Description
Biscoff Caramel Cookie Butter Cheesecake is a decadent no-bake dessert featuring a buttery Biscoff cookie crust, a creamy cheesecake filling, and a luscious cookie butter and caramel topping. This indulgent treat is rich, spiced, and perfect for any special occasion or sweet craving.
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)
Instructions
- Preheat oven to 325°F (160°C) if baking the crust. Mix Biscoff crumbs and melted butter until combined. Press into a 9-inch springform pan. Refrigerate or bake for 8 minutes for a firmer crust. Let cool if baked.
- In a bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and mix well.
- Gently fold in whipped cream until light and fluffy.
- Spread cheesecake filling evenly over the crust. Refrigerate for at least 4 hours or overnight to set.
- Melt cookie butter and mix with caramel sauce. Let cool slightly, then pour over set cheesecake and spread evenly.
- Top with whole and/or crushed Biscoff cookies. Slice and serve chilled.
Notes
- Use graham crackers or gingersnaps if Biscoff cookies aren’t available.
- Drizzle melted chocolate over the top for extra indulgence.
- Add fresh berries for a tart contrast to the sweet filling.
- Can be frozen for up to 3 months; thaw before serving.
- Make a day ahead to allow flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
