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Home » Cheesecakes

No Bake Biscoff Salted Caramel Cheesecake

Published: Nov 8, 2023 · Modified: Sep 10, 2024 by Zoha · This post may contain affiliate links · 28 Comments

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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.

A biscoff salted caramel cheesecake with swirled biscoff cookie butter and crushed cookies on it. cake is on a white cake stand. Some caramel sauce is oozing out from the sides. a spatula is pulling out a slice from the side
A slice of biscoff salted caramel cheesecake on a small plate with biscoff cookie butter on top. a fork is taking a bite out of the cheesecake. layer of salted caramel in the middle

If you enjoy Biscoff desserts, don't forget to check out my viral Easy Biscoff Tiramisu!

Jump to:
  • WHAT IS BISCOFF?
  • WHAT DOES THIS CHEESECAKE TASTE LIKE?
  • INGREDIENTS NEEDED
  • HOW TO MAKE NO BAKE BISCOFF SALTED CARAMEL CHEESECAKE
  • FREQUENTLY ASKED QUESTIONS
  • RELATED RECIPES
  • No Bake Biscoff Salted Caramel Cheesecake

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!

overhead picture of half a biscoff cheesecake with swirled biscoff cookie butter and crushed cookies on it. cake is on a white cake stand

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:

[adthrive-in-post-video-player video-id="v4nylvEN" upload-date="2023-11-08T09:58:08.000Z" name="No Bake Biscoff Salted Caramel Cheesecake" description="How to make the best No Bake Biscoff Salted Caramel Cheesecake" player-type="default" override-embed="default"]

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.

cheesecake pan with biscoff crust inside

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.

chewy caramels and cream in a saucepan
salted caramel sauce close up

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!

biscoff cookie butter and cream cheese in a glass bowl
biscoff cheesecake filling with no whipped cream added yet

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.

glass bowl with cheesecake filling and whipped cream
biscoff cheesecake filling in a glass bowl

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.

cheesecake pan with a layer of biscoff cheesecake added on top of the crust
cheesecake pan with a layer of biscoff cheesecake spread inside

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.

cheesecake pan with salted caramel sauce being spread on top of the cheesecake layer
overhead picture of biscoff cheesecake in the pan

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!

A biscoff salted caramel cheesecake with swirled biscoff cookie butter and crushed cookies on it. cake is on a white cake stand. Some caramel sauce is oozing out from the sides

FREQUENTLY ASKED QUESTIONS

Can this cheesecake be made ahead of time?

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.

How to store this cheesecake?

Keep the cheesecake in an airtight container in the fridge for 5-7 days.

I don't have chewy caramels. Can I make a regular caramel sauce?

Yes, you can use any caramel sauce you like.

Can I skip the salted caramel sauce?

Yes, you can skip the caramel and make a Biscoff cheesecake.

A slice of biscoff salted caramel cheesecake on a small plate with biscoff cookie butter on top
A slice of biscoff salted caramel cheesecake on a small plate with biscoff cookie butter on top. a fork is taking a bite out of the cheesecake. layer of salted caramel in the middle. overhead picture

RELATED RECIPES

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A biscoff salted caramel cheesecake with swirled biscoff cookie butter and crushed cookies on it. cake is on a white cake stand. Some caramel sauce is oozing out from the sides. a spatula is pulling out a slice from the side

No Bake Biscoff Salted Caramel Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Zoha
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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, and vanilla 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

Did you make this recipe?

Leave a review and tag @bakewithzoha on Instagram!

Note: This post contains affiliate links.

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Comments

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  1. Megan Okoniewski says

    December 23, 2023 at 12:01 pm

    Hi! Hoping to make this today/tomorrow and just want to confirm that it is heavy cream that you mix with the caramels as well.

    Reply
    • Zoha says

      January 05, 2024 at 2:24 pm

      Yes, same cream everywhere 🙂

      Reply
  2. Stephanie Franco says

    December 30, 2023 at 7:14 pm

    I want to confirm the cream cheese filling doesn't include salt

    Reply
    • Zoha says

      January 05, 2024 at 2:17 pm

      Yes, no salt in the filling as we layer in salted caramel

      Reply
  3. Zee says

    December 31, 2023 at 7:09 pm

    Easily one of the best cheesecakes I’ve ever had, and was SO easy to make!

    Reply
    • Zoha says

      January 05, 2024 at 2:16 pm

      I totally agree!

