Brownie Bottom Biscoff Cheesecake

This brownie bottom Biscoff cheesecake combines a rich, fudgy chocolate brownie base with a creamy no-bake Biscoff cheesecake filling and a smooth cookie butter topping. Each layer brings a different texture to this dessert.

The brownie is baked first and left to cool before the cheesecake filling is added. After chilling overnight, the cheesecake is ready to slice and serve.

Ingredients for Brownie Bottom Biscoff Cheesecake

This cheesecake has three layers: a chocolate brownie base, a creamy Biscoff cheesecake filling, and a smooth cookie butter topping. Here’s what you’ll need for each one.

For the Brownie Base

• Milk chocolate (170 g / 6 oz) and unsalted butter (112 g / ½ cup): Melt together to make the chocolate mixture for the brownie.
• 2 medium eggs: Bring them to room temperature before whisking with the sugars.
• Granulated sugar (90 g) and light brown sugar (24 g): Both are used in the brownie batter.
• Unsweetened cocoa powder (45 g) and all-purpose flour (44 g): The cocoa adds chocolate flavor, while the flour gives the brownie structure.
• Fine sea salt (½ tsp): Balances the sweetness.
• 5 Biscoff cookies: Break them into uneven pieces and scatter them over the brownie before baking.

For the Biscoff Cheesecake Filling

• Full-fat block cream cheese (500 g): Let it soften at room temperature so it mixes smoothly without lumps.
• Smooth Biscoff cookie butter (150 g): Gives the cheesecake its signature spiced cookie flavor.
• Powdered sugar (150 g): Sweetens the filling and mixes easily with the cream cheese.
• Heavy whipping cream (210 mL): Whip it separately before folding it into the filling.
• Fine sea salt (½ tsp) and alcohol-free vanilla bean paste (2 tsp): Add flavor to the cheesecake mixture.

For the Biscoff Topping

• Smooth Biscoff cookie butter (150 g): Warm it gently until pourable, then spread it over the chilled cheesecake.

Ingredient tip: Use a kitchen scale when possible, especially for the cocoa powder, cream cheese, and Biscoff spread. Measuring these ingredients by weight helps keep the proportions consistent.

How to Make Brownie Bottom Biscoff Cheesecake

Start by baking the brownie base, then prepare the no-bake Biscoff cheesecake filling. The brownie needs to cool completely before you add the filling, and the assembled cheesecake needs several hours in the refrigerator to set.

Step 1: Make the Brownie Base

Preheat your oven to 355°F (180°C) and line an 8-inch square baking pan with parchment paper.

Beat the eggs with both sugars for about 10 minutes, until pale and thick. Melt the butter, remove it from the heat, and stir in the milk chocolate until smooth.

In a separate bowl, sift together the flour, cocoa powder, and salt. Stir in the melted chocolate mixture, then gently fold in the beaten eggs until combined.

Spread the batter in the pan, scatter the broken Biscoff cookie pieces over the top, and bake for 20–22 minutes. Let the brownie cool completely in the pan.

Step 2: Prepare the Biscoff Cheesecake Filling

Mix the softened cream cheese until smooth. Add the sifted powdered sugar, salt, and alcohol-free vanilla bean paste, stirring until combined.

Mix in the Biscoff spread until evenly incorporated. In a separate bowl, whip the cold heavy cream until it forms medium peaks.

Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.

Step 3: Assemble and Chill

Spread the cheesecake filling evenly over the cooled brownie base while it is still in the pan. Smooth the surface with a spatula.

Cover the pan and refrigerate for at least 8 hours, preferably overnight, to allow the cheesecake filling to firm up.

Step 4: Add the Biscoff Topping and Slice

Gently warm the remaining Biscoff spread until it becomes pourable. Let it cool slightly if needed so it isn’t hot when added to the cheesecake.

Pour it over the chilled filling and spread it into an even layer. Refrigerate for about 10 minutes, or until the topping is firm enough to cut.

Carefully lift the cheesecake from the pan using the parchment paper. Cut into 12 pieces and serve chilled.

Tips for the Best Texture

• Don’t overbake the brownie. The center should be set but still soft, with moist crumbs on a toothpick. Overbaking can make the brownie base too firm after refrigeration.
• Let the brownie cool completely. Adding the cheesecake filling while the brownie is warm can soften the filling and affect how it sets.
• Use softened cream cheese and cold heavy cream. Softened cream cheese mixes more smoothly, while cold cream whips more easily. Fold the whipped cream in gently to keep the filling light.
• Give the cheesecake enough time to chill. Refrigerate for at least 8 hours, preferably overnight. The filling needs time to firm up before slicing.
• Keep the Biscoff topping slightly warm, not hot. Warm it just enough to spread easily without melting the chilled cheesecake filling.
• Use a clean, sharp knife. For neater slices, dip the knife in hot water, wipe it dry, and clean it between cuts.

