Biscoff fans, you will love this cookie butter cheesecake. There’s cookie butter in the cheesecake mix itself plus even more in the chocolate ganache topping. It is decadent and delicious! For more cheesecake resources and recipes, please check out my Cheesecake Recipes page. biscoff cookie butter cheesecake on a black table

Making Cheesecake for Thomas

Neighbor Thomas (I have written about my baking adventures for Neighbor Thomas a few times) texted me a few days ago to ask if I would make a cheesecake for him to take to work for a co-worker’s birthday. I texted back with what is the accepted response: sure! What flavor? Thomas said I was the expert and to make whatever. Just “not the regular flavors.” I wasn’t sure what that meant, but since I’m a professional, I carried on like I knew exactly what he meant. I asked the PCO community members over on facebook what I should make, and I was met with a very, very long list of excellent ideas–everything from key lime to turtle to white chocolate raspberry. It all sounded good to me. All of it. But when I went to the store to shop for ingredients, the Biscoff caught my eye. partial shot of side of cheesecake with Oreo crust and whipped cream

Does Cookie Butter Belong in Cheesecake? Um, Yeah.

I am not a huge fan of cookie butter, honestly. I find it odd that cookies should be spread on crackers or bread. I think it’s kind of stodgy and too sweet and just a little…strange. But for some reason, it sounded like a good idea to make a cookie butter cheesecake. And with my spreadable cookies in my cart, I thought that Oreos would make a stellar crust. Cookies in cookies. Let me just stop right now and say that if you are not a huge fan of Biscoff spread, you might actually like it in cheesecake form. I certainly did. And if you are a fan of Biscoff, you will be in love. Diluting the overly sweet (to me) spread in cream cheese, adding just enough brown sugar, eggs and a touch of half and half turn the Biscoff into a completely luscious batter. It still had plenty of distinctive cookie butter flavor and color, but in a less concentrated form. Because dilution in extra fat makes everything better. I don’t have photos of the interior of the cake since I thought it would be rude to deliver a cake to a paying customer with a hunk cut out of it, but Thomas has promised to take photos at work, so I will update this post so you can see the insides. Until then, enjoy the Exterior Shots. And do make this cake. Just based on the batter alone, I am completely certain that this Biscoff Cheesecake is a winner.biscoff cookie butter cheesecake 5

Cookie Butter Cheesecake

Jennifer Field
A simple Oreo crust holds creamy, smooth, luscious Biscoff cheesecake topped with a Biscoff ganache and brown sugar whipped cream. There is nothing not to love about the Biscoff cookie butter cheesecake.
5 from 3 votes
Tried this recipe?Please give it a star rating!
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 6 hours
Total Time 7 hours 5 minutes
Course Custard and Pudding Recipes
Cuisine American
Servings 12 servings
Calories 526 kcal


For the Crust

  • 20 Oreo cookies
  • 3 Tablespoons melted butter

For the Filling

  • 3 8 oz blocks cream cheese at room temperature
  • 6 oz brown sugar (about 3/4 cup, tightly packed)
  • 10 oz 1 cup Biscoff spread (or similar)
  • 3 large eggs
  • 2 teaspoons vanilla extract or paste
  • ¼ teaspoon kosher salt
  • 2 oz 1/4 cup half and half

For the Cookie Butter Ganache

  • 4 oz 60% cocoa semisweet chocolate (I used Ghirardelli)
  • 1.5 oz about 2 Tablespoons Biscoff spread (or similar)
  • 3 oz heavy cream
  • ½ teaspoon vanilla extract or paste

For the Brown Sugar Whipped Cream

  • ¾ cup heavy whipping cream
  • 2 Tablespoons brown sugar (or to taste)
  • pinch of salt
  • ¼ teaspoon vanilla extract or paste


For the Crust

  • Whiz the cookies up in your food processor until they're very fine crumbs.
  • With the processor on, drizzle in the melted butter and process until the butter is evenly distributed.
  • Mist the sides of a 9" spring form pan with pan spray, and then press the crumb mixture on the bottom and about 3/4" up the sides.
  • Bake at 350F for 10-12 minutes, or until you can smell Oreos in your kitchen.
  • Remove from the oven and let cool.

