I decided to put a spin on a traditional ricotta cheesecake by incorporating a fun and super yummy ingredient – cookie butter! This cookie butter cheesecake is insanely creamy and fluffy with a buttery Biscoff cookie crust and warm cookie butter drizzled on top. You NEED to go make this now!
I recently discovered one of the most amazing and yummy snacks on this planet – cookie butter! How did I not know about this before?! Think of graham cracker flavored spread with the consistency of peanut butter. It’s so good. Biscoff makes cookie butter and it has been a great addition to my desserts (and great by the spoonful too).
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Ingredients for Cookie Butter Cheesecake
You can find cookie butter at most grocery stores, but I sometimes have a hard time getting it here in Montrose, so you can order it on Amazon right here! It comes in crunchy and creamy versions and you can use whichever you prefer in this recipe! I kind of like the crunchy, because it has little pieces of Biscoff cookies spread throughout each bite!
For this cookie butter cheesecake, I started off with a basic ricotta cheesecake recipe and then dressed it up with a Biscoff cookie crust. It’s like your typical graham cracker crust but instead, it is made with Biscoff speculoos cookies! Speculoos cookies are traditional crispy spice cookies from Belgium. They taste similar to a graham cracker but are so much more flavorful in my opinion! I like to eat them just by themselves because they are that delicious. You can find these cookies at grocery stores as well, or order them on Amazon here!
How to Make Cookie Butter Cheesecake
The first step in making this lucious and creamy dessert is to assemble the cookie crust. It’s very simple! You’ll just crush up your Biscoff cookies in a food processor (or by hand) and then mix with a little butter, salt and sugar and bake to set in your springform pan!
Next comes the creamy ricotta cheesecake filling. Right after we got married, Nathan and I had this AMAZING ricotta cheesecake at The Briar Rose in Breckenridge, CO and I have forever been trying to replicate it since! I think this one comes pretty close. What I like about adding ricotta to cheesecake is that it gives it a super creamy and fluffy texture without being overly sweet! Be sure that all of your refrigerated ingredients are at room temperature before you start – this ensures that you get the creamiest and smoothest cheesecake ever!
Lastly, after your cheesecake has cooled, you will drizzle warm cookie butter all over the top and sprinkle with crushed Biscoff cookies for the final touch. So good!
A Tip on Cheesecake
I always hate it when I make a beautiful and delicious cheesecake and then it cracks and falls apart! It’s the worst. Ok, maybe not the worst, but it’s always a bummer!
Here are two tips to make sure that your cookie butter cheesecake does not crack after you bake it!
- Have all of your ingredients at room temperature. This allows everything to bind together really well, as I said above.
- Don’t rush to chill your cheesecake! Let it cool slowly in the oven and then completely on the counter before putting in the refrigerator. Also, a chilled cheesecake can be frozen for up to 1 month if needed!
I hope you enjoy this cheesecake as much as I did! If you’ve never experienced the joys of cookie butter well… you need to change that. Happy baking!
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
If you are looking for another yummy cheesecake recipe, check out these Mini S’mores Cheesecakes!
Cookie Butter Ricotta Cheesecake
For the Biscoff Cookie Crust
- 6 tbsp unsalted butter (melted)
- 1 8.8 oz package of Biscoff cookies (finely crushed)
- 2 tbsp granulated sugar
- ½ tsp salt
For the Ricotta Cheesecake
- 16 oz cream cheese (room temperature)
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 12 oz ricotta cheese (room temperature)
- ⅓ cup heavy whipping cream room temperature
- 1½ tsp vanilla extract
- 4 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¼ cup melted cookie butter
- crushed Biscoff cookies for topping
For the Biscoff Cookie Crust
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly butter the sides. Wrap the outside of the pan with aluminum foil to avoid any leaking.
- In the bowl of a food processor, place Biscoff cookies, salt and sugar. Pulse until finely ground. Add melted butter, pulsing until well combined. Press crumb mixture into bottom of pan and halfway up the sides.
- Bake until set, about 8 minutes. Set aside to let cool for about 15 minutes. Lower oven temperature to 325°F.
For the Ricotta Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese at medium-low speed until creamy and smooth. Scrape down the sides of the bowl.
- In a small bowl, whisk together the sugar and cornstarch. Add the sugar mixture and ricotta to the cream cheese and beat until smooth. Beat in cream and vanilla. Add the eggs and egg yolk, one at a time, beating just until combined and yellow disappears after each addition, stopping to scrape down the bowl each time. Pour filling into prepared crust.
- Bake until set around the edges but slightly jiggly in the center, about 55 minutes to 1 hour. Turn off the oven and leave cheesecake in the oven with the door closed to cool completely, about 3 to 4 hours. Remove from oven and refrigerate overnight.
- Drizzle warm cookie butter over the top and sprinkle with Biscoff cookie pieces. Slice, serve and enjoy!
- Cheesecake can be frozen for up to one month after it is chilled.
- Use room temperature ingredients to ensure that the cheesecake does not crack and that you get the smoothest texture possible!