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Biscoff cheesecake cookies stacked on top of each other with top cookie broken in half to show cheesecake center.
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Cheesecake Biscoff Cookies

These Cheesecake Biscoff Cookies are truly what dessert dreams are made of! Soft, buttery, and full of rich Biscoff flavor, each cookie hides a creamy cheesecake center that melts in your mouth. It’s the perfect mashup of cheesecake and cookie in one decadent bite.
Course Dessert
Cuisine American
Keyword cheesecake biscoff cookies
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings 24 -28 cookies
Calories 320kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Cheesecake Filling:

  • 6 oz. full-fat cream cheese softened
  • 1/3 cup powdered sugar
  • 2 tsp. all-purpose flour
  • 1 tsp. vanilla extract
  • Pinch of salt

For the Cookie Dough:

  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup creamy Biscoff cookie butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp. vanilla bean paste or vanilla extract
  • 3 cups all-purpose flour spooned & leveled
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1 cup mini chocolate chips

For Rolling:

  • 1/4 cup granulated sugar
US Customary - Metric

Instructions

  • Note: The cheesecake filling does need about an hour to chill before you place it in the center of the cookie dough, so you can plan for that time needed :)
  • Make the cheesecake filling: In a medium bowl, use a hand mixer to beat the cream cheese, powdered sugar, flour, vanilla, and salt together until smooth and fluffy, about 2–3 minutes.
    6 oz. full-fat cream cheese, 1/3 cup powdered sugar, 2 tsp. all-purpose flour, 1 tsp. vanilla extract, Pinch of salt
    Side-by-side image showing mixing the cheesecake filling ingredients in clear mixing bowl.
  • Freeze the filling: Drop ~teaspoon-sized mounds of the cheesecake mixture onto a parchment-lined plate or baking sheet that fits in your freezer. Freeze for at least 1 hour (or up to 3 days). The colder, the better! It prevents the filling from oozing during baking. You should get at least 24 cheesecake mounds.
    Drops of cheesecake filling frozen for cookie butter cookies.
  • Combine butters: In a large bowl, whisk together the melted butter and Biscoff cookie butter.
    1 cup unsalted butter, 1 cup creamy Biscoff cookie butter
    Whisking the melted butter and cookie butter in mixing bowl.
  • Add sugars: Once combined, add the brown sugar and granulated sugar until smooth and glossy.
    3/4 cup packed dark brown sugar, 3/4 cup granulated sugar
    Whisking in the sugars to the melted butters.
  • Whisk remaining wet ingredients: Whisk in the eggs and vanilla bean paste until fully incorporated.
    2 large eggs, 2 tsp. vanilla bean paste
    Whisking in the eggs and vanilla to the wet ingredients.
  • Add dry ingredients: Using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon, and salt until the cookie dough forms.
    3 cups all-purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. ground cinnamon
    Adding the dry ingredients to the wet ingredients in the mixing bowl.
  • Fold in chocolate chips: Stir in the mini chocolate chips, careful not to overmix.
    1 cup mini chocolate chips
    Side-by-side image of adding the chocolate chips and folding in with a rubber spatula.
  • Chill the dough: Cover and chill the dough in the refrigerator for just 10 minutes to make it easier to handle and shape.
  • Assemble the cookies: Scoop about 2 ½-3 tablespoons of dough (using a large cookie scoop), flatten it slightly in your palm.
    Side-by-side of scooping the cookie dough and flatten in palm before adding cheesecake filling.
  • Add cheesecake filling: Place a frozen cheesecake ball in the center. Wrap the dough around the filling to completely enclose it and roll it into a ball. Repeat with the remaining dough and cheesecake centers.
    Side-by-side image of adding cheesecake filling and wrapping dough around it.
  • Coat in sugar: Roll each dough ball in the 1/4 cup granulated sugar and arrange on a parchment-lined baking sheet, spacing them about 2 inches apart.
    1/4 cup granulated sugar
    Rolling the dough balls in granulated sugar and placing on baking sheet lined with parchment paper.
  • Bake: Bake at 350°F for ~8-10 minutes or until edges are set and the tops look slightly underbaked. Do not over-bake; they’ll continue to set as they cool. Start Timer
    Six cheesecake biscoff cookies baked on baking sheet and sprinkled with extra granulated sugar.
  • Cool & cookie scoot: Immediately after removing from the oven, use a round cookie cutter or the back of a spoon to “cookie scoot”—gently swirl each cookie into a perfect circle while it’s still warm. Let cookies cool on the baking sheet for ~5 minutes before transferring to a wire rack. The cheesecake centers will firm up as they cool. I like them best completely cooled so they have plenty of time to set up.
  • Garnish: You can garnish the tops with more mini chocolate chips, a sprinkle of granulated sugar, or even a drizzle of melty Biscoff cookie butter.
    Biscoff cheesecake cookies cooling on wire rack.

Notes

  • 🧊Make sure the cheesecake filling is completely frozen before baking. This helps keep that creamy center intact.
  • 🍪Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
  • ✨For an extra indulgent touch, drizzle melted Biscoff cookie butter over the cooled cookies before serving.

Nutrition

Serving: 1cookie | Calories: 320kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 154mg | Potassium: 44mg | Fiber: 1g | Sugar: 25g | Vitamin A: 368IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 1mg