Creamy Biscoff Salted Caramel Cheesecake Bliss

This is a no-bake cheesecake built entirely around Biscoff, the spiced Belgian speculoos that tastes like caramelised gingerbread. A buttery cookie base holds a cool, mousse-like filling laced with cookie butter, with a ribbon of salted caramel hidden through the middle and more pooled on top with a pinch of flaky salt. No oven, no water bath, just a few hours in the fridge to set into something seriously indulgent.

Why you'll love this

• Completely no-bake, so there is no cracking, no water bath and no oven anxiety
• Whipped cream folded into the cream cheese gives a light, sliceable, mousse-like set without any gelatin
• A hidden layer of salted caramel through the centre, plus more on top, for that sweet-salty hit in every bite
• A genuine make-ahead dessert that sets in the fridge while you get on with everything else

Key ingredients & swaps

• Biscoff cookies — crushed fine and bound with butter for the base, with more saved as a garnish; blitz them in a food processor or bash them in a bag with a rolling pin until they are even crumbs.
• Cream cheese (full-fat) — the body and gentle tang of the filling; use it at room temperature and the block style, not the soft tub spread, or the cheesecake will be too soft to slice.
• Biscoff spread — the speculoos flavour and part of the structure, since it firms up when chilled and helps the filling hold; warm it slightly if it is stiff so it blends in without lumps.
• Heavy cream — whipped to stiff peaks and folded in to lighten and set the filling; it must be heavy cream at 36 percent fat or more so it whips stable and holds its shape.
• Salted caramel sauce — the hidden ribbon and the glossy topping; warm it just enough to pour so it does not melt the filling, and let any layered caramel firm up before adding more cheesecake on top.
• Flaky sea salt — scattered at the end to cut the sweetness and make the caramel taste deeper; add it just before serving so it stays crunchy rather than dissolving.

How to make it (step by step)

1. 1

   Press the base

   Mix the fine Biscoff crumbs with the melted butter until they look like wet sand, then press firmly and evenly into the bottom of a lined springform using the back of a spoon or a flat glass. Chill it while you make the filling so it sets firm.

2. 2

   Beat the filling smooth

   Beat the room-temperature cream cheese with the sugar and vanilla for a minute or two until completely smooth and the sugar has dissolved, then mix in the Biscoff spread just until combined. Stop as soon as it is even; overmixing at this stage can slacken the filling.

3. 3

   Whip and fold

   In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture with a spatula until no streaks remain. Fold, do not beat, so you keep the air that gives it that light, mousse-like set.

4. 4

   Layer with caramel

   Spread half the filling over the chilled base, drizzle salted caramel across it keeping it away from the very edge, then chill 10 minutes so the caramel firms. Spoon the rest of the filling over the top and smooth it level.

5. 5

   Chill until set

   Cover and refrigerate at least 4 hours, but ideally overnight, until the filling is firm enough to slice cleanly. Resist cutting early; a no-bake cheesecake needs that full chill to set all the way through.

6. 6

   Finish and serve

   Just before serving, drizzle over warm salted caramel, scatter crushed Biscoff cookies and a pinch of flaky sea salt, and slice chilled. Wipe your knife between cuts for clean slices.