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Salted Caramel Biscoff Cheesecake


  • Author: Mary
  • Total Time: 4 hours 50 minutes (including refrigerating time)
  • Yield: 8 servings 1x

Description

A rich and indulgent no-bake cheesecake that combines the sweetness of Biscoff biscuits, the creaminess of cream cheese, and the irresistible flavor of salted caramel. Perfect for any special occasion or as a delicious treat for the whole family!


Ingredients

Scale
  • 200g Biscoff biscuits
  • 100g unsalted butter, melted
  • 560g cream cheese
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 300ml double cream
  • 200g salted caramel sauce

Instructions

  • Crush the Biscoff biscuits in a food processor until they resemble fine crumbs.
  • Mix the melted butter into the biscuit crumbs until well combined.
  • Press the biscuit mixture into the base of a 9-inch springform tin and refrigerate for 30 minutes.
  • In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
  • In a separate bowl, whip the double cream until it forms stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Swirl the salted caramel sauce through the cheesecake mixture.
  • Pour the cheesecake mixture over the biscuit base and refrigerate for at least 4 hours, preferably overnight.
  • Serve chilled and enjoy!

Notes

  • Refrigerating the cheesecake overnight enhances the flavor and texture.
  • You can drizzle extra salted caramel sauce on top before serving for an even more indulgent treat.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (this is a no-bake recipe)