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!
Prep Time for the Best Biscoff Cheesecake Recipe
Preparation Time: 30 minutes
Baking Time: 5 minutes
Type of Dish: Dessert
Style of Cooking: American Cuisine
Estimated Total Time: 35 minutes
Ingredients for Biscoff Salted Caramel Cheesecake
Biscoff Cookies: Provide a spiced, caramelized base with a crunchy texture for the crust.
Unsalted Butter: Acts as a binding agent for the crust while adding rich flavor.
Soft or Chewy Caramels: Create a smooth and creamy salted caramel sauce for added sweetness.
Cream: Helps to achieve the desired consistency for the caramel sauce, making it silky and pourable.
Salt: Enhances the caramel flavor by balancing the sweetness.
Cream Cheese: Provides a creamy, tangy foundation for the cheesecake filling, ensuring a smooth texture.
Sugar: Sweetens the cheesecake filling to balance the tanginess of the cream cheese.
Vanilla: Adds a warm, aromatic flavor that complements the other ingredients.
Biscoff Cookie Butter: Infuses the cheesecake with a rich, spiced caramel flavor for depth and complexity.
Heavy Cream: Adds a light, airy texture to the cheesecake filling, making it fluffy and smooth.
Biscoff Cookie Butter: Adds a luxurious, spiced caramel finish, enhancing the overall flavor profile.
Directions to Make Biscoff Salted Caramel Cheesecake
Follow my simple instructions to get the best results when making this indulgent and delightful cheesecake recipe.
1. Prepare the Crust of Cheesecake Biscoff
Grind the biscuits and melted butter together in a food processor until they become a fine crumb. Get a 9″ springform pan and brush it with butter then put the crumb mixture into the pan and firmly press it down evenly.
To ensure the crumbs are spread out evenly, give the pan a gentle shake and use the back of a measuring cup to press them down. Finally, place the pan in the refrigerator.
2. Make the Salted Caramel Sauce
I will use my go-to trick to melt the chewy caramels together with the cream on the stove until they create a sauce. The sauce needs to be thick enough to spread, but not so thin that it drips. Season with salt to your liking, then let it cool.
3. Make the Biscoff Cheesecake Filling
Mix the cream cheese, sugar, and vanilla using the paddle attachment of a stand mixer or an electric hand mixer for 1-2 minutes until the mixture is smooth and the sugar is well combined. Incorporate the Biscoff cookie butter and mix gently to combine without overmixing.
Whip the cold heavy cream separately until stiff peaks form. Gently fold it into the rest of the cheesecake batter until well combined. You can opt to use an electric hand mixer, but make sure not to overmix for more than 30 seconds. Afterward, scrape the bowl with a rubber spatula to ensure everything is fully incorporated.
4. Assembling Biscoff Salted Caramel Cheesecake
- Spread half of the cheesecake filling evenly over the crust in the pan using an offset spatula. To make it easier, you can place the pan on a turntable.
- Now, it’s time to drizzle the salted caramel sauce. If the sauce has become firm, gently warm it up until it regains its smooth and pourable consistency.
- Drizzle the sauce in a manner that covers the surface evenly, then use a spatula to spread it out even more.
- It’s important to leave at least 1.5″ of space around the edges to prevent the sauce from overflowing!
- Chill the pan in the fridge for 10 minutes to allow the caramel to set, then evenly spread the rest of the cheesecake filling on top.
- Cover the pan with plastic wrap and let it refrigerate overnight (or for a minimum of 4 hours).
5. Decorate and Serve Salted Caramel Biscoff Cheesecake
After the cheesecake has been set, gently take it out of the pan by running a knife around the edges and under the crust, then place it on your serving stand.
To get started, pop the Biscoff cookie butter in the microwave for a quick 10-20 seconds until it turns into a smooth, runny consistency. Then, drizzle it generously over the cheesecake. Take a moment to spread it out evenly and add a touch of charm with some crushed Biscoff cookies.
Now, it’s time to slice up your creation and savor every delicious bite!
About Biscoff
Lotus Biscoff, a well-known cookie or biscuit, is specially designed to complement your coffee experience. The crunchy treat combines the flavors of caramel and delicate spices, creating a delightful warmth in every bite. It gained fame through its association with airlines.
Lotus Biscoff saw the demand for their cookies and introduced Biscoff Cookie Butter, a spread that is now as famous as Nutella. This creamy butter is infused with caramel and warm spices, reminiscent of the cookies themselves.
It has become a must-have ingredient for desserts. Many other brands have jumped on the cookie-butter trend, also known as speculoos. Let me assure you, it’s definitely worth the excitement!
Frequently Asked Questions
Can this Biscoff salted caramel cheesecake be made ahead of time?
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.
How to store this biscoff caramel cheesecake?
Storing this cake is easy, simply store the cheesecake in a sealed container in the refrigerator for a period of 5 to 7 days.
I don’t have chewy caramel, can I make a regular caramel sauce?
Feel free to choose any caramel sauce that you prefer!
Can I skip the salted caramel sauce when preparing Biscoff salted caramel cheesecake?
Sure, you have the option to omit the caramel and create a biscoff cheesecake recipe instead.
Try Out My Other Recipes!
Ultimate Chocolate Raspberry Fudge Cake
Layered Lemon Cake Cream With Cheese Frosting
Biscoff Salted Caramel Cheesecake – No Bake Easy Recipe
Ingredients
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
Instructions
- Brush a 9″ springform pan with butter.
- Grind cookies and melted butter in a food processor until smooth.
- Press crumbs into the pan to form a crust. Chill in the fridge.
- For the caramel, cook ingredients on low heat in a nonstick pan until melted. Set aside.
- Whisk cream cheese, sugar, vanilla, and salt until smooth (1-2 minutes).
- Mix in Biscoff cookie butter.
- Whip heavy cream to stiff peaks.
- Fold whipped cream into cheesecake batter with a spatula until combined.
- Put half the cheesecake batter in the pan and spread out.
- Pour and spread caramel sauce over the batter, leaving a 1″ border. Chill for 10 minutes.
- Add the remaining cheesecake batter on top, spread gently, and smooth out the top.
- Cover and refrigerate overnight to set.
- Remove cheesecake from the pan and place on a stand.
- Warm Biscoff cookie butter in the microwave (10-20 seconds) until pourable, then pour on top. Spread and decorate with crushed cookies if desired.
- Serve and enjoy!
