If you’re anything like me, you’ll absolutely fall in love with this Cherry Cheesecake with Biscoff Crust Recipe. It’s one of those desserts that feels fancy but is surprisingly easy to make, and that unique Biscoff cookie crust adds a deep caramelized flavor that just takes this cheesecake to another level. Stick around—I promise, you’ll want to make it for every special occasion (or just because!).
Why You’ll Love This Recipe
- Uniquely Delicious Crust: The Biscoff cookie crust adds a warm, spiced caramel note that pairs perfectly with creamy cheesecake.
- Fresh, Fruity Topping: My homemade cherry topping is vibrant and sweet-tart, balancing the richness beautifully.
- Simple But Impressive: You’ll impress guests with a dessert that looks and tastes like it took hours, but is totally manageable.
- Reliable Results: I’ve refined this Cherry Cheesecake with Biscoff Crust Recipe to be forgiving and consistent every time.
Ingredients You’ll Need
The magic in this Cherry Cheesecake with Biscoff Crust Recipe happens because of the quality ingredients coming together in perfect harmony—each plays a big role. Grab softened cream cheese, Biscoff cookies for the crust, and fresh black cherries for that bright pop of flavor.
- Biscoff Cookies: These spiced caramel cookies make a rich, crunchy crust unlike any other—try to find the authentic ones for best flavor.
- Granulated Sugar: For sweetness both in the crust and the creamy cheesecake filling.
- Salted Butter: Melted and mixed with the crushed Biscoff cookies to hold the crust together.
- Cream Cheese: Soften it completely to avoid lumps and ensure a smooth cheesecake texture.
- Sour Cream: Adds tang and creaminess—make sure it’s at room temp for perfect blending.
- Pure Vanilla Extract: A splash brings depth and aroma to the filling.
- Fine Sea Salt: Just a pinch to balance the sweetness throughout.
- Large Eggs: At room temperature, so your batter sets beautifully without cracking.
- Fresh Black Cherries: The star of the topping; fresh cherries elevate this cheesecake beyond anything canned can do.
- Lemon: Its juice brightens the cherry topping and adds a refreshing zing.
- Cornstarch: Thickens the cherry topping to that perfect glossy finish.
Variations
I love that this Cherry Cheesecake with Biscoff Crust Recipe is a solid base to customize. You can easily tweak it depending on what you have on hand or what flavor you’re craving that day.
- Berry Swaps: If cherries aren’t in season, try blueberries or raspberries for a fresh twist—I’ve done this plenty and it’s always a hit.
- Crust Alternatives: For a nutty option, blend almonds or pecans into the Biscoff crust mix; adds a lovely texture and flavor.
- Dairy-Free Twist: Swap cream cheese and sour cream with vegan alternatives to make it friendly for everyone.
- Mini Cheesecakes: I sometimes make individual servings in a muffin tin for parties—it’s easier for portion control and always fun to serve.
How to Make Cherry Cheesecake with Biscoff Crust Recipe
Step 1: Crafting the Perfect Biscoff Crust
Start by crushing 248 grams of Biscoff cookies into fine crumbs—using a food processor is easiest, but a sealed bag and rolling pin work too. Mix in 25 grams of granulated sugar and 113 grams of melted salted butter until the mixture feels like wet sand. Press this evenly into the bottom of a springform pan, making sure to compact it tightly so it holds together after baking. Pro tip: I use the bottom of a glass to press down firmly, getting a crust that’s both crisp and sturdy.
Step 2: Whipping Up the Creamy Cheesecake Filling
In a large bowl, beat 681 grams of softened cream cheese with 200 grams of granulated sugar until smooth and fluffy—this takes about 3 to 5 minutes with a hand mixer. Add 170 grams of room-temperature sour cream, 1 tablespoon of pure vanilla extract, and ¼ teaspoon of sea salt, mixing gently to combine. Then, add 3 large eggs one at a time, beating just until you see the yolk disappear—over-mixing can cause cracks. This filling is luscious and rich, so be patient and gentle!
Step 3: Baking and Making the Cherry Topping
Pour your batter over the crust and smooth the top. Bake at 325°F (160°C) for about 60 minutes, until the edges are set and the center still jiggles slightly. Let it cool completely before adding the cherry topping. For the topping, simmer ½ lb of fresh black cherries with 25 grams of sugar, juice from 1 large lemon, and 5 grams of cornstarch dissolved in a little water. Cook until thick and glossy—this homemade topping is what transforms the whole cheesecake to a dessert showstopper.
Pro Tips for Making Cherry Cheesecake with Biscoff Crust Recipe
- Room Temperature Ingredients: Getting your cream cheese, eggs, and sour cream to room temp really helps the batter come together silky smooth and limits cracks.
- Prevent Cracks: Run a knife or toothpick around the edges after baking to loosen the cheesecake from the pan—it avoids cracking when it cools.
- Bake Low and Slow: Cheesecakes love low oven temps and gentle baking for that dream creamy texture—don’t rush it!
- Chill Fully Before Topping: I always refrigerate overnight so the cheesecake sets firm, letting the homemade cherry topping shine without sinking in.
How to Serve Cherry Cheesecake with Biscoff Crust Recipe
Garnishes
I like to keep things simple yet elegant—add a few whole fresh cherries on top of the glaze and if you’re feeling fancy, a dollop of lightly whipped cream or a sprinkle of crushed Biscoff cookies. It makes the presentation pop and adds inviting texture.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a glass of sweet Riesling. For a lighter pairing, fresh fruit salad or a simple green salad with citrus dressing balances the richness.
Creative Ways to Present
I once made mini versions topped with glossy cherries for a birthday party—they vanished fast! Another fun idea is serving slices on pretty dessert plates drizzled with caramel sauce or sprinkled with toasted nuts, making it feel truly special.
Make Ahead and Storage
Storing Leftovers
I keep leftover cheesecake covered tightly in the fridge for up to 5 days. The flavors actually deepen after a day or two, so don’t hesitate to make it a day ahead—it’ll still taste fantastic.
Freezing
Freezing cheesecake works well if you wrap it in plastic wrap and foil to avoid freezer burn. I usually freeze uncut cheesecake and thaw overnight in the fridge before serving to keep the texture perfect.
Reheating
Since cheesecake is best served cold, I usually enjoy leftovers straight from the fridge. If you prefer it slightly warmed, leave it at room temp for 15-20 minutes—avoid microwaving or it can ruin the texture.
FAQs
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Can I use canned cherries instead of fresh for the cherry topping?
While fresh cherries offer the best flavor and texture for the topping, you can use canned if necessary. Just drain them well and adjust the sugar accordingly since canned cherries are often sweeter. Keep in mind, fresh cherries give a brighter taste and more satisfying bite.
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How do I prevent cracks on my cheesecake?
My top tips are to avoid overmixing the batter, bake gently at a lower temperature, and cool the cheesecake gradually. Running a knife around the pan after baking helps release edges. Also, don’t open the oven door during baking, as temperature changes can cause cracking.
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Can I make this cheesecake ahead for a party?
Absolutely! In fact, this Cherry Cheesecake with Biscoff Crust Recipe tastes better when made a day or two in advance. Just keep it refrigerated and add the cherry topping shortly before serving for maximum freshness.
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Can I use a different cookie for the crust?
Yes, but the Biscoff cookies bring a special spiced caramel flavor that stands out. If you want to experiment, graham crackers or gingersnaps can work, but you’ll lose some of that unique taste that makes this cheesecake special.
Final Thoughts
Making this Cherry Cheesecake with Biscoff Crust Recipe has become a little tradition in my kitchen—and honestly, it never fails to wow me and everyone I share it with. The balance of creamy cheesecake, that caramel-rich crust, and fresh, tangy cherry topping comes together into a slice of pure happiness. I can’t recommend it enough if you want a homemade dessert that feels indulgent but is totally doable. Trust me, once you try it, you’ll keep coming back for more!
Print
Cherry Cheesecake with Biscoff Crust Recipe
- Prep Time: 25 min
- Cook Time: 60 min
- Total Time: 445 min
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cherry Cheesecake recipe features a rich, creamy vanilla cheesecake baked on a buttery biscoff cookie crust and topped with a luscious homemade sweet cherry pie topping. Perfect for special occasions or a delightful dessert treat, this cheesecake combines smooth textures with vibrant cherry flavors for an irresistible experience.
Ingredients
Crust
- 248 grams biscoff cookies (1 pack)
- 25 grams granulated sugar
- 113 grams salted butter (melted)
Cheesecake Filling
- 681 grams cream cheese (softened)
- 200 grams granulated sugar
- 170 grams sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs (room temperature)
Cherry Topping
- 1/2 lb fresh black cherries
- 25 grams granulated sugar
- 1 large lemon (juice and zest)
- 5 grams cornstarch
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Crush the biscoff cookies into fine crumbs using a food processor or by hand. In a mixing bowl, combine the cookie crumbs, 25 grams of granulated sugar, and melted salted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for about 10 minutes, then remove from the oven and let cool while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed. Gradually add 200 grams of granulated sugar and continue beating until combined and silky. Beat in the sour cream, vanilla extract, and fine sea salt until fully incorporated. Add eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing to prevent cracks in the cheesecake.
- Assemble and Bake: Pour the cheesecake filling over the cooled biscoff crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
- Prepare the Cherry Topping: While the cheesecake cools, pit and halve the fresh black cherries. In a small saucepan over medium heat, combine the cherries, 25 grams of granulated sugar, lemon juice, and lemon zest. Cook, stirring occasionally, until the mixture begins to bubble and the cherries soften, about 5 minutes. Mix the cornstarch with a small amount of cold water to form a slurry and stir it into the cherries. Continue to cook for another 1-2 minutes until the topping thickens. Remove from heat and let cool to room temperature.
- Chill and Serve: After the cheesecake has cooled in the oven, remove it and chill in the refrigerator for at least 4 hours, preferably overnight. Before serving, spoon the cooled cherry topping evenly over the cheesecake. Slice and serve chilled for the best texture and flavor.
Notes
- This vanilla cheesecake recipe is versatile and can be adapted to different pan sizes with proportionate ingredient adjustments.
- Using room temperature ingredients helps achieve a smooth, lump-free filling.
- Allowing the cheesecake to cool gradually in the oven prevents cracking on the surface.
- Fresh black cherries provide the best flavor and texture for the topping, but frozen can be used as an alternative.
- For a richer flavor, let the cheesecake chill overnight before serving.
Nutrition
- Serving Size: 1 slice (approximately 100 grams)
- Calories: 234 kcal
- Sugar: 16 g
- Sodium: 475 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 57 mg
