A delicious baked biscoff cheesecake was something we absolutely needed to feature on our website. This indulgent dessert is the ultimate way to welcome fall, with its warm spiced biscuit crust, creamy baked filling, and generous topping of smooth Lotus Biscoff spread.

It’s cozy, comforting, and a guaranteed crowd-pleaser for any gathering. In the past, we shared ourno bake Biscoff cheesecake recipe.

Today’s recipe is adapted from our classic baked cheesecakes, a reader favorite for their rich and creamy texture. We’ve made a few slight adjustments to ensure the flavors of the Biscoff spread shine through beautifully, creating a perfectly spiced and indulgent dessert you’ll want to make again and again.

You’ll love how easy thisbaked Biscoff cheesecake is to make. For this recipe, we’ll be using a springform pan measuring approximately 19 cm by 6 cm, which is about 7.5 inches by 2.5 inches.

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Biscoff Cheesecake Ingredients (and Why They Work)

1. Biscoff Cookies + Melted Butter: These are the foundation of our baked Biscoff cheesecake crust. Blending the cookies with melted butter creates a sturdy, flavorful base that holds together perfectly.
2. Cream Cheese:The heart of any cheesecake, cream cheese gives this biscoff cheesecake its rich, creamy structure. Make sure it’s at room temperature for smooth, lump-free mixing.
3. Heavy Whipping Cream + Cornstarch: Mixing these together ensures a silky, no-lumps texture in the baked filling, creating the perfect creamy Biscoff cheesecake.
4. Biscoff Spread: This is what makes the cheesecake truly special. It infuses the dessert with that iconic Lotus flavor and is also used for decoration, enhancing the visual appeal of your Lotus Biscoff cheesecake.
5. Granulated Sugar: Sweetens the cheesecake perfectly, balancing the rich flavors of cream cheese and Biscoff spread.
6. Eggs: Provide structure and stability to the filling, ensuring your baked cheesecake with Biscoff sets beautifully while remaining soft and creamy.

How to make Cheesecake Crust

We’re using Biscoff cookies to create the base for this baked Biscoff cheesecake. Start by blending the cookies in a food processor until they’re finely ground. Then, mix in melted butter until the texture resembles wet sand this ensures the crust holds together perfectly.

Press the mixture evenly into a springform pan, starting with the sides and then the bottom, so the crust is uniform and stable.

Once it’s all pressed into place, pop it in the freezer to set while we prepare the creamy Biscoff cheesecake filling.

Biscoff Cheesecake Filling

We’re going for the easiest hack to make a smooth, lump-free baked Biscoff cheesecake filling. Start by mixing half of the heavy cream with cornstarch using a whisk. Once it starts to combine, add the rest of the cream and continue mixing, this helps prevent any lumps and creates a silky texture.

Next, add room-temperature cream cheese and Biscoff spread. Use a spatula to gently fold everything together until fully incorporated.

This creates a rich, creamy filling that’s packed with Lotus flavor and perfect for a decadent Lotus Biscoff cheesecake. Add granulated sugar and mix gently with a spatula until fully incorporated.

After adding the granulated sugar, add the first egg and whisk until fully incorporated. Then add the second egg and whisk again until smooth. This ensures your creamy baked Biscoff dessert stays silky and sets perfectly.

Baking Your Biscoff Cheesecake to Perfection

Start by preheating your oven to 365°F (185°C). Pour the creamy cheesecake batter over your frozen Biscoff cookie crust. Once the oven is fully preheated, bake the cheesecake for about 45–50 minutes.

When baking time is up, turn off the oven and let the cheesecake cool inside for about 25 minutes. This gentle cooling helps prevent cracking and ensures your baked Biscoff cheesecake keeps its smooth, creamy texture.

Afterward, remove the cheesecake from the oven and let it sit at room temperature until fully cooled. Finally, refrigerate it overnight to set properly.

Cutting into it while it’s still warm can cause it to collapse, so patience is key for a perfectly structured Lotus Biscoff cheesecake.

Decoration is simple but makes a big impact. Pour some melted Biscoff spread evenly over the top of your cooled cheesecake. Sprinkle crushed Biscoff cookies for added texture, and finish by placing a few whole Biscoff cookies.

Tips and Tricks

1. Make sure your cream cheese is at room temperature before mixing. This ensures a smooth, lump-free baked Biscoff cheesecake filling.
2. Mixing half the heavy cream with cornstarch first helps prevent lumps and creates a silky texture.
3. If your cheesecake cracks during baking, simply cover the cracks with some cream cheese and then decorate with melted Biscoff spread — no one will ever know!

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