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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


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5 from 5 reviews

  • Author: Zoha

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 tbsp cream
  • 1/3 tsp salt

Cheesecake filling:

  • 3 8oz packs cream cheese (680g), room temperature
  • 1/3 cup sugar (75g)
  • 1 tsp vanilla
  • 1 cup Biscoff cookie butter (240g)
  • 1 cup heavy cream (240g)

Topping:

  • 1/2 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