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Set aside 6 whole cookies for topping. If using whole Biscoff cookies, place the remaining cookies in a food processor and pulse until finely crushed. If using pre-crushed cookie butter crumbs, skip this step.

Combine the cookie crumbs and 2/3 cup of melted butter in a bowl, mixing well with a fork or spatula until fully incorporated.

Prepare an 8–9 inch springform pan by spraying it with non-stick spray. Press the cookie mixture firmly into the bottom of the springform pan, and slightly up the sides if desired. Use the bottom of a measuring cup or a clean glass to pack the mixture tightly and evenly.

Place the pan with the crust in the refrigerator or freezer for about 15 minutes while preparing the filling to allow it to set.

In a bowl or mixer, whip 1 1/2 cups of heavy cream and 1/2 cup of powdered sugar until thick and fluffy, forming stiff peaks.

In a separate bowl, add 16 ounces of softened cream cheese. Add approximately 3/4 cup of the Biscoff cookie butter to the cream cheese.

Mix the cream cheese and cookie butter on low speed until smooth and creamy, ensuring it is well combined.

Gently fold the cream cheese and cookie butter mixture into the whipped heavy cream until fully combined and smooth.

Spread the cheesecake mixture evenly over the prepared and chilled crust in the springform pan. Use a spatula or dough scraper to smooth the top.

Cover the cheesecake and refrigerate for at least 2–3 hours, preferably 4-6 hours or even better, overnight, to allow it to set completely.

Scoop the remaining cookie butter (approximately 3/4 cup to 1 cup) into a microwave-safe bowl. Microwave the cookie butter for 30–45 seconds, just until warm and pourable.

Carefully pour the melted cookie butter evenly over the chilled cheesecake. Gently tilt the pan to help spread it if needed.

Decorate the top with a strawberry, if desired, and sprinkle the reserved crushed cookie crumbs around the edges and on top.

Chill the cheesecake slightly to allow the topping to set, then slice and enjoy!


Set aside 6 whole cookies for topping. If using whole Biscoff cookies, place the remaining cookies in a food processor and pulse until finely crushed. If using pre-crushed cookie butter crumbs, skip this step.

Combine the cookie crumbs and 2/3 cup of melted butter in a bowl, mixing well with a fork or spatula until fully incorporated.

Prepare an 8–9 inch springform pan by spraying it with non-stick spray. Press the cookie mixture firmly into the bottom of the springform pan, and slightly up the sides if desired. Use the bottom of a measuring cup or a clean glass to pack the mixture tightly and evenly.

Place the pan with the crust in the refrigerator or freezer for about 15 minutes while preparing the filling to allow it to set.

In a bowl or mixer, whip 1 1/2 cups of heavy cream and 1/2 cup of powdered sugar until thick and fluffy, forming stiff peaks.

In a separate bowl, add 16 ounces of softened cream cheese. Add approximately 3/4 cup of the Biscoff cookie butter to the cream cheese.

Mix the cream cheese and cookie butter on low speed until smooth and creamy, ensuring it is well combined.

Gently fold the cream cheese and cookie butter mixture into the whipped heavy cream until fully combined and smooth.

Spread the cheesecake mixture evenly over the prepared and chilled crust in the springform pan. Use a spatula or dough scraper to smooth the top.

Cover the cheesecake and refrigerate for at least 2–3 hours, preferably 4-6 hours or even better, overnight, to allow it to set completely.

Scoop the remaining cookie butter (approximately 3/4 cup to 1 cup) into a microwave-safe bowl. Microwave the cookie butter for 30–45 seconds, just until warm and pourable.

Carefully pour the melted cookie butter evenly over the chilled cheesecake. Gently tilt the pan to help spread it if needed.

Decorate the top with a strawberry, if desired, and sprinkle the reserved crushed cookie crumbs around the edges and on top.

Chill the cheesecake slightly to allow the topping to set, then slice and enjoy!