How to Store Brownie Bottom Biscoff Cheesecake

Keep the cheesecake covered in the refrigerator at 40°F (4°C) or below for up to 3–4 days. Store leftover slices in an airtight container to prevent them from drying out or absorbing refrigerator odors.

Make ahead: You can prepare the cheesecake the day before serving. Let it chill overnight, then add the Biscoff topping before slicing and serving.

For another make-ahead dessert with Biscoff cookies, try our apple Biscoff pudding with cinnamon apples and creamy vanilla layers.

Serving: Keep the cheesecake refrigerated until you’re ready to serve it. According to FoodSafety.gov’s food safety guidance, don’t leave it at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

Brownie Bottom Biscoff Cheesecake

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• Author: Sophia
• Total Time: 10 hours 42 minutes
• Yield: 12 slices 1x

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Description

A fudgy brownie base topped with creamy no-bake Biscoff cheesecake filling and a smooth cookie butter layer.

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Ingredients

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Brownie Base

• 2 medium eggs, at room temperature

• ⅓ cup + 2 tablespoons (90 g) granulated sugar

• 2 tablespoons (24 g) packed light brown sugar

• ½ cup (112 g) unsalted butter

• 170 g (6 oz) milk chocolate callets or chopped milk chocolate

• ½ teaspoon (about 3 g) fine sea salt

• About ½ cup (45 g) unsweetened cocoa powder

• ⅓ cup + ½ tablespoon (44 g) all-purpose flour

• 5 Biscoff cookies, broken into uneven pieces

Biscoff Cheesecake Filling

• 17.6 oz (500 g) full-fat block cream cheese, softened

• About 1⅓ cups (150 g) powdered sugar, sifted

• ½ teaspoon (about 3 g) fine sea salt

• 2 teaspoons (10 mL) alcohol-free vanilla bean paste

• ¾ cup + 2 tablespoons (210 mL) cold heavy whipping cream

• ½ cup + 2 tablespoons (150 g) smooth Biscoff cookie butter

Biscoff Topping

• ½ cup + 2 tablespoons (150 g) smooth Biscoff cookie butter

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Instructions

Make the Brownie Base

1. Preheat the oven to 355°F (180°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the cheesecake later.
2. In a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and brown sugar on high speed for about 10 minutes, until pale, thick, and fluffy.
3. Melt the butter in a saucepan over medium-low heat. Remove from the heat, add the chopped milk chocolate, and stir until completely melted and smooth.
4. Sift the flour, cocoa powder, and salt into a large bowl. Add the melted chocolate mixture and stir until combined.
5. Gently fold about one-third of the whipped egg mixture into the chocolate mixture. Fold in the remaining eggs until evenly combined, without overmixing.
6. Spread the brownie batter evenly in the prepared pan. Scatter the broken Biscoff cookie pieces over the top. Bake for 20–22 minutes, or until the center is set but still soft. Place the pan on a wire rack and let the brownie cool completely.

Prepare the Biscoff Cheesecake Filling

7. In a large mixing bowl, stir the softened cream cheese until smooth. Add the sifted powdered sugar, salt, and alcohol-free vanilla bean paste. Mix until combined.
8. Add the Biscoff spread and mix until smooth and evenly incorporated.
9. In a separate bowl, whip the cold heavy cream until it forms medium peaks.
10. Gently fold the whipped cream into the cream cheese mixture with a spatula until no white streaks remain.

Assemble and Chill

11. Spread the cheesecake filling evenly over the completely cooled brownie base. Smooth the surface with a spatula.
12. Cover the pan and refrigerate for at least 8 hours, preferably overnight, until the filling is firm enough to slice.

Add the Biscoff Topping

13. Gently warm the remaining Biscoff spread until pourable but not hot. Pour it over the chilled cheesecake and spread it evenly.
14. Refrigerate for about 10 minutes to let the topping firm up.
15. Carefully lift the cheesecake out of the pan using the parchment paper. Cut into 12 slices with a clean, sharp knife and serve chilled.

Notes

• Pan: Use an 8-inch square pan lined with parchment paper.
• Cream cheese: Use full-fat block cream cheese rather than the spreadable kind.
• Cooling: Let the brownie cool completely before adding the cheesecake filling.
• Chilling: Refrigerate for at least 8 hours, preferably overnight.
• Storage: Keep covered in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
• Measurements: Weigh ingredients when possible, especially cocoa powder, cream cheese, and Biscoff spread.

• Prep Time: 40 minutes
• Cooling and Chilling Time: 9 hours 40 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American