This BISCOFF CHEESECAKE is an easy holiday dessert recipe. Biscoff cookie crust filled with creamy Biscoff cheesecake then topped with a Biscoff drizzle.
COOKIE BUTTER CHEESECAKE
Starts with a Biscoff crust that’s baked to perfection then filled with a delicious Biscoff no-bake cheesecake filling. It’s then chilled to create the perfect make-ahead dessert that will quickly become a family favorite.
Garnish with additional whipped topping, crushed Biscoff cookies, and melted Biscoff spread drizzled over the top.
- Homemade whipped cream can be substituted for the CoolWhip.
- I use unsalted butter, if you use salted butter or margarine, reduce the salt in this recipe by half.
- Off brand cookies and cookie butter can be used.
- Allow the cheesecake to chill for at least 4 hours. Overnight is best.
- I use a 9” pie pan but you can use a springform pan instead. I recommend if using a springform pan, place the ring back on when storing it in the fridge.
- Store covered with plastic wrap on top of the cheesecake and store it in the fridge for up to 4 days.
MORE EASY DESSERT RECIPES:
- 1 (8.8 oz) package Biscoff cookies, 4 cookies reserved for garnish
- 1/3 cup melted Unsalted Butter (83.3 ml)
- 2 tbsp Brown Sugar (25 g)
- 1/8 tsp Salt (0.25 g)
- 1 cup Biscoff Spread (200 g)
- 1 (8 oz) package room temp Cream Cheese (226.80 g)
- 1 cup Powdered Sugar (125 g)
- 1 tsp Vanilla Extract (4.93 ml)
- 1 (8 oz) container Whipped topping (CoolWhip) (360 g)
- 1 (8 oz) container Whipped topping (360 g)
- 4-6 reserved Biscoff cookies
- 2 tbsp Biscoff spread, melted (29.58 ml)
- Preheat the oven to 350 degrees F (or 177 degrees C).
- Grease a 9" pie pan.
- In a food processor, add in the Biscoff cookies, reserving 4-6 for the garnish on top. Process the cookies until they resemble fine crumbs.
- Slowly add the brown sugar, salt, and melted butter to the food processor, and process 3-5 times or until the ingredients have been incorporated.
- Turn the crumb mixture onto your prepared pie pan. Press the crumb mixture into the bottom and up the sides of the pie pan making sure it's firmly packed.
- Bake at 350 degrees F (or 177 degrees C) for 8 minutes. Allow the pie crust to cool completely.
- In a large mixing bowl or the bowl of your electric mixer, add the 1 cup of Biscoff spread and room-temperature cream cheese. Using the whisk attachment, beat the mixture on medium until the mixture comes together smooth.
- Add in the powdered sugar and vanilla, then mix on high until light and fluffy, about 3 minutes.
- Add the whipped topping to the bowl and using a spatula, fold in the whipped topping to the cream cheese mixture until the whipped topping is fully incorporated.
- Spoon the filling mixture into the pie crust, using a spatula, and spread the filling evenly onto the pie crust. Cover with a pie of plastic wrap and chill in the fridge for 4 hours or overnight.
- Garnish with additional whipped topping, the reserved crushed Biscoff cookies, and melted Biscoff spread drizzled over the top.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 236Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 16mgSodium 118mgCarbohydrates 29gFiber 1gSugar 20gProtein 2g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.