos/Biscoff Cookies until they resemble thin crumbs.
- Add the melted Butter and pulse to combine until the mixture resembles thick wet sand.
- Transfer the crumbs into the prepared Springform pan and firmly pack them down using the back of a spoon or a cup.
- Chill in the fridge for 30 minutes.
Speculoos / Biscoff Cheesecake Batter
- Preheat your oven to 150°C/300°F.
- In a large mixing bowl, combine Cream Cheese, Greek Yogurt, and Biscoff Spread until smooth using an electric or stand mixer.
- Add Caster Sugar and whisk until well combined.
- Gradually mix in the Eggs, one at a time, until smooth and lump-free.
- Avoid over-mixing.
- Pour the cheesecake batter over the chilled crust and spread it out evenly using the back of a spoon or an offset spatula.
- Bake on the lowest rack of your oven for 45 to 55 minutes until set. Then, turn off the oven and let the cheesecake cool inside for about an hour.
- Remove from the oven and let it finish cooling at room temperature before transferring it to the fridge.
Toppings
- Once the cheesecake has cooled completely (at least 1 hour in the fridge), microwave the Speculoos/Biscoff Spread for a few seconds until it's very liquid.
- Pour the melted spread over the cheesecake and use a small offset spatula to spread it to the edges and let it drip over.
- Crush the Speculoos/Biscoff Cookies coarsely and sprinkle them around the edges of the cake.
- Store the cheesecake in the fridge for up to 3 days.
Notes
- Greek Yogurt can be substituted with Natural Yogurt or Sour Cream if needed, but Yogurt is recommended for a lighter cake texture.
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This Baked Biscoff Cheesecake is rich, creamy, and loaded with that signature spiced cookie flavor everyone loves. Perfect for birthdays, holidays, and family gatherings.