Name: Biscoff Caramel Cookie Butter Cheesecake
Prep time: 25 min
Total time: 240 min
Ingredients: 2 cups Biscoff cookie crumbs ((about 20 cookies)); 6 tablespoons unsalted butter (melted); 16 oz cream cheese (softened); 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup whipped cream (or whipped topping); 1 cup Biscoff cookie butter (melted); 1/4 cup caramel sauce; to taste Whole Biscoff cookies (for garnish); to taste Crushed Biscoff cookies ((optional))

Jump to Recipe

Chocolate lovers and cookie fans, get ready to meet your new favorite cheesecake! Our Biscoff Caramel Cookie Butter Cheesecake is creamy, indulgent, and bursting with the irresistible flavors of cinnamon-spiced cookie butter and smooth caramel. Imagine biting through a buttery Biscoff crust into a velvety cheesecake topped with a luscious cookie butter caramel layer—pure bliss in every bite! This recipe is all about fun and comfort, born from the magical combination of two iconic treats: Biscoff cookies and rich caramel. Did you know Biscoff cookies originated in Belgium and became famous thanks to their sweet, spiced flavor? Just like our ever-popular Chocolate Chip Cookie Dough Cheesecake, this recipe comes together quickly, with no water baths or fancy tools required. Whether it’s for a family celebration or a weeknight treat, this dessert promises to delight everyone at the table. Get ready to whip up a showstopping cheesecake that’s simple, stress-free, and guaranteed to put a smile on your face!

What is Biscoff Caramel Cookie Butter Cheesecake?

Biscoff Caramel Cookie Butter Cheesecake—now that’s a mouthful, right? But what else would you call a dessert that brings together melt-in-your-mouth cheesecake, velvety cookie butter, and luscious caramel sauce, all finished with a cookie crumble crown? It’s as if someone took every childhood favorite and decided to let them party in one pan! Ever wondered why this treat gets such a long and fabulous name? Well, with flavors this big, it deserves an epic introduction. I’d say it proves the old saying true—“the way to a man’s heart is through his stomach.” Give this cheesecake a try and let it win over everyone at your table!

Why You’ll Love This

Get ready to swoon for the creamy dreaminess of this cheesecake! Its main highlight is the luxurious texture: smooth, rich cheesecake balanced perfectly by a crunchy, buttery Biscoff cookie crust. Making this at home saves you a fortune compared to buying a bakery cheesecake—plus, you can add all your favorite toppings without extra cost! The study in sweet contrasts continues with the decadent Biscoff cookie butter and caramel topping, which adds depth and a hint of spice that sets it apart from traditional cheesecakes. Tempted by our Caramel Swirl Brownie Cheesecake? You’ll be equally obsessed with this flavor-packed beauty. Don’t wait—make it for your next celebration and let your taste buds rejoice!

How to Make

Quick Overview

This Biscoff Caramel Cookie Butter Cheesecake is your ticket to easy baking. The process is straightforward—no water bath, no fussy techniques. Preparation takes just 25 minutes of active effort, plus a chill in the fridge to set. You get a show-stopping dessert with a creamy, melt-in-your-mouth filling, gently spiced cookie base, and a topping that begs for a second helping.

Ingredients

2 cups Biscoff cookie crumbs (about 20 cookies)
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping
1 cup Biscoff cookie butter, melted
1/4 cup caramel sauce
Whole Biscoff cookies for garnish
Crushed Biscoff cookies (optional)

Directions

Prepare the Crust:
Preheat your oven to 325°F (160°C). Combine Biscoff cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Firmly press this into the bottom of a 9-inch springform pan or into individual serving containers. Place in the refrigerator to set while you prepare the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat softened cream cheese and sugar until completely smooth and creamy, scraping down the sides as needed. Add the vanilla extract and mix until fully combined. Gently fold in the whipped cream, taking care not to deflate it, until the filling is light and fluffy.
Assemble the Cheesecake:
Spread the cheesecake filling smoothly over your chilled crust. Use an offset spatula for an even finish. Chill in the refrigerator for at least 4 hours or, preferably, overnight to allow the cheesecake to firm up and the flavors to blend.
Add the Cookie Butter Topping:
Melt the cookie butter in the microwave or over low heat until pourable. Mix in the caramel sauce for an extra layer of flavor. Allow the mixture to cool slightly before pouring over the fully set cheesecake. Spread gently and evenly.
Garnish and Serve:
Top your masterpiece with whole Biscoff cookies around the edge and sprinkle crushed cookies in the center or over individual slices. Slice into generous portions and serve chilled for the creamiest texture.

What to Serve With

This cheesecake shines as a star dessert, but why not complete your spread? Serve it with a piping hot cup of coffee or espresso for a European café vibe. For something lighter, pair with a fruit salad dressed with fresh citrus, which cuts through the richness with a sweet-tart note. A scoop of vanilla or caramel ice cream makes it extra-decadent for celebrations. Want to keep the cookie theme? Offer a platter of Biscoff or gingerbread cookies alongside!

Top Tips for Perfecting

For the crust, be sure to firmly press the crumbs down—use the bottom of a glass or measuring cup for the best results.
If you don’t have Biscoff, try graham crackers or gingersnaps for a similar, but slightly different, flavor profile.
Let the melted cookie butter cool for 5 minutes before pouring it on, so it doesn’t melt the cheesecake filling.
Don’t rush the chilling step! Four hours is the minimum, but overnight sets the flavors and helps with clean slicing.
To get neat slices, dip your knife in warm water and wipe it between cuts.

Storing and Reheating Tips

Store any leftover cheesecake tightly covered in the refrigerator for up to 5 days—just place plastic wrap or foil over the top to keep it fresh and prevent it from drying out. If you’d like to freeze it, wrap individual slices in plastic and then in foil; freeze for up to 2 months. Thaw overnight in the fridge before serving. To maintain the best texture, avoid microwaving the cheesecake; instead, let it sit at room temperature for 15 minutes to take the chill off before enjoying.

FAQs

Can I use store-bought caramel sauce for this recipe?
Absolutely! Store-bought caramel sauce works perfectly and keeps things simple.

Is it necessary to bake the crust?
No baking is required—the butter binds the cookie crumbs beautifully as the crust chills and sets in the fridge.

Can I make this cheesecake ahead of time?
Yes! This cheesecake is best made the day before so it has time to chill and set completely.

What can I substitute for Biscoff cookies?
Graham crackers, shortbread, or gingersnaps can be used but will result in a slightly different taste.

My cheesecake filling seems too soft—is that normal?
The filling will firm up as it chills. Make sure it has at least 4 hours in the fridge, but overnight is best for a sturdy set.

Conclusion

Biscoff Caramel Cookie Butter Cheesecake is a must-try for anyone who loves creamy, caramel-kissed desserts with a hint of spice. Its easy preparation, crowd-pleasing flavors, and beautiful presentation make it perfect for both special occasions and everyday indulgence. With just a few pantry staples, you’ll have a stunning cheesecake sure to become a family favorite. Give it a try, share it with friends, and don’t forget to check out more delicious cheesecake recipes on the blog. Happy baking!