This decadent Lotus Biscoff Cheesecake Recipe is made with a buttery Biscoff cookie crust and a silky smooth cookie butter cheesecake filling. It's topped with a swirl of melted cookie butter and crunchy bits of Lotus cookies.

If you are a Biscoff lover, then this Lotus Cheesecake Recipe is definitely for you. Buttery, caramelized cookie crust with a hint of cinnamon and a to die for cheesecake made with creamy cookie butter. It's the perfect dessert for holidays, special occasions or whenever you're craving cheesecake.

For more cheesecake recipes, try Mini Basque Cheesecake, Creamy Honey Cheesecake and Apple Crumble Cheesecake.

Jump to:

• Why You'll Love This Lotus Biscoff Cheesecake Recipe
• What are Biscoff Cookies?
• Ingredient Notes For Cookie Butter Cheesecake
• Ingredient Substitutions
• Step By Step Instructions - Speculoos Cheesecake
• Expert Cheesecake Tips
• Cheesecake Water Bath Method Options
• How To Easily Remove the Biscoff Cheesecake From The Pan
• FAQ
• Storing and Freezing
• 📖 Recipe

Why You'll Love This Lotus Biscoff Cheesecake Recipe

• Cookie butter flavor- This cheesecake features a biscoff cookie crust, cookie butter cheesecake filling and topped with even more cookie butter for the ultimate cookie butter flavor.
• Creamy- This cheesecake is thick and creamy with a dense texture, similar to a classic New York-style cheesecake.
• Easy to make- Made with just 7 simple ingredients, this dessert is great for beginners.
• Make in advance- Cheesecakes are the best make ahead dessert. You can bake and chill this cheesecake 1-2 days in advance.

What are Biscoff Cookies?

Biscoff cookies are actually speculoos cookies which originate from Belgium. They are shortbread cookies that have a deep caramel and spiced flavor and a buttery, crispy texture.

It also comes in a delicious cookie butter, made from crushed speculoos cookies, which makes a fantastic spread and tastes incredibly good on just about anything.

Ingredient Notes For Cookie Butter Cheesecake

• Biscoff cookies- Crushed and used for the crust as well as on top of the finished cheesecake.
• Butter- This binds the crust. Use unsalted butter to control the amount of salt.
• Cream cheese- Use full fat cream cheese for the best flavor and texture. Remove from the refrigerator 2 hours before mixing to soften the cream cheese.
• Sugar- I use brown sugar inside the crust and granulated sugar to sweeten the cheesecake.
• Cookie butter- Used in the cheesecake filling and for topping the cheesecake.
• Vanilla- Use pure vanilla extract for the best flavor.
• Eggs- Use 3 large, room temperature eggs.
• Whipped cream- For decorating (optional).

Ingredient Substitutions

• Biscoff Cookies- I use Lotus Biscoff cookies but you can use any brand of speculoos cookies.
• Cookie butter- I had Lotus cookie butter in my pantry, but feel free to use other brands. Another favorite of mine is Trader Joe's Cookie Butter.

Step By Step Instructions - Speculoos Cheesecake

STEP 1: Make crust. Place Biscoff cookies inside food processor. Process until finely ground. Combine cookie crumbs, brown sugar and melted butter. Mix until evenly coated.

STEP 2: Bake crust.  Preheat oven to 350°. Spray 9" springform pan with nonstick spray. Line bottom with a round parchment circle. Pour mixture into the pan. Using a measuring cup, press mixture on the bottom and up along the sides of the pan.

Bake crust for 12 minutes. Remove from oven and let completely cool.

STEP 3: Beat cream cheese. Using a hand or stand mixer with the paddle attachment, beat cream cheese and sugar on high speed for 2 minutes.

Next, add the cookie butter spread and sour cream and mix until combined.

STEP 4: Add wet ingredients.  Add eggs and vanilla extract. Mix on low speed just until combined.

STEP 5: Water bath. Reduce oven to 300°. Place the springform pan in a 10 inch cake pan. Then, place the the cake pan in a roasting pan and fill with hot water halfway up the cake pan.

STEP 6: Bake. Bake the cheesecake for 60-65 minutes (depending on your oven). The cheesecake will be puffed, edges set and the center will slightly jiggle.

Turn the oven off and peak open the oven door. Leave the cheesecake in the oven for 30 minutes.

STEP 7: Chill: Transfer the cheesecake to the refrigerator and chill overnight.

STEP 8: Decorate. Place cheesecake on a serving plate. Then, melt the biscoff cookie butter in the microwave for 10-15 seconds until runny. Pour melted cookie butter over the top and spread with an offset spatula.

Take crushed Biscoff cookies and sprinkle around the edges of the cheesecake.

Expert Cheesecake Tips

Use full-fat brick style cream cheese.  This will give you the best flavor and creamy texture.

Room temperature ingredients. Make sure all of your cold ingredients (cream cheese, eggs, sour cream) are all at room temperature. Cream cheese that is too firm will cause lumps in your cheesecake batter. This can also lead to cracks in your cheesecake, which we all hate.

Don't forget to use a water bath. The purpose of a water bath is to generate steam which helps keep the cheesecake from drying out and cracking. It also ensures that the cheesecake bakes evenly and the end result is a super smooth creamy cheesecake .

Do not over bake your cheesecake. Over baking can lead to cracks. You’ll know the cheesecake is done when the edges are set and the center is puffed, yet slightly jiggly.

Let your cheesecake cool gradually. Once the cheesecake is done, I typically let it sit in the oven with the door peaked open for about another 30 minutes. This allows the cheesecake to cool slowly, which again, helps avoid cracks.

Cheesecake Water Bath Method Options

My favorite option. Use a round cake pan that is 1” to 2” larger than the pan that the cheesecake is in. This will crate a barrier from the water and prevent the crust from getting soggy. Place the cheesecake into the larger pan and then into a large roasting pan where you fill with hot water.

Use aluminum foil.  Wrap the outside of the pan tightly with a double layer of aluminum foil. Make sure the foil covers the bottom and all the way up the sides of the springform pan. Place the springform pan into a roasting pan and fill halfway up with hot water.

How To Easily Remove the Biscoff Cheesecake From The Pan

First, spray your springform pan with nonstick baking spray. Then, line the bottom of the pan with a 9" parchment paper circle. Lastly, spray the parchment paper with nonstick spray.

After the cheesecake has chilled overnight in the refrigerator, remove the band from the pan. It should easily pop right off. If you are having trouble, dip a knife or offset spatula in hot water and carefully run it around the edge of the pan.

Then, take your offset spatula and gently slide it under the cheesecake to lift it on its side. Remove the bottom of the pan and parchment circle and gently place the cheesecake on a serving plate.

FAQ

Storing and Freezing

This Lotus Biscoff Cheesecake Recipe is the best make ahead dessert because it needs to chill overnight. Store leftover cheesecake in the fridge in an airtight container for up to 5 days. Freeze for up to 2 months. 

More Cheesecake Recipes To Try

Try These Holiday Recipes Too!

• Sweet Potato Pie with Graham Cracker Crust
• Best Kitchen Sink Christmas Cookies
• Hershey Kiss Sugar Cookies
• No Bake Oreo Tiramisu
• Brown Butter Sugar Cookies

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