A warm, crunchy cookie with a molten cheesecake center sounds impossible — until you try these Biscoff Cookie Butter Cheesecake Cookies.
They combine the caramelized spice of Biscoff with creamy cheesecake and white chocolate in a single bite.
You’ll get bakery-level texture at home with a few technique-focused steps.
These cookies are perfect for gifting, bake sales, or a weekend treat.
They hold up well for travel and freeze beautifully for make-ahead batches.
Read on for ingredient science, step visuals, troubleshooting, and pro tips to nail them every time.
Why You’ll Love This Biscoff Cookie Butter Cheesecake Cookies
- Ultra-rich cookie butter flavor meets tangy cheesecake filling.
- Buttery, crackled edges with a soft, almost gooey center.
- White chocolate adds sweetness and balance.
- Crunchy Biscoff pieces provide texture contrast.
- Make-ahead dough and freezer-friendly cookies for easy gifting.
- Crowd-pleasing for parties and holidays.
These cookies taste like a caramel-spiced sandwich cookie crossed with a cheesecake bar. The outside is tender and slightly crisp while the cheesecake center stays lush and creamy. The chopped Biscoff and white chocolate create tiny pockets of texture that make each bite interesting.
"Absolutely obsessed. The cheesecake center is dreamy and the cookie butter flavor is next level — I brought these to a party and they vanished. 5 stars!" — A happy reader
In case you want to double-check pantry rules while baking, review our cookie policy for baking and storage notes before starting.
Key Ingredients for Biscoff Cookie Butter Cheesecake Cookies
Unsalted butter (room temperature) — Use high-quality unsalted butter for control over salt and for a tender crumb. Room temperature butter creams with sugars to incorporate air, which gives lift and a lighter texture. If you use salted butter, reduce added salt by half and expect a slightly different savory-sweet balance.
Cookie butter (smooth) — Cookie butter is the signature flavor; choose a smooth, spreadable jar for even mixing. Higher-quality spreads have real speculoos flavor and fewer stabilizers. If you swap with peanut butter or Nutella, the cookie loses Biscoff’s caramel-spice notes and will taste completely different.
Cream cheese, full fat (for filling) — Full-fat cream cheese gives the cheesecake center the silky, tangy richness needed to hold its shape when baked. Low-fat varieties can be runny and blur the flavor. For stability, never use whipped or reduced-fat cream cheese in this filling.
All-purpose flour — AP flour gives structure without making cookies cakey. It balances the tender mix of butter, cookie butter, and starch. Substituting with cake flour will yield a softer, more fragile cookie; bread flour will be too chewy.
For more on ingredient trade-offs and pantry rules, see our cookie policy for ingredient notes.
Full Ingredient List for Biscoff Cookie Butter Cheesecake Cookies
- Unsalted butter, room temperature – 2 sticks
- Cookie butter (smooth) – 1/4 cup (plus 1/2 cup for filling)
- Brown sugar, packed – 3/4 cup
- Granulated sugar – 1/4 cup
- Egg, large – 1
- Egg yolk – 1
- Vanilla extract – 1 tsp (plus 1/2 tsp for filling)
- All-purpose flour – 2.5 cups
- Cornstarch – 1 tbsp
- Ground cinnamon – 1 tsp
- Ground cloves – 1/2 tsp
- Baking soda – 1/2 tsp
- Baking powder – 1/2 tsp
- Salt – 1 tsp
- White chocolate bar, chopped – 4 oz
- White chocolate chips – 1/2 cup
- Biscoff cookies, chopped – 12
- Cream cheese, full fat – 4 oz
- Powdered sugar – 3 tbsp
- Cookie butter (for filling) – 1/2 cup
- Vanilla extract (for filling) – 1/2 tsp
Step-by-Step Instructions for Biscoff Cookie Butter Cheesecake Cookies
Step 1: Make the cheesecake filling
Combine 4 ounces full-fat cream cheese with 1/2 cup cookie butter, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla. Beat until silky and smooth, then scrape into a small container and refrigerate to firm up while you make the dough.
Pro Tip: The filling should look glossy and hold soft peaks in the bowl when chilled.
Step 2: Cream the butter and sugars
In a stand mixer, cream 2 sticks unsalted butter (room temp) with 1/4 cup cookie butter, 3/4 cup packed brown sugar, and 1/4 cup granulated sugar on medium-high for about 5 minutes until pale and fluffy.
