Biscoff Caramel Cookie Butter Cheesecake

Are you ready to indulge in a dessert that will leave you and your guests craving more? The Biscoff Caramel Cookie Butter Cheesecake is a delightful combination of rich cream cheese, crunchy cookie crumbs, and a delicious caramel topping. This cheesecake is a perfect treat for any occasion, whether it’s a family gathering, a birthday celebration, or simply a sweet ending to your dinner. With its creamy texture and irresistible flavors, you won’t be able to resist another slice!

Why Make This Recipe

One of the best reasons to make this Biscoff Caramel Cookie Butter Cheesecake is its incredible flavor. Biscoff cookies bring a unique caramelized taste that perfectly complements the creaminess of the cheesecake. Plus, it’s not just about taste; the no-bake element means you’ll have more time to relax while this dessert sets in the refrigerator. It’s also visually stunning with a glossy caramel topping and garnished cookies, making it a perfect centerpiece for any table. Trust us, your friends and family will be impressed!

How to Make Biscoff Caramel Cookie Butter Cheesecake

Ingredients:

2 cups Biscoff cookie crumbs (about 20 cookies)
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup whipped cream or whipped topping
1 cup Biscoff cookie butter, melted
1/4 cup caramel sauce
Whole Biscoff cookies for garnish
Crushed Biscoff cookies (optional)

Directions:

Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, mix the Biscoff cookie crumbs with melted butter until it looks like wet sand. Press this mixture into the bottom of a 9-inch springform pan or individual containers. Chill it in the refrigerator while you make the filling.
Make the filling: In a separate bowl, beat the cream cheese and sugar until it’s smooth and creamy. Add the vanilla extract and mix well. Gently fold in the whipped cream until everything is light and fluffy.
Assemble the cheesecake: Spread the cheesecake filling evenly over the crust. Let it chill in the refrigerator for at least 4 hours, or overnight for the best texture.
Prepare the topping: After the cheesecake has set, melt the cookie butter and mix it with the caramel sauce. Let it cool slightly. Pour this topping over the cheesecake, spreading it evenly.
Garnish: Top with whole Biscoff cookies and a sprinkle of crushed cookies if you like.

How to Serve Biscoff Caramel Cookie Butter Cheesecake

This cheesecake is best served chilled. After taking it out of the refrigerator, slice it into wedges and serve on dessert plates. Add a drizzle of extra caramel sauce or a dollop of whipped cream for an extra special touch!

How to Store Biscoff Caramel Cookie Butter Cheesecake

To keep your cheesecake fresh, store it in an airtight container in the refrigerator. It will last for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just ensure to wrap it tightly to prevent freezer burn.

Tips to Make Biscoff Caramel Cookie Butter Cheesecake

Ensure the cream cheese is at room temperature for a smooth mix.
For a crunchier crust, bake it in the oven for about 10 minutes before chilling.
Use a high-quality caramel sauce for a richer flavor.

Variation

If you’re looking to mix it up, consider adding a layer of chocolate ganache on top or incorporating some chopped nuts into the crust. You can also swap Biscoff cookies for another favorite cookie variety.