Biscoff Cookie Cheesecake with Creamy Filling

Indulge in the delight of a Biscoff Cookie Cheesecake, featuring a buttery crust and a smooth, rich filling, adorned with a Biscoff spread topping.


For the Crust:

  • 2 cups Biscoff cookie crumbs
  • ½ cup unsalted butter, melted

For the Filling:

  • 16.35 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons vanilla-flavored instant pudding mix
  • 1 teaspoon vanilla extract
  • 1 ¼ cups heavy whipping cream, chilled
  • ⅓ cup sour cream
  • ½ cup Biscoff spread, plus extra for garnish

To Decorate:

  • 4 Biscoff cookies, crushed
  • ⅓ cup Biscoff spread, melted


  1. Crust Preparation:
    • Crush Biscoff cookies into fine crumbs using a food processor or by hand in a sealed bag.
    • Combine the cookie crumbs with melted butter until evenly mixed.
    • Press the mixture into the bottom of a 9-inch pan, forming a compact layer.
    • Freeze the crust to set while preparing the filling.
  2. Filling Mixture:
    • In a large bowl, whip the room-temperature cream cheese with powdered sugar, vanilla extract, and instant pudding until smooth.
    • Blend in the Biscoff spread and sour cream until the mixture is creamy.
    • Gradually mix in the cold heavy cream until the filling becomes thick and holds its shape.
  3. Assembling the Cheesecake:
    • Retrieve the crust from the freezer and pour the creamy filling over it, smoothing the top with a spatula.
    • Chill in the refrigerator for a minimum of 5 hours to firm up the cheesecake.
  4. Decoration and Serving:
    • Once set, remove the cheesecake from the pan and spread the melted Biscoff spread over the top.
    • Garnish with crushed Biscoff cookie crumbs along the edges for an elegant finish.


  • For the best results, ensure the cream cheese is at room temperature to avoid lumps in your mixture.
  • A springform pan is ideal for easy release once the cheesecake has set.
  • For a quicker set, place the mixing bowl in the freezer before whipping the filling.
  • Full-fat cream cheese is recommended for a stable and firm cheesecake consistency.
  • Regularly scrape the bowl’s sides during mixing to achieve a smooth and even filling.
  • It’s tempting to dig in early, but for optimal texture, allow the cheesecake to set in the fridge, ideally overnight.

Enjoy this creamy Biscoff cheesecake, where each slice promises a taste of cookie heaven.

content team

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