When the day winds down and you’re craving something deeply satisfying–something creamy, buttery, and a little bit indulgent–this biscoff salted caramel cheesecake shows up like a warm hug. Imagine a creamy cheesecake infused with the cinnamon-caramel flavor of Biscoff cookies. Layered on top of a crunchy biscuit, it is topped with a glistening pour of salted carmel that catches light. As you cut through, you can hear the crisp crust snap and taste the creamy center melting on your tongue. This is comfort in dessert form and I am so excited to share this with you.

Why This Recipe Works

• The best of both textures is achieved when a crispy biscuit crust meets with a velvety, smooth cheesecake filling.
• This is a delicious, yet affordable combination of flavors: cinnamon-spiced Biscoff cookies and rich salted caramel.
• This is a dessert that can be made ahead. The chilling time allows you to prepare and serve it with little stress.
• The process is easy to follow and rewarding for beginners, whether you choose a baked or no-bake version.
• It’s a crowd-pleaser: it tastes great, looks amazing, and doesn’t take complicated techniques.

Is this a healthy recipe?

This is dessert. It’s not meant to be a diet-restricting food. You can be thoughtful, though:

• To get the rich taste, use full-fat creamed cheese and Biscoff cookie spread/butter.
• It is important to portion it carefully: choose moderate slices that will allow you to enjoy it without going overboard.
• If you’re looking for a little more protein and tang, swap some of the cream in baked versions with Greek yogurt.
• Serve with a side of fresh fruit, or a dollop yoghurt to balance out the richness.
• To preserve food safety and quality, store leftovers in your fridge.

Ingredient List

The crust

• Biscoff Cookies (crushed), 250 g (9 oz).
• 90 g (6 Tbsp.) of unsalted butter melted
• Optional: 1/8 tsp cinnamon powder (to intensify the spicy note).

Filling

• 680 g (3 x 8 oz blocks) full-fat cream cheese, room temperature
• 100 g (1/2 cup) sugar
• 1 tsp vanilla extract
• Biscoff Cookie Butter / Spread 240g (1 cup).
• Heavy cream 240ml (1 cup).
• Salt pinch

The salted caramel topping and layer

• Salted caramel sauce, 200 g (7 oz), (purchased or homemade).
• Flaky sea salt for finishing
• Biscoff cookies and biscuit crumbs extra for garnish

Notes on Variations

• To make a version that doesn’t require baking, skip the eggs and oven. Simply chill and set.
• Reduce the butter in the crust to about 70 g, and use light cream as a substitute for the whipped topping.
• To indulge even more, add extra caramel to the filling.

Equipment Required

• Springform pan 9 inches (23 cm).
• Zip-bag + food processor or rolling pin for crushing cookies
• Electric mixer (stand-up or hand-held)
• Mixing Bowls
• Spatula, offset if you own one
• Kitchen scale and measuring cups/spoons (recommended).
• Cover your fridge with cling film or foil

Prep Time and Cook Time

• Prep time: 30 minutes (plus chilling)
• Cooking / setting time: For baked versions: bake for 1hr + chill for 4-6hrs or overnight. If you don’t bake: chill for 4-6 hours.
• Servings : approximately 12 slices

Nutritional facts (approximately per slice, 1 out of 12).

• Calories: ~420 kcal
• Fat: 28g
• Carbohydrates : 36g
• Protein: ~6 g
• Sugar: 22g (Note that values may vary depending on the exact ingredients and portion sizes. )

Step-by-Step instructions

1. Crush cookies and form crust
   • Use a food processor to grind the Biscoff cookie into fine crumbs. Use a rolling-pin to crush the cookies if you are using a zip bag.
   • Mix the cookie crumbs and melted butter together (with optional cinnamon) to evenly moisten.
   • Press the mixture into (and up the sides, if desired) the springform pan. Press firmly and evenly with the bottom of your measuring cup.
   • Set the crust by chilling in the refrigerator for 15-20 minutes.
2. Prepare filling
   • Beat the cream cheese at room temperature with an electric mixer until it is smooth and creamy.
   • Continue mixing sugar and vanilla until combined. Scrape the sides.
   • Mix the Biscoff Cookie Butter and a pinch of salt until the mixture is uniform.
   • Whip the heavy cream in a separate bowl until stiff peaks form.
   • Fold the cream cheese mixture gently in two additions using a spatula. This will preserve the airiness.
3. Layer of chill
   • Spread about two thirds the cheesecake mixture over the crust. Smooth the top.
   • Warm up the salted caramel (so that it is pourable, but not hot). Pour the caramel on top of the filling. Leave a small border to prevent it from running over.
   • Spread the remaining cheesecake on top.
   • Cover with clingfilm and refrigerate at least four hours, but overnight is best.
4. Finishing and serving
   • Remove the outer ring from the springform pan when ready.
   • Sprinkle crushed Biscoff biscuits and flaky salt on top.
   • Slice with a hot knife. (Dip the blade in hot water, then wipe it between each cut to get clean slices). Serve chilled.

