Biscoff Cheesecake Cake
Indulge in a heavenly Biscoff Cheesecake Cake that combines the rich flavors of creamy cheesecake with the irresistible crunch of Biscoff cookies. Layer upon layer of velvety cookie butter filling and buttery cookie crust create a dessert experience that's nothing short of divine. Perfect for any occasion, this delightful treat will have everyone coming back for seconds!
Prep
30
min
Cook
105
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(10)
- 1/3 cup melted unsalted @Kerrygold USA butter (74.9 g)
- 3 sticks softened unsalted butter
- 1/4 cup melted cookie butter spread (56.8 g)
- 1/4 cup cookie butter spread (56.8 g)
- 3 SOFTENED 8oz blocks @Philly Cream Cheese cream cheese
- 3 eggs
- 5 eggs total (added 3 first, then the remaining 2)
- 1/3 cup heavy cream (79.2 ml)
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
- 1/3 cup sour cream (79.2 ml)
🫙Pantry Staples(4)
- 1 box @Betty Crocker French vanilla cake mix
- 3 cups powdered sugar (600 g)
- 1/2 cup white sugar (100 g)
- 1 tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1 tsp cinnamon powder (5 ml)
📦Other(1)
- 10-12 crushed @Biscoff cookies
Nutrition (per serving)
Calories
646
Protein
9g
Carbs
65g
Fat
38g
👨🍳 Instructions
- 1
Mix the cake ingredients until smooth, then add cinnamon powder, crushed Biscoff cookies, and melted cookie butter spread.
- 2
Spray the baking pan and add the batter. Bake for 40-45 minutes at 350 degrees or until a toothpick comes out clean.
- 3
Allow to cool on the counter for 30 minutes before removing from pans and placing cakes in the fridge.
- 4
Blend the cheesecake ingredients until smooth and add to the sprayed baking pan. Bake for 1 hour at 350 degrees.
- 5
Allow to cool for about an hour in the baking pan, then flip upside down and place into the freezer to set.
- 6
Blend the Biscoff buttercream ingredients until smooth and set aside.
- 7
On a cake board, add a little frosting to the bottom and then add the first leveled cake on top.
- 8
Layer more frosting in between and then add the flipped cheesecake to the middle.
- 9
Add another layer of frosting and then top with the second cake (upside down).
- 10
Frost the entire cake and cover the bottom half with crushed Biscoff cookies. Decorate the top as desired.
💡 Pro Tips
- ✓Bring cream cheese to 65-68°F (room temperature) before blending—cold cream cheese won't fully emulsify and will create a grainy, lumpy cheesecake filling with poor structure.ingredient65-68°F
- ✓Add oat milk at 2:1 ratio to melted butter (2 parts milk to 1 part butter) before mixing into cake batter to prevent separation, since oat milk has lower fat content than dairy and won't fully hydrate the cake mix starches otherwise.technique2:1 milk-to-butter ratio
- ✓Cool the cheesecake layer to 90-95°F (about 45 minutes) before flipping and freezing—flipping too warm risks structural collapse as the cream cheese proteins haven't fully set, but flipping too cold after full refrigeration can crack the surface.timing90-95°F after 45 minutes
- ✓Crush Biscoff cookies to 4-6mm pieces (coarse texture, not powder) and fold them in after the batter is mixed to prevent them from breaking down further during blending and creating dense pockets that inhibit cake rise.technique4-6mm pieces
- ✓Insert the cheesecake layer (flipped side up) when the cake layer frosting is 55-60°F, not warmer—warmer frosting will soften the cheesecake's set exterior and cause the layers to slide apart during assembly.timing55-60°F frosting temperature
Share this recipe
Prep
30
min
Cook
105
min
Serves
12
people
Level
intermediate
Share this recipe
Biscoff Cheesecake Cake
Indulge in a heavenly Biscoff Cheesecake Cake that combines the rich flavors of creamy cheesecake with the irresistible crunch of Biscoff cookies. Layer upon layer of velvety cookie butter filling and buttery cookie crust create a dessert experience that's nothing short of divine. Perfect for any occasion, this delightful treat will have everyone coming back for seconds!
📝 Ingredients
Serves 12🥛Dairy & Eggs(10)
- 1/3 cup melted unsalted @Kerrygold USA butter (74.9 g)
- 3 sticks softened unsalted butter
- 1/4 cup melted cookie butter spread (56.8 g)
- 1/4 cup cookie butter spread (56.8 g)
- 3 SOFTENED 8oz blocks @Philly Cream Cheese cream cheese
- 3 eggs
- 5 eggs total (added 3 first, then the remaining 2)
- 1/3 cup heavy cream (79.2 ml)
- 1 cup milk of choice (I used @Chobani extra creamy oat) (240 ml)
- 1/3 cup sour cream (79.2 ml)
🫙Pantry Staples(4)
- 1 box @Betty Crocker French vanilla cake mix
- 3 cups powdered sugar (600 g)
- 1/2 cup white sugar (100 g)
- 1 tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1 tsp cinnamon powder (5 ml)
📦Other(1)
- 10-12 crushed @Biscoff cookies
Nutrition (per serving)
Calories
646
Protein
9g
Carbs
65g
Fat
38g
👨🍳 Instructions
- 1
Mix the cake ingredients until smooth, then add cinnamon powder, crushed Biscoff cookies, and melted cookie butter spread.
- 2
Spray the baking pan and add the batter. Bake for 40-45 minutes at 350 degrees or until a toothpick comes out clean.
- 3
Allow to cool on the counter for 30 minutes before removing from pans and placing cakes in the fridge.
- 4
Blend the cheesecake ingredients until smooth and add to the sprayed baking pan. Bake for 1 hour at 350 degrees.
- 5
Allow to cool for about an hour in the baking pan, then flip upside down and place into the freezer to set.
- 6
Blend the Biscoff buttercream ingredients until smooth and set aside.
- 7
On a cake board, add a little frosting to the bottom and then add the first leveled cake on top.
- 8
Layer more frosting in between and then add the flipped cheesecake to the middle.
- 9
Add another layer of frosting and then top with the second cake (upside down).
- 10
Frost the entire cake and cover the bottom half with crushed Biscoff cookies. Decorate the top as desired.
💡 Pro Tips
- ✓Bring cream cheese to 65-68°F (room temperature) before blending—cold cream cheese won't fully emulsify and will create a grainy, lumpy cheesecake filling with poor structure.ingredient65-68°F
- ✓Add oat milk at 2:1 ratio to melted butter (2 parts milk to 1 part butter) before mixing into cake batter to prevent separation, since oat milk has lower fat content than dairy and won't fully hydrate the cake mix starches otherwise.technique2:1 milk-to-butter ratio
- ✓Cool the cheesecake layer to 90-95°F (about 45 minutes) before flipping and freezing—flipping too warm risks structural collapse as the cream cheese proteins haven't fully set, but flipping too cold after full refrigeration can crack the surface.timing90-95°F after 45 minutes
- ✓Crush Biscoff cookies to 4-6mm pieces (coarse texture, not powder) and fold them in after the batter is mixed to prevent them from breaking down further during blending and creating dense pockets that inhibit cake rise.technique4-6mm pieces
- ✓Insert the cheesecake layer (flipped side up) when the cake layer frosting is 55-60°F, not warmer—warmer frosting will soften the cheesecake's set exterior and cause the layers to slide apart during assembly.timing55-60°F frosting temperature