Description
This Biscoff Caramel Cookie Butter Cheesecake is the ultimate no-bake dessert loaded with rich cream cheese, luscious cookie butter, and a buttery Biscoff crust. Swirled with caramel and topped with cookie crumbles, it’s decadent, creamy, and absolutely unforgettable!
Ingredients
Scale
- For the crust:
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- For the filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup Biscoff cookie butter (smooth)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- For the topping:
- 1/4 cup caramel sauce
- 1/2 cup crushed Biscoff cookies
- Optional: whipped cream for garnish
Instructions
- In a bowl, mix Biscoff crumbs with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- In a large bowl, beat cream cheese until smooth. Add cookie butter, powdered sugar, and vanilla extract; mix until creamy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold whipped cream into the cookie butter mixture until fully combined and fluffy.
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Drizzle caramel sauce over the top and sprinkle with crushed Biscoff cookies.
- Cover and refrigerate for at least 6 hours or overnight to set.
- Slice and serve chilled. Garnish with whipped cream if desired.
Notes
- Use a food processor to get fine cookie crumbs for the crust.
- Chill overnight for best texture and flavor development.
- Try adding a pinch of sea salt to the caramel for a sweet-salty twist.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 29g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: biscoff cheesecake, cookie butter cheesecake, no-bake cheesecake, caramel biscoff dessert, biscoff cookie butter cake