Why You’ll Love This Recipe
This cheesecake is unbelievably easy to prepare with no baking required. Its creamy, rich texture combined with the delightful crunch of a Biscoff base and the luxurious taste of salted caramel makes it irresistible. Plus, it’s a make-ahead dessert, freeing you up to entertain stress-free.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lotus Biscoff biscuits
- Butter
- Original Philadelphia cream cheese
- Double cream
- Caster sugar
- Vanilla extract
- Salted caramel spread
directions
- Line the base of a cake tin with greaseproof paper.
- Crush the biscuits into fine crumbs using a blender or rolling pin.
- Mix the melted butter into the crumbs and press the mixture into the base of the tin. Freeze while preparing the filling.
- Whisk the double cream to soft peaks and refrigerate.
- Beat together the cream cheese, caster sugar, and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture until just combined.
- Spoon half of the filling over the biscuit base.
- Drop half the salted caramel spread in dollops onto the filling and swirl with a skewer.
- Add the remaining cheesecake mixture on top and repeat the caramel dollops and swirling.
- Chill in the fridge for at least 5 hours before serving.
Servings and timing
This cheesecake serves 8 to 10 people. Preparation takes about 30 minutes, with a minimum chilling time of 5 hours.
Variations
- Add a layer of sliced bananas on top of the biscuit base for a Banoffee twist.
- Top with crushed nuts like pecans or walnuts for extra crunch.
- Drizzle extra caramel sauce over each slice when serving.
- Mix chocolate chips into the cheesecake filling for a sweeter touch.
- Create a chocolate biscuit base instead of Lotus Biscoff for a different flavor.
storage/reheating
Store the cheesecake in the fridge covered for up to 3 days. It can also be frozen for up to 3 months. To freeze, place the cheesecake (still on the base) into an airtight container. Once frozen, transfer to a freezer bag. Thaw overnight in the fridge before serving.
FAQs
How long does no bake salted caramel cheesecake last?
It will keep for up to 3 days in the refrigerator.
Can I freeze this cheesecake?
Yes, freeze it for up to 3 months in an airtight container or freezer bag.
Can I use another brand of cream cheese?
Philadelphia is recommended, but other full-fat cream cheeses should work too; avoid low-fat versions.
What can I serve with this cheesecake?
Fresh raspberries or mixed berries add a nice contrast to the rich caramel flavor.
Can I use homemade caramel instead of spread?
Yes, homemade caramel sauce can be used but ensure it’s thick enough for swirling.
How do I remove the cheesecake from the tin cleanly?
Run a hot palette knife around the edges before releasing the springform tin.
Can I make this cheesecake ahead of time?
Yes, it’s perfect to make a day in advance for parties or gatherings.
Do I need to use Lotus Biscoff biscuits?
Other speculoos biscuits or similar spiced cookies can be used.
Why doesn’t this recipe use gelatine?
It’s designed to be simple without gelatine, requiring only a longer chilling time to set.
Can I add chocolate to this cheesecake?
Yes, mixing in chocolate chips or drizzling with chocolate sauce is a delicious option.
Conclusion
This Easy No Bake Salted Caramel Cheesecake is the ultimate dessert for caramel lovers. With minimal effort and maximum impact, it’s perfect for entertaining or treating yourself to a little luxury. Whether served plain or dressed up with berries or nuts, it’s guaranteed to impress every time.
Print
Easy No Bake Salted Caramel Cheesecake
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Indulge in the ultimate No Bake Salted Caramel Cheesecake, featuring a crunchy Lotus Biscoff base, creamy vanilla cheesecake filling, and luscious swirls of salted caramel. An effortless, make-ahead dessert that’s sure to wow guests and satisfy every sweet craving.
Ingredients
Lotus Biscoff biscuits
Butter
Original Philadelphia cream cheese
Double cream
Caster sugar
Vanilla extract
Salted caramel spread
Instructions
-
Line the base of a cake tin with greaseproof paper.
-
Crush the biscuits into fine crumbs using a blender or rolling pin.
-
Mix melted butter into the crumbs and press firmly into the base of the tin. Freeze while making the filling.
-
Whisk double cream to soft peaks and chill.
-
Beat cream cheese, caster sugar, and vanilla extract until smooth.
-
Gently fold whipped cream into the cream cheese mixture.
-
Spread half of the filling over the biscuit base.
-
Drop half of the salted caramel spread in dollops and swirl through the filling with a skewer.
-
Add the remaining cheesecake filling and repeat with the remaining caramel.
-
Chill in the fridge for at least 5 hours, preferably overnight, before serving.
Notes
Ensure the caramel spread is thick to achieve beautiful swirls without sinking.
Use full-fat cream cheese for the best set and creamy texture.
Cheesecake can be made a day ahead for convenience.
Optional: Decorate with extra caramel, berries, or nuts before serving.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
