# No Bake Salted Caramel Biscoff Cheesecake

A creamy, no-bake salted caramel Biscoff cheesecake with a biscuit base and topping.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 290 g Lotus biscuits
- 120 g unsalted butter, melted
- 16.5 Lotus biscuits
- 300 ml double cream
- 500 g cream cheese, room temp
- 120 g icing sugar
- 120 g thick salted caramel
- 150 g thick salted caramel, melted
- 120 g Biscoff spread, melted

## Instructions

1. Crush Lotus biscuits finely using a food processor or a bag and rolling pin.
2. Pour the crushed biscuits into a bowl and mix with melted unsalted butter until combined.
3. Line an 8-inch tin with baking paper.
4. Place Lotus biscuits around the edge of the tin, facing outwards.
5. Press the biscuit base mixture firmly into the tin and set aside.
6. Whisk double cream to stiff peaks and set aside.
7. In another bowl, add cream cheese, icing sugar, and thick salted caramel sauce.
8. Whisk the cream cheese mixture until combined.
9. Fold in the whipped cream into the cream cheese mixture.
10. Scoop the cheesecake filling onto the biscuit base and smooth it out.
11. Pour melted thick salted caramel sauce over the cheesecake filling and smooth it out.
12. Pour melted Biscoff spread over the caramel layer and smooth it out.
13. Refrigerate the cheesecake overnight.

## Equipment

- food processor
- bowl
- 8-inch tin
- whisk
- spatula

## Tips

- Refrigerate overnight for best results.

## Source

- Original video: https://youtube.com/shorts/nyAcdkYHLZg?si=sdOHAavZesD19J3L
- Recipe page: https://www.cliprecipe.com/recipe/6091eb5b-c024-4471-96e7-182bb4eac57f
- Extracted: 2025-12-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt