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Biscoff cottage cheese cheesecake with a cookie butter swirl and spiced cookie crust, one slice with whipped cream and cookie butter drizzle on a dark plate next to a bowl of cottage cheese

Biscoff Cottage Cheese Cheesecake

A creamy Biscoff cheesecake made by blending cottage cheese, cream cheese, eggs, and Biscoff cookie butter until silky smooth, then baking it on a crushed Biscoff cookie crust. No mixer needed.
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Prep Time 25 minutes
Cook Time 1 hour
Cool and Chill Time 5 hours
Total Time 6 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

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.
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