Biscoff Cheesecake

We went to Belgium last summer and found this amazing stuff called Speculoospasta, which turns out is the same thing as Biscoff spread. The only thing is, I feel like eating it on bread is a waste. I brought home over seven pounds of the stuff, all of which I just can’t eat straight from the jar, so I’ve started baking all kinds of things with it.

Mr. Texanerin thought he didn’t like Biscoff cookies. Or Biscoff spread. But for some reason, before he knew what I was feeding him, he claimed that this cheesecake was “even better than the peanut butter version.”

I thought that Biscoff crust and Biscoff filling with chopped up Biscoff cookies would be overkill, so I used an Oreo crust. It was fantastic, but next time there will be Biscoff crust.

If you want, use 1/3 fat cream cheese, but please, don’t try with fat free cream cheese. It’ll just be gross.

For a half cheesecake: halve the ingredients, bake in a 6-inch springform, and bake for about 40 minutes. It makes the perfect amount when you’re not feeding loads of people.

No Biscoff spread but have the cookies? No problem. Make these changes:

– Use a Biscoff cookie crust. Crush 30 cookies, add 3 tablespoons granulated sugar, and then mix with 6 tablespoons melted butter. Pat over the bottom of a 9-inch springform and bake for 9 minutes at 325°F / 160°C.
– Add one package of cream cheese, for a total of 32 ounces (900 grams), AND fold in 1 cup (120 grams or 236 ml) of sour cream after you mix in the eggs.
– Follow the rest of the directions.


16 Oreos, crushed
3 tablespoons (42 grams) butter, melted

(or use the above Biscoff cookie crust)

3 eight-ounce packages (680 grams) of cream cheese, room temperature
1 cup + 2  tablespoons (290 grams) Biscoff spread
1 cup (205 grams) granulated sugar
1 teaspoon vanilla
4 eggs, room temperature
16 Biscoff cookies, broken into pieces


1. Grease a 9-inch springform pan. Preheat oven to 325°F / 160°C.

2. Mix the Oreos and butter until thoroughly mixed. Pat the crumbs over the bottom of the pan (not up the sides).

3. Bake the crust for 9 minutes. Let cool on a wire rack.

4. With an electric mixer, beat the cream cheese and Biscoff spread on medium until light and fluffy. On low, slowly add the sugar and then the vanilla, beating until smooth and creamy. Now, add the room temperature eggs, but don’t overmix! Overmixing can lead to a cracked cheesecake. Fold in the cookie pieces.

5. Pour cheesecake filling over the crust and bake for about 50 minutes – 1 hour, still at 325°F / 160°C. Don’t open that oven door, especially during the first 30 minutes! At 50 minutes, check it. The middle should just jiggle a little.

6. Turn off the oven, open the oven door (not all the way), and let it cool. I ususally let mine cool in there for about two hours.

7. Take the cheesecake out of the oven, cool to room temperature, and then cool in the refrigerator for at least 4 hours. Don’t even think about cutting into it before that! But really, the taste and texture is much better after waiting 8 hours. I’m impatient and cut into mine after 4 hours and it was kind of like pie. After 8 hours, it was just right.

German bakers: They have Biscoff cookies at Metro! They’re called Speculoos. And about using the fan: I’ve found that using the fan leaves little spots on cheesecake. But then again, maybe it’s just my oven that does that.
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24 comments on “Biscoff Cheesecake” — Add one!

1 comment is awaiting moderation!

  • Omara says
    July 8, 2020 @ 12:34 am


    Just came across this amazing recipe!!! :)
    Wanted to know though, for half the ingredients can I use a 7 inch spring form pan?

    • Erin replies to Omara
      July 8, 2020 @ 7:53 am

      Hello! The post says, “For a half cheesecake: halve the ingredients, bake in a 6-inch springform, and bake for about 40 minutes.” So for a 7-inch springform, bake it a little less. But I have no idea by how much. Just keep an eye on it. :) I hope you’ll enjoy it!

  • Yosra Mosallem says
    June 1, 2018 @ 2:56 am

    What is the difference between baking the cheesecake with a water bath and without a water bath?

    • Erin replies to Yosra Mosallem
      June 2, 2018 @ 5:00 pm

      Water baths prevent cracks from forming on the top. I skip them and just let them cool slowly (Step 6).

      • Omara replies to Erin
        July 8, 2020 @ 12:19 pm

        Thank you ao much! 💖

        • Erin replies to Omara
          July 10, 2020 @ 10:34 am

          You’re welcome! :)

  • Moataz says
    September 5, 2016 @ 2:00 pm

    First I bought the biscuits and I liked them a lot , then when I found the spread on the shelf I know right away that needs to be incorporated in a cheese cake. I was going to make a regular cheese cake then add the spread then I searched the web for a buscof cheese cake and I found few and I choose yours because it was very acurate with measurements. Now it’s in the oven and I added water bath with it, and I am going to let it over the night in the fridge.
    Thanks a lot for sharing your recipe.

    • Erin replies to Moataz
      September 5, 2016 @ 10:13 pm

      That’s great! I hope that it’ll come out well and that you’ll be pleased with the result tomorrow morning. And it’s good to know that someone appreciates the gram measurements. :) Thanks so much for your comment!

