This creamy fluffy vanilla bean Biscoff cheesecake recipe would be great on its own, but since we LOVE Lotus Biscoff everything around here, I created an easy cheesecake recipe that packs in as much caramel Biscoff cookie flavor as possible. This is a no-water-bath-needed cheesecake recipe and it'sa perfect make-ahead-and-freeze dessert so you always have a slice in the freezer. As always, I've included step-by-step recipe photos.

biscoff dotted in a circle on top of the cheesecake base

bright red package of Biscoff Cookies laying above and across a springform pan filled with just baked swirled Biscoff Cheesecake

my hand holding a heaping soup spoon full of Lotus Biscoff Cookie spread(cookie butter)

How to Make Restaurant Quality Cheesecake at Home

I've been making this tasty dessert for the better part of 7 years (at the time of writing this post). I first made this cheesecake when I was living in China because Belgian Biscoff cookie butter (spread) and Biscoff Cookies were readily available. In fact, they were much easier to find than Graham Crackers, so I started using them for all of my cookie crusts for cheesecakes and pies.

The deep caramel flavor of these cookies along with the Biscoff Spread (I personally love the chunky one the most), make an excellent cheesecake. The addition of pure homemade vanilla extract and vanilla bean powder adds just the right amount of flavor to balance the Biscoff. And although a hand or stand mixer makes this cheesecake recipe a cinch to pull together, you can use a whisk if that's what you've got. The most important thing is to start with high-quality, room temperature ingredients and the rest is easy.

Jars of Biscoff creamy cookie Spread and Crunchy Biscoff Spread on the shelves in a Metro Cash and Carry store in Chengdu, China. — Smooth & Crunchy Biscoff Spread

sideview of a fluffy Biscoff cheesecake revealing the brown cookie butter goodness and cheesecake as one delicious entity

sideview of biscoff cheesecake showing 3 dots of biscoff spread in the middle

biscoff dotted in a circle on top of the cheesecake base being swirled with a toothpick

My hand holding a small jar of Biscoff Spread with the cheesecake in the background

Delicious looking swirled Biscoff Cheesecake with a jar of Biscoff Crunchy Biscuit Spread lying next to the cheesecake still in the springform pan resting on a stainless steel cooling rack — If you increase the amount of Biscoff Spread used, and use a smaller 8-inch springform pan as pictured here from one of my baking classes in China, it makes a thicker and more Biscoff'y Double Biscoff Cheesecake (photo taken in artificial light in commercial kitchen)

Baked swirled Double Biscoff Cheesecake — If you use a 10-inch springform pan and use slightly less Biscoff Spread, you'll have a cheesecake that looks like this one (photo taken in natural light on a rainy day)

How To Customize Your Double Biscoff Cookie Cheesecake

You can easily customize this cheesecake by using a smaller or larger springform baking pan to make it taller and thicker or larger in circumference and thinner. If you want a lot of Biscoff spread or just a few swirls, that's also up to you. Below are a few guidelines to get you started and a couple of photos of two different versions I make.

Use an 8 or 9-inch (20-23cm) springform pan to achieve a thicker (taller) cheesecake (photo on the left).
Use a larger 10-inch (25cm) springform pan to create a thinner cheesecake (photo on the right).
Use 3.5 ounces (100g) of smooth or crunchy Biscoff spread for a serious Biscoff flavor in every bite (photo on right).
Use 7 ounces (200g) of smooth or crunchy Biscoff spread for an intense Biscoff flavor and swirl effect with Biscoff crevices (photo on left).

raw Biscoff Cheesecake ingredients on a cutting bnoard

cream cheese and mascarpone in the bowl of a stand mixer

cream cheese, sugar, vanilla bean powder, salt and vanilla extract in the bowl of a stand mixer

an egg being added to the cheesecake base

Easy + Delicious Biscoff Cheesecake Ingredients

This is one of the simplest cheesecake recipes to make and it delivers seriously delicious results. Cream cheese filling infused with pure vanilla, a little heavy cream, egg, sugar, a touch of flour and you're on your way to perfection.

Biscoff cookie crust ingredients

1 package of Biscoff Cookies (250g)
5 tablespoons butter, melted (70g)

Biscoff cheesecake batter ingredients

16 ounces cream cheese, room temperature (453g)
¾ cup granulated white or cane sugar (170g)
3 large eggs, room temperature (150g)
¼ cup heavy cream (60g)
1 teaspoon pure vanilla extract (4.5g)
½ teaspoon vanilla bean powder* (2.5g)
pinch of sea salt
2 tablespoon all-purpose flour (20g)
½ cup (3 ½ ounces) Biscoff Cookie Spread (smooth or crunchy variety)(100g)

*If you don't have vanilla bean powder, you may use 1 ½ teaspoons of pure vanilla extract and omit the vanilla bean powder.

