introduction
This Biscoff cottage cheese cheesecake is creamy, caramel-sweet, and made with one blender and no mixer. Cottage cheese goes straight into the blender with eggs, cream cheese, and Biscoff cookie butter, and it blends into a silky filling in about two minutes, with no curds. It bakes on a crushed Biscoff cookie crust and gets a drizzle of warm cookie butter on top. It tastes like a bakery Biscoff cheesecake with extra protein from the cottage cheese.
why make this recipe
- One blender, no mixer: the blender turns cottage cheese into a perfectly smooth filling.
- Biscoff in every layer: cookie crust, cookie butter in the filling, and a drizzle on top.
- Protein-rich: cottage cheese takes the place of most of the cream cheese in a classic cheesecake, so each slice has more protein.
- Make ahead: it needs to chill anyway, so it is ready when you are.
how to make Biscoff Cottage Cheese Cheesecake
Mix crushed Biscoff cookies with melted butter and bake the crust for 8 minutes, then blend the cottage cheese and eggs until completely smooth. Add the cream cheese, brown sugar, warm cookie butter, cornstarch, vanilla, cinnamon, and salt and blend again. Pour the filling over the warm crust, bake for 55 to 65 minutes, and let the cheesecake cool slowly in the oven. Chill it for at least 4 hours, then drizzle with warm cookie butter before serving.
Ingredients:
Crust
- 24 Biscoff cookies (about 8 ounces)
- 5 tablespoons butter, melted
Filling
- 3 cups cottage cheese (24 ounces)
- 8 ounces cream cheese, softened
- 3 large eggs
- 1/2 cup light brown sugar, packed
- 1/2 cup Biscoff cookie butter
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping (optional)
- 1/4 cup Biscoff cookie butter, warmed
- Crushed Biscoff cookies
- Whipped cream
Directions:
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush the 24 cookies into fine crumbs and mix with the melted butter. Press into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes.
- Warm 1/2 cup of the cookie butter in the microwave for 20 seconds.
- Blend the cottage cheese and eggs on high for 60 to 90 seconds, until completely smooth.
- Add the cream cheese, brown sugar, warm cookie butter, cornstarch, vanilla, cinnamon, and salt. Blend for about 1 minute.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
- Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Run a knife around the edge, cool completely, then cover and chill for at least 4 hours or overnight.
- Release the springform ring, slice with a clean hot knife, and drizzle with warm cookie butter. Top with crushed cookies and whipped cream.
how to serve Biscoff Cottage Cheese Cheesecake
Serve cold, drizzled with warm cookie butter and topped with crushed Biscoff cookies. A whole cookie on each slice makes it look like a bakery dessert. Wipe the knife clean between slices for smooth edges.
how to store Biscoff Cottage Cheese Cheesecake
Cover the cheesecake and keep it in the refrigerator for up to 4 days. To freeze, chill it completely, wrap individual slices tightly, and freeze for up to 1 month. Thaw the slices in the refrigerator overnight and add the toppings just before serving.
tips to make Biscoff Cottage Cheese Cheesecake
- Use small curd cottage cheese, which blends the smoothest.
- Blend the cottage cheese and eggs first, so no curds are left before the other ingredients go in.
- Warm the cookie butter before blending so it mixes in evenly.
- Do not skip the slow cooling in the oven, which helps prevent cracks.
- Chill the cheesecake fully before slicing so it sets firm and cuts cleanly.
variation (if any)
Use any speculoos cookies and speculoos spread if you cannot find Biscoff, or swirl 3 tablespoons of extra cookie butter over the batter before baking.
FAQs
Can you make Biscoff cheesecake with cottage cheese?
Yes. Blending the cottage cheese until completely smooth removes the curds, and the cookie butter and cinnamon give it the caramel spice flavor of a classic Biscoff cheesecake.
Does it taste like cottage cheese?
No. After blending and baking, the texture is smooth and creamy, and the cookie butter covers the mild tang of the cottage cheese.
Why did my cheesecake crack?
Cracks usually come from overbaking or cooling too fast. Bake until the center still wobbles slightly, then let the cheesecake cool slowly in the oven with the door cracked open.
Can I use low-fat cottage cheese?
You can, but full-fat or 4% cottage cheese gives the creamiest slice and the best texture.
Can I make it ahead?
Yes. It needs at least 4 hours in the refrigerator, and it slices even cleaner after chilling overnight.
Biscoff Cottage Cheese Cheesecake
Ingredients
Biscoff Cookie Crust
- 24 Biscoff cookies About 8 ounces. Crushed into fine crumbs, about 2 cups. Any speculoos cookies work.
- 5 tablespoons butter, melted
Biscoff Cheesecake Filling
- 3 cups cottage cheese 24 ounces. Small curd, full-fat or 4% blends the creamiest.
- 8 ounces cream cheese, softened
- 3 large eggs
- 1/2 cup light brown sugar, packed
- 1/2 cup Biscoff cookie butter Smooth. Warm it for 20 seconds in the microwave so it blends easily.
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping (optional)
- 1/4 cup Biscoff cookie butter Warmed for 20 seconds so it drizzles.
- crushed Biscoff cookies For garnish.
- whipped cream For serving.
Method
Make the Crust
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush the 24 cookies into fine crumbs in a food processor or a sealed bag. Mix the crumbs with the melted butter until it looks like wet sand. Press it into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes. Keep the oven on.
Make the Filling
- Warm 1/2 cup of the cookie butter in the microwave for 20 seconds, until it is soft and easy to pour.
- Blend the cottage cheese and eggs on high for 60 to 90 seconds, until completely smooth with no curds. Scrape down the sides.
- Add the cream cheese, brown sugar, warm cookie butter, cornstarch, vanilla, cinnamon, and salt. Blend for about 1 minute, until the batter is smooth.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
Bake and Chill
- Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Run a knife around the edge, then cool completely on the counter. Cover and chill for at least 4 hours, or overnight.
- Release the springform ring and slice with a clean, hot knife. Drizzle with the warm cookie butter and top with crushed cookies and whipped cream before serving.
Notes
- Use small curd cottage cheese, which blends the smoothest.
- Warm the cookie butter before blending so it mixes in evenly instead of leaving streaks.
- Do not skip the slow cooling in the oven, which helps prevent cracks.
- Store covered in the refrigerator for up to 4 days. Freeze wrapped slices for up to 1 month.
- Nutrition information is not included. Protein per slice depends on the brands you use.