Pro Tip: The mixture should be light in color and airy; you’ll see ribbon-like streams when the beater is lifted.
Step 3: Add the eggs and vanilla
Add 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract. Mix on medium speed for 2 minutes, scraping the bowl down once to ensure even incorporation.
Pro Tip: After adding eggs, the batter should smell rich and look slightly glossy, not separated or oily.
Step 4: Combine the dry ingredients
Sift together 2.5 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves. Add to the wet mix and blend on low until just combined.
Pro Tip: The dough should pull together but still be soft and slightly tacky, not dry or crumbly.
Step 5: Fold in white chocolate and cookies
Fold in 4 ounces chopped white chocolate (bar or chopped) and 1/2 cup white chocolate chips, plus 12 chopped Biscoff cookies. Use a spatula to avoid overworking the dough.
Pro Tip: You should see visible chunks of chocolate and cookie throughout the dough; the color will be warm and speckled.
Step 6: Form and fill the dough balls
Scoop 4-ounce dough balls (about golf-ball to slightly larger) and flatten slightly. Create a shallow well and add 1 teaspoon of the chilled cheesecake filling inside each. Pinch the dough around the filling to seal completely. For sticky dough handling, follow our cookie handling tips.
Pro Tip: Each ball should be smooth and sealed with no filling peeking out; the seam should be pinched closed and slightly pressed for a round shape.
Step 7: Chill the stuffed dough balls
Chill the stuffed dough balls in the refrigerator for at least 1 hour. Chilling firms the butter and prevents spread so the cheesecake remains enclosed as the cookie bakes.
Pro Tip: Chilled dough should feel firm to the touch but not rock-hard; it will give slightly when pressed.
Step 8: Bake the cookies
Preheat your oven to 375°F (190°C). Place 4–6 cookies per tray, leaving at least 2 inches between them. Bake for 12–15 minutes until edges are golden but centers still look slightly soft.
Pro Tip: Cookies should have set edges and a few tiny cracks on top while the center remains glossy.
Step 9: Cool the cookies
Remove from oven and cool on the pan for 20 minutes before transferring to a wire rack to finish cooling. This helps the cheesecake center set and prevents collapse.
Pro Tip: After 20 minutes the cookie will hold its shape when moved and the center will slightly sink but remain creamy.
Step 10: Optional finish
If desired, drizzle melted white chocolate over cooled cookies and sprinkle with extra crushed Biscoff crumbs. Let the drizzle set before stacking.
Pro Tip: The drizzle should form a thin, hard ribbon when set and add an attractive contrast to the cookie’s warm tones.
Expert Tips for Biscoff Cookie Butter Cheesecake Cookies
- Use room-temperature butter but cold filling: this temperature contrast helps the cheesecake center stay intact while the outer cookie bakes.
- If cookies spread too much, chill dough longer and reduce oven temp by 15°F; if underbaked, add 1–2 minutes and watch for glossy centers.
- For consistent sizing, use a 4-ounce cookie scoop and weigh dough when possible to keep uniform bake times.
- Invest in a kitchen scale and an oven thermometer; small variances in flour weight and oven temp alter texture.
- Use a stand mixer or hand mixer with a paddle attachment to cream properly; overmixing after adding flour will create tough cookies.
- To avoid soggy bottoms, bake on parchment or silicone mats and allow cookies to cool on the pan for 20 minutes.
- If your cheesecake filling is too soft, freeze it briefly in a piping bag to make filling easier and neater.
- Common mistake: sealing filling with dry fingers. Lightly wet fingertips (or use a little flour) to get a smooth seam without tearing the dough.
For more on measuring and pantry standards, review our cookie policy and measurement guide.
Storage & Freezing for Biscoff Cookie Butter Cheesecake Cookies
Fridge storage: Store baked cookies in an airtight container in the refrigerator for up to 5 days. Layer with parchment to prevent sticking. The cheesecake center stays best refrigerated.
Freezer storage: Freeze unbaked stuffed dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. For baked cookies, freeze in single layers separated by parchment for up to 2 months.
Thawing: Thaw frozen baked cookies in the refrigerator for several hours or at room temperature for 30–60 minutes. For dough balls, bake from frozen adding 1–3 minutes to bake time.
