Caramel Biscoff Cheesecake

Caramel Biscoff Cheesecake is an indulgent no-bake dessert featuring a spiced cookie crust, creamy Biscoff-flavored cheesecake filling, and a generous topping of rich caramel sauce. This dessert combines the deep, caramelized flavor of Lotus Biscoff cookies with the smooth texture of classic cheesecake for a decadent treat perfect for any occasion.

Why You’ll Love This Recipe

This cheesecake is rich, velvety, and packed with the unmistakable flavor of Biscoff cookies. It’s a no-bake recipe, making it approachable and fuss-free. Whether served at a dinner party, holiday table, or as a weekend indulgence, it’s a guaranteed crowd-pleaser with its balance of spice, sweetness, and creaminess.

Ingredients

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

For the crust:

• Biscoff cookies (finely crushed)
• Melted butter

For the filling:

• Cream cheese (softened)
• Biscoff cookie butter
• Powdered sugar
• Vanilla extract
• Heavy cream (whipped)

For the topping:

• Caramel sauce (store-bought or homemade)
• Crushed Biscoff cookies (for garnish)
• Whipped cream (optional)

Directions

1. Make the crust: Combine crushed Biscoff cookies with melted butter. Press the mixture into the bottom of a springform pan and chill while preparing the filling.
2. Prepare the filling: Beat cream cheese until smooth. Add Biscoff cookie butter, powdered sugar, and vanilla extract. Beat until combined and creamy.
3. Fold in whipped cream gently until fully incorporated.
4. Spread the filling evenly over the chilled crust. Smooth the top and refrigerate for at least 6 hours or overnight.
5. Finish with toppings: Once set, drizzle caramel sauce over the top and garnish with crushed Biscoff cookies and whipped cream if desired.
6. Slice and serve chilled.

Servings and Timing

Servings: 10–12 slices
Prep Time: 25 minutes
Chill Time: 6 hours or overnight
Total Time: 6 hours 25 minutes

Variations

• Use a graham cracker crust if Biscoff cookies are unavailable.
• Add a layer of caramel between the crust and filling for extra richness.
• Top with salted caramel for a sweet-salty flavor.
• Swirl in a bit of Nutella or chocolate ganache for a new twist.

Storage/Reheating

Storage: Store covered in the refrigerator for up to 5 days.
Reheating: Not applicable. Serve directly from the fridge.

FAQs

Is this cheesecake baked?

No, it’s a no-bake cheesecake that sets in the fridge.

Can I freeze this cheesecake?

Yes, freeze the whole cheesecake or slices for up to 2 months. Thaw overnight in the fridge before serving.

Can I make this ahead?

Absolutely. It’s perfect for making a day in advance and even tastes better the next day.

What is Biscoff cookie butter?

It’s a smooth spread made from speculoos cookies (Biscoff), known for its deep caramelized flavor.

Can I use a different cookie for the crust?

Yes, graham crackers or digestive biscuits can be substituted.

Can I use whipped topping instead of whipped cream?

Yes, but it may slightly change the texture and sweetness.

What’s the best pan to use?

A springform pan is ideal for easy release and clean slices.

Can I make individual servings?

Yes, layer the crust and filling in ramekins or small jars for personal portions.

Is this recipe gluten-free?

Not as written, but you can use gluten-free cookies for the crust to adapt it.

How do I make homemade caramel?

Simmer sugar and butter with cream until golden and thickened, or follow a simple stovetop caramel recipe.

Conclusion

Caramel Biscoff Cheesecake is a dreamy dessert that combines the warm spice of Biscoff cookies with the smooth indulgence of cheesecake and the decadence of caramel. Easy to prepare and impossible to resist, it’s a guaranteed favorite for any sweet tooth.

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