As the sun begins to dip below the horizon, the kitchen fills with the rich aroma of melting sugar, reminiscent of a cozy bakery on a bustling street. Today, I’m thrilled to share my recipe for Salted Caramel Cheesecake with a delightful Biscoff cookie crust. This creamy dessert not only offers a luxurious way to satisfy your sweet tooth, but the no-bake aspect means you can whip it up swiftly without heating the oven. Plus, the perfect balance of sweet and salty flavors is bound to impress your friends and family at your next gathering. Are you ready to elevate your dessert game and create this showstopper? Let’s dive in! Why is this cheesecake so irresistible? Decadent Flavor: The combination of rich salted caramel and a spiced Biscoff cookie crust creates an unforgettable taste sensation that will leave everyone craving more. No-Bake Convenience: Forget about complicated baking techniques! This simple recipe creates a creamy cheesecake without the fuss of the oven, making it perfect for any occasion. Crowd-Pleasing Delight: Ideal for gatherings, this cheesecake is sure to impress guests, making it a new favorite at parties or family dinners. Melt-in-Your-Mouth Texture: The velvety filling coupled with a crunchy crust delivers a delightful interplay of textures, inviting everyone to take another slice. Versatile Foundation: Feel free to adapt the flavors by experimenting with cookie swaps or adding a chocolate ganache layer — endless possibilities await! Check out our other delicious desserts like the Salted Caramel Banana or Blackberry Lemon Cheesecake for more inspiration. Salted Caramel Cheesecake Ingredients For the Caramel Sauce Granulated Sugar – Creates sweetness and melts into caramel; avoid stirring for even melting. Sliced Butter – Adds richness to the caramel; opt for unsalted for better control over saltiness. Heavy Cream – Ensures a creamy texture in the caramel; warm it before adding to prevent clumping. Vanilla Extract – Enhances the overall flavor; use pure vanilla for the best results. Salt – Balances the sweetness; adjust to taste, remembering it’s a salted caramel. For the Biscoff Crust Biscoff Cookies – Provides a spiced flavor base for the crust; you can substitute with graham crackers if needed. Melted Butter – Binds the cookie crumbs together; mix until all crumbs are evenly coated. For the Cheesecake Filling Cream Cheese – The star of the filling, delivering creaminess; ensure it’s at room temperature for easy mixing. Granulated Sugar (for filling) – Adds sweetness; adjust according to your personal preference. Eggs – Provides structure to the cheesecake; be sure they are at room temperature for even mixing. Heavy Cream (for filling) – Contributes to a smooth texture; full-fat is the best choice for this cheesecake. Sour Cream – Adds a touch of tanginess; Greek yogurt can be used as a substitute for a similar texture. Cornstarch – Stabilizes the filling; don’t skip this to avoid cracks in your cheesecake. Indulging in this Salted Caramel Cheesecake promises not just a treat for your taste buds but also a delightful experience with every bite! Step‑by‑Step Instructions for SALTED CARAMEL CHEESECAKE Step 1: Make the Salted Caramel Sauce In a medium saucepan, heat granulated sugar over medium heat without stirring until it melts into a deep amber color—a process that takes about 10 minutes. Carefully add sliced butter and stir until combined. Gradually pour in warmed heavy cream while continuing to stir until the mixture is smooth. Finally, mix in vanilla extract and salt. Let the caramel cool to room temperature before using. Step 2: Prepare the Oven Preheat your oven to 350°F (175°C). This step is crucial for baking the perfect cheesecake and ensuring a creamy texture. While the oven preheats, you can focus on preparing the Biscoff crust. Step 3: Make the Biscoff Crust Crush the Biscoff cookies in a large mixing bowl until they resemble fine crumbs. Combine them with melted butter, mixing thoroughly until every crumb is coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely. Step 4: Prepare the Cheesecake Filling In a large mixing bowl, use an electric mixer to beat the cream cheese until it’s smooth and creamy. Gradually add granulated sugar and vanilla extract, continuing to mix until well incorporated. Add the room-temperature eggs one at a time, mixing slowly to maintain a light texture. Step 5: Incorporate Remaining Ingredients Gently fold in heavy cream, sour cream, and cornstarch into the cream cheese mixture, being careful not to overmix. This step is vital to keep your salted caramel cheesecake creamy and prevent cracks. Once combined, carefully fold in about two-thirds of the cooled salted caramel sauce until evenly distributed. Step 6: Bake the Cheesecake Pour the cheesecake filling into the cooled Biscoff crust, spreading it evenly. Bake in the preheated oven for 60-70 minutes, until the edges are set but the center still jiggles slightly. Keep an eye on the cheesecake to prevent overbaking, as it should remain creamy. Step 7: Cool Gradually After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling process helps prevent cracks on the surface, allowing the cheesecake to set properly. Step 8: Chill in the Refrigerator Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight if possible. This helps solidify the filling and enhances the flavors of your salted caramel cheesecake. Step 9: Add Finishing Touches Before serving, drizzle the remaining salted caramel sauce over the chilled cheesecake and sprinkle with flaky sea salt for an extra touch of flavor. This final