No Bake Biscoff Salted Caramel Cheesecake

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No Bake Biscoff Salted Caramel Cheesecake

Course Dessert



  • About 26 Biscoff cookies 200g
  • 6 tablespoons melted unsalted butter 85g

Salted Caramel Sauce:

  • 15 soft or chewy caramels
  • 1-2 tablespoons cream
  • teaspoon salt

Cheesecake Filling:

  • 3 packs of cream cheese 8 ounces each (680g), at room temperature
  • cup sugar 75g
  • 1 teaspoon vanilla
  • 1 cup Biscoff cookie butter 240g
  • 1 cup heavy cream 240g


  • – ½ cup melted Biscoff cookie butter


  • Brush a 9-inch springform pan with butter.
  • In a food processor, blend the Biscoff cookies with melted butter until they form a smooth crumb.
  • Press the crumbs into the pan tightly to create a crust. Chill in the fridge to set.
  • For the salted caramel, melt the caramels, cream, and salt together in a nonstick pan on low heat. Set aside.
  • In a bowl, whisk cream cheese with sugar, vanilla, and salt until creamy (1-2 minutes).
  • Add Biscoff cookie butter and mix until combined.
  • Whip the heavy cream until stiff peaks form. Gently fold it into the cheesecake batter.
  • Transfer half of the batter into the pan with the crust and spread it out.
  • Pour the salted caramel sauce over the batter, leaving a 1-inch border.
  • Chill for 10 minutes to firm up the caramel.
  • Add the remaining cheesecake batter on top, spreading gently to avoid disturbing the caramel layer.
  • Smooth the top with an offset spatula. Cover and refrigerate overnight until set.
  • Carefully remove the cheesecake from the pan and place it on a serving stand.
  • Warm up the Biscoff cookie butter until pourable, then drizzle it on top of the cheesecake. Spread out and decorate with crushed Biscoff cookies (optional).
  • Serve and enjoy!


If the salted caramel sauce firms up, warm it up until it becomes more spreadable, but not hot.

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