Biscoff Caramel Cookie Butter Cheesecake

Biscoff Caramel Cookie Butter Cheesecake is a rich, indulgent dessert that combines the smooth, creamy texture of cheesecake with the sweet, spiced flavor of Biscoff cookies and the irresistible sweetness of caramel. The Biscoff cookie crust provides a crunchy, flavorful base, while the cookie butter topping adds a luscious, velvety finish. This dessert is perfect for any occasion when I want to impress with a show-stopping treat that’s as delicious as it is beautiful.

Why You’ll Love This Recipe

I absolutely love this Biscoff Caramel Cookie Butter Cheesecake because it brings together two of my favorite flavors—Biscoff cookies and caramel—into a decadent, no-bake cheesecake. The combination of the spiced cookie crust, creamy cheesecake filling, and sweet cookie butter topping creates a perfect balance of textures and flavors. The whipped cream makes the filling light and airy, while the melted cookie butter and caramel sauce add a sweet, luxurious finish. It’s an indulgent treat that always leaves everyone asking for more!

Ingredients

For the Crust:

• 2 cups Biscoff cookie crumbs (about 20 cookies)

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup whipped cream or whipped topping

For the Cookie Butter Topping:

• 1 cup Biscoff cookie butter, melted

• 1/4 cup caramel sauce

For Garnish:

• Whole Biscoff cookies

• Crushed Biscoff cookies (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:

Preheat the oven to 325°F (160°C).
In a bowl, mix the Biscoff cookie crumbs and melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or individual serving containers.
Refrigerate while preparing the filling.

2. Make the Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until fully incorporated.
Gently fold in the whipped cream until the mixture becomes light and fluffy, ensuring it’s well combined but still airy.

3. Assemble the Cheesecake:

Spread the cheesecake filling evenly over the prepared crust.
Refrigerate for at least 4 hours, or overnight for the best texture. The cheesecake will set perfectly during this time.

4. Add the Cookie Butter Topping:

Melt the Biscoff cookie butter in a microwave-safe bowl for 20-30 seconds until it becomes liquid.
Stir in the caramel sauce until the mixture is smooth and well combined.
Let the mixture cool slightly before pouring it over the chilled cheesecake. Spread it evenly across the top.

5. Garnish and Serve:

Top the cheesecake with whole Biscoff cookies and a sprinkle of crushed Biscoff cookies if desired.
Slice the cheesecake and serve chilled. Enjoy every delicious, creamy bite!

Servings and Timing

This recipe makes about 10-12 servings. It takes about 20 minutes to prepare, plus 4 hours of refrigeration time (or overnight) for the cheesecake to set. Including the time to assemble and add the topping, the total time for this dessert is around 4-5 hours, but the result is absolutely worth the wait!

Variations

• Chocolate Drizzle: If I want to add an extra touch of indulgence, I can drizzle melted chocolate over the cookie butter topping for a rich contrast.

• Mini Cheesecakes: Instead of making one large cheesecake, I can use individual serving cups or mini springform pans for single-serving cheesecakes that are perfect for parties.

• Fruit Topping: To balance the sweetness, I can add fresh berries like strawberries or raspberries on top, which will add a tart contrast to the rich, creamy filling.

Storage/Reheating

I store leftover Biscoff Caramel Cookie Butter Cheesecake in an airtight container in the refrigerator for up to 3-4 days. This cheesecake is best served cold, so there’s no need to reheat it. Just slice and serve as desired.

FAQs

Can I make this cheesecake without a springform pan?

Yes, I can use a regular pie dish, tart pan, or individual serving containers. If using a pie dish or tart pan, just make sure to line the bottom with parchment paper to easily remove the cheesecake once it’s set.

Can I use whipped cream instead of whipped topping?

Yes, I can use homemade whipped cream instead of whipped topping. Just make sure to whip the cream until soft peaks form, and fold it gently into the cream cheese mixture.

Can I make this cheesecake without the Biscoff cookies?

If I don’t have Biscoff cookies, I can substitute them with graham crackers or another type of spiced cookie, like gingersnaps, for a similar flavor.

Can I freeze this cheesecake?

Yes, I can freeze this cheesecake! To freeze, cover it tightly with plastic wrap and foil, then store it in the freezer for up to 2-3 months. Let it thaw in the refrigerator for a few hours before serving.

Can I make this cheesecake a day in advance?

Yes, in fact, making it a day in advance is a great idea! The flavors will have time to meld, and the texture will be even better. Just be sure to cover it tightly with plastic wrap in the fridge.

Conclusion

Biscoff Caramel Cookie Butter Cheesecake is an indulgent and decadent dessert that’s perfect for any occasion. With its buttery Biscoff crust, creamy cheesecake filling, and a luscious cookie butter and caramel topping, this cheesecake is sure to be a hit. Whether I’m making it for a special celebration or just because, it’s the ultimate treat for anyone who loves rich, creamy desserts with a hint of spice.