Are you ready to indulge in a delectable dessert adventure that promises creamy richness without the hassle of baking? Picture this: a luscious Biscoff Salted Caramel Cheesecake, featuring a Biscoff cookie crust and a luscious cheesecake filling, topped with a tantalizing salted caramel sauce.
The best part? There’s no secret recipe here—just pure love for the irresistible flavors of Biscoff and cheesecake. Get ready to create a dessert explosion that combines beautiful flavors, popularized by airlines and now commonly available in the form of Biscoff Cookie Butter. So, let’s dive in and unlock the magic of this delightful dessert!
Ingredients:
Prepare to embark on a flavor journey with the following ingredients:
- Biscoff cookies: The star of our show, these popular cookies add delightful flavor and texture to our cheesecake crust.
- Unsalted butter melted: This will help bind our cookie crust together, ensuring a soft and chewy texture.
- Salted caramel sauce: Soft, chewy caramels like Werther’s can be melted down with cream to create a creamy, spreadable consistency.
- Cream cheese, room temperature: Blocks of Philadelphia cream cheese will form the creamy base of our cheesecake filling.
- Granulated sugar: Add sweetness to your cheesecake filling with a touch of granulated sugar.
- Vanilla extract: Enhance the flavor of your cheesecake filling with a splash of vanilla extract.
- Biscoff cookie butter: This smooth and rich spread will infuse our cheesecake filling with delicious hints of caramel and warm spices.
- Heavy cream, chilled: Whip up some heavy cream to create a light and fluffy topping for your cheesecake.
Instructions:
Prepare the Crust:
- Begin by grinding the Biscoff cookies into a fine crumb using a food processor.
- Mix the melted butter with the cookie crumbs until they resemble wet sand.
- Press the crumb mixture tightly and evenly into the bottom of a 9″ springform pan and refrigerate.
Prepare the Salted Caramel Sauce:
In a saucepan, melt chewy caramels with cream until smooth and spreadable.
Add a pinch of salt to taste and set aside to cool.
Prepare the Cheesecake Filling:
- In a stand mixer, beat together cream cheese, sugar, and vanilla until creamy and dissolved.
- Mix in the Biscoff cookie butter until fully combined.
- In a separate bowl, whip chilled heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled crust and spread it evenly.
- Swirl the salted caramel sauce over the top of the cheesecake for a marbled effect.
Chill and Decorate:
- Refrigerate the cheesecake until set, then warm up some Biscoff cookie butter and drizzle it over the top.
- Decorate with crushed Biscoff cookies and slices of cheesecake.
Serve and Enjoy:
- Slice up your Biscoff Salted Caramel Cheesecake and enjoy the sweet and salty goodness with your friends and family.
FREQUENTLY ASKED QUESTIONS
What is a No-Bake Biscoff Salted Caramel Cheesecake?
It’s a decadent dessert that combines the flavors of Biscoff cookies, creamy cheesecake, and luscious salted caramel, all without the need for baking.
How long does it take to make this cheesecake?
The preparation time is relatively short, but it requires at least 6 hours of refrigeration to set properly, preferably overnight.
Can I make substitutions for any of the ingredients?
Yes, you can customize the recipe according to your preferences. For example, you can use a different type of cookie for the crust or swap out the salted caramel for another topping.
How should I store the leftovers of this cheesecake?
Leftovers can be stored in an airtight container in the refrigerator for up to several days. It’s best to consume them within a few days for optimal freshness.
NO BAKE BISCOFF SALTED CARAMEL CHEESECAKE
Course: RecipeA delectable, creamy and easy No Bake Biscoff Cheesecake with salted caramel sauce in the middle.
Ingredients
250 Lotus (Biscoff) cookies
5 tbsp melted butter (70g)
2 tbsp cookie crumbs for topping
8 inches cake pan (21cm) or a similar sized pan for easy handling
2 packs original cream cheese (16oz each) (450g total)
3/4 cup powdered sugar
1/2 cup Biscoff cookie butter (200g)
1 tsp vanilla sugar
2 cups heavy whipping cream
2 bags of Whip It (whipped cream stabilizer)
Directions
- Crush the Lotus (Biscoff) cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- In a mixing bowl, combine the cookie crumbs with melted butter until well combined.
- Press the mixture evenly into the bottom of an 8-inch cake pan. Ensure that the crust is tightly packed. Set aside.
- For prepare the Cheesecake Filling take a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add powdered sugar, Biscoff cookie butter, and vanilla sugar to the cream cheese, and beat until well combined and smooth.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon the cheesecake filling onto the prepared crust, spreading it evenly with a spatula.
- Smooth the top of the cheesecake with a spatula or the back of a spoon to create an even surface.
- Refrigerate the cheesecake for at least 6 hours or overnight to allow it to set completely.
- Heat the remaining Biscoff cookie butter until warm to the touch.
- Carefully pour the warm cookie butter over the chilled cheesecake, spreading it evenly with a spatula.
- Return the cheesecake to the refrigerator and chill for an additional 1 hour to allow the topping to set.
- serve with love.
Notes
- If the salted caramel sauce has firmed up by the time you are assembling the cheesecake, warm it up until it becomes more spreadable, but not hot.