Lotus Biscoff Cheesecake

This biscoff cheesecake is smooth and creamy but dense and rich at the same time. Lotus Biscoff cookies are used to make the crust, there’s cookie butter in the cheesecake and it’s topped with a gorgeous cookie butter swirl. The cheesecake can also be adjusted to fit different size pans. 

What is biscoff?

Lotus Biscoff is a brand that makes speculoos cookies and cookie butter spread. Speculoos cookies are a crispy caramelized spiced cookie, similar to gingersnaps but less gingery.

Cookie butter is a spread made from these cookies, similar to peanut butter and Nutella. In other words…heaven in a jar.

You can find other brands of speculoos cookies and cookie butter, it doesn’t have to be biscoff (it’s just referred to as biscoff the same way chocolate hazelnut spread is referred to as nutella). I like the biscoff brand though and Trader Joes has good ones as well.

If you want to try more cookie butter recipes, I have a Biscoff Layer Cake, a brown butter cookie butter cake and biscoff brownies.

Why you’ll love this biscoff cheesecake

  • Simple: Ingredients and process are simple and does not require an *actual* water bath. 
  • Creamy: It’s smooth and creamy but dense and rich, like a classic cheesecake. 
  • Adjustable: The recipe can be adjusted to make different sizes, from a small batch 6 inch cheesecake to a large 10 inch cheesecake. 
  • Biscoff in every layer: crust is made using lotus biscoff cookies and there’s cookie butter spread in the cheesecake filling and on top. 

Ingredients & substitutions

  • Cream Cheese: make sure to use the full-fat brick cream cheese. I prefer the Philadelphia brand. 
  • Sugar: I used granulated sugar but this recipe works with light or dark brown sugar as well, it will just slightly darken the color and alter the flavor.
  • Sour Cream: I’ve tested this recipe with equal amounts of sour cream and greek yogurt several times and have never noticed a difference.
    • Plain yogurt should also work fine, just make sure it’s unsweetened.
  • Eggs: Use large, room temperature eggs.
    • If you’re in a pinch, place them in hot water for 5-10 minutes. 
  • Biscoff Cookies: I use the lotus biscoff brand but if you can’t find that, any speculoos cookie will do for the crust. 
  • Cookie butter: I use the lotus biscoff brand for the cookie butter as well but if you can’t find that, any cookie butter will do as long as it’s creamy. If you like and want to add the crunch, feel free to use a crunch cookie butter.

Step-by-Step Instructions

Step 1: Prepare your pan by removing the edge of the springform pan. Place a sheet of parchment paper onto the bottom of the pan so that it hangs off the edge. Then attach the side of the springform pan back to the bottom, so the parchment paper should be secure between the two pieces. Lightly spray the sides of the pan with baking spray.

Step 2: Make the crust by placing the biscoff cookies in a food processor and pulsing until you have fine crumbs. Add the sugar and melted butter and pulse until it’s evenly distributed. Spread the crust into the prepared pan, coming all the way up the sides. Use a ½ cup measuring cup to make the bottom smooth and the corners sharp. 

Step 3: Make the filling by creaming the room temperature cream cheese with the sugar, until it’s smooth, creamy and glossy. Make sure there are no chunks of cream cheese left.

Step 4: Add the sour cream, cookie butter and vanilla and cream until it’s completely smooth. Then add the eggs, one at a time, mixing on low speed, just until each one is combined. 

Step 5: Pour into the prepared pan and bake at 300F (148C) for 60 minutes. Then turn the oven off and use a knife to release the cheesecake from the edge of the pan. Let the cheesecake rest for 20 minutes in the oven with the door halfway open. 

Step 6: Cheesecake should still have jiggle in the center, let it cool on the counter for a few hours before transferring to the fridge for at least 6 hours or overnight. 

Step 7: Once the cheesecake has cooled, lightly warm up some more cookie butter and pour it on top of the cheesecake. Spread it out and then use the back of a spoon to create the swirl.

Tips to get the perfect bake without a water bath

  • Weighing your ingredients with a digital scale is always recommended.
  • Bake the cheesecake at a lower temperature than normal for a longer period of time. Bake until the edges are set and the center is still jiggly. 
  • Run a knife along the edge of the cheesecake to release it from the pan so it doesn’t crack.
  • Allow it to rest in the oven for another 25 minutes so that it can cool slowly to prevent cracking. 
  • Allow the cheesecake to chill in the refrigerator for at least 6 hours (preferably overnight) so that it sets fully. 

How to adjust cheesecakes to different size pans

I adapted this recipe from my vanilla cheesecake that can be made in 4 different pan sizes. I consider that base recipe to be “one batch”. It uses 16 oz of cream cheese (2 bricks) and it’s made in an 8 inch pan. 

In that post I tell you that I would normally bake a 1.5x batch in a 9 inch pan but I wanted a taller height for this Biscoff cheesecake so I baked it in an 8 inch pan. The photos represent the recipe card so if you follow the ingredients and bake them in the 8 inch pan, you will get a taller cheesecake, like mine. 

  • For a 6 inch cheesecake, use ⅓ of the recipe and bake 30 minutes, rest 10.
  • For a shorter (average height) 8 inch cheesecake, reduce the recipe by ⅓ and bake for 40-45 minutes, resting for 15 minutes.
  • For a shorter 9 inch cheesecake, use the same amount and bake for about 50-55 minutes, rest for 20 minutes.
  • For a tall 9 inch cake, increase the recipe by 25% and bake 70-75 minutes, rest 20.
  • For a slightly shorter 10 inch cake, increase the recipe by 25% and bake 60-65 minutes, rest 20.

Frequently Asked Questions

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular cake pan. If you want this size and height, use a round 8 inch cake pan that’s 3 inches tall. I also recommend spraying it with baking spray and lining it with these precut parchment liners.
I like to use the 10 inch round liners in a greased 8 inch pan so that it comes up a little higher and you can remove it from the cheesecake from the pan easier.

What if I can’t find Biscoff cookies?

Sometimes biscoff cookies can be hard to come by. If you find any speculoos cookies, those will be the most similar. If you can’t find speculoos cookies, gingersnaps are probably you next best and then cinnamon graham crackers.

How to warm up ingredients quickly?

If you’re in a rush and don’t have time to let your ingredients come to room temperature (aka me everyday), place the cream cheese (with the packaging) and the eggs in a large bowl of hot water for 10-20 minutes.
You can also microwave the sour cream for 10-15 seconds.

Why did my cheesecake crack?

If your cheesecake does crack, it’s usually for 1 of 3 reasons.
– It’s over-baked, which means it dried out a little bit.
– It cooled too quickly which means it didn’t have time to set properly.
– It stuck to the sides of the pan and pulled on the center of the cheesecake.
Make sure to check out my pro tips on baking without a water bath above.

How to store cheesecake

To refrigerate, cover the cheesecake with foil or plastic wrap and refrigerate it for up to a week. Serve cold or bring to room temperature 1-2 hours before serving. 

To freeze the whole cheesecake, wrap it in plastic wrap and then wrap it twice in aluminum foil (or place it in an airtight container big enough). 

To freeze slices, place them tightly in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.

If you try this biscoff cheesecake recipe, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂

As always, have a blessed day and happy baking!

Love, B

Yield: 12-16 servings

Lotus Biscoff Cheesecake

biscoff cheesecake, sliced with cookie butter swirl

This biscoff cheesecake is smooth and creamy but dense and rich at the same time. Lotus Biscoff cookies are used to make the crust, there’s cookie butter in the cheesecake and it’s topped with a gorgeous cookie butter swirl. The cheesecake can also be adjusted to fit different size pans.

