Ingredients

2 cups Biscoff cookie crumbs (about 24-26 cookies, crushed—or one 8.8 oz package)

5 tbsp unsalted butter, melted

2 tbsp granulated sugar (optional, if you want it sweeter)

Pinch of salt

16 oz (two 8-oz blocks) cream cheese, softened to room temperature

1 cup Biscoff cookie butter spread (smooth, not crunchy)

3/4 cup powdered sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon (optional but recommended)

1 1/2 cups heavy whipping cream, cold

1/2 cup heavy whipping cream

1/4 cup Biscoff spread

Extra Biscoff cookies for decorating (whole or crushed)

Optional: crushed cookies, more cookie butter drizzle, caramel sauce

Instructions

Step 1: Crush the Biscoff cookies using a food processor or by smashing them in a ziplock bag with a rolling pin. Mix the cookie crumbs with melted butter, sugar (if using), and a pinch of salt until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, packing tightly and optionally pressing some crust up the sides. Refrigerate while preparing the filling.

Step 2: In a large bowl or stand mixer, beat the softened cream cheese on medium-high speed for 2-3 minutes until smooth and fluffy. Add the Biscoff spread and beat until fully combined and even in color. Mix in powdered sugar, vanilla, and cinnamon (if using) until creamy.

Step 3: Whip 1 1/2 cups cold heavy cream until stiff peaks form, about 3-4 minutes. Gently fold one-third of the whipped cream into the Biscoff mixture to lighten it, then fold in the rest in two additions, keeping it airy and mousse-like.

Step 4: Pour the filling over the chilled crust, smoothing the top evenly with a spatula. Tap the pan gently to remove air bubbles. Cover loosely with plastic wrap or foil, avoiding contact with the surface, and refrigerate for at least 6 hours, preferably overnight, to set.

Step 5: For the topping, whisk together 1/2 cup heavy cream and 1/4 cup Biscoff spread until smooth and pourable. Adjust thickness by adding more cream or Biscoff spread as needed. Warm in the microwave for 10-15 seconds if you want it thinner for drizzling.

Step 6: Remove cheesecake from fridge and run a thin knife around the edge to loosen. Release the springform sides carefully. Drizzle or spread the Biscoff cream mixture on top, then decorate with whole or crushed Biscoff cookies. Optionally, drizzle extra melted Biscoff spread and let sit at room temperature for 10-15 minutes before slicing.

Step 7: Use a sharp knife dipped in hot water and wiped clean between cuts to get clean slices. Serve and enjoy!

Tips & Variations

Use a food processor for quick and even cookie crumbs, or crush by hand for a coarser texture.

Adding cinnamon enhances the warm spice flavor but can be omitted if preferred.

For extra flair, drizzle caramel sauce or sprinkle crushed cookies on top for added texture and sweetness.

Make sure the cream cheese is fully softened to avoid lumps in the filling.

Letting the cheesecake set overnight improves firmness and flavor melding.

FAQs

Can I use crunchy Biscoff spread?

It’s best to use the smooth Biscoff cookie butter for a creamy filling and topping. Crunchy versions may affect the texture.

Do I need a springform pan?

A springform pan makes it easier to remove the cheesecake without damaging it, but you can also use a regular pan lined with parchment paper for simpler removal.