Today we’re making Biscoff Cheesecake Cookies, and yes, they are as good as they sound! These cookies are soft on the outside and filled with a creamy Biscoff and white chocolate cheesecake centre. I love this recipe because it doesn’t require cookie cutters, a rolling pin or even a mixer. It’s a cookie, inspired by a different cookie, with cookie butter inside and cookie pieces on top. It’s cookie inception! If you love Biscoff, these cookies are the ultimate treat!
But seriously, there aren’t enough positive adjectives to describe them. This recipe makes perfect cookies every time. I’ve used it to make a Cookies and Cream version, a Strawberry version and even a Candy Cane version. I love a versatile, adaptable recipe and I’m sure I’ll be making many more flavours using this base in the future.
What is Biscoff?
Just in case you’ve been living under a rock, Biscoff is a brand of delicious crunchy spiced biscuits and also a spread made from those biscuits. It’s incredibly delicious. It has hints of cinnamon, caramel and magic – love at first bite! Both the biscuits and the spread are now widely available at most supermarkets.
You can use the biscuits as the base for a cheesecake or crush them up to sprinkle over desserts for an added crunch. The spread can be used on toast, melted and drizzled over pancakes or ice cream, or mixed into everything from buttercream to milkshakes and overnight oats. Or, you can just grab a spoon and eat it straight from the jar – I won’t judge!
While it’s not the only cookie butter on the market, it has definitely become the most popular in recent years. You can use whichever brand you like in this recipe. This recipe uses both Biscoff cookies and Biscoff spread, plus a touch of cinnamon to reinforce the warm, spiced flavours. Biscoff pairs beautifully with many ingredients, but I think it’s particularly perfect with creamy elements like white chocolate and cheesecake.
How to make Biscoff Cheesecake Cookies
There are two components to this recipe – the cheesecake filling and the cookie dough. As I mentioned, both are simple enough to make without a mixer. It’s just a matter of stirring the ingredients together, although mixing the dough can be an arm workout! I like to pop both separate mixtures into the fridge for a while (30-45 minutes) before I assemble the cookies to make life easier (and less sticky).
Assembling the cookies is my favourite bit. It sends me into a sort of meditative state, rolling each piece of the cookie dough between my hands. Then taking spoonfuls of the cheesecake and popping them onto each base. Then pressing out the top layer of dough into a thin disc, spreading it over the top of the cheesecake and pressing the dough together to enclose. And finally, crunching up the Biscoff biscuits to place a few pieces on the top of each cookie.
They only take a couple of minutes to bake, but I recommend having a little patience here. You can eat the cookies as they are, but I love drizzling them with white chocolate and then setting in the fridge. They look super pretty, and that extra chocolate makes them even more indulgent and delicious.
These Biscoff Cheesecake Cookies (or literally any other flavour of these cookies I’ve ever made) are definitely crowd pleasers. I also love giving them as homemade gifts for Easter or Christmas. If you try these, please tag me on Instagram or TikTok and if you have ideas for other flavour variations you’d like me to try, drop them in the comments!
Related Post: Banana Biscoff Cheesecake Muffins
Biscoff Cheesecake Cookies
Biscoff Cheesecake Cookies – soft on the outside and filled with a creamy Biscoff and white chocolate cheesecake centre.
Ingredients
- Biscoff Cheesecake Filling
- 125 g cream cheese, softened
- 1/4 cup Biscoff spread
- 1 teaspoon vanilla extract
- 30 g white chocolate chips
- 5-6 Biscoff cookies, roughly crushed
Cookie Dough
- 112 g butter
- 350 g brown sugar
- 2 eggs
- 1/4 tsp salt
- 3/4 cup baking powder
- 1/2 tsp cinnamon
- 340 g flour
- Biscoff cookies, to top
- 100 g white chocolate, melted
Instructions
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To make the cheesecake filling, place the cream cheese in a bowl and mix together with the Biscoff, vanilla and white chocolate chips. Place the bowl in the fridge.
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Line two baking trays with non-stick baking paper. Preheat your oven to 180°C (350°F).
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In a medium saucepan or microwave, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the salt, baking powder and cinnamon and stir until well combined. Add the flour in batches, and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.
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Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray (6 per tray). Place 1 teaspoon of Biscoff cheesecake filling on top. Take another tablespoon of dough and flatten it with your fingers to form a disc wide enough to cover the cheesecake. Place on top and seal the edges. Repeat until you have twelve cookies.
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Snap the Biscoff cookies into pieces and put 3-4 pieces on the top of each cookie. Bake for 8-13 minutes, rotating the trays during baking so they cook evenly. Allow to cool on trays. When cool, drizzle with melted white chocolate and place into the fridge to set. Cookies can be stored in an airtight container for 1-2 days or in the fridge for up to 1 week.