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Biscoff Salted Caramel Cheesecake

A rich and creamy no-bake cheesecake with a Biscoff biscuit crust, a luscious caramel-infused filling, and a drizzle of salted caramel sauce. Perfectly indulgent and packed with flavor!

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Biscoff Salted Caramel Cheesecake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Biscoff Crust:
Mix crushed Biscoff biscuits with melted butter and press into a pan to form the base.
Make the Cheesecake Filling:
Beat cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth.
Whip and Fold:
Whip the heavy cream and fold it into the cream cheese mixture for a light, airy texture.
Add Caramel Swirls:
Gently fold in salted caramel sauce and sea salt for a rich, sweet-salty balance.
Chill and Garnish:
Refrigerate for 4+ hours, then drizzle with more caramel and top with Biscoff biscuits.
Biscoff Salted Caramel Cheesecake - secondary view

How to Make the Perfect Biscoff Salted Caramel Cheesecake

Prepare the Biscoff Crust
Mix crushed Biscoff biscuits with melted butter and press into a pan to form the base.
Make the Cheesecake Filling
Beat cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth.
Whip and Fold
Whip the heavy cream and fold it into the cream cheese mixture for a light, airy texture.
Add Caramel Swirls
Gently fold in salted caramel sauce and sea salt for a rich, sweet-salty balance.
Chill and Garnish
Refrigerate for 4+ hours, then drizzle with more caramel and top with Biscoff biscuits.
Baking Tips
For a firmer texture, chill the cheesecake overnight.
Use full-fat cream cheese for the creamiest consistency.
Gently fold the caramel sauce to create a marbled effect instead of mixing it completely.
For extra crunch, sprinkle crushed Biscoff biscuits on top before serving.
Biscoff Salted Caramel Cheesecake - tertiary view

Biscoff Salted Caramel Cheesecake

A rich and creamy no-bake cheesecake with a Biscoff biscuit crust, a luscious caramel-infused filling, and a drizzle of salted caramel sauce. Perfectly indulgent and packed with flavor!

Italian Cream Stuffed Cannoncini
Prep Time
20 Minutes
Cook Time
Total Time
4H20 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American, European
Yield
8 servings
Dietary
Vegetarian
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0% Complete

Ingredients

Custard Cream
01
250g Biscoff biscuits (crushed)
02
100g unsalted butter (melted)
03
500g cream cheese (room temperature)
04
200ml heavy cream
05
150g Biscoff spread
06
100g powdered sugar
07
1 teaspoon vanilla extract
08
1/2 teaspoon sea salt
09
150g salted caramel sauce (plus extra for topping)
10
Biscoff biscuits (for garnish)

Instructions

01
In a bowl, mix the crushed Biscoff biscuits with melted butter until well combined. Press the mixture into the base of a springform pan and refrigerate for 15 minutes.
02
In a large bowl, beat the cream cheese, Biscoff spread, powdered sugar, and vanilla extract until smooth and creamy.
03
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
04
Pour in the salted caramel sauce and sea salt, folding gently to create swirls of caramel within the mixture.
05
Spread the cheesecake filling evenly over the chilled Biscoff crust and smooth the top. Refrigerate for at least 4 hours or overnight for best results.
06
Before serving, drizzle with extra salted caramel sauce and garnish with whole or crushed Biscoff biscuits.