For the Filling

  • On low speed, beat the cream cheese until smooth.
  • Add the sugar and the Biscoff cookie butter spread and mix until smooth. Keep your mixer on low the whole time, because unlike with butter cakes, you don't want to beat air into the batter. Scrape the bowl as necessary.
  • Beat the three eggs and then drizzle them into the batter, a bit at a time, until completely incorporated. Scrape the bowl as necessary.
  • Mix in the extract, salt and half and half.
  • Scrape the batter into the spring form pan and smooth out the top.
  • Bake at 300F for about 40-45 minutes, or until the internal temperature of the cake is 150F in the center. If you don't have a thermometer, the center 3-4" of the cake should still be jiggly when you shake the pan.
  • Turn off the oven and open the oven door to the first setting so it's open about 6" at the top.
  • Let the cake cool in the oven for twenty minutes or so and then remove to a rack to cool completely.
  • Glaze with the ganache, below.

For the ganache

  • Chop the chocolate in small pieces and put them in a bowl with the cookie butter and vanilla.
  • Bring the cream to a boil and pour over the top of the chocolate.
  • Whisk until smooth. If there is not quite enough heat in the cream to melt all the chocolate, heat it in the microwave for about 30 seconds on medium power and then whisk until smooth.
  • Spread the ganache evenly over the top of the cake.
  • Chill in the fridge until cold and then garnish with the whipped cream, below.

For the Brown Sugar Whipped Cream

  • Combine all the ingredients in a bowl and whisk until you achieve stiff peaks. You can also do this in a stand mixer if you prefer.
  • Pipe decoratively (or just spread it over the ganache. Either way, it will be delicious.
  • Store the cake in the refrigerator. Let slices sit at room temperature for about thirty minutes before serving.

Did You Make Any Changes?


Make sure all your ingredients are at room temperature. This means the cream cheese, the eggs, and the half and half.
You can make this cake with either a stand mixer or a hand mixer. Mix on low speed to minimize the chance of whipping a lot of air into your cake. This will help to keep it from rising in the oven and then falling and cracking.


Store leftovers in the fridge, covered, for up to 5 days.


You can freeze the whole cheesecake or individual slices if necessary. Freeze the whole cake in the pan if you can. Either way, wrap well in double plastic wrap and foil and freeze for up to 3 months. For best flavor, I wouldn't freeze for longer than 1 month, though.


Serving: 1gCalories: 526kcalCarbohydrates: 41gProtein: 8gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 10gCholesterol: 137mgSodium: 360mgFiber: 3gSugar: 28g
Keyword Biscoff cheesecake, cookie butter cheesecake
Did you make this recipe?Please tell us what you loved!
Hey, here’s a photo of the inside of the cake. Neighbor Thomas just texted it to me a few minutes ago. He said it was a huge hit and that now everyone wants my business card so I can make them cheesecake. slice of cheesecake with ganache topping and whipped cream I hope you give this cake a try. It is pretty magnificent! Thanks for spending some time with me today. Have a lovely day.

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  1. Do you think this would freeze well with the ganache? (I would do the whipped cream at the last minute). Also, what would you think of using a biscoff cookie crumb crust in lieu of the oreos? I have the sense that you would prefer the oreos to “cut” the intensity of the biscoff flavor.

    1. I don’t think you’ll have any problem with freezing the ganache, although you’ll want to temper it in the fridge at least overnight and then on the counter for 2-3 hours before serving so there won’t be any condensation on the ganache, you know? I think you could totally use Biscoff cookies instead of Oreos (or any other chocolate cookie, for that matter). I liked the symmetry of having chocolate on the bottom and chocolate on the top–the contrast in color is really pretty when you cut it, but you should feel free to use any cookies you like. I think you’ll really love this, Kathy. Enjoy!

  2. Regular cheesecake day? Oh, yes and yay!
    This one looks and sounds delicious, too. Just as soon as I run across Biscoff anywhere, I’ll try it!
    (Maybe it got held up at the border or something? Anyway, I don’t think I’ve seen it yet. )

    1. If you *haven’t* seen it yet, Rebecca, you can use another spread. Peanut butter, almond butter, Nutella. Just sweeten to taste–you will most likely need about the same amount of sugar for Nutella as you would for cookie butter and then increase sugar for the regular nut butters. Have fun and experiment (and I’m so glad you like the regular cheesecake day idea. I may just have to do that)! I will ask some Canadian bloggy friends if they can get Biscoff and let you know. =)

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