Creamy, rich cheesecake on a buttery Biscoff cookie crust, topped with silky melted Biscoff spread and extra cookie crumbs. If you love caramelized cookie flavor, this dessert is pure heaven.
🛒 You Will Need
25–30 Lotus Biscoff cookies, crushed
5 tbsp unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
½ cup Lotus Biscoff spread, melted
Extra crushed cookies for topping
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment if desired.
2️⃣ Make the Crust
Mix crushed Biscoff cookies with melted butter until evenly combined.
Press firmly into the bottom of the prepared pan to form an even crust.
Bake for 8–10 minutes for a firmer base (optional but recommended). Let cool slightly.
3️⃣ Prepare the Filling
In a large bowl, beat softened cream cheese and sugar until completely smooth and creamy.
Add sour cream and vanilla extract; mix until combined.
Add eggs one at a time, beating on low speed just until blended. Do not overmix to prevent cracks.
4️⃣ Bake
Pour batter over the crust and smooth the top.
Bake for 50–60 minutes, until the center is almost set but still slightly jiggly.
5️⃣ Cool Slowly
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
This gradual cooling helps prevent cracking.
6️⃣ Chill
Refrigerate for at least 6 hours or overnight for best texture and flavor.
7️⃣ Decorate
Once fully chilled, pour melted Biscoff spread over the top and gently spread evenly.
Sprinkle with extra crushed cookies before serving.
Rich, creamy, caramelized cookie bliss in every bite — this Lotus Biscoff cheesecake is guaranteed to impress 🍪✨