detail elevates your dessert, making it truly irresistible. How to Store and Freeze Salted Caramel Cheesecake Fridge: Store your salted caramel cheesecake in an airtight container in the refrigerator for up to 5 days. This will help maintain its creamy texture and rich flavor. Freezer: If you want to keep it longer, wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Serving Tips: To enjoy the best taste, let the cheesecake sit at room temperature for about 30 minutes before slicing. This enhances the flavors and makes it easier to cut. Reheating: Although typically served chilled, if you prefer a warmed slice, you can gently microwave it for about 10-15 seconds. Enjoy your delicious salted caramel cheesecake! Salted Caramel Cheesecake Variations Feel free to make this delectable cheesecake your own with these fun and creative variations! Cookie Swap: Replace Biscoff cookies with crushed Oreos or digestive biscuits for a different flavor profile. Each cookie brings its own unique twist! Flavor Infusion: Experiment with flavored extracts like almond or hazelnut in place of vanilla for an exciting twist. Just a drop can take you on a flavor journey. Chocolate Indulgence: Top your cheesecake with a rich layer of chocolate ganache for that heightened sense of decadence. The combination of chocolate and caramel is simply divine! Fruits & Nuts: Add a layer of fresh fruits such as raspberries or sliced bananas along with crushed nuts for added texture and flavor. It gives a refreshing finish that complements the creamy richness. Creamy Upgrade: Swap sour cream for Greek yogurt in the filling for a tangier taste without sacrificing creaminess. It’s a great way to keep things light yet delicious. Salt Level Adjustments: Play with the amount of salt in the caramel sauce to cater to your taste. For those who love it salty, don’t hold back! Seasonal Spices: Incorporate seasonal spices like cinnamon or nutmeg into the crust for a warm twist. This is perfect for cozy gatherings or holidays. Layered Delight: Create a layered cheesecake by alternating between salted caramel and a layer of your favorite fruit puree. A feast for the eyes as well as for the palate! And remember, if you’re looking for more delightful dessert ideas, don’t miss out on our Burnt Basque Cheesecake or the refreshing Blackberry Lemon Cheesecake. Enjoy customizing your culinary masterpiece! Make Ahead Options These Salted Caramel Cheesecake delights are perfect for meal prep, allowing you to enjoy a sophisticated dessert without the last-minute fuss! You can prepare the salted caramel sauce up to 3 days in advance; simply store it in an airtight container in the refrigerator. Additionally, you can make the Biscoff cookie crust and fill it with the cheesecake mixture up to 24 hours ahead, just keep it wrapped tightly in plastic wrap to maintain freshness. When you’re ready to serve, bake the cheesecake and let it cool before refrigerating for at least 4 hours or overnight for optimal flavor. This easy prep ensures your salted caramel cheesecake remains just as delicious, impressing your guests effortlessly! Expert Tips for Salted Caramel Cheesecake Room Temperature Ingredients: Make sure all ingredients, especially cream cheese and eggs, are at room temperature for smoother mixing and better texture. Avoid Overmixing: When adding eggs, mix gently and just until combined to keep your cheesecake light and prevent cracks from forming. Use a Water Bath: For an extra moist environment, consider baking your cheesecake in a water bath to help prevent cracking while it bakes. Gradual Cooling: After baking, let your salted caramel cheesecake cool gradually in the oven with the door slightly ajar to help stabilize its surface. Chill Overnight: If possible, chill your cheesecake overnight for the best flavor and texture; the flavors meld beautifully when given more time to set. Flaky Sea Salt Topping: Don’t skip the flaky sea salt on top; it enhances the sweet and salty flavor profile of this decadent dessert, making each bite irresistible. What to Serve with Salted Caramel Cheesecake Transform your dessert into a memorable experience with delightful pairings that enhance every creamy bite. Fresh Berries: Their tartness cuts through the richness of the cheesecake, adding a refreshing contrast on your palate. Raspberries or strawberries bring a pop of color and flavor that brightens up each slice. Whipped Cream: A dollop of light, fluffy whipped cream can add an airy texture to balance the dense cheesecake. Try flavored whipped cream, like vanilla or almond, for a delightful twist. Vanilla Ice Cream: The classic pairing of creamy vanilla ice cream creates a luscious combination that melts beautifully against the salted caramel. It’s a comforting addition that your guests will love. Espresso or Coffee: A warm cup of coffee or a shot of espresso complements the dessert’s sweetness, enhancing the salted caramel flavors while providing a cozy finish to your meal. Nutty Cookies: Serve crunchy biscotti or nut cookies on the side to provide a delightful contrast in texture. These treats offer a satisfying crunch and a nutty flavor that harmonizes with the cheesecake’s character. Chocolate Ganache: Drizzle a layer of chocolate ganache over the top for an added layer of decadence. The rich chocolate pairs perfectly with the sweet and salty notes of the cheesecake! Mint Leaves: Adding a few fresh mint leaves as a garnish not only enhances the presentation but also offers a refreshing burst of flavor that cuts through the dessert’s richness. Sparkling Wine: A chilled