Imagine combining the irresistible spiced sweetness of Biscoff cookies with the indulgent creaminess of cheesecake and the luxurious flavor of salted caramel. That’s exactly what you get with this Biscoff salted caramel cheesecake! This no-bake dessert layers a buttery Biscoff biscuit crust, a smooth cheesecake filling infused with Biscoff spread, and a rich salted caramel topping for a showstopping treat that’s perfect for any occasion. With minimal effort, no oven required, and an impressive presentation, this cheesecake will quickly become your go-to dessert for everything from birthdays to dinner parties—or just a weekend indulgence.
Why You’ll Love This Recipe
- No-Bake Simplicity: No need to turn on the oven, making it perfect for any season or skill level.
- Bold Flavors: The warm spiced notes of Biscoff cookies pair beautifully with the sweet and salty caramel topping.
- Elegant and Eye-Catching: With its glossy caramel layer and decorative Biscoff cookies, it’s as beautiful as it is delicious.
- Customizable: Easily adapt the recipe with variations or toppings to suit your taste.
- Crowd-Pleaser: The combination of caramel and Biscoff is a universal favorite that appeals to all ages.
Preparation Time and Servings
- Prep Time: 35 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Serving Size: One slice (approximately 1/12 of the cheesecake)
Nutritional Information (per serving)
- Calories: 480
- Carbohydrates: 42g
- Protein: 6g
- Fat: 32g
- Fiber: 1g
- Sugar: 30g
Ingredients
For the Biscoff Crust:
- 300g Biscoff cookies (about 30 cookies)
- 120g unsalted butter, melted
For the Cheesecake Filling:
- 500g cream cheese, softened
- 200g Biscoff spread
- 150g powdered sugar
- 250ml heavy cream, whipped to soft peaks
- 1 tsp vanilla extract
For the Salted Caramel Topping:
- 200g granulated sugar
- 100ml heavy cream
- 60g unsalted butter
- 1 tsp sea salt (or to taste)
For Decoration:
- Extra Biscoff cookies for garnish (whole or crushed)
- Drizzle of salted caramel sauce
- Whipped cream (optional)
Step-by-Step Instructions
1. Prepare the Biscoff Cookie Crust
- Crush the Biscoff cookies into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin.
- In a mixing bowl, combine the cookie crumbs with melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or the bottom of a glass to pack it down firmly.
- Chill the crust in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, vanilla extract, and Biscoff spread, and mix until fully combined and smooth.
- Gently fold in the whipped cream, being careful not to deflate the mixture.
- Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
3. Prepare the Salted Caramel Topping
- In a medium saucepan, heat the granulated sugar over medium heat, stirring occasionally, until it melts into a golden caramel. Be patient and avoid burning it.
- Once fully melted, reduce the heat to low and carefully stir in the butter until combined.
- Slowly add the heavy cream, stirring constantly. The mixture will bubble up, so take caution.
- Stir in the sea salt and allow the caramel to cool slightly before pouring over the cheesecake.
4. Assemble and Chill
- Once the caramel has cooled but is still pourable, pour it over the cheesecake filling, spreading it evenly.
- Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight, to set completely.
5. Decorate and Serve
- Just before serving, garnish the cheesecake with whole or crushed Biscoff cookies around the edge.
- Drizzle additional salted caramel sauce over the top for an extra decadent touch.
- For added flair, pipe whipped cream rosettes along the edges and top with cookie crumbs.
Ingredient Background
Biscoff Cookies
These spiced cookies are known for their caramelized flavor and subtle cinnamon notes, making them the perfect base for this cheesecake. Originating in Belgium, they are a staple in desserts worldwide.
Biscoff Spread
Sometimes called cookie butter, this creamy spread is made from ground Biscoff cookies and adds a rich, spiced sweetness to the cheesecake filling.
Salted Caramel
The salted caramel topping adds depth and balance to the sweetness of the dessert, enhancing the flavors of both the cheesecake and the cookie crust.
