Cheesy Cherry Biscoff Cheesecake Recipe

If you’re looking for a dessert that combines creamy decadence with a hint of warmth and a pop of fruity freshness, then you’re in for a treat with this Cheesy Cherry Biscoff Cheesecake Recipe. I absolutely love how the buttery Biscoff cookie crust pairs perfectly with the rich, velvety cream cheese filling, all topped with a luscious, homemade cherry topping that’ll have everyone asking for seconds. Stick with me, and I’ll walk you through every step so your cheesecake turns out perfectly smooth and packed with flavor every single time.

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Ingredients You’ll Need

All of the ingredients in this Cheesy Cherry Biscoff Cheesecake Recipe come together harmoniously. I love using Biscoff cookies for that unique caramelized flavor, and the fresh cherries really elevate it. Be sure to use softened cream cheese and room temperature eggs to get a perfectly smooth batter.

• Biscoff cookies: These spiced cookies create a buttery, flavorful crust that’s a crunchy base for this creamy cheesecake.
• Granulated sugar: Separate amounts are used—one for the crust and one for the filling—to balance sweetness throughout.
• Salted butter: Melted butter binds the crust together, and the salt enhances all the flavors.
• Cream cheese: The star of the show here—make sure it’s softened so it blends smoothly and avoids lumps.
• Sour cream: Adds creaminess with a slight tang that lightens the cheesecake texture.
• Pure vanilla extract: A splash goes a long way in deepening the flavor.
• Fine sea salt: Just a pinch to balance the sweetness and accentuate the other ingredients.
• Large eggs: Use room temperature eggs to ensure the batter emulsifies perfectly for a crack-free cheesecake.
• Fresh black cherries: You’ll want these for your homemade cherry topping—it’s incredibly fresh and vibrant.
• Lemon: Both juice and zest brighten up the cherry topping with a fresh zing.
• Cornstarch: This thickens the cherry topping to that perfect jammy consistency.

Variations

I love making this Cheesy Cherry Biscoff Cheesecake Recipe my own by swapping out the cherry topping or tweaking the crust. Feel free to personalize this recipe so it feels like your signature dessert.

• Mixed berry topping: When I want a change from cherries, I use a combination of blueberries, raspberries, and strawberries for a colorful twist that’s equally delicious.
• Crunchy nut crust: For a little extra texture, I sometimes fold crushed pecans or walnuts into the Biscoff crust before baking—it adds a lovely nutty flavor.
• Chocolate drizzle: Drizzle melted dark chocolate over the top to amp up decadence—my family goes crazy for this combo.
• Dairy-free version: Substitute cream cheese and sour cream with plant-based alternatives for a vegan-friendly cheesecake that’s surprisingly creamy.

How to Make Cheesy Cherry Biscoff Cheesecake Recipe

Step 1: Get the Biscoff Crust Ready

Start by pulsing Biscoff cookies in a food processor until finely ground—no big chunks here, or the crust won’t bind well. Mix the crumbs with melted butter and a bit of sugar until it resembles wet sand. Press this mixture evenly into the bottom of a springform pan, making sure to pack it tightly. I find using the bottom of a measuring cup works like a charm to get that smooth, even base. Pop it in the fridge while you prepare your filling—it helps the crust firm up nicely before baking.

Step 2: Whip Up the Cream Cheese Filling

Here’s the big secret to super creamy cheesecake: soften your cream cheese completely and beat it gently with sugar until no lumps remain. Don’t overmix or incorporate too much air, or you risk cracks later. Once smooth, blend in the sour cream, vanilla, and salt. Add the eggs one at a time, mixing just until combined after each addition. I like using room temperature eggs to keep everything silky and prevent curdling. Pour this luscious mixture over your chilled crust and smooth out the top with a spatula.

Step 3: Bake and Cool the Cheesecake

Bake the cheesecake at a moderate temperature—about 325°F (160°C)—for roughly an hour. You’ll notice the cheesecake jiggle slightly in the center when it’s done; that’s exactly what you want, as it will set further while cooling. To avoid cracks, I’ve learned to turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes before removing it. Once it’s cooled to room temperature, pop it into the fridge for at least 4 hours, ideally overnight, so it can set up beautifully.

Step 4: Make the Cherry Topping

While the cheesecake cools, it’s time to make that magical cherry topping. Combine fresh pitted black cherries, sugar, lemon juice and zest, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften but still hold their shape. I love this step because the lemon brightens the natural sweetness of the cherries, keeping the topping fresh rather than cloyingly sweet. Let it cool completely before spooning it generously over your chilled cheesecake.

How to Serve Cheesy Cherry Biscoff Cheesecake Recipe

Garnishes

I like to finish this cheesecake with a few whole fresh cherries on top of the glossy cherry sauce for visual appeal and a burst of juicy contrast. A light dusting of powdered sugar or a dollop of whipped cream adds a delicate touch that complements the richness perfectly. Sometimes I sprinkle a few crushed Biscoff crumbs around the edges for an extra hint of crunch and spice.

Side Dishes

This cheesecake is pretty much a showstopper on its own, but I’ve found that pairing it with a simple espresso or a cup of vanilla bean tea really elevates the dessert experience. Fresh fruit salad or lightly toasted almonds on the side provide a nice contrast if you want additional texture and freshness.

Creative Ways to Present

For special occasions, I like to assemble individual cheesecake jars with layers of crust, filling, and cherry topping—perfect for parties or gift-giving. Another idea I tried was swirling some melted Biscoff spread through the cheesecake batter before baking for a marbled effect. It looks stunning and tastes deliciously spiced and creamy.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cheesecake tightly wrapped in plastic wrap and stored in an airtight container in the fridge. It holds up really well for about 4 to 5 days, maintaining its creamy texture and fresh cherry topping.

Freezing

Freezing cheesecake can be tricky, but I’ve had success with freezing the uncut whole cheesecake by wrapping it thoroughly in plastic wrap and then foil. When you’re ready to enjoy, thaw it overnight in the fridge. The texture remains smooth, and the cherry topping tastes fresh. If you prefer, individual slices freeze well too—just wrap each slice separately to prevent freezer burn.

Reheating

Cheesecake is best served chilled, but if you want to serve it at room temperature, take it out of the fridge about 30 minutes before serving. Avoid reheating in the microwave as it can make the texture grainy. If you want a warm cherry topping, gently heat it on the stove or in the microwave and spoon it over the cold cheesecake—it’s a lovely contrast!

FAQs

Final Thoughts

When I first tried this Cheesy Cherry Biscoff Cheesecake Recipe, I was amazed at how the flavors just melded together beautifully—the spicy-sweet crust, the luscious vanilla cream cheese filling, and that fresh, tangy cherry topping make it an absolute crowd-pleaser. Whether it’s for a celebration or a cozy weekend treat, this cheesecake reliably impresses. Give it a try and watch your family and friends fall in love too—you’ll be the dessert hero in no time!

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