Indulge in this delicious, smooth, and decadent No Bake Biscoff Salted Caramel Cheesecake featuring a Biscoff cookie base, a creamy Biscoff cheesecake layer, and a drizzle of salted caramel sauce.
I absolutely adore Biscoff and cheesecake, so it’s no surprise that I decided to combine the two! The unique taste of Biscoff paired with salted caramel is simply delightful. When you add in the tanginess of the cream cheese, it creates a truly amazing flavor explosion. This cheesecake is one of the best I’ve ever had!
Crust: – 200 g Biscoff cookies about 26 cookies – 85 g unsalted butter melted (6 tbsp) Salted Caramel Sauce: – 15 soft or chewy caramels – 1-2 tablespoon cream – ⅓ tsp salt Cheesecake Filling: – 3 8 oz packs cream cheese 680g, room temperature – ⅓ cup sugar 75g – 1 tsp vanilla – 1 cup Biscoff cookie butter 240g – 1 cup heavy cream 240g Topping: – ½ cup Biscoff cookie butter melted
Sure, you have the option to prepare this cheesecake in advance and store it in the refrigerator for 5-7 days. However, I suggest adding the crushed Biscoff cookies just before serving to maintain their delightful crunchiness.
Sure, you have the option to omit the caramel and create a biscoff cheesecake recipe instead.