Oh yes, this Lotus Biscoff Cheesecake (cookie butter cheesecake) is delivering creamy and rich indulgence! You can’t beat the signature taste of these famous biscuits all throughout this decadent cheesecake. Such an easy treat to make that’ll be a total stunner to serve up for nearly any occasion and/or festivities alike!

closeup of biscoff cheesecake on white speckled plate

Ahhh the magic that is cookie butter. Have you ever had it before? You might be familiar with the Lotus Biscoff cookies that they give you on the airplane, ha. Then there’s the infamous cookie butter sold at Trader Joe’s, too. No matter which version you’ve had, this biscoff cheesecake recipe has got to be on your must-bake list! This new cheesecake is a delicious work of art, peeps.

Lotus Biscoff Cheesecake 🤤

That’s right, this biscoff cheesecake is loaded with that signature cookie butter flavor all throughout. It’s super creamy, decadent, and a true showstopper. Additionally, while this cheesecake may look intimidating, it’s so easy to make! I love the textures and flavors going on here and if you are obsessed with cookie butter, well, this one is for you! Cheesecake 🤝 cookie butter…a great pairing!

⇢ More BBR desserts: brown butter rice krispie treats, these peach hand pies, dreamy pecan praline sticky buns, festive funfetti pudding cookies, my fave peach cobbler cinnamon rolls, and these insane lemon sweet rolls, whew!

slice of biscoff cheesecake on small plate with gold spoon

Biscoff Cheesecake Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • For the crust: biscoff cookie crumbs, packed brown sugar, salt, and butter.
  • For the cheesecake: cream cheese, packed brown sugar, vanilla bean paste, eggs, heavy whipping cream, and smooth biscoff spread.
  • For the cheesecake topping: smooth biscoff spread & biscoff cookies.

⇢ There are 3 different components to this biscoff cheesecake recipe and each one is super straightforward. The only biscoff items you’ll need are the cookie butter spread and the actual biscuit cookies themselves for the crust/topping.

How To Make Biscoff Cheesecake

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven & prep. Preheat the oven to 350°F and place an oven rack into the center of the oven. Wrap a springform pan with foil.
  2. Make the crust. Mix the cookie crumbs, brown sugar, salt, and butter together. Stir and then empty the mixture into a springform pan.
  3. Bake the crust. Place the pan into the oven for the crust to bake.
  4. Make the cheesecake filling. Meanwhile, prepare the cheesecake filling while the crust is baking. Beat the cream cheese and brown sugar together until smooth. Add the vanilla bean paste and then the eggs, one at a time, until well incorporated. Lastly, pour in the heavy cream followed by the melted cookie butter- stir until just combined.
  5. Pour the batter into the pan. Empty the cheesecake batter into the springform pan and use an offset spatula to smooth the top, if needed.
  6. Prep a water bath. Create a water bath with a large, deep pan and put the cheesecake pan inside of it. Fill the larger pan with a few inches of water.
  7. Bake the biscoff cheesecake. Place the entire pan with the cheesecake into the oven to bake for 1 hour and 10 minutes.
  8. Cool. Shut the heat off and let the cheesecake cool down in the oven.
  9. Continue cooling. Remove the cheesecake from the oven/water bath. Run a knife around the edge and continue cooling the cheesecake completely.
  10. Refrigerate. Cover the cheesecake and refrigerate overnight.
  11. Garnish & serve. Pour the melted cookie butter on top of the cheesecake. Then garnish with cookie crumbs, slice and serve!
biscoff cheesecake sliced on top of white speckled plate

Is A Water Bath Really Needed For Cheesecake?

Some say yes, some say no. I’m going to tell you YES! However, a water bath is super easy and simple, friends! While it is an extra step, it’s also one that has never failed me. A water bath helps to ensure that your biscoff cheesecake comes out crack-free. It’s all about the aesthetic and presentation, ya know. Haha listen, I kid, I kid…but it’s also facts. And wait, there’s more!

Another thing that can cause cracks is over-beating the cheesecake batter after the eggs have been added. It’s important to beat the mixture until just combined– the less you beat, the less air works itself into the cheesecake batter.

black hand sprinkling cookie bits onto biscoff cheesecake

FAQs, Tips + Tricks, & More Information For The Best Biscoff Cheesecake You Will Ever Have

As with many recipes, you may have additional questions about this biscoff cheesecake. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra info:

  • Room temperature ingredients: It’s important that both the cream cheese AND eggs are at room temperature. For the cheesecake to blend seamlessly, that cream cheese needs to be softened. Alternatively, it helps for the eggs to be room temp for no coagulation to occur. When both items are not right, you’ll have to beat them more in order to blend. Remember earlier when I said over-beating causes cracks, I don’t want this for you.
  • Use full-fat, brick cream cheese: I’m a big-time fan of Philadelphia cream cheese bricks when it comes to making cheesecake.
  • Vanilla essence: The recipe calls for vanilla bean paste, however, feel free to use vanilla extract in place of it if you need to.
  • Can I use graham cracker crumbs? Sure thing! The biscoff cookie crumbs can absolutely be easily swapped for graham cracker crumbs.
  • Can I use another cookie butter spread? Yes, indeed. Feel free to substitute Lotus Biscoff cookie butter spread for any other smooth cookie butter spread.
  • Let the cheesecake cool in the oven: Usually when something is done baking, we immediately take it out of the oven. Nah, when your biscoff cheesecake is done; simply shut off the heat but keep the cheesecake in the oven for at least 1 hour with the oven door closed. All the pressure has built up in the cheesecake and removing it right away will cause the cheesecake temperature to suddenly drop. We want a slow, steady release which gives flawless results.
  • Cool completely: Afterwards, take the cheesecake out and set on a wire rack to finish cooling down completely before refrigerating.
  • Refrigeration time: I refrigerate overnight (8-10 hrs) for the best results!
sliced biscoff cheesecake on small plates with jar of lotus biscoff spread on the side

How To Store Biscoff Cheesecake

Keep the cheesecake always stored in the fridge, covered, and it will last for 5 days. If you have a cake container/dome that will be great for freshness!

