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
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Line the base of a cake tin with greaseproof paper.
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Crush the biscuits into fine crumbs using a blender or rolling pin.
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Mix melted butter into the crumbs and press firmly into the base of the tin. Freeze while making the filling.
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Whisk double cream to soft peaks and chill.
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Beat cream cheese, caster sugar, and vanilla extract until smooth.
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Gently fold whipped cream into the cream cheese mixture.
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Spread half of the filling over the biscuit base.
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Drop half of the salted caramel spread in dollops and swirl through the filling with a skewer.
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Add the remaining cheesecake filling and repeat with the remaining caramel.
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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