glass of sparkling wine or prosecco elevates any dessert experience, creating a bubbly contrast to the creamy cheesecake. Perfect for special occasions! Salted Caramel Drizzle: Don’t forget to drizzle extra salted caramel on top before serving! This intensifies the flavor and adds a gorgeous visual appeal. Cheese Board: A small cheese board featuring soft cheeses and cured meats can provide a savory contrast to the sweet cheesecake, tantalizing the taste buds and creating an impressive spread. Salted Caramel Cheesecake Recipe FAQs What type of Biscoff cookies should I use for the crust? You should use regular Biscoff cookies, which offer a sweet, spiced flavor that pairs perfectly with the cheesecake. If you can’t find Biscoff, graham crackers make a suitable alternative, though the flavor profile will be slightly different. How do I store leftover salted caramel cheesecake? Store your leftover salted caramel cheesecake in an airtight container in the refrigerator for up to 5 days. This helps to preserve the rich, creamy texture and sweet flavor. If it’s not consumed within that timeframe, consider freezing it for later enjoyment. Can I freeze salted caramel cheesecake? Absolutely! To freeze your cheesecake, tightly wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight before serving for the best texture. My cheesecake cracked during baking. What went wrong? Cracking may occur for several reasons, such as overmixing the batter or baking at too high a temperature. To prevent this, always mix the ingredients just until incorporated—especially the eggs—and bake at the recommended temperature. Additionally, letting the cheesecake cool gradually in the oven with the door ajar can help stabilize the surface. Can I make this recipe vegetarian-friendly? Yes! To make this salted caramel cheesecake vegetarian, simply ensure the eggs are sourced from a vegetarian farm, as the rest of the ingredients typically do not contain animal products. This cheesecake is a delightful treat that everyone can enjoy. What should I do if my cream cheese is too cold? If your cream cheese is cold and difficult to mix, cut it into small cubes and let it sit at room temperature for about 30 minutes. Alternatively, you can microwave it for 10-15 seconds to soften it gently. This ensures a smooth texture when mixing into your cheesecake batter. Irresistible Salted Caramel Cheesecake You'll Crave Daily This Salted Caramel Cheesecake features a no-bake recipe with a Biscoff cookie crust, blending sweet and salty flavors for a dessert you'll love. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 10 minutes minsChilling Time 4 hours hrsTotal Time 5 hours hrs 40 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Caramel Sauce1 cup Granulated Sugar Creates sweetness and melts into caramel; avoid stirring for even melting.6 tablespoons Sliced Butter Adds richness to the caramel; opt for unsalted for better control over saltiness.1/2 cup Heavy Cream Ensures a creamy texture in the caramel; warm it before adding to prevent clumping.1 teaspoon Vanilla Extract Enhances the overall flavor; use pure vanilla for the best results.1/4 teaspoon Salt Balances the sweetness; adjust to taste.For the Biscoff Crust2 cups Biscoff Cookies Provides a spiced flavor base for the crust; substitute with graham crackers if needed.1/2 cup Melted Butter Binds the cookie crumbs together; mix until all crumbs are evenly coated.For the Cheesecake Filling16 oz Cream Cheese The star of the filling; ensure it’s at room temperature.1/2 cup Granulated Sugar (for filling) Adds sweetness; adjust according to your preference.3 large Eggs Provides structure; ensure they are at room temperature.1 cup Heavy Cream (for filling) Contributes to a smooth texture; full-fat is best.1/2 cup Sour Cream Adds a touch of tanginess; Greek yogurt can be a substitute.1 tablespoon Cornstarch Stabilizes the filling; don't skip this. Equipment Medium saucepanLarge mixing bowlElectric mixer9-inch springform pan Method Making the CheesecakeIn a medium saucepan, heat granulated sugar over medium heat without stirring until it melts into a deep amber color—about 10 minutes. Add sliced butter and stir until combined. Gradually pour in warmed heavy cream while stirring until smooth. Mix in vanilla extract and salt. Let cool to room temperature.Preheat your oven to 350°F (175°C). This step is crucial for baking the perfect cheesecake.Crush the Biscoff cookies in a large mixing bowl until they resemble fine crumbs. Combine them with melted butter, mixing until every crumb is coated. Press firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then cool completely.In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing slowly.Gently fold in heavy cream, sour cream, and cornstarch into the cream cheese mixture, being careful not to overmix. Fold in two-thirds of the cooled salted caramel sauce until evenly distributed.Pour the cheesecake filling into the cooled crust, spreading it evenly. Bake for 60-70 minutes, until the edges are set but the center jiggles slightly.After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.Before serving, drizzle the remaining salted caramel sauce over the cheesecake and sprinkle with flaky sea salt. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 85mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 800IUCalcium: 50mgIron: 1mg NotesEnsure all ingredients are at room temperature for smoother mixing and to maintain a light texture in the cheesecake. Avoid overmixing when incorporating eggs to prevent cracking. Tried this recipe?Let us know how it was!
