Lotus Biscoff Cookie Butter Cheesecake

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Lotus Biscoff Cookie Butter Cheesecake

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Recipe by Fatima Maniya Soorty Course: DessertCuisine: American


Prep time


Cooking time




  • blocks 8 oz Cream cheese (room temp)

  • 34 cup Heavy Cream

  • tbsp Sour Cream

  • 34 cup Sugar

  • Eggs (room temp)

  • 12 cup Biscoff cookie butter spread

  • tbsp Vanilla extract

  • 12 tsp Salt

  • 14 cup Crushed Biscoff Cookies (for garnish)

  • 14 cup Melted Biscoff spread ( for garnish)

  • cup Lotus Biscoff cookies (crushed)

  • 12 cup Digestive Biscuits (crushed)

  • tbsp Butter (room temp)

  • 18 tsp Salt

  • 14 tsp Cinnamon powder

  • 14 tsp Nutmeg powder


  • In a stand mixer, beat the room temperature cream cheese for around 2 to 3 mins until smooth. To this add sugar , salt, vanilla extract and sour cream. Mix for another minute or two until well combined.
  • Add 1 egg at a time and mix until combined, scrape the sides if you need to.
  • Now add the heavy cream and mix for another minute or two.
  • Add the biscoff cookie butter and mix one last time on a low setting for 30 seconds until you have a light, creamy and velvety cheesecake batter. Do not overmix or the heavy cream will seperate.
  • Wrap the outside of the springform pan with foil once it’s cool to handle.
  • Transfer the cheesecake batter to the springform pan and gently tap the pan a couple of times to release any air bubbles and transfer the springform pan to a large roasting pan.
  • Boil 4 cups of water and add the water in the roasting pan gently so as to not get any water in the batter. This is a very important step, it will prevent the cheesecake from cracking. The water bath adds moisture to the oven.
  • Carefully Slide the roasting pan in the oven and bake at 325 for 1 hour. After 1 hour turn off the oven and leave the oven door open and let the cheesecake come to room temperature for 1 hour in the oven.
  • Once the cheesecake has come to room temperature, remove the foil and put it in the refrigerator to chill and set for at least 6 hours or over night.
  • When ready to serve, carefully run a clean butter knife around the edges to release the cheesecake if it hasn’t already, remove the springform and slide the cheesecake on a serving dish.
  • Garnish with crushed lotus biscoff cookies and melted cookie butter.
  • Cut into slices and enjoy!!
  • Preheat the oven at 350 degrees.
  • In a food processor grind the lotus biscoff cookie crumb along with digestive biscuit (or graham cracker crumbs), softened butter, cinnamon powder, nutmeg powder and salt.
  • Add the cookie crumbs to the bottom of a 9 inch springform pan and press down with a back of a flat measuring cup to even out.
  • Bake the cookie crumble for 10 mins at 350 degrees. After 10 mins remove from the oven and let it cool.
  • Bring down the oven temperature to 325.

One Comment

  1. I can’t wait to make this yummy
    recipe. But it’s a little confusing. Would you mind doing a video on it?

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