How to Make the Best Double Biscoff Cookie Cheesecake

This is one of my favorite cheesecakes to make because it's fluffy, full of Biscoff flavor, requires no water bath and it's no-fail every single time. Plus, everyone loves it. Follow these simple instructions and get ready for one of the best-tasting cheesecakes you've ever had. Because Biscoff makes everything taste better.

Preheat the oven 325°F/170°C and prepare the cake pan. Butter an 8-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into a prepared springform pan or pie plate and press it down using the back of your hand or a jar to form a compact crust. Bake for 7-10 minutes until set.
Prepare the cheesecake base. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, vanilla, vanilla bean powder (if using), and salt until light and fluffy about 2 minutes. Add the eggs one at a time and blend just until incorporated (do not overmix). Stir in the cream and flour using a rubber spatula just until no traces of flour remain. Do not over-mix.
Fill the springform cake pan + add the Biscoff Spread. Pour the cheesecake batter directly into the cake pan. Give it a gentle but firm "tap-tap" on the counter to remove any air bubbles. Dot the whole cheesecake base with small spoonfuls of Biscoff Cookie Spread. For a swirl effect, drag a toothpick through the Biscoff Spread in a circular swirly motion.
Bake the cheesecake. Bake for 30-35 minutes, or until the cheesecake is set, but not browned. The middle should slightly bounce or jiggle and you should be able to lightly touch the tops without it sticking to your finger when the cheesecake is ready. Remove it from the oven to a wire rack and allow it to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!

The Best Lotus Biscoff Cheesecake recipe step-by-step photos

using the springform pan, draw a circle around the it on parchment paper

a circle cut out from the parchment to place in the bottom of the springform pan

two wide strips of parchment cut to line the sides of the pan

parchment circle added to buttered springform pan

Parchment paper lining a springform baking pan with a package of biscoff cookies lying in front ot it.

rectangular Biscoff Lotus cookies in the bowl of the food processor

Biscoff Lotus cookies in the bowl of the food processor with the lid on.

Crushed Biscoff Lotus Cookies in the bowl of a food processor

pouring melted butter into the crushed Biscoff Lotus Cookies

incorporating melted butter into the crushed Biscoff Cookies using a fork

a mound of cookie-butter mixture in springform pan

Biscoff pie crust loosely and evenly distributed across the bottom of the springform pan.

Using the back of my hand to press in the cooie crust into the springform pan.

Biscoff crust in a parchment paper-lined springform baking pan.

a le creuset spatula in the final cheesecake base

pouring raw vanilla bean cheesecake base into a springform pan

raw vanilla bean cheesecake base in a springform pan

a view of a cut Biscoff Cheesecake with a view out of the window in the light and a view of Italian rooftops in the distance

Looking for More Easy Cheesecakes for the Holidays or Any Day?

If you needed proof of how much we love cheesecakes and cookie crusts, look no further than below. Here are a few of our favorite and most requested recipes.

a bite of cheesecake in a small spoon and drizzled with strawberry sauce and a biscoff crust with the rest of the cheesecake in an individual terra cotta ramekin typically used for creme cramel

Whole key lime pie baked in a spring from cake pan.

a Reese's Devil's Food Cake Cheesecake topped with Reese's Pieces and Reese's Mini Peanut Butter Cups with a border of Jumbo Reese's Pieces Cereal surrounding the perimeter

chilled and set black and white cheesecake on a nyc city subway map surrounded by matchbooks from iconic nyc landmarks

Strawberry-rhubarb cream cheese pie on a half sheet pan.

Pumpkin Cheesecake with a layer of Chestnut Graham Cracker crust in the middle and the bottom

closeup of cooled mini vanilla cheesecakes in rose gold pink foil

Slice of an amber colored white chocolate caramel cheesecake with Oreo cookie crust drizzled with homemade mixed berry sauce with a view of green mini cypress trees in the immediate background.

A whole cheesecake topped with cute fat ghost meringues that could be substituted with these homemade ghost marshmallows.

How Do You Store Cheesecake?

You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it's been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can't tell it's been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it's at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can't wait for it to thaw.

- If you're freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you're freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I've actually had cheesecake in the freezer for as long as 6 months and as long as it's been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you're freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.