Cherry Biscoff Cheesecake Recipe

If you’re looking for a dessert that’s both comforting and a little bit unexpected, you’re going to adore this Cherry Biscoff Cheesecake Recipe. I absolutely love how the spiced biscoff cookie crust meets the creamy vanilla cheesecake, topped with a luscious homemade cherry topping. When I first tried this combo, it quickly became a family favorite—perfect for special occasions or anytime you want to wow your guests with minimal fuss. Stick with me and I’ll walk you through everything you need to nail this fan-freaking-tastic treat!

this …

Ingredients You’ll Need

The magic here comes from combining some pantry staples with standout ingredients that build layers of flavor — from the buttery biscoff crust to the tangy yet smooth cheesecake filling and the fresh cherry topping. I always recommend picking ripe, juicy cherries when you can; it makes a noticeable difference.

• Biscoff Cookies: Using the whole pack adds that distinctive spiced caramel crunch for the crust.
• Granulated Sugar: Sweetens both the crust and the cheesecake filling evenly.
• Salted Butter: Melted and mixed with the cookie crumbs, it binds the crust and adds richness.
• Cream Cheese: Softened for easy mixing — this is the creamy canvas for your cheesecake masterpiece.
• Sour Cream: Adds moisture and a slight tang that balances the richness of the cheesecake.
• Pure Vanilla Extract: A splash is all you need to enhance the flavor depth.
• Fine Sea Salt: Just a pinch helps lift all the flavors beautifully.
• Eggs: Bring structure to the cheesecake without making it dry – make sure they’re at room temperature!
• Fresh Black Cherries: The star for the topping; fresh cherries bring vibrant color and natural sweetness.
• Lemon: Zest and juice brighten the cherry topping and add freshness.
• Cornstarch: Thickens the cherry topping so it’s perfect for spooning over the cheesecake.

Variations

I like to keep this cherry biscoff cheesecake classic, but I’ve also had fun tweaking it depending on what’s in season or dietary needs. Don’t be afraid to make it your own — that’s part of the joy of baking!

• Berry Swap: I swapped cherries for fresh blueberries once, and it was a lovely seasonal twist that my friends loved.
• Nut-Free Crust: For those with allergies, you can substitute the biscoff crust with a simple graham cracker crust—still delicious!
• Lower Sugar: I’ve reduced sugar by a bit and found the natural sweetness of the cherries balanced it nicely without losing flavor.
• Vegan Version: While I haven’t perfected a vegan version myself, using vegan cream cheese and a coconut-oil-based crust could work well with this flavor profile.

How to Make Cherry Biscoff Cheesecake Recipe

Step 1: Prep Your Crust Like a Pro

Start by crushing those biscoff cookies until they’re fine crumbs—my favorite is to use a food processor, but a rolling pin and zip-top bag works in a pinch. Mix the crumbs with melted salted butter and a touch of sugar, then press firmly into the bottom of a springform pan. I always use the bottom of a glass to get it nice and even. Pop it in the fridge while you prep the filling—this helps it set up and gives you a solid base to work with.

Step 2: Whip Up the Silkiest Cheesecake Filling

Be sure your cream cheese is soft to the touch; this makes all the difference for a smooth batter. Beat it with sugar until fluffy, then mix in sour cream, vanilla, and sea salt. One trick I’ve learned: add the eggs one at a time, mixing gently after each to avoid incorporating too much air. Overbeating can cause cracks during baking, and I’m here to help you avoid that. Once everything’s combined, pour it over your chilled biscoff crust.

Step 3: Bake With Care for That Perfect Texture

Bake your cheesecake at a moderate temperature to avoid browning the edges too much. I set my oven at 325°F (about 160°C) and bake for roughly 60 minutes, but it’s ready when the edges are set and the center still jiggles slightly. Resist the urge to open the oven door too often—temperature changes can cause cracking! After baking, let it cool gradually to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.

Step 4: Make the Cherry Topping That Tops It All Off

While the cheesecake firms up, toss fresh black cherries with sugar, lemon zest, juice, and cornstarch in a saucepan. Cook over medium heat until the cherries release their juices and the mixture thickens — about 5 to 8 minutes. I like to let it cool completely before spooning it onto the cheesecake to keep the topping thick and glossy rather than runny.

Step 5: Assemble and Serve Your Masterpiece

Once the cheesecake is chilled and firm, spread your cool cherry topping evenly over the surface. Your Cherry Biscoff Cheesecake Recipe is ready to dazzle family and friends. I like to slice it with a hot, clean knife for perfect, smooth cuts.

How to Serve Cherry Biscoff Cheesecake Recipe

Garnishes

I love topping this cheesecake with a few whole fresh cherries or a light dusting of powdered sugar for an elegant finish. If you’re feeling fancy, a dollop of whipped cream or a sprinkle of crushed biscoff cookies adds texture and extra flavor — my guests always ask for seconds!

Side Dishes

This cheesecake pairs wonderfully with a cup of robust coffee or a chilled glass of dessert wine. For brunch or a midday treat, I like serving it alongside fresh fruit salad to balance the richness.

Creative Ways to Present

For celebrations, I’ve presented this cheesecake in individual jars with cherry topping layered inside and a mini biscoff cookie on top — it’s charming and saves cutting hassle. Another time, I swirled some biscoff spread into the cherry topping for a marbled effect that literally stole the show.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The flavors actually meld even better after a day or two.

Freezing

Freezing cheesecake works well if you wrap slices individually in parchment and foil. When I do this, I thaw overnight in the fridge before serving, and the texture comes back almost like fresh!

Reheating

This cheesecake is best served cold, but if you want to soften it a bit, let it sit at room temperature for 15 to 20 minutes before slicing. I avoid microwaving because it can turn the texture grainy.

FAQs

Final Thoughts

This Cherry Biscoff Cheesecake Recipe has become one of those desserts I reach for when I want to impress without stress. I love how the layers — from the crunchy-spiced crust to the silky cream cheese filling and the vibrant cherry topping — come together for an unforgettable bite every time. Give it a try, and I promise you’ll have people asking how you made that incredible cheesecake with so little effort!

Print