Blackberry Glazed Vanilla Cheesecake with Biscoff Crust
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5 slices
Small batch vanilla cheesecake on a biscoff crust topped with a blackberry glaze. Simple to make and delicious, this blackberry glazed vanilla cheesecake with biscoff crust is the ultimate summer dessert.
Biscoff Crust
  • 20 Biscoff cookies
  • 4 tablespoons melted butter
  • 1 tablespoon granulated sugar
Cheesecake Filling
  • 2 packages 8-oz cream cheese
  • ½ cup granulated sugar
  • 1 large egg
  • 3 teaspoons vanilla extract
Blackberry Glaze
  • 1 cup fresh blackberries
  • 1 tablespoon water
  • 1½ tablespoons sugar
  • Fresh blackberries
  • Mint
  1. Preheat the oven to 325F. Line a 9x5 inch loaf pan with parchment paper. It’s best if the parchment paper overhangs the long sides. If not, that’s okay too.
  2. Place Biscoff cookies into a large ziploc bag and crush the cookies until they become crumbs. I used a hammer. Or alternatively, you can use a food processor.
  3. Place the crumbs into a bowl, and add melted butter and granulated sugar. Mix until all the crumbs appear moist. Place the crumbs into the parchment lined loaf pan and press the crumbs firmly until pressed down.
  4. Bake the Biscoff crust for 20 minutes until they become slightly browner.
  5. While the Biscoff crust is baking, beat together room temperature cream cheese and granulated sugar with a hand mixer until light and fluffy. Add an egg and vanilla extract, and mix until creamy and relatively smooth.
  6. Spread the cheesecake batter over the Biscoff crust. Lower the temperature to 300F. Bake the cheesecake for about 30-40 minutes until the cheesecake becomes firm. Test the cheesecake with a toothpick. If the toothpick comes out clean, the cheesecake is done.
  7. Set the cheesecake on the stovetop to cool near the oven heat to slowly cool down. Rapid changes in temperature can cause the cheesecake to crack. Once it’s cooled down completely, refrigerate the cheesecake for at least two to three hours.
  8. Once ready to serve the cheesecake, cut them into 4-5 slices. You can either cut them into triangles or squares.
  9. Serve the slices of cheesecake with a blackberry sauce.
Blackberry Sauce
  1. To make the blackberry sauce, add fresh blackberries, granulated sugar, and water into a small pot. Cook for 5-7 minutes over medium heat until the blackberries have softened and start to burst. Allow the blackberries to cool for several minutes. Pour the blackberry mixture through a fine mesh strainer over a small bowl. Use the back of a spoon to strain the blackberries.
  2. Drizzle the blackberry sauce over the vanilla cheesecake before serving.
**It takes about 2-3 hours for the cheesecake to cool
Recipe by Cooking with a Wallflower at