Otherwise, you can freeze this cheesecake, too. It’s recommended to freeze if the garnishes (cookie butter spread + crushed cookies) are not on it. You can store the cheesecake in the freezer for up to 2 months. Then allow the cheesecake to thaw in the refrigerator overnight prior to serving.

Why You’ll Love This Cheesecake ♡

Um, it’s cookie butter cheesecake, and cookie butter is LIFE! Lol.

Real talk, you will lurve this biscoff cheesecake recipe! It’s practically a dessert centerpiece; it’s loaded with cookie butter flavor, and it’s such a fun treat to make for any occasion/celebration. All in all, it’s just damn good and sure to be a fan favorite. I can’t wait to hear what you think when you try it!

sliced biscoff cheesecake on white plate with gold serving cake knife on the side

Give this Biscoff Cheesecake recipe a try, y’all. Talk about a show-stopping dessert to whip up, you’re gonna love it. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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closeup of biscoff cheesecake on white speckled plate

Lotus Biscoff Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American


Oh yes, this Lotus Biscoff Cheesecake (cookie butter cheesecake) is delivering creamy and rich indulgence! You can’t beat the signature taste of these famous biscuits all throughout this decadent cheesecake. Such an easy treat to make that’ll be a total stunner to serve up for nearly any occasion and/or festivities alike!



For the crust:

  • 2 cups biscoff cookie crumbs
  • 1/3 cup packed light or dark brown sugar
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted

For the biscoff cheesecake:

  • 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
  • 1 1/2 cups packed light or dark brown sugar
  • 1 tablespoon vanilla bean paste
  • 5 large eggs, at room temperature
  • 1/2 cup heavy whipping cream
  • 1/2 cup smooth biscoff cookie butter spread, melted

For the cheesecake topping:

  • 1/2 cup smooth biscoff cookie butter spread, melted
  • 1/3 cup biscoff cookie crumbs
  • whole or broken biscoff cookies, for garnish- optional


For the crust:

  1. Preheat the oven to 350°F and position an oven rack into the center of the oven. Lightly grease the bottom and sides of a 9-inch springform pan or spray with non-stick spray. Then wrap the bottom and sides of the pan with heavy duty foil. I like to use a decent amount of foil layers as this will help to ensure that no water seeps through for the water bath. Then set the pan aside.
  2. In a large bowl, combine the cookie crumbs, brown sugar, salt, and melted butter. Stir the mixture well to fully combine. Empty the crumb mixture into the pan. Then use the bottom of a glass or your hands to firmly and evenly press the mixture into the pan.
  3. Bake the crust for 10 minutes. Afterwards, set the baked crust aside to cool down while you prepare the cheesecake filling.

For the biscoff cheesecake:

  1. In the body of a food processor, stand mixer fitted with the whisk attachment, or using a large bowl with a handheld electric mixer; beat the cream cheese and brown sugar together until super smooth. Be sure to scrape down the sides of the bowl, as needed.
  2. Add the vanilla bean paste and continue beating, scraping down the sides/bottom, as needed. With the speed on low: add the eggs, one at a time, beating until just combined after each addition.
  3. Pour in the heavy cream and continue beating until it’s just combined. Then pour in the melted cookie butter spread and use a rubber spatula to fold the spread within the batter until everything is combined and well incorporated in the cheesecake batter.
  4. Empty the cheesecake filling onto the cooled crust. Use an offset spatula to smooth the top, nicely.
  5. Place the cheesecake pan into another large, deep pan (I like to use a super large baking/roasting pan). Then fill the large pan with at least 2 inches of hot water, enough to barely come up the sides of the cheesecake pan. This is a water bath: helps the cheesecake come out crack-free on the top.
  6. Carefully place the pan into the oven and bake the cheesecake for 1 hour and 10 minutes. When done baking, turn the oven off but do not remove the cheesecake. Let the cheesecake sit in the oven, undisturbed, for at least 1 hour with the oven door closed. 
  7. Remove the cheesecake from the oven (and water bath), it should give the slightest jiggle. Unwrap the foil layers and discard. Gently run a knife around the edge of the cheesecake and place the cake onto a cooling rack to continue cooling down completely. Then loosely cover the top of the springform pan with foil and refrigerate the cheesecake overnight (at least 8-10 hours for best results).
  8. Remove the cheesecake from the springform pan and transfer the cheesecake onto a serving platter or cake stand. Pour the melted cookie butter on top of the cold cheesecake. Use a spoon to evenly spread the melted cookie butter over the top and edges, creating the drip effect. Place the cake into the fridge for a few minutes for the melted cookie butter to slightly harden.
  9. Then top the cake with cookie crumbs. Slice cheesecake into wedges. I like to run a large knife under warm water, and then wipe dry, in between slicing the cake into wedges (for neat/clean slices). Garnish the cake with whole/broken biscoff cookies, if desired, and serve immediately. Enjoy!
  10. This biscoff cheesecake will keep in the fridge, covered, for 5 days. Otherwise, this cheesecake can be frozen for up to 2 months, allow to thaw overnight. If freezing, wait to add the garnishes/toppings until ready to serve, for the best taste/texture.


  1. Please read the blog post in its entirety for more tips + tricks.