Get the Best Results

• For a luxurious texture, use heavy cream and cream cheese with full-fat. Low-fat fillings can be less stable.
• To avoid lumps, make sure that the cream cheese has been fully melted.
• Do not over-mix the whipped cream once it has been added. Fold gently to keep this light and airy.
• The caramel layer will stay in place if you chill the cheesecake completely. This helps to cut the slices cleanly.
• Use a water bath for a baked version or bake it at a lower temp to prevent cracking. 
• Warm the caramel in a saucepan to make it pourable, but allow it to cool slightly so that it does not melt the layer of filling.
• Keep your presentation clean by wiping the knife after each slice.

Top Ideas

• Sprinkle of flaky salt + drizzle of extra salted caramel
• Crushed Biscoff biscuits or whole Lotus biscuits to crunch
• Dollops of whipped-cream with a Biscoff Cookie on top
• Chocolate ganache swirled for contrast
• Chop toasted walnuts or pecans for a nutty texture
• Brighten up your day with fresh berries like raspberries or strawberries
• Dusting cinnamon powder or cocoa powder
• Enjoy caramel popcorn as a crunchy, fun finishing touch

Other Recipes or Variations

• No-Bake Version: Skip baking entirely. Use crushed Biscoff cookies, chilled filling and caramel between the filling and topping. This is a great recipe for days when you don’t want to use the oven.
• Chocolate Biscoff Salted Caramel Cheesecake: Add 100 g melted dark chocolate into the filling for a chocolate-caramel-cookie mash-up.
• Mini cheesecakes: Use mini springform pans or cupcake liners to make individual servings – perfect for parties or controlling serving sizes.
• Vegan/Gluten Free Version: Use dairy free cream cheese, coconut milk, gluten-free Biscoff cookies or speculoos and maple caramel in place of the traditional.
• Fruit Infused Option: Fold 1/2 cup mashed raspberryberries or caramelised slices of banana before chilling to give the filling a fruity twist.

Pairing Beverages

• The sharp bitterness of a strong espresso or freshly brewed black coffee balances out the sweetness and richness.
• Enjoy a rich, creamy latte in vanilla or caramel flavour.
• Tall glass of cold, fresh milk is a simple and clean way to serve younger guests.
• To add contrast, try a fruity herbal blend (e.g. raspberry or berry blend).
• Adults: A glass of dessert wine, such as Sauternes (tawny), for special occasions.

Guide to Storage and Reheating

• Covered, store leftover cheesecakes in the refrigerator for up to five days. The flavours intensify with time.
• Freeze for up to 2 months by slicing individual portions and wrapping them tightly in foil or plastic wrap. Thaw in the refrigerator overnight. 
• Reheating: While cheesecake is best served cold, it can be warmed up to a softened state by letting slices of the cake sit at room temperature between 10-15 minutes.
• If the caramel topping in your slice hardens when placed in the refrigerator, you can let it rest at room temperature for 5 minutes or heat the slice up to 5 secs.

FAQs

Q. Can I make the cheesecake in advance?

Absolutely. It tastes best if you let it sit for at least four hours, but overnight is the ideal.

Q. Can I substitute graham crackers for Biscoff cookies in the crust?

Yes, you can. However, the Biscoff will lose its signature caramel flavour.

Q. What can I do if the caramel sauce I have is too thick/hard for me to pour?

Warm it up gently in the micro-wave or on low heat, until it’s pourable. But don’t let it get too hot or you may lose its texture.

Q. Can I bake the cheesecake instead?

Yes, you can bake it. Use a water bath and bake at a low temperature to prevent cracks.

Q. How can I cut the cheesecake neatly?

Use a sharp, clean knife and dip it into hot water before cutting. This will ensure that there are no crumbs in between each slice.

Final Thoughts

This salted caramel biscoff cheesecake is the perfect recipe to end a relaxing weekend. It’s impossible to resist the combination of cookie-butter crust, creamy cheesecake filling and salted caramel topping. I hope you have fun making this, enjoying it and watching the smiles on everyone’s faces. Please let me know how you liked it once you’ve made it. Send me a note or send a picture of your piece. Grab your apron and pre-chill the pan. Let’s make something special together!