The Best 6-inch Biscoff Cheesecake Recipe

This Lotus Biscoff cheesecake starts with a Biscoff cookie crust. Fine crumbs mixed with melted butter provide the perfect base. Then you have a classic cheesecake filling enhanced with the flavor of Lotus Biscoff biscuits spread. Finally, it’s topped with a thin layer of melted cookie butter spread, creating a beautiful trifecta of flavor to make this the best cookie butter cheesecake.

Since you are here and love cheesecake recipes, check out this Easy 4-inch mini cheesecake recipe for one/two, this Delicious Creamy Pumpkin Cheesecake, or this Cheesecake swirled red velvet brownies.

This is the best 6-inch Biscoff Cheesecake Recipe!

I can personally say this is the best Lotus cheesecake recipe out there. I’ve recently started a series of cheesecake flavor variations on my blog, so I’ve been making a lot of cheesecake lately.

Not only have I tried other recipes out there, but I’ve tested and perfected this recipe specifically! All you need to do is give it a try and find out for yourself!

Ingredients for this 6-inch Biscoff Cheesecake Recipe

Here are the ingredients you will need to make this delicious cheesecake. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

​For the Crust

• Crushed Biscoff Cookies: You will need 25 cookies for this part.
• Granulated Sugar: To add a little extra sweetness.
• Salt: balances out the sweetness and enhances all of the other flavors.
• Butter: Use unsalted so we can add the salt in separately and control the amount better. You will also need to melt the butter prior to mixing with the other ingredients.

For the Filling

• Cream Cheese: Pull it 30 minutes to an hour before preparing the recipe to allow it to soften.
• Granulated Sugar
• Vanilla Extract: adds a helpful flavor boost to the creamy Biscoff cheesecake filling.
• Sour Cream: A key ingredient in making cheesecake so good! Similar to the cream cheese, pull it early on before the recipe begins so it is at room temperature.
• Cornstarch– A tiny bit goes a long way in this recipe!
• Salt​- This is used to balance out the sweetness of the other ingredients.
• Large Eggs:​ Also have these be at room temperature.
• Biscoff Spread: to flavor the cheesecake batter.

​For the Topping

• Lotus Biscoff Spread – You can use the name brand or the Trader Joe’s super popular cookie butter.

How to make this 6-inch Biscoff Cheesecake Recipe

Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

Make the Crust

1. Preheat the oven and line the bottom of the springform pan with parchment paper. Make sure the parchment is fully covering tthe sides of the pan as well.
2. In a large bowl, combine the crushed biscuits, salt, granulated sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Then bake in the oven for 7 minutes. Reduce the oven heat once the crust is done.

Make the Filling

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed or low speed until smooth. Add the sugar, salt, and vanilla extract, and mix until well combined.
2. Mix in the sour cream and cookie butter into the cream cheese mixture. Make sure to scrape the sides of the bowl and mix until well incorporated.
3. Add in the eggs one a time and mix until combined. Scrape the sides again then add in the cornstarch and mix gently in order not to incorporate too much air into the batter.
4. Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
5. Bake in the preheated oven until the edges are set but the center is slightly wobbly. You can either bake your cheesecake in a water bath (making sure to wrap the bottom of the pan tightly with foil) or place a dish full of hot water in the oven alongside your cheesecake to maintain high moisture in the oven.
6. Turn off the oven and crack the oven door open slightly to allow the cheesecake to cool down for an hour.
7. Remove the 6-inch Biscoff cheesecake from the oven and allow it to cool completely at room temperature. .

Make the Topping

1. Melt the Biscoff cookie butter in the microwave for 5-10 seconds or just enough to soften it slightly then spread it onto the top of the cheesecake. I used an offset spatula to create the swirls you see in the pictures. Refrigerate for at least 4 hours, or overnight, to set.
2. Slice and enjoy the creamy and indulgent Biscoff cheesecake!

Why You need to make this recipe!

• This 6-inch Biscoff Cheesecake recipe creates the perfect dessert for a family or small group of people. It is convenient for small parties, get-togethers, or weekend dinners.
• The combo of the Biscoff cookie crumbs in the crust and the creamy texture of the filling is the best thing to satisfy your sweet tooth.
• If you’re a cheesecake fan and have never tried this flavor, you 100% need to!

Frequently Asked Questions – FAQ

How do I store Leftovers of this 6-inch Biscoff Cheesecake Recipe?

If you plan on eating within a few days, you can simply put it in an airtight container and place it in the fridge.

If you want to keep it fresh for longer or are unsure when you will want it again, wrap it in layers of plastic wrap first. Then put it in the airtight container and store it in the freezer. It will stay fresh for multiple weeks or a couple months in the freezer as long as you wrap it well with the plastic wrap to prevent freezer burn.

how do i crush my lotus biscuits?

To prepare your Biscoff crumbs for the crust, there are a couple ways you could try. The first and most preferred method is to use a food processor and blend them on high for 15-20 seconds. This method will create an even and consistent fineness amongst the crumbs.

If you don’t have a food processor, you can use a Ziploc bag and a rolling pin. Fill the bag with the cookies, seal it, then gently but firmly tap the bag with the rolling pin to start breaking up the cookies. Once you have them in pieces, roll the rolling pin back and forth across the bag of cookies with a little pressure to turn them into a powder-like consistency.  For best results, use a gallon-sized or large Ziploc bag so the crumbs have more space to lay flat.

​Can I use Trader Joe’s Speculoos cookies and spread instead of Lotus Biscoff?

Of course! There is a slight flavor difference. But if you’re a Trader Joe’s fan and want to use their product for this recipe then you totally can.

The Best 6-inch Biscoff Cheesecake Recipe

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