Biscoff Cheesecake Recipe: The Best Creamy & Easy Lotus Biscoff Dessert

I don’t know about you, but in my house, dessert is basically a love language. And when it comes to creamy, rich, melt-in-your-mouth sweetness, nothing hits quite like a good cheesecake. Whether it’s a baked cheesecake recipe, a no-bake version, or even Biscoff cheesecake bars, cheesecake is always a winner.

Now, I’ve made my fair share of cheesecake desserts, from the fancy layered ones to the very simple desserts that come together in minutes (because, let’s be real, as a mom of three, I don’t always have time for anything complicated). But when I stumbled into the world of Biscoff baking recipes, I knew I had found something special. If you’ve never baked with Lotus Biscoff, get ready—this stuff is pure magic. It’s like the best part of a graham cracker crust, but with this deep caramelized flavor that takes any dessert up a notch.

This Lotus Biscoff cheesecake is my go-to when I need something impressive but easy. It’s the best cheesecake recipe homemade without all the fuss of a water bath or complicated steps. Whether you’re making a basic cheesecake recipe for a family night or looking for fun cheesecake recipes to impress guests, this one’s a keeper. And trust me, it’s one of those easy cheesecakes to make that’ll disappear way too fast.

So if you’re into easy baking recipes desserts or just want to try some cool cheesecake recipes with that signature cheesecake Biscoff flavor, you’re in the right place. Let’s make a perfect cheesecake recipe that’ll have everyone asking for seconds (and maybe even licking their plates—I won’t judge).

What You’ll Need

For the crust:

• 2 cups Biscoff cookies (crushed into fine crumbs)
• ½ cup unsalted butter (melted)

For the cheesecake filling:

• 16 oz cream cheese (softened)
• 1 cup Biscoff cookie butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

For the topping:

• ¼ cup melted Biscoff cookie butter
• A few extra Biscoff cookies (crushed for garnish)

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Step By Step Instructions

Step 1: Make the Crust

Start by crushing your Biscoff cookies into fine crumbs. If you’ve got a food processor, go ahead and use that. If not, toss the cookies in a zip-top bag and let out any stress you have by smashing them with a rolling pin.

Once they’re nice and crumbly, mix them with the melted butter until everything’s coated and slightly sticky. Press this mixture into the bottom of a springform pan (or any deep dish you have). Make sure it’s packed down nice and firm, then pop it in the fridge to set while you work on the filling.

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Step 2: Whip Up the Filling

In a big mixing bowl, beat together the cream cheese, Biscoff cookie butter, powdered sugar, and vanilla until smooth. This part smells so good, try not to eat it straight from the bowl. (Okay, maybe just a little taste.)

In a separate bowl, whip the heavy cream until stiff peaks form. If you don’t do this, your cheesecake won’t be light and fluffy—it’ll be dense and sad, and we don’t want that.

Once your whipped cream is ready, gently fold it into the cheesecake mixture. Don’t mix too hard, just fold it in so you don’t lose all that airiness.

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Step 3: Assemble & Let It Chill

Spread the cheesecake filling over the chilled crust, smoothing it out with a spatula. Now, for the fun part—drizzle some warm, melty Biscoff cookie butter on top and sprinkle on some extra cookie crumbles.

Cover and let it chill in the fridge for at least 4 hours. If you have the patience, overnight is even better because the flavors really come together.

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Step 4: Slice & Serve

Once it’s fully set, remove it from the fridge, slice it up, and serve. If you want to be extra fancy, drizzle a little more warm Biscoff spread on top right before serving. Trust me, it’s worth it.

FAQs About Biscoff Cheesecake

Biscoff Cheesecake Recipe