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Biscoff Cheesecake Recipe

Biscuit-based desserts have been around since biscuits were invented in 1836, but they’ve become increasingly more popular as we move into the 21st century.

What Is The Best Biscoff Cheesecake Recipe?

A biscoff cheesecake is one of many biscuit-based desserts that can be found on dessert menus throughout the world.

Biscuits are made from flour, fat, yeast or baking soda, water, salt, sugar, and milk (or cream).

A few common types of biscuits include chocolate chip cookie dough, shortbreads, and graham crackers.

The biscoff cheesecake recipe below uses a mixture of biscuit dough and melted cheese to create an amazing combination of flavors.

This dish includes several layers of cake batter and biscuit dough.

It also features two different kinds of cheeses — Swiss cheese and biscoff spread — which makes it a great choice for anyone who likes savory food and sweet treats alike!

What Are The Ingredients For A Biscoff Cheesecake?

The base of this cheesecake includes biscuit dough that’s flavored with vanilla extract, chocolate syrup, cocoa powder, and butter.

Biscoff cookies are placed on top to provide additional flavor, while also serving as a topping.

You can use any type of cookie or bar (the recipes below call for Oreos) to create your own biscoff cheesecake.

Ingredients for a Biscoff Cheesecake Recipe #1

  • 4 ounces cream cheese at room temperature
  • 8 ounces full fat sour cream
  • 8 ounces whole milk
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter melted with 1 tablespoon water
  • 1/3 cup cocoa powder
  • 1 pinch salt
  • 15 ounces all purpose flour
  • 1/2 cup baking soda
  • 1/2 cup granulated sugar
  • 1 large egg beaten with an electric mixer until light yellow
  • 3 tablespoons vegetable oil
  • 12 ounce box of Oreo Cookies crushed

Ingredients for a Biscoff Cheesecake Recipe #2

  • 1 pound cream cheese at room temperature
  • 1 pound full fat sour cream
  • 6 cups skimmed milk
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter melted with 1 tablespoon water
  • 1/3 cup cocoa powder
  • 1 pinch salt
  • 20 ounces all purpose flour
  • 1/2 cup baking soda
  • 1/2 cup granulated sugar
  • 1 large egg beaten with an electric mixer until light yellow
  • 3 tablespoons vegetable oil
  • 24 ounces box of Oreo Cookies crushed

How Do You Make A Biscoff Cheesecake?

To make this delicious dessert, you will need to follow these simple steps:

  • Preheat your oven at 350 degrees Fahrenheit (180 C) or 180 Celsius.
  • In a mixing bowl, combine 1 pound of cream cheese, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon flour.
  • Add 1 cup of sour cream, then stir it all together until well combined.
  • Pour half of this mixture into an 8×8 square pan that has been lined with parchment paper so that you can easily remove it from the pan later on.
  • Place the other half of the mixture in another small bowl and add some crushed biscoff cookies to it.
  • Once both mixtures are prepared, pour them back into their respective bowls and place each one in the fridge for 30 minutes.
  • Remove the top half of the first bowl and put it over the bottom half of the second bowl.
  • Sprinkle some shredded coconut onto the top of the resulting cheesecake mix, followed by sprinkling the crushed biscuit cookie pieces on top.
  • Cover the whole thing tightly with plastic wrap and refrigerate overnight.
  • After chilling, carefully lift off the top piece of parchment paper, gently shake out any excess crumbs, and serve!

What Is The Most Popular Biscoff Cheesecake Recipe?

The biscuit-cheesecake combination is one that seems to be growing rapidly, especially among foodies on Instagram who love to share their tasty creations on social media sites like Facebook or Twitter.

It all started back in 2011 when an eatery called Biscuits & Scraps opened up its doors in New York City.

It was owned by two sisters named Amanda and Emily Bick—the latter had worked at Williams Sonoma before venturing out on her own.

She was looking for something different to offer customers than what she’d grown accustomed to working with, so she decided to create a dessert using biscotti instead of cupcakes.

She created a cake made from biscotti, cream cheese, whipped cream, strawberry preserves, chocolate sauce, and strawberries.

As it turns out, this creation became extremely popular—and now there are many variations of the recipe floating around online.

One variation involves adding peanut butter to the batter, while another swaps out some of the biscotti for graham crackers.

Another popular version uses a mixture of chocolate chip cookie dough and vanilla wafers.

But regardless of which type of biscuit you use, everyone agrees that the best part about these treats is the crust, which is usually made with melted dark chocolate chips or crushed biscotti pieces.

