Description
A decadent Biscoff salted caramel cheesecake with a rich, creamy filling and a crunchy biscuit base.
Ingredients
Scale
- 250g Biscoff biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 150g caster sugar
- 200ml double cream
- 1 tsp vanilla extract
- 100g Biscoff spread
- 50g caramel sauce
- 1/2 tsp sea salt flakes
Instructions
- Crush the Biscoff biscuits and mix with melted butter. Press into the base of a springform tin and chill.
- Beat the cream cheese and sugar until smooth. Add the double cream and vanilla extract, then mix well.
- Melt the Biscoff spread and fold into the cream cheese mixture.
- Pour the filling over the biscuit base and smooth the top. Chill for at least 4 hours.
- Drizzle caramel sauce over the cheesecake and sprinkle with sea salt flakes before serving.
Notes
- Use a blender to crush the biscuits finely.
- Ensure the cream cheese is at room temperature for a smoother mixture.
- Add extra caramel sauce for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Biscoff, salted caramel, cheesecake, dessert, no-bake