There’s something undeniably magical about the combination of creamy cheesecake, spiced Biscoff cookies, and rich salted caramel. This Biscoff Salted Caramel Cheesecake is a dream dessert that brings together a crunchy Biscoff cookie crust, a smooth and velvety cheesecake filling, and a luscious layer of homemade salted caramel.
If you love the warm, caramelized flavor of Biscoff spread, this cheesecake will be your new favorite indulgence. It’s perfect for special occasions, holiday gatherings, or simply when you’re craving something decadent. The best part? You don’t need to be a baking expert to pull this off!
Let’s dive into the details and make this irresistible treat step by step.
Why You’ll Love This Recipe
- No-Bake Option – You can skip the baking and enjoy a chilled, creamy cheesecake without turning on the oven.
- Rich and Creamy Texture – The filling is ultra-smooth and melts in your mouth.
- Crunchy, Spiced Crust – Biscoff cookies create a delicious base with hints of cinnamon and caramel.
- Perfectly Balanced Sweetness – The salted caramel topping cuts through the richness for a perfect bite.
- Great for Any Occasion – Whether it’s a birthday, a dinner party, or a holiday, this cheesecake is always a hit.
Ingredients You’ll Need
For the Crust:
- 2 cups Biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup Biscoff spread
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Salted Caramel Topping:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt
For Garnish (Optional):
- Extra Biscoff cookies, crushed or whole
- Drizzle of melted Biscoff spread
How to Make Biscoff Salted Caramel Cheesecake
This cheesecake is easier than you might think! Follow these steps for a foolproof, delicious result.
Step 1: Prepare the Biscoff Crust
Start by crushing the Biscoff cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a ziplock bag and crushing them with a rolling pin. Once you have a fine crumb consistency, mix in the melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly spread. Use the back of a spoon or a flat-bottomed glass to smooth it out. Place the crust in the fridge to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. Add the Biscoff spread, powdered sugar, and vanilla extract, then continue mixing until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture, being careful not to deflate it. This step ensures your cheesecake is light and airy.
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set properly.
Step 3: Prepare the Salted Caramel Sauce
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Once melted, add the butter and stir until fully incorporated. Slowly pour in the heavy cream, whisking continuously. Be careful, as the mixture will bubble up.
Remove the pan from the heat and stir in the sea salt. Let the caramel cool slightly before using it as a topping.
Step 4: Assemble and Garnish
Once the cheesecake has fully set, carefully remove it from the springform pan. Drizzle the cooled salted caramel sauce over the top, letting some drip down the sides for a beautiful finish.
For extra indulgence, sprinkle crushed Biscoff cookies on top or add a drizzle of melted Biscoff spread.
Slice and serve!
Helpful Tips
- For a Firmer Cheesecake: If you prefer a more solid texture, freeze the cheesecake for 1-2 hours before serving.
- Quickly Softening Cream Cheese: If you forgot to take your cream cheese out of the fridge, microwave it in short 10-second bursts until softened but not melted.
- Making the Perfect Caramel: Stir constantly while melting the sugar to prevent it from burning. If it seizes up, gently reheat and stir until smooth.
- Neat Slices Every Time: Run a sharp knife under hot water, dry it, and slice the cheesecake cleanly. Wipe the knife between cuts for perfect slices.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: 6 hours 20 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: No-bake
- Cuisine: American, European-inspired
- Diet: Vegetarian
Notes
- This cheesecake can be made a day ahead, making it perfect for parties or gatherings.
- If you don’t have Biscoff cookies, graham crackers or another spiced biscuit can be used, but the flavor will be slightly different.
- Store-bought caramel can be used if you’re short on time, but homemade caramel truly makes a difference.
Nutritional Information (Per Slice)
- Calories: ~450
- Carbohydrates: 42g
- Protein: 5g
- Fat: 30g
- Saturated Fat: 18g
- Sugar: 32g
- Fiber: 1g
- Sodium: 220mg
(Nutritional values are estimates and may vary based on ingredients used.)
Frequently Asked Questions
Can I use a different cookie for the crust?
Yes! While Biscoff cookies add a unique caramelized flavor, you can use graham crackers, digestive biscuits, or even Oreos for a twist.
Do I have to bake the crust?
Nope! This is a no-bake cheesecake, and the crust sets beautifully in the fridge. However, if you want a firmer crust, you can bake it at 350°F (175°C) for 8-10 minutes and let it cool before adding the filling.
How long does this cheesecake last?
It will stay fresh in the refrigerator for up to 5 days. Keep it covered to prevent it from absorbing other flavors.
Can I freeze this cheesecake?
Yes! Wrap it tightly in plastic wrap and store it in an airtight container. It will keep well for up to 2 months. Thaw overnight in the fridge before serving.
Related Recipes
If you loved this Biscoff Salted Caramel Cheesecake, here are some other irresistible desserts to try:
- Decadent Caramel Brownie Cheesecake
- The Creamiest Basque Cheesecake
- Banana Pudding Cheesecake
- Cinnamon Roll Cheesecake
Conclusion
This Biscoff Salted Caramel Cheesecake is a show-stopping dessert that’s surprisingly easy to make. With its smooth, creamy filling, spiced cookie crust, and a generous drizzle of salted caramel, it’s guaranteed to impress.
Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is pure indulgence in every bite. So grab your ingredients, follow these simple steps, and enjoy a slice of heaven!
Print
Biscoff Salted Caramel Cheesecake
Description
There’s something undeniably magical about the combination of creamy cheesecake, spiced Biscoff cookies, and rich salted caramel. This Biscoff Salted Caramel Cheesecake is a dream dessert that brings together a crunchy Biscoff cookie crust, a smooth and velvety cheesecake filling, and a luscious layer of homemade salted caramel.
If you love the warm, caramelized flavor of Biscoff spread, this cheesecake will be your new favorite indulgence. It’s perfect for special occasions, holiday gatherings, or simply when you’re craving something decadent. The best part? You don’t need to be a baking expert to pull this off!
Let’s dive into the details and make this irresistible treat step by step.
Ingredients
For the Crust:
- 2 cups Biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup Biscoff spread
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Salted Caramel Topping:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt
For Garnish (Optional):
- Extra Biscoff cookies, crushed or whole
- Drizzle of melted Biscoff spread
Instructions
Start by crushing the Biscoff cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a ziplock bag and crushing them with a rolling pin. Once you have a fine crumb consistency, mix in the melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly spread. Use the back of a spoon or a flat-bottomed glass to smooth it out. Place the crust in the fridge to chill while you prepare the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. Add the Biscoff spread, powdered sugar, and vanilla extract, then continue mixing until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture, being careful not to deflate it. This step ensures your cheesecake is light and airy.
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set properly.
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Once melted, add the butter and stir until fully incorporated. Slowly pour in the heavy cream, whisking continuously. Be careful, as the mixture will bubble up.
Remove the pan from the heat and stir in the sea salt. Let the caramel cool slightly before using it as a topping.
Once the cheesecake has fully set, carefully remove it from the springform pan. Drizzle the cooled salted caramel sauce over the top, letting some drip down the sides for a beautiful finish.
For extra indulgence, sprinkle crushed Biscoff cookies on top or add a drizzle of melted Biscoff spread.
Slice and serve!
Notes
- This cheesecake can be made a day ahead, making it perfect for parties or gatherings.
- If you don’t have Biscoff cookies, graham crackers or another spiced biscuit can be used, but the flavor will be slightly different.
- Store-bought caramel can be used if you’re short on time, but homemade caramel truly makes a difference.