Salted Caramel Biscoff Cheesecake

Creamy, dreamy, and packed with caramel goodness—this Salted Caramel Biscoff Cheesecake is the no-bake dessert you didn’t know you needed. It features a buttery Biscoff cookie crust, a luscious cream cheese filling swirled with cookie butter, and a finishing touch of whipped cream and melted Biscoff drizzle.

“I first made this recipe on a chilly afternoon, and from the very first bite, I knew it would be a family favorite for years to come.”

Whether you’re baking for a birthday, a holiday, or just a cozy weekend treat, this cheesecake has you covered. It’s effortless to make, beautiful to present, and truly impossible to resist. No oven, no stress—just layer, chill, and enjoy. If you love cookie butter or have a soft spot for caramel, this is your dessert soulmate. Let’s dive in!

Why You’ll Love This Recipe

Rich and Creamy Texture

One bite in, and you’ll understand what the fuss is all about. The filling is smooth and silky, almost like a thick mousse, thanks to the blend of full-fat cream cheese and whipped cream. The cookie butter adds a warm, spiced undertone, while the base brings a delightful crunch that contrasts beautifully with the soft filling.

And that caramel? It doesn’t just sit on top—it melts into the cheesecake, bringing a gooey, salty-sweet balance that keeps every bite exciting.

Simple Ingredients

This cheesecake doesn’t ask much of you or your pantry. No gelatin, no complicated techniques—just a few quality ingredients you probably already have:

• Biscoff cookies (for that irresistible cinnamon-caramel flavor)

• Unsalted butter

• Full-fat cream cheese

• Icing sugar

• Cookie butter spread

• Double cream

• Optional: whipped cream, more cookie butter for drizzling, and crushed cookies for garnish

It’s baking made easy, and honestly, a little magical.

No-Bake and Foolproof

If you’ve ever felt intimidated by cheesecake—cracks, water baths, waiting for it to bake just right—this recipe will change your mind. It’s a completely no-bake dessert, meaning all you need is a fridge and a little patience while it sets.

You won’t need a thermometer or fancy mixer—just a hand whisk, a bowl, and a springform pan. It’s the perfect beginner-friendly treat that still looks bakery-quality when served.

Customizable for Any Occasion

Want to make it gluten-free? Swap the cookies. Need it a little less sweet? Reduce the icing sugar or use a lighter spread. Want to impress guests? Add a layer of salted caramel between the crust and filling or top it with chocolate shavings, toasted nuts, or a drizzle of dark chocolate ganache.

This cheesecake is incredibly flexible—it can be dressed up for the holidays, turned into mini versions for parties, or served simply with coffee on a quiet Sunday.

Ingredients

Let’s start with what you’ll need. One of the best things about this Salted Caramel Biscoff Cheesecake is how accessible and budget-friendly the ingredients are. No specialty shops, no complicated baking science—just a few familiar favorites that come together to create something truly special.

Full List of Ingredients

For the Base:

• 300g Biscoff biscuits (~2½ cups) – These cookies bring that warm, spiced, caramelized flavor that sets the tone for the whole dessert.

• 150g unsalted butter (~⅔ cup) – Melted and mixed with the crushed biscuits to hold the base together.

Filling:

• 500g full-fat cream cheese (~2¼ cups) – This is the heart of the cheesecake. Make sure it’s at room temperature so it blends smoothly.

• 100g icing sugar (~¾ cup), sifted – Sweetens the filling while keeping the texture light and silky.

• 250g Biscoff spread (~1 cup) – Think of it as the cookie butter hero; it adds flavor, richness, and that distinct Biscoff magic.

• 300ml double cream (~1¼ cups), cold – Adds body and structure when whipped, keeping the cheesecake stable and airy.

For the Topping:

• 150ml double cream (~⅔ cup), whipped – A fluffy finish on top of the chilled cheesecake.

• 2 tbsp cookie butter, melted – A glossy drizzle that adds visual wow and extra flavor.

• Crushed Biscoff biscuits (optional) – For a pretty, crunchy garnish.

How to Make Salted Caramel Biscoff Cheesecake

No oven, no worries. This recipe is wonderfully low-effort and big on reward. Here’s how to bring it all together:

Step-by-Step Instructions

1. Make the Base:
   Start by finely crushing the Biscoff biscuits (a food processor works great, but a ziplock bag and rolling pin do the trick too). Mix the crumbs with the melted butter until fully coated.

2. Press and Chill:
   Pour the mixture into an 8-inch springform pan and press down firmly with the back of a spoon or a flat-bottomed glass. Place it in the fridge while you work on the filling.

3. Make the Filling:
   In a mixing bowl, beat together the cream cheese, icing sugar, and Biscoff spread until smooth and well combined.

4. Whip the Cream:
   In a separate bowl, whip the double cream until it reaches soft peaks.

5. Fold Gently:
   Carefully fold the whipped cream into the Biscoff-cream cheese mixture. Go slowly and use a spatula to keep the mixture airy.

