Biscoff salted caramel cheesecake is a dessert made for people who appreciate contrast. It brings together the deep, spiced sweetness of Biscoff biscuits, the smooth richness of baked cheesecake, and the bold edge of salted caramel. Each layer plays a role, and when done right, none of them overpower the others.
This is not a cheesecake that relies on excessive sweetness or decoration. Its appeal comes from balance: a crisp Biscoff base, a creamy filling that’s dense but not heavy, and a salted caramel topping that cuts through the richness with just enough salt. It’s the kind of dessert that feels indulgent, but still thoughtful and controlled.
Why Biscoff and Salted Caramel Work So Well Together
Biscoff biscuits have a warm, spiced flavor built on caramelized sugar and subtle cinnamon notes. When paired with salted caramel, that flavor deepens rather than competes.
-
Biscoff adds complexity beyond a standard biscuit base
-
Salted caramel sharpens sweetness and adds contrast
-
Cream cheese provides a neutral, creamy foundation
-
Each layer stays distinct while still working together
This combination is popular for a reason: it tastes luxurious without feeling chaotic.
Equipment You’ll Need
-
Springform pan (8 or 9 inch)
-
Mixing bowls
-
Electric hand mixer or stand mixer
-
Spatula
-
Measuring cups and spoons
-
Food processor or rolling pin
-
Baking tray
-
Aluminum foil
-
Cooling rack
Ingredients List
Biscoff Base
-
Biscoff biscuits, crushed
-
Unsalted butter, melted
Cheesecake Filling
-
Full-fat cream cheese, softened
-
Granulated sugar
-
Eggs, room temperature
-
Heavy cream or sour cream
-
Vanilla extract
-
Pinch of salt
Salted Caramel Topping
-
Granulated sugar
-
Heavy cream
-
Unsalted butter
-
Sea salt flakes
Optional Garnish
-
Melted Biscoff spread
-
Crushed Biscoff biscuits
Timing and Servings
-
Prep Time: 30 minutes
-
Bake Time: 55–65 minutes
-
Cooling & Chilling Time: 4–6 hours
-
Total Time: About 6–7 hours
-
Servings: 10–12
How to Make Biscoff Salted Caramel Cheesecake
Step 1: Prepare the Biscoff Base
Crush the Biscoff biscuits finely and mix with melted butter until evenly combined. Press firmly into the base of a lined springform pan. Chill while preparing the filling to help it set.
Step 2: Make the Cheesecake Filling
Beat cream cheese on low speed until smooth. Add sugar and mix gently until combined. Add eggs one at a time, mixing slowly after each addition. Stir in cream, vanilla, and salt. Avoid overmixing, which can incorporate excess air.
Step 3: Bake the Cheesecake
Pour the filling over the chilled base. Wrap the outside of the pan with foil and place it on a baking tray. Bake at a moderate temperature until the edges are set and the center has a slight wobble.
Step 4: Cool Gradually
Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside for about an hour to reduce the risk of cracks. Then remove and cool completely at room temperature before refrigerating.
Step 5: Make the Salted Caramel
Heat sugar gently until it melts and turns amber. Carefully add butter, then cream, stirring continuously. Remove from heat and add sea salt. Cool slightly before pouring.
Step 6: Assemble
Once the cheesecake is fully chilled, pour salted caramel over the top. Spread gently and finish with Biscoff drizzle or crumbs if desired.
Practical Tips for a Smooth, Crack-Free Cheesecake
-
Always use room-temperature ingredients
-
Mix on low speed to avoid air bubbles
-
Bake gently; high heat causes cracking
-
Cool slowly to prevent sudden temperature changes
These steps make the difference between a homemade cheesecake and a bakery-quality one.
Choosing the Right Biscoff Products
-
Biscoff biscuits: Best for the base due to structure
-
Biscoff spread: Optional for drizzling or flavor boost
-
Avoid substituting with generic spiced biscuits, which lack depth
Using authentic Biscoff ensures the signature flavor people expect.
Flavor Variations You Can Try
No-Bake Version
Use gelatin or extra cream for setting, skip baking entirely.
Extra Biscoff Cheesecake
Swirl melted Biscoff spread into the filling before baking.
Chocolate Biscoff Cheesecake
Add a thin chocolate ganache layer under the caramel.
Lighter Cheesecake
Use part sour cream instead of heavy cream for a softer texture.
Serving Suggestions
Biscoff salted caramel cheesecake is best served:
-
Well chilled
-
With sharp knife wiped clean between slices
-
With coffee or espresso
-
As a standalone dessert without heavy accompaniments
Small slices go a long way due to richness.
Nutritional Facts (Approximate per Slice)
-
Calories: 520
-
Protein: 7 g
-
Carbohydrates: 46 g
-
Fat: 34 g
-
Sugar: 36 g
This is an indulgent dessert meant for special occasions and mindful portions.
Storage and Make-Ahead Tips
-
Store refrigerated, covered, for up to 4 days
-
Cheesecake can be made a day ahead
-
Add caramel topping the day of serving for best appearance
-
Do not freeze once topped with caramel
Common Mistakes to Avoid
-
Overmixing the batter
-
Baking at too high a temperature
-
Skipping the cooling phase
-
Pouring caramel while cheesecake is warm
Avoiding these keeps texture smooth and flavors clean.
For more easy dessert ideas, explore Lemon Lavender Cookies, Carrot Cake Cupcakes with Cream Cheese Frosting, or Churro Cheesecake Donut Cookies.
Biscoff Salted Caramel Cheesecake
Ingredients
Equipment
Method
- Crush the Biscoff biscuits finely and mix with melted butter until evenly combined. Press firmly into the base of a lined springform pan. Chill while preparing the filling to help it set.
- Beat cream cheese on low speed until smooth. Add sugar and mix gently until combined. Add eggs one at a time, mixing slowly after each addition. Stir in cream, vanilla, and salt. Avoid overmixing, which can incorporate excess air.
- Pour the filling over the chilled base. Wrap the outside of the pan with foil and place it on a baking tray. Bake at a moderate temperature until the edges are set and the center has a slight wobble.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside for about an hour to reduce the risk of cracks. Then remove and cool completely at room temperature before refrigerating.
- Heat sugar gently until it melts and turns amber. Carefully add butter, then cream, stirring continuously. Remove from heat and add sea salt. Cool slightly before pouring.
- Once the cheesecake is fully chilled, pour salted caramel over the top. Spread gently and finish with Biscoff drizzle or crumbs if desired.
Conclusion
Biscoff salted caramel cheesecake is a dessert that feels deliberate and refined, not excessive. The spiced biscuit base, creamy baked filling, and salted caramel topping work together in balance, creating a cheesecake that’s rich but not overwhelming. It’s ideal for celebrations, dinner parties, or any time you want a dessert that looks impressive and tastes even better.
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes. It’s best made a day ahead to allow full chilling and flavor development.
2. Do I need a water bath?
It’s optional. Gentle baking and slow cooling often achieve similar results.
3. Can I use store-bought caramel?
Yes, but homemade salted caramel provides better balance and flavor.
4. Why did my cheesecake crack?
Overbaking or rapid cooling is usually the cause.
5. Can I freeze the cheesecake?
You can freeze the plain cheesecake, but add caramel after thawing.