So how can you enjoy this delicious treat yourself? Keep reading!

What Is The Easiest Biscoff Cheesecake Recipe?

There are many different variations on biscuit-based recipes that you can find online.

But here at Chowhound, our favorite is this one from Food52.

It uses a combination of graham crackers and chocolate wafers to create an easy cheescake base.

There are three layers of cheese (including cream cheese), which is then topped off with biscotti.

This makes it the simplest biscoff cheesecake recipe available! Here are the ingredients and instructions so you too can make your own delicious Biscuit Cheesecake.

  • 1 package cream cheese
  • 8 ounces of room temperature butter or margarine
  • 3 cups powdered sugar
  • 4 teaspoons vanilla extract
  • 9 large eggs
  • 12 pieces chocolate wafer cookie
  • 6 large pieces of graham cracker
  • 5 tablespoons melted unsalted butter
  • 1/2 cup finely chopped bittersweet chocolate
  • Directions:
  • Preheat oven to 325 degrees Fahrenheit.
  • In the bowl of a stand mixer fitted with paddle attachment, beat together cream cheese and butter until smooth. Add 3 cups powdered sugar, 4 teaspoons vanilla, and 9 eggs. Mix well until smooth.
  • Line a 10 inch springform pan with parchment paper leaving enough overhang to cover top of cake when placed in pan. Wrap parchment paper tightly around sides of pan and set aside.
  • Press 12 chocolate wafers evenly across bottom of prepared pan. Press 6 large pieces of graham crackers onto wafers creating a lattice pattern. Brush 1 tablespoon melted butter evenly along edges of wafers, making sure to brush all the way through. Place remaining 6 pieces of graham crackers on top of wafers, pressing down firmly to adhere. Brush tops of crackers with melted butter.
  • Pour batter into prepared springform pan. Bake for 40 minutes, turning heat down to 300 degrees after 20 minutes.
  • Remove cheesecake from oven and let cool completely before removing from pan. Once cooled, refrigerate for 2 hours or overnight before serving. Top with finely chopped chocolate.

What Is The Quickest Biscoff Cheesecake Recipe?

The quickest biscoff cheesecake recipe I can think of is this one from Taste of Home.

You just need to make the biscuit crust first, then mix some cream cheese together with lemon juice, vanilla extract, sugar, eggs, flour, butter, and baking powder.

Then you bake it at 350 degrees Fahrenheit until the edges are set and the center jiggles slightly when tapped on top.

If you want to get fancy, you could add chocolate chips or nuts to your filling.

But if all you care about is speed and ease, try this simple version.

What Is The Tastiest Biscoff Cheesecake Recipe?

The tastiness of this recipe comes from using homemade cream cheese that’s made by mixing together softened cottage cheese with heavy whipping cream until it forms soft peaks.

Once you’re done making your own cream cheese, use it to make the base of the cheesecake.

Add all remaining ingredients, except for the chocolate chips, to a food processor or blender and blend until smooth.

Pour the mixture into an 8×8 baking dish lined with parchment paper.

Next, pour half of the cream cheese mixture on top of the batter and bake at 350 degrees Fahrenheit (177 Celsius) for 15 minutes.

Turn off the oven and let cool down completely before adding the second half of the cream cheese mixture over the first half and topping with chopped up biscoff cookies.

After letting the cheesecake chill overnight, cut it into squares and serve them warm or cold!

What Is The Healthiest Biscoff Cheesecake Recipe?

There are many different types of biscuit recipes that you can try to make your own delicious biscoff cheesecakes.

But it’s important to note that all biscoff cheesecakes contain butter, cream cheese, eggs, and milk, so if you’re trying to reduce fat or calories, you need to look at other options.

If you want to find out what the best biscoff cheesecake recipe is, there are three main factors you should consider when choosing one:

  • The type of biscuit used
  • How much butter is used in the recipe
  • Whether the cookie topping contains sugar or not

Let’s take a closer look at each factor individually.

1. What type of biscuit is used in the cheesecake?

You will often see two different types of biscuits used in cheesecake recipes: graham crackers and chocolate wafers.

Graham cracker crusts work well because they give the cheesecake an authentic “old school” feel.

They also provide plenty of crunchy contrast against the soft and creamy cheesecake filling.

If you don’t like the texture of graham crackers, however, then you may prefer a chocolate wafer crust instead.

Chocolate wafers tend to be less crumbly than their graham cracker counterparts, which means they allow the cheesecake to maintain its shape better during baking.

In addition to these two biscuit varieties, there are also biscotti, shortbread cookies, and even oat biscuits that can be used in place of graham crackers or chocolate wafers.

