I’ve only made cheesecake like 3 times and it still kind of scares me. But it was time to finally make one again, especially since it’s one of the few desserts my husband enjoys. I wanted my first proper cheesecake to be epic and decided to make this Biscoff cheesecake.

This recipe is adapted from Lauren’s Latest cheesecake recipe to have a delicious cookie butter twist. It’s made with a Biscoff cookie crust, a hint of cinnamon and of course some cookie butter!

This cheesecake is decadent, creamy, and totally irresistible thanks to a generous drizzle of warm cookie butter.

As a bonus, it’s surprisingly easy to make and is the perfect make ahead dessert. Somehow it tastes even better as it sits overtime. It’s magic, I swear!

How to Make Cheesecake Without Using a Water Bath

As I’ve lamented before, I don’t have a full-size oven. It’s hard enough to fit cake pans into my oven, let alone a water bath.

Water baths always seem like such a production, with sloshing water and the risk of it leaking into your cheesecake.

Thanks to a very gradual cooking and cooling process, this cheesecake recipe doesn’t require a water bath!

Cooking it low and slow gives it an amazing texture, and letting the cheesecake gradually cool in the oven minimizes any risk of cracking.

The end result is a creamy, delicious cheesecake that’s crack-free!! The process is so easy and stress-free you’ll wonder why you ever used a water bath in the first place.

Substitutions & Swaps for This Biscoff Cheesecake

This recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• Biscoff Cookie Crumbs – I like to crush up Biscoff cookies to make the crust! This can easily be done in a food processor, or you can crush the cookies in a Ziplock bag with a rolling pin. You can also use crushed graham crackers or crushed Oreo cookies if you can’t find Biscoff cookies.
• Salted Butter – To keep things simple I use salted butter to make the graham cracker crust. If you only have unsalted butter, add about 1/4 tsp of salt into the crust mixture.
• Granulated Sugar – I think this cheesecake has just the right amount of sweetness, but you can increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
• Cream Cheese – This recipe turns out best with full-fat cream cheese. However, you can use low fat cream cheese or Neufchatel cheese in its place and the recipe will still turn out great.
• Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
• Cookie Butter – The cookie butter drizzle really packs this cheesecake with Biscoff flavor! You can use any brand of cookie butter.

Baking This Biscoff Cheesecake Without a Springform Pan

This recipe bakes up best in a 9-inch springform pan.

You could bake it in a 10-inch springform pan too, but the crust will be thinner, and the cheesecake won’t be as tall.

Sadly, this recipe makes too much batter to be baked in any springform pan smaller than 9-inches.

You can also turn this recipe into Biscoff cheesecake bars by baking it in a 9-inch x 13-inch pan for 38-42 minutes at 325 F or 165 C.

Making This Biscoff Cheesecake in Advance

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh.

You can also freeze this cheesecake for up to 3 months! After it’s baked and cooled, release the collar from the springform pan then freeze the entire cheesecake until it’s firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple layers of plastic wrap and then foil.

When you’re ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day.

Whether you’re freezing or refrigerating this cheesecake, wait to add the cookie butter drizzle and whipped cream until you’re ready to cut into it.

How To Make The Best Biscoff Cheesecake

• Make sure your ingredients are at room temperature. It helps them mix together better and ensure your cheesecake has a smooth texture once it’s baked.
• Beat your cream cheese on a low speed before adding the other ingredients! This helps to prevent any lumps from forming in the cheesecake batter.
• Mix on a low speed while making this cheesecake batter. You want to incorporate as little air as possible into the batter, as air bubbles can cause your cheesecake to crack.
• Follow the cooling instructions to a T! I know it’s a slow process, but it’s worth it. It helps ensure your cheesecake has the perfect consistency once it’s cooled and it prevents cracking.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.

Let Me Know What You Think!

If you try this Biscoff cheesecake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

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