A Cheesecake So Good It Deserves a Double Pause
Let’s be real—Biscoff Cheesecake is that one dessert that looks good, tastes better, and gets devoured immediately. Created by @chef.kennyeats, this creamy, dreamy cheesecake takes those caramelized Biscoff cookies and flips them into a full-on showstopper. It’s rich, indulgent, and layered with flavor—from the buttery cookie crust to the smooth cheesecake filling, all the way to the glossy cookie butter topping.
You don’t need to be a pastry chef to pull this off. With simple ingredients, easy steps, and a little overnight chilling, this dessert delivers big-time satisfaction. Slice into it and just watch the fork glides through that creamy center. Yes, you want a piece.
Ingredients
For the Crust:
- Biscoff cookies (about 1½ to 2 sleeves)
- ½ cup (1 stick) melted butter
For the Cheesecake Filling:
- 4 (8 oz) blocks Philadelphia cream cheese, softened
- 1 cup sour cream
- 1¼ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, for firmer texture)
- Zest of 1 lemon
For the Topping:
- Biscoff spread (melted)
- Extra Biscoff cookies (for decorating)
Step-by-Step Instructions
1. Make the Crust
- Crush Biscoff cookies and mix with melted butter.
- Press into the bottom of a springform pan and smooth out evenly.
2. Make the Cheesecake Filling
- In a large bowl, mix softened cream cheese, sugar, sour cream, vanilla, lemon zest, and cornstarch (if using) until smooth.
3. Add the Eggs
- Fold in the eggs one at a time, mixing gently until just combined.
4. Bake the Cheesecake
- Pour the filling over the crust and bake low and slow at 300°F for 55–70 minutes, or until the center is set but still slightly jiggly.
5. Chill Overnight
- Let cheesecake cool completely, then refrigerate overnight to set fully.
6. Decorate the Sides
- Line the outside of the cheesecake with whole Biscoff cookies for that signature look.
7. Slice & Serve
- Cut into creamy slices, serve cold, and prepare for compliments.
Pro Tips & Suggestions
- Use room-temperature ingredients for a smoother cheesecake texture.
- Bake in a water bath if you want zero cracks on top.
- Chill overnight—don’t rush it; the flavor gets better.
- Add a pinch of cinnamon to the crust for extra warmth.
About the Creator
This recipe is by Kenny, the dessert mastermind behind @chef.kennyeats. Known for drool-worthy bakes and fun, flavor-packed food content, he brings the heat to every sweet.
Kenny | @chef.kennyeats