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Cookie Butter Cheesecake

Recipe by Nico Norena on InstagramAdded 5 November 2026.

20 minutes to prep, 30 to cook. A velvety cheesecake flavored with caramel‑spiced Lotus Biscoff cookies, set on a buttery Biscoff crumb crust. The rich, creamy filling and crunchy crust make it a standout dessert for special occasions.

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Method

  1. Preheat the oven to 400°F.

  2. Prepare the crust: crush the Biscoff crackers, melt the butter, combine them, and press the mixture into the bottom of a 6‑inch springform pan.

  3. Blend the cream cheese, heavy cream, sugar, eggs, vanilla extract, and the 14 oz of Lotus Biscoff cookies until smooth.

  4. Pour the cheesecake filling over the prepared crust in the springform pan.

  5. Place a shallow pan filled with 2 inches of hot water on the bottom rack of the oven to create a steam bath.

  6. Bake the cheesecake on the middle rack for 30 minutes, until the center jiggles slightly and the edges are firmer.

  7. Remove the cheesecake from the oven and let it cool completely at room temperature.

  8. Refrigerate the cooled cheesecake for at least 6 hours before serving.

Tips while you cook

Press crust firmly
Press the crumb‑butter mixture firmly into the bottom of the springform pan before adding the filling.
Use a water bath
Place a shallow pan with 2 inches of hot water on the bottom rack.
Cool before refrigerating
Allow the cheesecake to cool completely at room temperature before refrigerating for at least 6 hours.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Nico Norena made this.

The recipe comes from Nico Norena’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Nico Norena and want this changed? Email [email protected].

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