No Bake Biscoff Salted Caramel Cheesecake

No Bake Biscoff Salted Caramel Cheesecake

from bakewithzoha.com
1 servings

A delectable, creamy and easy No Bake Biscoff Cheesecake with salted caramel sauce in the middle

Ingredients

  • 200g Biscoff cookies (about 26 cookies)
  • 85g unsalted butter, melted (6 tbsp)
  • 15 soft or chewy caramels
  • 1-2 tbsp cream
  • 1/3 tsp salt
  • 3 8oz packs cream cheese (680g), room temperature
  • 1/3 cup sugar (75g)
  • 1 tsp vanilla
  • 1 cup Biscoff cookie butter (240g)
  • 1 cup heavy cream (240g)
  • 1/2 cup Biscoff cookie butter, melted

Directions

  1. 1

    Prep a 9" springform pan by brushing it with butter

  2. 2

    Grind the cookies with the melted butter in a food processor until they form a smooth crumb

  3. 3

    Transfer the crumbs to the pan and press down tightly to create a crust. Place in the fridge to set

  4. 4

    To make the salted caramel, place the ingredients in a nonstick pan and cook on low heat until melted together. Set aside

  5. 5

    Whisk the cream cheese with the sugar, and vanilla until it is creamy and the sugar feels dissolved (1-2 minutes)

  6. 6

    Add the Biscoff cookie butter and mix until combined

  7. 7

    Separately, whip up the heavy cream until it reaches stiff peaks

  8. 8

    Gently fold the whipped cream into the cheesecake batter using a rubber spatula until fully combined

  9. 9

    Transfer half of the cheesecake batter into the pan with the crust, and spread out with a spatula

  10. 10

    Pour over the salted caramel sauce (it should be pourable but not hot, you can slightly warm it up if needed) and spread it out. Leave 1" empty around the edges so the caramel does not flow out of the cheesecake

  11. 11

    Place in the fridge for 10 minutes so the caramel firms up

  12. 12

    Add the remaining cheesecake batter on top of the caramel, and spread out gently, trying your best not to disrupt the caramel layer

  13. 13

    Smooth out the top with an offset spatula

  14. 14

    Cover and refrigerate overnight until the cheesecake is set

  15. 15

    Carefully remove the cheesecake from the springform pan and place on a serving stand

  16. 16

    Warm up the Biscoff cookie butter in the microwave until it reaches a pourable consistency (just 10-20s) and then pour on top of the cheesecake. Spread out and decorate with crushed Biscoff cookies (optional)

  17. 17

    Serve and enjoy!