Biscoff Cookie Butter cheesecake is rich, creamy, and filled with lots of cookie butter. This creamy cheesecake uses sugar-free Speculoos cookies from ChocZero. They taste just like the regular Biscoff cookies. I love them!!
Cheesecakes have always been a dessert I enjoy making. There are also one of the easiest desserts to make sugar-free and low carb. I often take them to potlucks and church functions and very seldom bring any leftovers home. SInce I am in charge of the kitchen I am usually one to of the last people to go through the food line. Very seldom get a slice of the cheesecakes I take along, either. There is a variety of cheesecakes in the recipe section.
Pistachio and Chocolate Dubai Cheesecake
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Making the cookie butter: In a small sauce pan, combine the crushed Speculoos Cookies, water, cinnamon, and Lakanto Sugar Free Cinnamon Maple Syrup. Cook over medium heat for 1 minute or until you have a smooth pudding texture. Remove from heat and pour into a wide mouth quart jar. Cool for 10 minutes. Add the butter and coconut oil. Blend smooth with a hand blender. Set aside.
Line a cheesecake pan with parchment paper.
Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes.
Preparing the cheesecake filling: If using cottage cheese, blend smooth with a hand blender. In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Reserve 1/2 cup cookie butter fo r the top of the cheesecake. Add the remaining to the cheesecake batter. Add vanilla, cinnamon, and eggs. Mix until the eggs are incorporated in the mixture. Pour over the baked crust.
Preheat the oven to 300 degrees F. Place a pan of water on the bottom rack. Place the cheesecake on the rack above the pan of water. This is the way I prefer to bake a cheesecake. I dislike setting it in a pan of water as my foil often leaks which creates a soggy crust. Bake for 50-60 minutes or until just set. Open the oven door and inch and allow the oven to cool with the cheesecake in it. Remove the cheesecake after 1 hour.
Biscoff Cookie Butter Cheesecake, THM S, GF, SF
- Biscoff Cookie Butter:
- 1 1/2 cups finely crushed Speculoos Cookies, (sugar-free Biscoff)
- 3/4 cup water
- 3/4 teaspoon cinnamon
- 5 tablespoons Lakanto Sugar Free Cinnamon Maple Syrup
- 4 ounces butter, softened
- 1/4 cup refined coconut oil, at room temp
- Cheesecake Crust:
- 1 cup finely crushed Speculoos Cookies
- 3 tablespoons softened butter
- Biscoff Cheesecake Batter:
- 4 8-ounce pack of cream cheese OR 2 packs cream cheese and 2 cups cottage cheese
- 1/2 cup Brown Sugar Sweetener or THM Gentle Sweet
- 1/2 cup Greek Yogurt
- Cookies Butter spread, reserving 1/2 cup to garnish
- 1 1/2 tablespoons vanilla
- 1 teaspoon cinnamon
- 4 large eggs, room temp
- Topping:
- 1/2 cup Biscoff Cookie Butter spread
- Speculoos Cookies for garnishing
- Making the cookie butter: In a small saucepan, combine crushed Speculoos Cookies, water, cinnamon, and Lakanto Sugar Free Cinnamon Maple Syrup. Cook for 1-2 minutes or until smooth. Remove from heat and pour into a wide mouth quart jar. Cool for 10 minutes. Add the butter and coconut oil. Blend smooth with a hand blender. Set aside.
- Making the crust: Preheat the oven to 300 degrees F. Line a cheesecake pan with parchment paper. Mix the crumbs and softened butter together. Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes. Cool.
- Preparing the cheesecake filling: If using cottage cheese, blend smooth with a hand blender. In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Reserve 1/2 cup cookie butter fo r the top of the cheesecake. Add the remaining to the cheesecake batter. Add vanilla, cinnamon, and eggs. MIx just until the eggs are incorporated in the mixture. Pour over the baked crust. Smooth the top. Place a pan of water on the bottom rack of the oven. Place the cheesecake pan on the rack above the pan of water. Bake for 50-60 minutes or until just set. Open the oven door and inch and allow the oven to cool with the cheesecake in it. Remove the cheesecake after 1 hour.
- Garnishing: When ready to serve, garnish with remaining cookie butter, whipped cream, and crushed cookies. 1 cheesecake 12 slice
- *ChocZero does have Speculoos Cookie butter that you can purchase if you do not want to make your own.
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I love my Kitchen Aid Mixer. It works wonderful to make this cheesecake.
I often use my hand bender to blend cottage cheese smooth. It does a wonderful job!
This is one of the best cinnamon I have tried.
This coconut oil does not have a coconut taste.
I purchased these from ChocZero’s website. They taste just like the regular Biscoff Cookies.
Pampered Chef Springform Pan #100596
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.
Biscoff Cookie Butter Cheesecake, THMS, SF, GF, Keto
Ingredients
- Biscoff Cookie Butter:
- 1 1/2 cups finely crushed Speculoos Cookies (sugar-free Biscoff)
- 3/4 cup water
- 3/4 teaspoon cinnamon
- 5 tablespoons Lakanto Sugar Free Cinnamon Maple Syrup
- 4 ounces butter softened
- 1/4 cup refined coconut oil at room temp
- Cheesecake Crust:
- 1 cup finely crushed Speculoos Cookies
- 3 tablespoons softened butter
- Biscoff Cheesecake Batter:
- 4 8- ounce pack of cream cheese OR 2 packs cream cheese and 2 cups cottage cheese
- 1/2 cup Brown Sugar Sweetener or Gentle Sweet
- 1/2 cup Greek Yogurt
- cookies butter reserving 1/2 cup to garnish
- 1 1/2 tablespoons vanilla
- 1 teaspoon cinnamon
- 4 large eggs room temp
- Topping:
- 1/2 cup Biscoff Cookie Butter spread
- Speculoos Cookies for garnishing
Instructions
-
Making the cookie butter: In a small saucepan, combine crushed Speculoos Cookies, water, cinnamon, and Lakanto Sugar Free Cinnamon Maple Syrup. Cook for 1-2 minutes or until smooth. Remove from heat and pour into a wide mouth quart jar. Cool for 10 minutes. Add the butter and coconut oil. Blend smooth with a hand blender. Set aside.
-
Making the crust: Preheat the oven to 300 degrees F. Line a cheesecake pan with parchment paper. Mix the crumbs and softened butter together. Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes. Cool.
-
Preparing the cheesecake filling: If using cottage cheese, blend smooth with a hand blender. In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Reserve 1/2 cup cookie butter fo r the top of the cheesecake. Add the remaining to the cheesecake batter. Add vanilla, cinnamon, and eggs. MIx just until the eggs are incorporated in the mixture. Pour over the baked crust. Smooth the top. Place a pan of water on the bottom rack of the oven. Place the cheesecake pan on the rack above the pan of water. Bake for 50-60 minutes or until just set. Open the oven door and inch and allow the oven to cool with the cheesecake in it. Remove the cheesecake after 1 hour.
-
Garnishing: When ready to serve, garnish with remaining cookie butter, whipped cream, and crushed cookies. 1 cheesecake 12 slice
