This delectable, creamy and rich No Bake Biscoff Salted Caramel Cheesecake has a Biscoff cookie crust, a luscious Biscoff cheesecake filling, and salted caramel sauce in the middle.
It's no secret that I love Biscoff and I love cheesecake, so it's natural I'd want to put the two together! Biscoff is such an unexpected but delightful flavor, and it works beautifully with salted caramel. Combined with the slightly tangy notes from the cream cheese, this cheesecake is an explosion of beautiful flavors, and one of my favorite cheesecakes I have ever eaten.
If you enjoy Biscoff desserts, don't forget to check out my viral Easy Biscoff Tiramisu!
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WHAT IS BISCOFF?
Lotus Biscoff is the name of a popular cookie (or biscuit) meant to be eaten with coffee (Bis-coff is a word play on biscuits and coffee). The crispy cookie has hints of caramel and subtle warmth from spices, and was popularized by airlines.
Based on the popularity of the cookies, Lotus Biscoff also made a Biscoff Cookie Butter, which is now commonly available as a spread similar to (and perhaps equally as popular as) Nutella. Biscoff Cookie Butter is smooth and rich with delicious hints of caramel and warm spices similar to the cookies, and has become an extremely popular ingredient to use in desserts. Many other brands have also launched their own take on cookie butter (also called "speculoos"). And, let me tell you, it is worth the hype!!!
WHAT DOES THIS CHEESECAKE TASTE LIKE?
This cheesecake has a beautiful combination of warm, comforting flavors:
- Sweet, slightly cinnamony and caramel like notes from the Biscoff
- Sweet, salty and toasty notes from the salted caramel sauce
- Fresh and tangy notes form the cream cheese
It's hard to describe the flavor but just trust that it is delicious!
INGREDIENTS NEEDED
Here's what you will need for this recipe (exact quantities are in the recipe card below):
Crust:
- Biscoff cookies - this is not optional! I don't recommend using graham crackers for the crust of this cheesecake
- Unsalted butter, melted
Salted caramel sauce:
- 15 soft or chewy caramels; I like to use Werther's
- Cream
- Salt
Cheesecake:
- Full fat cream cheese at room temperature - go for the cream cheese that comes in blocks, I strongly recommend Philadelphia
- Granulated sugar
- Vanilla
- Biscoff cookie butter - this can be bought from Amazon or most large grocery stores
- Heavy cream, chilled - this helps the cheesecake hold shape
Topping:
- Biscoff cookie butter, melted
- Crushed Biscoff cookies (optional)
HOW TO MAKE NO BAKE BISCOFF SALTED CARAMEL CHEESECAKE
This recipe is really simple. First, check out this quick video in which I show you the steps:
Now let's go over the steps:
1. Prepare the crust
Simply grind the biscuits with the melted butter in a food processor until they form a fine crumb. Prepare a 9" springform pan (I use this one) by brushing it with butter. Transfer in the crumb and press down tightly and evenly. I like to shake the pan to spread out the crumbs evenly, and press down with the back of a measuring cup. Place the pan in the fridge.
2. Make the salted caramel sauce
Using my favorite hack, we will melt the chewy caramels with the cream on the stove until they form a sauce. This sauce should be a spreadable consistency but not too thin that it is runny. Add salt to taste, and set it aside.
3. Make the Biscoff cheesecake filling
Use the paddle attachment of a stand mixer, or an electric hand mixer, to whisk together the cream cheese, sugar, and vanilla for 1-2 minutes until the mixture is creamy and the sugar feels mostly dissolved. Add the Biscoff cookie butter and whisk again until it is mixed in - avoid overmixing at this point!
Separately, whip up the cold heavy cream until it forms stiff peaks. Add it to the remaining cheesecake batter and gently fold it in until combined. If you want, you can also use your electric hand mixer for this, but don't whisk for longer than 30 seconds, and then scrape the bowl with a rubber spatula to ensure everything is mixed in.
4. Assemble
Add half of the cheesecake filling to the pan with the crust and spread it out evenly using an offset spatula. I find this easy to do by placing the pan on top of a turntable.
Now, it is time to pour over the salted caramel sauce. If the sauce has firmed up, warm it up slightly until it becomes spreadable / pourable again. Pour in a way that the sauce is already spread out, then gently spread further with a spatula. Make sure to keep at least 1.5" free around the edges as the sauce will spread and leak out otherwise!
Place the pan in the fridge for 10 minutes so the caramel can firm up, then spread the remaining cheesecake filling on top.
Cover the pan with cling wrap and refrigerate overnight (or at least for 4 hours).
5. Decorate and serve
Once the cheesecake is set, carefully remove it from the pan (first run a knife around the edges and underneath the crust) and transfer to your serving stand.
Warm up the Biscoff cookie butter in the microwave (just 10-20 seconds) until it becomes runny, and pour on top of the cheesecake. Spread it out, and decorate with some crushed Biscoff cookies.
You are ready to slice up and enjoy!
FREQUENTLY ASKED QUESTIONS
Yes, you can make this cheesecake ahead of time and keep in the fridge for 5-7 days. I recommend adding the crushed Biscoff cookies right before serving, though.
Keep the cheesecake in an airtight container in the fridge for 5-7 days.
Yes, you can use any caramel sauce you like.
Yes, you can skip the caramel and make a Biscoff cheesecake.
RELATED RECIPES
If you enjoyed this recipe, you will also love these!
No Bake Biscoff Salted Caramel Cheesecake
Description
A delectable, creamy and easy No Bake Biscoff Cheesecake with salted caramel sauce in the middle
Ingredients
Crust:
- 200g Biscoff cookies (about 26 cookies)
- 85g unsalted butter, melted (6 tbsp)
Salted caramel sauce:
- 15 soft or chewy caramels
- 1-2 tablespoon cream
- ⅓ tsp salt
Cheesecake filling:
- 3 8oz 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
- Prep a 9" springform pan by brushing it with butter
- Grind the cookies with the melted butter in a food processor until they form a smooth crumb
- Transfer the crumbs to the pan and press down tightly to create a crust. Place in the fridge to set
- To make the salted caramel, place the ingredients in a nonstick pan and cook on low heat until melted together. Set aside
- Whisk the cream cheese with the sugar, vanilla and salt until it is creamy and the sugar feels dissolved (1-2 minutes)
- Add the Biscoff cookie butter and mix until combined
- Separately, whip up the heavy cream until it reaches stiff peaks
- Gently fold the whipped cream into the cheesecake batter using a rubber spatula until fully combined
- Transfer half of the cheesecake batter into the pan with the crust, and spread out with a spatula
- Pour over the salted caramel sauce (it should be pourable but not hot, you can slightly warm it up if needed) and spread it out. Leave 1" empty around the edges so the caramel does not flow out of the cheesecake
- Place in the fridge for 10 minutes so the caramel firms up
- Add the remaining cheesecake batter on top of the caramel, and spread out gently, trying your best not to disrupt the caramel layer
- Smooth out the top with an offset spatula
- Cover and refrigerate overnight until the cheesecake is set
- Carefully remove the cheesecake from the springform pan and place on a serving stand
- Warm up the Biscoff cookie butter in the microwave until it reaches a pourable consistency (just 10-20s) and then pour on top of the cheesecake. Spread out and decorate with crushed Biscoff cookies (optional)
- Serve and enjoy!
Notes
- If the salted caramel sauce has firmed up by the time you are assembling the cheesecake, warm it up until it becomes more spreadable, but not hot
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