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Biscoff Caramel Cheesecake

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A no-bake cheesecake with a rich Biscoff cookie crust, creamy filling, and drizzled with caramel sauce.

Ingredients

Scale
  • 8 oz cream cheese
  • 1 cup heavy cream
  • 1/2 cup Biscoff cookie butter
  • 1/2 cup powdered sugar
  • 1 cup crushed Biscoff cookies
  • 1/2 cup caramel sauce
  • 1/4 cup unsalted butter (melted)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Combine the crushed Biscoff cookies with melted butter and press into the bottom of the pan.
  3. Beat the cream cheese until smooth, then mix in Biscoff cookie butter, powdered sugar, and vanilla extract.
  4. Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
  5. Pour half of the filling over the crust and drizzle with half of the caramel sauce. Repeat with remaining filling and caramel.
  6. Chill in the refrigerator for at least 4 hours until set.
  7. Remove from the pan, garnish with caramel and Biscoff cookies before serving.

Notes

For best results, make sure cream cheese is at room temperature and use cold equipment when whipping cream.

Nutrition

Find it online: https://doughgirlbylea.com/biscoff-caramel-cheesecake/

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