You could also use any kind of biscuit (or cookie) you wish!

2. How much butter is used in the recipe?

A lot of people think that using high quantities of butter in a cheesecake recipe is bad for them, but this isn’t necessarily true.

When making regular cheesecakes, you might only use 1/4 cup of butter per 8 ounce serving.

However, when you’re creating a biscoff cheesecake, the amount of butter increases significantly.

For example, if you choose to use 1 pound of butter in your recipe, you would end up needing 2 pounds of biscuit dough in order to create enough biscuit crust to cover the top of your cheesecake.

This is why you must pay attention to how much butter your recipe calls for.

As long as you keep the total quantity of butter below 5 ounces per 8 ounce serving, you won’t run into any problems.

3. Whether the cookie topping contains sugar or not

Some biscoff cheesecake recipes call for sugar on top of the biscuit base.

Others do not include any added sweetener whatsoever.

Sugar makes the biscuit topping sweeter and helps improve the overall taste of the cheesecake.

Without sugar, the biscuit topping becomes too dry and bland, resulting in a cheesecake that doesn’t really come together very well.

Many biscoff cheesecake recipes that do not add sugar call for powdered sugar instead.

Powdered sugar provides the same sweetness without being overly cloying, which allows the cheesecake to remain tasty while still providing some additional nutritional benefits.

What Is The Most Indulgent Biscoff Cheesecake Recipe?

The most indulgent Biscoff Cheesecake Recipe is one that you can make yourself from scratch.

It takes some time to prepare because it involves making your own biscuit dough, which means baking the biscuits separately.

Once baked, the biscuits are combined with cream cheese, sugar, eggs, vanilla extract, and almond flour to create a rich dessert that will satisfy even the pickiest of eaters.

If you don’t want to bake the biscuits, there are also readymade versions available on Amazon or at specialty grocery stores like Trader Joe’s.

If you want to save money by using store-bought biscuits, then go ahead.

But if you want something truly extraordinary, then this homemade version should be your first choice.

What Is The Least Healthy

The first biscuit was made from flour and water using heat to bake it – so this isn’t exactly a health food! But there are some healthier options out there that can be substituted if you want something lighter than cake or pie.

  • Cookie dough (use your favorite cookie recipe)
  • Fruit leathers

Biscoff Cheesecake Recipe

Biscuit-based desserts have been around since biscuits were invented in 1836, but they’ve become increasingly more popular as we move into the 21st century.
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Biscoff Cheesecake Recipe
Servings: 4
Calories: 1526kcal


  • The Oven


  • 300 g Biscoff biscuits
  • 100 g unsalted butter
  • 450 g full fat cream cheese
  • 75 g icing sugar
  • 250 g smooth Biscoff spread
  • ½ teaspoon vanilla extract
  • 270 ml double cream


  • The Biscoff biscuits should be processed in a food processor until they are reduced to fine crumbs.
  • Add the melted butter to the crumbs after moving them to a mixing bowl. Stir until the mixture resembles moist sand.
  • The base of a 20cm springform cake pan should be covered with the biscuit/butter mixture. With the back of a spoon, compact it down and spread it out into an even layer. While you make the cheesecake filling, chill the pan for at least 30 minutes.
  • In a large mixing bowl, combine the cream cheese, icing sugar, Biscoff spread, and vanilla extract. Use an electric hand whisk to thoroughly incorporate the ingredients.
  • The cream should be whipped in a another basin until stiff peaks form.
  • On top of the biscuit foundation, layer the ingredients. To prevent air bubbles, it is simpler to do this in two layers rather than tipping it all in. To remove any air bubbles, smooth the top with an offset spatula and then pound on the benchtop once or twice.
  • Place in the refrigerator to chill for at least 4-6 hours, but ideally overnight.
  • By running a sharp knife along the springform tin’s edge, gently unclipping the side, and pushing the tin away, you can remove the cheesecake from it. To remove the cheesecake from the tin’s base and move it to a plate or cake stand, use a cake lifter or two spatulas.
  • Pour the melted Biscoff spread all over the top of the cheesecake. You can create a drip effect by gently pushing small amounts of the topping over the edge with a small spoon.
  • Add some biscuit crumbs and whole biscuits for decoration if desired.



Calories: 1526kcal | Carbohydrates: 97g | Protein: 18g | Fat: 121g | Saturated Fat: 59g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 1081mg | Potassium: 388mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3135IU | Vitamin C: 0.4mg | Calcium: 197mg | Iron: 3mg
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