6. Assemble:
   Spoon the filling over the chilled base, smoothing the top with an offset spatula or the back of a spoon.

7. Chill to Set:
   Cover and refrigerate for at least 6 hours, ideally overnight. The longer it chills, the better the texture.

8. Decorate:
   Pipe or spoon on the whipped cream, drizzle with melted cookie butter, and sprinkle with crushed Biscoff biscuits if you like a little extra crunch.

9. Serve Chilled:
   Run a warm knife around the edge of the pan before releasing the springform. Slice and enjoy cold.

What to Serve with This Recipe

This cheesecake is absolutely lovely on its own, but here are a few pairing ideas that take it to the next level:

Suggested Pairings

• A warm salted caramel latte or bold dark roast coffee

• A scoop of vanilla bean ice cream for extra indulgence

• Fresh berries or berry compote for tart contrast

• Toasted hazelnuts or pecans for added texture

Whether you’re serving this at a party or enjoying a quiet evening in, these extras add a little flourish without stealing the spotlight.

Variations and Substitutions

Looking to personalize your cheesecake or accommodate different dietary needs? No problem. Here are a few easy tweaks to try:

Nut-Free Option

Good news—this recipe is naturally nut-free! But it’s always a good idea to check your Biscoff spread and cookie labels just in case. Some brands may process their products in facilities that handle nuts.

Extra Caramel Boost

Want to take the indulgence up a notch? Before adding the filling, spoon a layer of salted caramel sauce over the crust. It’ll create a gooey surprise layer once you slice in—and it’s unbelievably good.

Gluten-Free Option

Use gluten-free speculoos-style cookies or gluten-free graham crackers instead of regular Biscoff biscuits. The texture and flavor are still delicious, and your gluten-sensitive guests will thank you.

Storage Instructions

Once you’ve made your Salted Caramel Biscoff Cheesecake (and maybe even sneaked a bite), it’s good to know how to keep it tasting fresh for as long as possible. Thankfully, this no-bake beauty stores like a dream—whether you’re enjoying leftovers or making it ahead for a special event.

Room Temperature Storage

This cheesecake is best served cold to maintain its structure and flavor. If you’re serving it at a party or dinner, take it out of the fridge no more than an hour before serving. After that, it starts to soften and lose its firm, creamy texture.

Refrigeration Tips

For day-to-day storage, keep the cheesecake in the fridge for up to 5 days. Cover it with foil, plastic wrap, or store it in an airtight container to prevent it from drying out or absorbing any fridge odors. Pro tip: slice before storing to make it easier to grab a piece whenever the craving hits!

Freezing Instructions

Need to prep way in advance? No problem. You can freeze the cheesecake whole or in individual slices. Wrap tightly in plastic wrap and then foil, or use a freezer-safe container. It’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge—it’ll taste just as divine as the day you made it.

Recipe Tips and Tricks

Want your cheesecake to look (and taste) like it came straight out of a bakery window? Here are a few insider tricks to help you nail it every time:

• Use full-fat cream cheese for that ultra-rich, velvety texture. Low-fat just won’t cut it here.

• Keep your cream cold before whipping—this helps it thicken faster and hold its shape better.

• Fold gently when combining whipped cream with the filling to keep it light and fluffy.

• Chill overnight for the best results. The flavors meld, and the texture sets perfectly.

• Decorate just before serving for a clean, fresh look that wows every time.

Whether it’s your first cheesecake or your fiftieth, these simple tweaks make a big difference.

Related Recipes

If you loved this Salted Caramel Biscoff Cheesecake, you might enjoy these other sweet treats:

• White Chocolate Raspberry Cheesecake Balls – Bite-sized and perfect for gifting

• Cinnamon-Kissed Cheesecake Donut Cookies – A soft, spiced twist on cheesecake

• Easy Cream Puff Cake – Light, creamy, and crowd-pleasing

• Pumpkin Cupcakes with Cream Cheese Frosting – cross-link as “Try another fall-inspired dessert”

FAQs

Can I use salted butter instead of unsalted?

You can! Just make sure to reduce or omit any added salt so it doesn’t overpower the caramel flavor.

Can I make it ahead of time?

Absolutely. This cheesecake is better when made a day or two ahead—it gives the flavors time to come together beautifully.

Can I use other cookies for the base?

Yes! Digestive biscuits, graham crackers, or even Oreos work well. Just know the flavor will vary slightly depending on your choice.

How do I prevent the filling from being too soft?

Be sure to whip the cream properly and chill the cheesecake long enough (at least 6 hours, overnight is best).

Conclusion

This Salted Caramel Biscoff Cheesecake is the kind of dessert that never fails to impress—whether it’s the centerpiece of a celebration or a quiet weekend indulgence. With its creamy filling, crunchy base, and caramel drizzle, it’s as beautiful to look at as it is to eat.

It’s simple to make, easy to customize, and guaranteed to win hearts. If you’ve been searching for a no-bake dessert that feels special but won’t stress you out—this is it.

Print