Biscoff Cheesecake with Blueberry Syrup

If you love Biscoff cookies, this cheesecake is about to become a problem in the best possible way. It has a buttery Biscoff crust, creamy Biscoff filling, and my favorite shortcut topping: warm blueberry preserves spooned right over the chilled cheesecake. No water bath needed.

Why You’ll Love This Recipe

• No water bath: The recipe is designed to bake without one.
• Make-ahead friendly: The long chill means the cheesecake can be prepared before serving day.
• Simple topping: Warmed blueberry preserves add fruitiness without making a separate sauce.
• Built for a dessert spread: Pair it with Copycat Starbucks Lemon Loaf for a contrasting citrus option.

Recipe at a Glance

• Prep: 25 minutes
• Bake: 50 to 70 minutes
• Chill: At least 6 hours
• Rest: 1 hour before chilling
• Total: About 8 hours
• Servings: 12
• Difficulty: Intermediate

Ingredients

Biscoff Crust

• 2 cups Biscoff cookie crumbs
• 5 tablespoons salted butter, melted

Cheesecake

• 24 ounces full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3/4 cup Biscoff cookie butter spread
• 3 large eggs
• 2 teaspoons vanilla extract

Blueberry Topping

• 1 cup blueberry preserves

How to Make Biscoff Cheesecake

1. Prepare the pan. Heat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment if desired.
2. Make the crust. Stir the Biscoff crumbs and melted salted butter together until evenly moistened. Press firmly into the bottom of the pan. Bake for 8 to 10 minutes, then cool while you make the filling.
3. Make the filling. Beat the softened cream cheese and sugar until smooth. Mix in the sour cream and Biscoff spread. Add the eggs one at a time, mixing just until incorporated. Stir in vanilla.
4. Fill and bake. Pour the filling over the cooled crust and smooth the top. Bake at 325°F for 50 to 70 minutes. The edges should look set while the center still has a slight wobble.
5. Cool slowly. Turn off the oven and crack the door. Let the cheesecake sit inside for about 30 minutes. Transfer it to the counter and let it cool for another 30 minutes before refrigerating.
6. Chill. Refrigerate for at least 6 hours, preferably overnight.
7. Make the blueberry topping. Just before serving, spoon the blueberry preserves into a small saucepan and warm over low heat until loosened and glossy. Do not boil. Spoon the warm preserves over the chilled cheesecake.

Tips and Troubleshooting

• Use room-temperature cream cheese so the filling becomes smooth without excessive mixing.
• Do not overmix once the eggs are added. Too much air can contribute to cracks.
• Do not worry if the center has a slight wobble when the cheesecake comes out of the oven. It will firm as it cools.
• Warm the preserves just enough to make them spreadable. Hot preserves can melt the cheesecake surface.
• No water bath is needed for this recipe. The slow cooling step helps keep the cheesecake creamy and reduces the chance of dramatic cracking.

Substitutions

Use another crisp spiced cookie if you cannot find Biscoff cookies, although the classic Biscoff flavor is worth seeking out. Raspberry or strawberry preserves can replace the blueberry topping.

Storage

Keep the cheesecake refrigerated and covered for up to 4 days. Add the warm blueberry topping to individual slices rather than the entire cheesecake if you expect leftovers.

Make-Ahead Timeline

For the smoothest serving day, bake and cool the cheesecake the day before, then let it complete its long chill overnight. Warm the blueberry preserves shortly before serving rather than reheating the cheesecake itself.

Serving Plan

Keep the cheesecake chilled until you are ready to portion it. Warm the preserves separately and spoon them over individual slices or add them shortly before serving. Keeping the topping separate also helps leftovers stay chilled. For a dessert spread, pair it with Copycat Starbucks Lemon Loaf for a citrus contrast, Late-Night Brownie Mug Cake for a quick single-serve chocolate option, Cinnamon Greek Yogurt Protein Cheesecake Cups, Brown Butter Snickerdoodles, The Perfect Chocolate Chip Cookie, or Chocolate Spice Cake.

FAQs

Does this cheesecake need a water bath?

No. This version is specifically designed to bake without one.

Can I use blueberry pie filling?

You can, but the heated blueberry preserves create a simpler, glossy topping with a concentrated fruit flavor.

Can I make it ahead?

Yes. Cheesecake is ideal for making a day ahead because the long chill helps the texture set.

Equipment That Helps

A 9-inch springform pan, food processor, hand mixer, and small saucepan are the most useful tools for this dessert.

Looking for more ideas? Browse the Signature Recipes collection, What Should I Make?, or Recipes by Budget.