A luxurious dessert that blends the rich flavors of caramel and spiced Biscoff cookies with the creamy decadence of classic cheesecake. This Caramel Biscoff Cheesecake features a buttery Biscoff crust, velvety cheesecake filling, and a luscious caramel topping, making it a standout dessert for any occasion.

Why You’ll Love This Recipe

This cheesecake is a dream come true for dessert lovers. The unique taste of Biscoff cookies brings a warm, spiced depth to the crust and topping, while the caramel adds a rich, buttery sweetness that perfectly complements the creamy filling. Whether you’re hosting a dinner party or simply craving something indulgent, this dessert delivers both elegance and comfort. It’s also surprisingly simple to make, with ingredients that are easy to find and steps that are beginner-friendly.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Biscoff cookies
Unsalted butter
Cream cheese
Granulated sugar
Brown sugar
Eggs
Sour cream
Vanilla extract
Heavy cream
Caramel sauce
Biscoff spread (optional for swirls or topping)

directions

Prepare the crust: Crush Biscoff cookies into fine crumbs and mix with melted butter. Press the mixture into the base of a springform pan. Bake briefly to set.
Make the filling: Beat cream cheese until smooth. Add granulated sugar, brown sugar, sour cream, and vanilla extract. Mix well. Beat in eggs one at a time until fully incorporated.
Bake: Pour the filling over the crust and smooth the top. Bake the cheesecake in a water bath until set with a slight jiggle in the center.
Cool and chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Add caramel topping: Once chilled, pour caramel sauce over the top. Optionally, warm Biscoff spread slightly and drizzle or swirl on top.
Garnish: Crumble additional Biscoff cookies over the top for added texture and presentation.

Servings and timing

This cheesecake serves approximately 12 people.
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4 hours or overnight
Total Time: Approximately 5 hours 30 minutes

Variations

Mini cheesecakes: Use a muffin tin lined with cupcake papers to make individual servings. Adjust bake time accordingly.
No-bake version: Substitute the baked cheesecake with a no-bake filling using whipped cream and gelatin.
Chocolate caramel twist: Add a layer of chocolate ganache between the cheesecake and caramel topping for a richer flavor.
Nutty crunch: Mix crushed pecans or almonds into the crust for added crunch.
Salted caramel: Use salted caramel sauce to contrast the sweetness with a savory edge.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving.
This cheesecake is best served chilled and does not require reheating.

FAQs

How do I prevent cracks in my cheesecake?

Use a water bath during baking, avoid overmixing the batter, and cool the cheesecake slowly to reduce the risk of cracks.

Can I use store-bought caramel sauce?

Yes, store-bought caramel works well and saves time, but you can also make your own for a more homemade touch.

What kind of cream cheese should I use?

Use full-fat block cream cheese for the best texture and flavor. Avoid whipped or spreadable varieties.

Can I make this cheesecake in advance?

Absolutely. It’s best made a day ahead to allow it to chill and set properly.

How do I crush Biscoff cookies easily?

Use a food processor or place the cookies in a sealed bag and crush with a rolling pin until fine.

Can I use a different type of cookie for the crust?

Yes, graham crackers or digestive biscuits can be used, but the Biscoff flavor is key to this recipe’s signature taste.

How long should I let the cheesecake cool before refrigerating?

Let it cool at room temperature for at least 1 hour before transferring to the fridge.

Is Biscoff spread necessary?

It’s optional but enhances the Biscoff flavor. You can swirl it on top or mix it into the batter.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine. Just ensure everything is well blended and smooth.

Conclusion

Caramel Biscoff Cheesecake is a show-stopping dessert that combines beloved flavors into one unforgettable treat. With its smooth, creamy filling, rich caramel layer, and spiced cookie crust, it’s a dessert that will impress guests and satisfy your sweet cravings. Ideal for holidays, celebrations, or just because, this cheesecake is one recipe you’ll want to make again and again.

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Author: Mariem
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Yield: 10 slices 1x

Print Recipe

Description

This no-bake Caramel Biscoff Cheesecake is decadently creamy with layers of caramel and crushed Biscoff cookies. It’s rich, spiced, and perfect for special occasions—or whenever you crave something indulgent.

Instructions

Mix crumbs with melted butter. Press into a pan and chill.
Beat cream cheese with sugar and vanilla. Add caramel and fold in whipped cream.
Pour over crust, smooth top, and chill 4+ hours.
Top with whipped cream, cookie crumbles, and caramel drizzle before serving.

Notes

Use homemade or store-bought caramel. Great for make-ahead desserts.

Caramel Biscoff Cheesecake