Description
A no-bake Biscoff Caramel Cookie Butter Cheesecake featuring a Biscoff cookie crust, creamy cheesecake filling, and a rich cookie butter caramel topping.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 1 cup Biscoff cookie butter, melted
- ¼ cup caramel sauce
- Whole Biscoff cookies (for garnish)
- Crushed Biscoff cookies (optional, for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Biscoff cookie crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan or individual containers. Chill in the refrigerator while preparing the filling.
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and beat until well combined.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Spread the cheesecake filling evenly over the chilled crust.
- Chill in the refrigerator for at least 4 hours or overnight for the best texture.
- Once the cheesecake has set, melt the cookie butter and mix with the caramel sauce. Allow it to cool slightly.
- Pour the topping over the cheesecake, spreading evenly.
- Garnish with whole Biscoff cookies and a sprinkle of crushed cookies if desired.
Notes
- Ensure the cream cheese is fully softened to prevent lumps.
- Use a food processor for a finer cookie crumb crust.
- For easier slicing, chill the cheesecake overnight.
- This recipe can be made in individual cups for serving ease.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg