Biscoff Cookie Butter Cheesecake!

My Biscoff Cookie Butter Cheesecake has a crunchy Biscoff cookie crust, cheesecake made with Biscoff cookie butter spread, and homemade whipped cream! It’s cookie butter heaven!

Tips and Variations For This Recipe

  • Soften the cream cheese to room temperature. Bringing the cream cheese to room temperature before mixing it with the cookie butter will give you the smoothest possible mixture.
  • Try with peanut butter! After perfecting this recipe I now want to try to re-create it using Nutter Butter cookies and peanut butter. Maybe that will have to be a future recipe. 🤔
  • Use store bought whipped cream to save on time. If you’re in a hurry or don’t want to make your own whipped cream, using store bought Cool Whip will turn out just the same!

What You Will Need


  • 10-12 Biscoff cookies (¾ C. when ground)
  • 3 Tbsp. butter, melted


  • 1 C. heavy whipping cream
  • ½ C. powdered sugar, divided
  • 8oz. cream cheese, softened
  • 1 C. Biscoff Cookie Butter Spread
  • 1½ tsp. vanilla extract

Homemade Whipped Cream

  • 1 C. heavy whipping cream
  • ¼ C. powdered sugar

How To Make Biscoff Cookie Butter Cheesecake

  • Preheat oven to 325℉ and grease a 9″ springform pan with cooking spray. In a blender or food processor, add the Biscoff cookies and melted butter. Blend until the cookies are small crumbs and the butter is combined. Press the cookie crumbs into the bottom of the prepared pan with the back of a spoon. Bake for 7-8 minutes, then let the crust cool completely.
  • In a large mixing bowl, add 1 cup of heavy whipping cream and ¼ cup of powdered sugar. Using an electric mixer, whip the heavy cream for 3-4 minutes or until stiff peaks form, but not so much that you make butter. Set aside.
  • In a separate mixing bowl, add the cream cheese, cookie butter, and vanilla extract and beat with an electric mixer until the mixture is smooth and no lumps remain. Then, fold in the whipped cream until fully incorporated.
  • Spread the cheesecake mixture evenly into the prepared crust. Refrigerate for 5-6 hours, or overnight. Once set, make the homemade whipped cream by mixing heavy whipping cream and powdered sugar until stiff peaks form. Pipe large swirls around the perimeter of the cheesecake. Drizzle with additional melted cookie butter and garnish with Biscoff cookie crumbs. Keep leftovers refrigerated.
cookie butter cheesecake
biscoff cookie butter cheesecake

If you love this Biscoff Cookie Butter Cheesecake, check out this No-Bake Cherry Cheesecake!

If you’re more of a chocolate fan, these Mini Chocolate Cheesecakes are for you!

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