This baked Biscoff cheesecake is rich, creamy, and packed with caramelized Lotus Biscoff flavor. A buttery Biscoff cookie crust, creamy cheesecake batter enriched with Biscoff spread, and a smooth Biscoff glaze on top make this a must-bake for any Biscoff lover.
In my house, Biscoff isn’t just a cookie—it’s an obsession. My kids love it, so when my son’s birthday rolled around one year, I wanted to make something special. Instead of the usual cake, I decided to surprise him with a Biscoff Baked Cheesecake—because what’s better than creamy cheesecake infused with that caramelized, spiced cookie goodness?
The result? Absolute magic. It was rich, velvety, and packed with Biscoff in every bite. My son and his friends devoured it, and to this day, they STILL talk about that cheesecake. Years later, it’s become a family favorite, making appearances at birthdays, celebrations, or just whenever we need a little extra indulgence.
If you’re a Biscoff lover, trust me—this cheesecake is one for the books! Have you ever baked with Biscoff?
What Makes This Biscoff Cheesecake Special?
- Rich Biscoff Flavor: Biscoff cookies and spread in the crust, filling, and glaze for caramelized goodness in every bite.
- Creamy Texture: Cream cheese and sour cream create a smooth, luscious cheesecake.
- Customizable: Top with whipped cream, crushed cookies, or caramel drizzle to make it your own.
- Easy to Make: Clear, step-by-step instructions for a no-fail, show-stopping dessert.
Ingredients and substitutes
- Cream cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. Therefore, I usually rely on one of them. But that does not mean you can’t use any other. In fact, any brand with a high-fat content of 38 to 40% is great.
- Biscoff biscuits – The cheesecake crust is usually made with graham cracker crumbs or digestive biscuits, but today we are using the Lotus biscuits for the cookie crust.
- Biscoff cookie butter – Today, I am also using the chunky Biscoff spread for the filling as well as the glaze. But you can also use the smooth biscoff spread.
- Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet.
- Sour cream – The tartness in the sour cream helps balance the richness and also lightens the heavy cream cheese batter.
- Cornstarch – Keeps the custard cream cheese batter together. As a result, you get soft, silky, smooth slices.
- Lemon juice – Helps cut the sweetness and bring out the flavor in the cheesecake. And yet, it does not affect the taste, so don’t worry, it won’t make the cheesecake lemony.
Step-by-step: Making a Lotus Biscoff cheesecake
- Prepare the Pan: Preheat oven to 177°C / 350°F (Gas Mark 3). Wrap a 9-inch springform pan with aluminum foil for a water bath.
- Make the Crust: Combine crushed Biscoff biscuits and melted butter. Press into the bottom of the springform pan firmly. Bake for 10 minutes, then reduce the oven to 150°C / 300°F (Gas Mark 2).
- Make the Cheesecake Filling: In a stand mixer, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, mixing until just combined. Mix in cornstarch, lemon juice, salt, and vanilla. Fold in the Biscoff spread until fully incorporated.
- Bake: Pour the filling over the crust and smooth the top. Place the pan in a larger roasting pan. Pour hot water around the outside for a water bath. Bake for 70–80 minutes until set with a slight wobble in the center. Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Run a knife around the edge to prevent cracking.
- Glaze: Melt the Biscoff spread in a microwave or double boiler. For a pourable glaze, mix with warmed heavy cream. Pour over the cooled cheesecake and spread evenly.
- Chill & Garnish: Chill for at least 4 hours, preferably overnight. Before serving, pipe whipped cream swirls around the edges and sprinkle with crushed Biscoff biscuits if desired.
Storage
- It is always best to make the cheesecake a day ahead of serving.
- This cheesecake can be made up to 3 days ahead.
- It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
- Baked blueberry cheesecake
- Baked strawberry cheesecake, or Strawberry Jello Cheesecake
- Classic baked mango cheesecake, or No-Bake Mango Cheesecake
- Baked cherry Cheesecake,
- See all cheesecake recipes
Frequently asked questions
This cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out. You can also keep it in the freezer for a month.
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated, keeping that custard-like batter moist, soft, and silky.
If you try to mix the batter with cold ingredients, they will not blend well and result in curdling. The best way to smooth this would be to warm the cheesecake batter in a double boiler and let the batter become smooth. Then, let it cool to room temperature before you bake.
Over-mixing a cheesecake batter usually is the culprit for cracks, as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and then collapse during cooling, causing a crack.
There are a few things you can do.
– Avoid overmixing.
– Make sure all ingredients are at room temperature, especially the cream cheese.
– Cold cream cheese results in over-mixing; instead, let the cheesecake come to room temperature.
– Always mix the batter just until the ingredients are incorporated.
Baked Biscoff Cheesecake (Creamy, No-Fail, Easy)
This baked Biscoff cheesecake is rich, creamy, and packed with caramelized Lotus Biscoff flavor. A buttery Biscoff cookie crust, creamy cheesecake batter enriched with Biscoff spread, and a smooth Biscoff glaze on top make this a must-bake for any Biscoff lover.
Video
Ingredients
- 220 g (220 g) Lotus biscuits Biscoff biscuits
- 113 g (113 g) Butter unsalted, melted
- 680 g (24 oz) Cream cheese room temperature
- 240 g (1 cup) Sour cream room temperature
- 150 g (¾ cup) Sugar
- 60 g (4 tbsp) Cornstarch cornflour
- 4 large Eggs
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
- 240 g (1 cup) Biscoff paste (smooth or crunchy)
- 240 g (1 cup) Biscoff paste
- 120 g (½ cup) Whipping cream 38%+ (optional)
- 4 Lotus biscuits crushed
Method
- Prepare the Pan: Preheat oven to 177°C / 350°F (Gas Mark 3). Wrap a 9-inch springform pan with aluminum foil for a water bath.
- Make the Crust: Combine crushed Biscoff biscuits and melted butter. Press into the bottom of the springform pan firmly. Bake for 10 minutes, then reduce oven to 150°C / 300°F (Gas Mark 2).220 g Lotus biscuits, 113 g Butter
- Make the Cheesecake Filling: In a stand mixer, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, mixing until just combined. Mix in cornstarch, lemon juice, salt, and vanilla. Fold in the Biscoff spread until fully incorporated.680 g Cream cheese, 240 g Sour cream, 150 g Sugar, 60 g Cornstarch, 4 large Eggs, 2 tbsp Lemon juice, ½ tsp Salt, 1 tsp Vanilla extract, 240 g Biscoff paste
- Bake: Pour the filling over the crust and smooth the top. Place the pan in a larger roasting pan. Pour hot water around the outside for a water bath. Bake for 70–80 minutes until set with a slight wobble in the center. Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Run a knife around the edge to prevent cracking.
- Glaze: Melt the Biscoff spread in a microwave or double boiler. For a pourable glaze, mix with warmed heavy cream. Pour over the cooled cheesecake and spread evenly.240 g Biscoff paste
- Chill & Garnish: Chill for at least 4 hours, preferably overnight. Before serving, pipe whipped cream swirls around the edges and sprinkle with crushed Biscoff biscuits if desired.120 g Whipping cream, 4 Lotus biscuits
Notes
Tips for Success:
- Use room-temperature ingredients for a smooth batter.
- Do not overmix to prevent cracks.
- Use a water bath for creamy, custardy texture.
- Cool gradually to avoid sudden temperature shock.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Baked Chocolate Cheesecake or Baked chocolate cherry cheesecake,
- Mini Cheesecakes – blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
just wondering when the salt and lemon juice go in? I assumed after the eggs? is that right?
Yes, Trish, you can add the salt and lemon juice just before you add the biscoff paste