Description

Ever imagined a dessert that combines the spiced, caramelized crunch of Biscoff cookies with the creamy decadence of cheesecake and a luscious cookie butter topping? What if you could create this indulgent treat with minimal effort and no baking? Say hello to Biscoff Caramel Cookie Butter Cheesecake! This no-bake dessert features a Biscoff cookie crust, a velvety cheesecake filling, and a rich cookie butter-caramel topping, garnished with whole and crushed cookies.

Ingredients

For the Crust

Biscoff Cookie Crumbs (2 cups, about 20 cookies): Create a spiced, caramelized base with a satisfying crunch.
Unsalted Butter (6 tbsp, melted): Binds the crumbs into a firm, sliceable crust.

For the Cheesecake Filling

Cream Cheese (16 oz, softened): Forms the creamy, tangy base of the cheesecake.
Granulated Sugar (½ cup): Sweetens the filling without overpowering the Biscoff flavor.
Vanilla Extract (1 tsp): Adds a warm, sweet note to complement the spiced crust.
Whipped Cream or Whipped Topping (1 cup): Lightens the filling for a fluffy, mousse-like texture.

For the Cookie Butter Topping

Biscoff Cookie Butter (1 cup, melted): Provides a rich, spiced topping with a smooth, spreadable consistency.
Caramel Sauce (¼ cup): Adds a buttery, sweet depth that pairs perfectly with cookie butter.

For Garnish

Whole Biscoff Cookies: Add visual appeal and a crunchy texture.
Crushed Biscoff Cookies (optional): Sprinkle for extra crunch and a polished look.

Substitutions and Variations

Biscoff Cookies: Use graham crackers, digestive biscuits, or speculoos cookies for the crust. Gluten-free Biscoff cookies work for a gluten-free version.
Cream Cheese: Use low-fat cream cheese for a lighter filling or vegan cream cheese for a dairy-free option.
Whipped Cream: Replace with homemade whipped cream (1 cup heavy cream + 2 tbsp sugar, whipped) or vegan whipped topping.
Cookie Butter: Swap with peanut butter or almond butter for a different flavor, though it will alter the Biscoff essence.
Caramel Sauce: Use salted caramel for a trendy twist or chocolate sauce for a richer topping.
Sugar: Substitute with brown sugar for a caramel-like depth or a sugar substitute like erythritol for a lower-sugar version.

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Instructions

Prepare the Crust:
- Preheat the oven to 325°F (160°C) if baking the crust for extra firmness (optional; skip for a fully no-bake version).
- In a food processor, pulse about 20 Biscoff cookies into fine crumbs (yielding 2 cups). Alternatively, place in a zip-top bag and crush with a rolling pin.
- In a medium bowl, mix the crumbs with 6 tbsp melted unsalted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan or divide among individual containers (like ramekins or jars) for mini cheesecakes.
- If baking, bake the crust for 8–10 minutes, then cool completely. Otherwise, chill in the refrigerator for 15–20 minutes while preparing the filling.
- Tip: Use a flat-bottomed glass to press the crust firmly for a sturdy base.
Make the Cheesecake Filling:
- In a large bowl, beat 16 oz softened cream cheese and ½ cup granulated sugar with a hand mixer or stand mixer (fitted with the paddle attachment) on medium speed for 2–3 minutes, until smooth and creamy.
- Add 1 tsp vanilla extract and beat for 30 seconds to combine.
- Gently fold in 1 cup whipped cream (or whipped topping) with a spatula until the mixture is light, fluffy, and fully incorporated.
- Tip: Ensure the cream cheese is at room temperature to avoid lumps, and fold gently to maintain the whipped cream’s airiness.
Assemble the Cheesecake:
- Remove the chilled crust from the refrigerator and spread the cheesecake filling evenly over it, smoothing the top with a spatula.
- Cover with plastic wrap, ensuring it doesn’t touch the filling, and refrigerate for at least 4 hours, preferably overnight, to set.
- Tip: For individual containers, divide the filling evenly and chill in the same manner.
Add the Cookie Butter Topping:
- Once the cheesecake is set, melt 1 cup Biscoff cookie butter in a microwave-safe bowl in 15-second intervals, stirring until smooth (about 30–45 seconds total).
- Mix in ¼ cup caramel sauce and let the mixture cool slightly (to room temperature) to avoid melting the cheesecake.
- Pour the topping over the chilled cheesecake and spread evenly with a spatula or tilt the pan to cover.
- Tip: Work quickly to spread the topping before it sets, and ensure it’s not too hot when pouring.
Garnish and Serve:
- Arrange whole Biscoff cookies around the edge or in a decorative pattern on top of the cheesecake.
- Optionally, sprinkle crushed Biscoff cookies over the center or edges for extra texture.
- Remove from the springform pan, slice into 10–12 wedges with a sharp knife (wiping clean between cuts), and serve chilled.
- Tip: Dip the knife in hot water for cleaner slices, and serve with a fork for a refined presentation.