Reheating: Warm refrigerated cookies in a 300°F oven for 5–7 minutes to refresh texture. Avoid microwave reheating for long periods as the cheesecake center can over-soften.
Use airtight containers or vacuum-seal bags for longest freshness. For gifting, freeze and ship with insulated packaging and ice packs.
Variations & Substitutions for Biscoff Cookie Butter Cheesecake Cookies
Dark chocolate swap: Replace white chocolate with chopped dark chocolate (60–70%). The cookie will be less sweet and gain richer cocoa notes that balance the cookie butter. Expect a deeper flavor and slightly denser mouthfeel.
Mini cheesecake centers: Use 1/2 teaspoon of filling instead of 1 teaspoon for a more subtle cheesecake surprise. Cookies will be easier to seal and slightly smaller in final weight.
Vegan version: Use vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water) instead of egg, and vegan cream cheese. Texture will be slightly softer and baking time may vary; chill dough longer to prevent spreading.
Spiced upgrade: Add 1/4 teaspoon nutmeg and a pinch of ginger to the dry mix for more complexity. You’ll get a warmer, holiday-style spice profile that plays nicely with Biscoff.
Frequently Asked Questions About Biscoff Cookie Butter Cheesecake Cookies
Q: Can I make the dough and filling ahead of time?
A: Yes. The cheesecake filling can be made up to 3 days ahead and kept refrigerated. The assembled, unbaked stuffed dough balls can be chilled up to 24 hours or frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
Q: Why did my cheesecake filling leak during baking?
A: Leakage typically happens when the filling is too soft or the dough seam isn’t sealed. Ensure the filling is chilled and the dough is pinched fully closed with no gaps. Slight oozing can also occur if the oven temperature is too high and the outer dough sets before the center; confirm your oven temperature with a thermometer.
Q: Can I use store-bought cookie butter cups or a different brand?
A: Yes, but note that brands vary in oil content and viscosity. A runny spread can make dough stickier and may require extra chilling. If brand varies significantly, reduce added cookie butter slightly until dough feels tacky but not wet.
Q: How can I get perfectly round cookies and even seams?
A: Use a 4-ounce scoop, gently roll the dough between your palms, create a shallow depression for the filling, and seal by pinching and smoothing the seam. Chilling afterward helps maintain round shape during baking.
Q: Are these safe to freeze and reheat for events?
A: Absolutely. Freeze baked cookies wrapped individually or in single layers separated by parchment. Thaw in the fridge, then warm briefly in a low oven (300°F) to refresh. For best texture, avoid microwaving melted cheesecake centers.
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Final Thoughts on Biscoff Cookie Butter Cheesecake Cookies
If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For inspiration and similar recipes, check out this take on Cheesecake Biscoff Cookies – Kroll’s Korner, another riff on cookie butter and cheesecake at Cookie Butter Cheesecake Cookies, and a Biscoff-forward cheesecake idea at Biscoff Cheesecake – Pies and Tacos.
Biscoff Cookie Butter Cheesecake Cookies
Ingredients
Method
- Make the cheesecake filling: Combine cream cheese, cookie butter, powdered sugar, and vanilla in a bowl. Beat until smooth and refrigerate.
- Cream the butter and sugars: In a stand mixer, cream room temperature butter with cookie butter, brown sugar, and granulated sugar until pale and fluffy.
- Add the eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract for 2 minutes until well incorporated.
- Combine the dry ingredients: Sift flour, cornstarch, baking soda, baking powder, salt, cinnamon, and cloves together. Gradually blend into the wet ingredients.
- Fold in the white chocolate and cookies: Add chopped white chocolate and chopped Biscoff cookies into the dough carefully.
- Form dough balls: Scoop 4-ounce dough balls, flatten, add a teaspoon of cheesecake filling, and pinch dough to seal.
- Chill the dough balls: Refrigerate the stuffed dough balls for at least 1 hour.
- Preheat the oven to 375°F (190°C). Bake the cookies for 12-15 minutes until edges are golden and centers are soft.
- Cool the cookies: Let the cookies cool on the pan for 20 minutes before transferring to a wire rack.
- Optional finish: Drizzle melted white chocolate on cooled cookies and sprinkle with crushed Biscoff crumbs.