Description
A rich, no-bake cheesecake featuring a Biscoff cookie crust, creamy filling, and a salted caramel topping.
Ingredients
Scale
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream, cold
- 1/2 cup salted caramel sauce, plus extra for drizzling
- 1/4 cup Biscoff spread (optional, for swirl)
Instructions
- Combine cookie crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Chill crust for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar, vanilla extract, and salt. Mix until just combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Pour half of the cheesecake mixture over the chilled crust. Drizzle with half of the salted caramel sauce. If using, swirl in the Biscoff spread gently.
- Top with the remaining cheesecake mixture. Cover and chill for at least 6 hours, or preferably overnight.
- Before serving, drizzle the top with remaining salted caramel sauce.
Notes
- For a firmer texture, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the cream cheese mixture before folding in the whipped cream.
- Use high-quality Biscoff cookies for the best flavor in the crust.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 1
- Protein: 6
- Cholesterol: 95
Keywords: Biscoff, cheesecake, no-bake, salted caramel, dessert, cookie crust