Technique Tips
- Use Room-Temperature Ingredients: Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Whip the Cream Properly: Whip the heavy cream to soft peaks for a light and fluffy filling. Overwhipping can result in a grainy texture.
- Patience with Caramel: When making the salted caramel, take your time melting the sugar evenly to avoid burning.
- Chilling is Key: Allow the cheesecake to chill for at least 6 hours to set properly and achieve the best texture.
Alternative Presentation Ideas
- Mini Cheesecakes: Divide the ingredients among muffin tins lined with cupcake wrappers for individual servings.
- Layered Trifle: Create layers of cheesecake filling, crushed cookies, and salted caramel in a trifle dish or glass jars.
- Ice Cream Topping: Use the salted caramel sauce as a topping for vanilla ice cream alongside a slice of cheesecake.
Additional Tips for Success
- For a sturdier crust, chill it in the freezer for 10 minutes before adding the filling.
- If the caramel hardens too quickly, reheat it gently on the stovetop until pourable.
- To ensure clean slices, run your knife under warm water and wipe it clean between cuts.
Recipe Variations
- Gluten-Free: Use gluten-free speculoos cookies or graham crackers for the crust.
- Extra Caramel: Add a layer of caramel sauce between the crust and cheesecake filling for more indulgence.
- Chocolate Twist: Drizzle melted chocolate over the top for a chocolate-caramel flavor combination.
- Nutty Topping: Sprinkle toasted pecans or almonds over the caramel layer for added crunch.
Freezing and Storage
Freezing
This cheesecake freezes well for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Healthier Twist Ideas
- Use reduced-fat cream cheese and Greek yogurt instead of full-fat cream cheese for a lighter version.
- Replace heavy cream with coconut cream for a dairy-free option.
- Swap the salted caramel topping for a fruit compote to reduce sugar content.
Serving Suggestions for Events
- Holidays: Top the cheesecake with edible gold leaf or festive sprinkles for a holiday-worthy dessert.
- Birthdays: Add candles and serve with a scoop of vanilla ice cream for a birthday celebration.
- Brunch: Serve smaller slices alongside coffee or tea for an elegant brunch dessert.
Special Equipment
- 9-inch springform pan
- Electric mixer or whisk
- Food processor or rolling pin (for crushing cookies)
- Medium saucepan (for caramel sauce)
Frequently Asked Questions
1. Can I make this cheesecake without a springform pan?
Yes, use a regular cake pan lined with parchment paper for easy removal.
2. How long does it take for the cheesecake to set?
The cheesecake needs at least 6 hours to set in the refrigerator, but overnight is recommended.
3. Can I use store-bought caramel sauce?
Absolutely! Store-bought salted caramel sauce works perfectly as a shortcut.
4. What can I substitute for Biscoff spread?
You can use other cookie butters or even peanut butter for a slightly different flavor.
5. Is there a way to make this cheesecake vegan?
Yes, use dairy-free cream cheese, coconut cream, and vegan caramel sauce to make this recipe vegan-friendly.
6. How do I prevent lumps in the cheesecake filling?
Make sure your cream cheese is softened to room temperature before mixing to ensure a smooth filling.
7. Can I freeze this cheesecake?
Yes, this cheesecake freezes well. Wrap it tightly and thaw in the refrigerator before serving.
8. What’s the best way to decorate the cheesecake?
Use whole or crushed Biscoff cookies, whipped cream, and a drizzle of salted caramel for a stunning presentation.
Conclusion
This Biscoff salted caramel cheesecake combines everything you love in a dessert: a buttery, spiced cookie crust, a creamy and indulgent cheesecake filling, and a luscious salted caramel topping. It’s no-bake, visually stunning, and packed with bold flavors that will leave everyone asking for seconds. Whether for a special occasion or just because, this cheesecake is guaranteed to impress! Prepare it today and enjoy the ultimate fusion of Biscoff and caramel bliss.