Description
Biscoff Caramel Cookie Butter Cheesecake is a dream dessert for cookie butter lovers. This no-bake cheesecake features a buttery Biscoff crust, a rich and creamy cheesecake filling, and a luscious cookie butter-caramel topping. With its irresistible flavors and smooth texture, this indulgent treat is perfect for any special occasion or when you crave something sweet.
Ingredients
For the Crust:
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
For the Cookie Butter Topping:
- 1 cup Biscoff cookie butter, melted
- ¼ cup caramel sauce
For Garnish:
- Whole Biscoff cookies
- Crushed Biscoff cookies (optional)
Instructions
1. Prepare the Crust
Preheat the oven to 325°F (160°C). Mix the Biscoff cookie crumbs and melted butter until the texture resembles wet sand. Press the mixture into a 9-inch springform pan or individual serving containers. Chill in the refrigerator while making the filling.
2. Make the Cheesecake Filling
Beat the softened cream cheese and sugar in a mixing bowl until smooth and creamy. Add the vanilla extract and mix until combined. Gently fold in the whipped cream to create a light and fluffy texture.
3. Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
4. Add the Cookie Butter Topping
Melt the Biscoff cookie butter and stir in the caramel sauce. Let it cool slightly before pouring it evenly over the cheesecake.
5. Garnish and Serve
Top with whole Biscoff cookies and a sprinkle of crushed cookies for extra crunch. Slice and serve this rich and creamy cheesecake for an unforgettable dessert experience.
Notes
Serving Tips
- For clean slices, use a sharp knife and wipe it clean between cuts.
- Let the cheesecake sit at room temperature for about 10 minutes before serving for the best texture.
- Serve with a drizzle of extra caramel sauce or a dollop of whipped cream for added decadence.
Storage Tips
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