      Reply
  4. Zee says

    January 03, 2024 at 4:04 pm

    I love your no bake cheesecake so much, but this Biscoff version is giving that one a run for its money! I can’t believe how delicious this was. A must try recipe

    Reply
    • Zoha says

      January 05, 2024 at 2:14 pm

      Thank you so much!

      Reply
  5. Samar says

    January 16, 2024 at 10:57 pm

    Hi. Few questions about this recipe:
    1. How long does the crust need to be chilled in the fridge for?
    2. Is the vanilla that you used the same as vanilla essence?
    3. Can we use the same whisk that you used for the cream to whisk the filling?
    I can’t tell what you used for the filling but it seems different and I only have the whisk you used for the cream or an electric mixer.

    Hoping to make this tomorrow so I hope I receive a reply by then! Thanks so much in advance

    Reply
    • Zoha says

      January 17, 2024 at 11:42 pm

      Hi Samar! The crust only needs to be chilled while you work on everything else. I use vanilla bean paste. You can use the same whisk or an electric mixer 🙂

      Reply
  6. Ramsha Jaffrani says

    February 13, 2024 at 3:55 am

    I tried this recipe for a housewarming dinner and everyone loved it and asking for a recipe ?
    Best salted caramel lotus cheesecake i have ever made.

    Reply
    • Zoha says

      February 21, 2024 at 3:18 am

      Yay! Thank you so much, Ramsha!!

      Reply
  7. Sandra says

    April 01, 2024 at 11:03 am

    I've made this twice it is delicious, but my caramel sauce leaked out both times. The second time the sauce was barely spreadable and I let it set way longer than the recipe called for and it still leaked though not as bad. Any advice?

    Reply
    • Zoha says

      April 16, 2024 at 5:16 pm

      Hi Sandra! The caramel sauce does leak out a bit because it absorbs moisture from the cheesecake and becomes runnier. If you don't like that, you will have to make proper caramel sauce from scratch instead of the cheat's version using werther's 🙂

      Reply
  8. Zee says

    April 16, 2024 at 4:58 pm

    It's been a while since I last made this and I need it again! It was so delicious

    Reply
  9. Reesa says

    June 28, 2024 at 8:32 am

    Should I use powdered sugar or can I use granulated sugar

    Reply
    • Zoha says

      July 10, 2024 at 12:37 pm

      Granulated will give you the best results! Powdered sugar has a slightly chalky texture.

      Reply
  10. Tinaz says

    July 18, 2024 at 4:31 am

    alternate to chewy caramel? I don't get it here

    Reply
    • Zoha says

      September 04, 2024 at 12:12 am

      You have any kind of soft caramel candies?

      Reply
  11. Mary Farmer says

    August 10, 2024 at 3:51 pm

    Where in the grocery store do I find the cookie butter

    Reply
    • Zoha says

      September 03, 2024 at 11:40 pm

      Biscoff cookie butter is found at most grocery stores like walmart, target, kroger. Also available on Amazon 🙂

      Reply
  12. Sharon says

    September 08, 2024 at 3:03 pm

    Made this for a get together and everyone loved it! The directions do state to add salt to the cream cheese mixture (I think that’s a typo?). Definitely will make again.

    Reply
    • Zoha says

      September 10, 2024 at 4:00 pm

      Thank you for pointing out the typo! Glad you liked it 🙂

      Reply
  13. Sarah says

    November 26, 2024 at 11:49 pm

    Hi, hoping to make this today.
    Do you think it’ll be okay if I make this recipe with only 500g of cream cheese?
    I have all the other ingredients and I really have to make this today 😅

    Reply
  14. Rani says

    November 29, 2024 at 3:42 am

    Hi Zoya, thank you for all your recipes. This is the first time I have baked a no bake cheesecake but unfortunately it collapsed. Not sure what I did wrong. How do I prevent this from happening again?? So
    Disappointing!!

    Reply
  15. Kat says

    December 22, 2024 at 4:03 pm

    Hi, Im hoping to make this today and I just wanted to know what type of sugar is in the filling??
    Please Reply ASAP!!!

    Reply
    • Annie says

      December 22, 2024 at 4:04 pm

      I NEED to make this in a couple of hours and I need an answer on that question too!!

      Reply
    • Zoha says

      December 23, 2024 at 1:17 am

      Granulated / caster!

      Reply
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Hi, I'm Zoha! Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.

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