  • Amanda says
    February 7, 2016 @ 3:29 pm

    I saw a Lotus Cheesecake recipe somewhere and searched all my dog-eared magazines to try to find it, but after being unsuccessful, I began searching the web. I happily found your recipe- which is far better than the other options available through google. I really like that the cookie butter gets added to the batter, as well as on top. Mine is in the oven now. I used the Biscoff crust and took the liberty of adding a touch of cinnamon and cardamon to the batter as well. Thanks for the recipe.

    • Erin replies to Amanda
      February 8, 2016 @ 12:18 pm

      I bet the cheesecake was even better with the cardamom and cinnamon! I’ll have to try that next time. I hope it came out well and I’m so happy you found the recipe! Thanks for your comment. :)

  • Lazy in AZ
    January 2, 2016 @ 7:36 am

    You’ll be proud to know that Lotus brands has included your recipe, along with a link over to this page, for the Biscoff Cheesecake… which is cooling in my oven as we speak :)

    I did the Biscoff crust as directed, but substituted broken pieces of the chocolate coated cookies instead of the plain ones. I also gave the top of the crust a twisty swirl of Hershey’s syrup before baking, and the same twisty swirl on top of the cheesecake filling.

    I’m a chocoholic, so making this without would just be sacrilegious. LOL

    If you don’t hear from me anymore, it’s because I’m in glutton heaven :P

    • Erin replies to Lazy in AZ
      January 3, 2016 @ 3:52 pm

      I bet your chocolate spin must be delicious! I hope you are indeed in glutton heaven. ;) Thanks a bunch for your feedback!

  • Re says
    January 1, 2015 @ 1:12 pm

    Great recipe. Thanks for sharing it with us but I have one question, did you use the Oreo’s filling in the crust too?

    • Erin replies to Re
      January 1, 2015 @ 9:20 pm

      I did! Hope you’ll enjoy it. :)

  • olga says
    June 6, 2013 @ 2:45 am

    I accidentally came across of this spread at Cost Plus World Market (now when I finish the jar by the end of the 2nd day after the purchase I secretly swear that I won’t ever EVER buy it again because it’s soo addicting.). And I just want to let you know that Target and Stater Brothers sell that stuff too now, Stater’s even have cookies there, I haven’t seen cookies at Target, but honestly I wasn’t searching for them, I just know where to locate the spread and it’s right next to the Nutella and Peanut Butter stuff.
    I definitely going to try your recipe. I know a lot of people in America never tried Biscoff stuff, so I’m sure they will be amazed by the cheesecake. Thank you.

    • Erin replies to olga
      July 1, 2013 @ 11:40 pm

      So sorry for the slow reply! I didn’t see this until now. I’m happy that you’ve discovered Biscoff but too bad it’s so addicting, right? ;) And thanks for all the buying places tips! Hopefully that’ll help some other folks in the US. :)

  • Erin says
    November 17, 2011 @ 12:59 pm

    Meri – Haha. I did the same thing. I brought back several jars from Belgium and then I thought, "Oh no! It's so good but I only have a few. I better save them!" And then I ended up letting them expire (and they were still good several months after expiration, by the way). You should also take a look at the Biscoff pie recipe on here. I think I like that even better than this cheesecake! And it's way easier. :)

  • Meri @ twofive365 says
    November 16, 2011 @ 6:08 pm

    So, my brother went on a business trip to Belgium and brought me back all sorts of edible goodies, and in the bottom of the bag was a jar of awesome (aka Speculoos) he only brought one jar to me and I hoarded that sucker like no one's business until I found out that it is the same stuff as Biscoff which is now at my supermarket! I was SO excited. Also I am so excited that I now have something to actually make with it rather than just eating it by the spoonful. lol Thanks for the recipe!

  • Erin says
    October 27, 2011 @ 7:58 pm

    Jeannette – There's a Biscoff pie recipe on here that I think is even better! It's definitely worth it to buy/order some. Thanks for the comment. :)

  • Jeannette says
    October 27, 2011 @ 7:42 pm

    I needed a shove to finally buy the Biscoff and I think this did it. Biscoff really is exploding on the blog-o-sphere lately, isn't it?


  • Erin says
    September 9, 2011 @ 12:16 pm

    Thanks! :) The spread is good stuff. Save the cookies! I think there are lots of interesting things you can do with them.

  • says
    September 8, 2011 @ 11:37 pm

    Hi there, I still have some speculoos cookies on the back of the stroller from this summer in Belgium. The kids really like them although I never saw the spread, maybe I will ask my sister to get me some since she lives there :-) Good looking cheesecake!

  • Erin says
    September 8, 2011 @ 7:35 am

    Thanks for the nice comment! You're the first one on my five day old blog. :) And yes, it's really really yummy. Get your hands on some Speculoospasta!

  • The Procrastobaker says
    September 7, 2011 @ 10:50 pm

    Good grief this cheesecake looks nothing short of absolute heaven! I can only imagine how wonderful this tastes :)


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