Prep Time 25 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 25 minutes

Ingredients

Biscoff Crust

  • 8 oz pack (32 cookies) biscoff cookies
  • 2 Tbsp (25g) light or dark brown sugar
  • 1/2 cup (8 Tbsp/ 113g) salted butter, melted

Cheesecake Filling

  • 24 oz (3 bricks) cream cheese, softened
  • 1 cup (200g) light or dark brown sugar, lightly packed
  • 3/4 cup sour cream room temperature
  • 1 cup (240g) biscoff cookie butter spread
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 large eggs room temperature

Topping

  • 1/2 cup (60g) biscoff cookie butter spread

Instructions

Biscoff Crust

  1. Preheat the oven to 350F (180C) and grease and line an 8 inch pan with baking spray and parchment paper.*
  2. Place the Lotus Biscoff cookies in the bowl of your food processor and turn it to full speed, until the cookies are finely ground.
  3. Add the sugar and the melted butter and pulse until the butter looks evenly distributed.
  4. Dump the crumbs into the prepared pan and use a 1/2 cup measuring cup to press it down evenly, coming up on the edges.
  5. Bake the crust for 5-10 minutes, while you prepare the filling.

Cheesecake Filling

  1. It's important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the eggs in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.
  2. Place the cream cheese in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Turn the mixer to low speed and stream in the granulated sugar.
  3. Mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.
  4. Add the sour cream, cookie butter, vanilla and salt and mix at low speed, until they're fully combined.
  5. With the mixer still at low speed, add the first egg and mix just until it's combined. Then add the second egg and then the third. Scrape the edge of the bowl well and give it one more good mix. Make sure to get smooth out any visible chunks and don't increase the speed so you don't incorporate air.
  6. Reduce the oven to 300F (148C) when you remove the crust.
  7. Fold the batter a few times before pouring it over the crust. Place the cheesecake on the bottom rack of the oven and place another pan full of hot water next to it.
  8. Bake for about 60 minutes, until the edges of the cheesecake are set but the center is still jiggly.
  9. Turn the oven off and pull out the cheesecake just slightly so you can reach it. Run a knife around the edge of the cheesecake so it can release from the pan and prevent cracking as it cools.
  10. Put the cheesecake back in the oven and leave the door halfway open for 20 minutes.
  11. Remove the cheesecake from the oven and allow it to cool to room temperature.

Topping

  1. Once the cheesecake has cooled. Slightly warm up the cookie butter spread in the microwave for 5-10 seconds.
  2. Pour on top of the cheesecake and use an offset spatula or a spoon to spread it out.
  3. The make the swirl, place the cheesecake on a turntable and place the back end of a spoon on the edge of the cheesecake. Gently press down while spinning the turntable and moving in towards the center (watch the video).
  4. Refrigerate for at least 4-6 hours. Serve cold or bring back to room temperature.

Notes

*if you're using a springform pan, remove the sides, place the parchment on the bottom of the pan, leaving an overhang, and then clip the sides back to the bottom of the pan. 

*if you're using a regular cake pan, I recommend using these precut parchment liners with an overhang. If not, then just line it with a regular sheet of parchment, leaving an overhang so you can easily remove it from the pan.

  • For a 6 inch cheesecake, use ⅓ of the recipe and bake 30 minutes, rest 10.
  • For a shorter (average height) 8 inch cheesecake, reduce the recipe by ⅓ and bake for 40-45 minutes, resting for 15 minutes.
  • For a shorter 9 inch cheesecake, use the same amount and bake for about 50-55 minutes, rest for 20 minutes.
  • For a tall 9 inch cake, increase the recipe by 25% and bake 70-75 minutes, rest 20.
  • For a slightly shorter 10 inch cake, increase the recipe by 25% and bake 60-65 minutes, rest 20.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 497Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 132mgSodium: 389mgCarbohydrates: 38gFiber: 0gSugar: 25gProtein: 7g

Nutrition information may not be fully accurate.

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  1. Hi, so far this is baking but looks so good! I’m gluten free, so adjusted it to use Oat Haus Granola butter. However I had a question about the eggs, you say 3 in your recipe list but only mention two in the directions. Is it only 2? Thanks!

  2. Please let me know where the link to watch the video of this recipe. Also the instructions read to “2. Place the Lotus Biscoff cookies in the bowl of your food processor and turn it to full speed, until the graham crackers are finely ground.” Graham crackers?

    Thank you.

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