Did you all know that Biscoff is short for biscuits and coffee? It is a wonderful spread that has a brown sugar, butter and spice flavor. All those flavors really come out together in the best Lotus cheesecake.
A rich speculoos crust topped with a smooth cheesecake filling. In addition, I added the melted cookie butter and crumbles and drizzled all over the top! A slice of heaven on a plate!
It pairs well with a cup of Joe, but since I am not a coffee lover (I know, I know, I can feel the disappointment) I'll have my slice with a cup of cow juice for a nice nightly dessert!
My history with Biscoff cookies
I only became familiar with this amazing brand of cookies and desserts when I first made my Biscoff Donut muffin. Nevertheless, that was all it took and I was hooked!
I made my own cookie butter for my donut muffin recipe, but for the Biscoff cheesecake recipe I bought the Great Value Brand of cookie butter from Walmart. It required a smooth cookie butter versus a chunky cookie butter.
In the future, I am sure you will see more Biscoff recipes from me as they are starting to become more popular here in the US!
- Lotus speculoos cookie: 8.8 oz package and smaller one for garnish on top if desired.
- Granulated sugar
- Cream cheese
- Heavy whipping cream
- Sour cream
- Vanilla extract
- Cookie butter
How to make the Biscoff cheesecake
First, pulse down speculoos cookies in a food processor. Add them to a large mixing bowl. Pour in already melted butter, granulated sugar and a pinch of salt. Fold well until crust mixture comes together.
Press firmly in a 9 inch springform pan on the bottom. Set aside. Watch tutorial below on how to make the speculoos crust.
The cookie butter cheesecake filling
Second, in a mixing bowl blend the cream cheese together on medium until it is smooth. Next, add the sugar and salt until thoroughly combined.
Third, add eggs one at a time and mixing until incorporated scraping the sides of the bowl as needed.
Fourth, add the heavy cream, sour cream, and vanilla. Beat until completely combined. Gently fold in the cookie butter and pour over the prepared crust.
Lastly, bake the cheesecake for 75-80 minutes or until the edges are firm but the center is still jiggly. Let it cool to room temperature and cover with aluminum foil. Refrigerate overnight to set. Garnish with melted cookie butter and more speculoos cookies!
Tips and tricks
- Be sure to place the 9 inch springform pan in a roasting pan with a little bit of water in the bottom during baking. This will prevent the cheesecake from cracking.
- Be sure to only use full fat cream cheese. Lower fat cream cheese will not give you the same result.
- This cheesecake can also be done as a no bake recipe, which would require gelatin for a stabilizer or prepared whipped cream.
Substitutions and variations
- Make into cheesecake bars. Baking times will vary
- Add in some chocolate drizzle
- Made into a no bake version if you are short on time
- Add in some nuts to enhance the flavor
Belgian brown sugar in the cookie gives Biscoff that caramel spiced taste.
- Hand Mixer
- Food processor
- Mixing bowls
- 9 inch spring form pan
- Measuring cups and spoons
Cookie butter crust
- ½ cup unsalted butter melted
- 1 8.8 oz speculoos cookies Biscoff, pulsed to fine cookie mixture
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- 32 oz cream cheese softened to room temperature
- 1½ cup granulated sugar
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 cup heavy cream
- ¼ cup sour cream
- 1½ tablespoon vanilla extract
- ½ cup cookie butter
- Crushed biscoff cookies
- melted cookie butter
- Preheat oven to 325°. Grease a 9 inch springform pan with vegetable shortening and set aside. Fill a roasting pan (disposable would work) and place in oven on the lowest rack. This allows steam in the oven and will prevent the cheesecake from cracking.
Cookie butter crust
- In a food processor, pulse down the speculoos cookies to a fine cookie mixture dust. Put in a mixing bowl.
- Melt the ½ cup of butter in a microwavable bowl. Pour butter on the cookie mixture and add the granulated sugar and salt and mix until well combined. Press the mixture evenly into the bottom of the springform pan. Set aside.
- In a large bowl, beat the cream cheese until smooth on medium speed. Add sugar and salt and beat until thoroughly combined.
- Turn down speed to low and add eggs one at a time. Mixing until all the eggs are combined.
- Add in the whipping cream, sour cream and vanilla extract. Beat until incorporated, scraping down the sides of the bowl as needed.
- Gently fold in cookie butter and then pour filling over prepared crust. Place in roaster pan.
- Bake the cheesecake until the edges are firm and the center is still jiggly about 1 hour and 15 minutes. Let it cool to room temperature. Once cool, cover with aluminum foil and refrigerate overnight.
- To serve, garnish with crushed biscoff cookies and drizzle with melted cookie butter.
Fun fact of the day!
Nearly half of the population lives on less than $5.50 a day! Not in this household!