Description
Caramel Biscoff Cheesecake is a rich, no-bake dessert with a Biscoff cookie crust, creamy cheesecake filling infused with cookie butter, and a luscious caramel topping. It’s a decadent treat perfect for special occasions.
Ingredients
Units
Scale
- 2 cups Biscoff cookies, finely crushed
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup Biscoff cookie butter
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
- 1/2 cup caramel sauce (store-bought or homemade)
- Crushed Biscoff cookies (for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Combine crushed Biscoff cookies and melted butter. Press mixture into the bottom of a springform pan. Chill while preparing the filling.
- In a bowl, beat cream cheese until smooth.
- Add Biscoff cookie butter, powdered sugar, and vanilla extract. Mix until creamy.
- Gently fold in whipped cream until fully incorporated.
- Spread filling over the crust and smooth the top. Refrigerate for at least 6 hours or overnight.
- Before serving, drizzle caramel sauce over the top.
- Garnish with crushed Biscoff cookies and whipped cream if desired.
- Slice and serve chilled.
Notes
- Use graham crackers or digestive biscuits if Biscoff cookies aren’t available.
- Add a layer of caramel between the crust and filling for extra decadence.
- Top with salted caramel for a sweet-salty contrast.
- Swirl Nutella or chocolate ganache into the filling for a twist.
- Make in individual jars for easy serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 250mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg