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Biscoff Caramel Cookie Butter Cheesecake

Biscoff Caramel Cookie Butter Cheesecake is a no-bake dream with a buttery Biscoff crust, creamy vanilla cheesecake filling, and a silky cookie butter-caramel topping. Rich, indulgent, and easy to make.
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Ingredients
  

For the Crust:

  • 2 cups Biscoff cookie crumbs about 20 cookies
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream or whipped topping

For the Cookie Butter Topping:

  • 1 cup Biscoff cookie butter melted
  • ¼ cup caramel sauce

For Garnish:

  • Whole Biscoff cookies
  • Crushed Biscoff cookies optional

Instructions
 

  • Preheat oven to 325°F (160°C) for a firmer crust, or skip baking and chill instead. Mix Biscoff crumbs and melted butter until it feels like damp sand. Press into the bottom of a pan or jars. Chill while you make the filling.
  • Beat cream cheese and sugar until smooth. Add vanilla and mix again. Gently fold in whipped cream until fluffy—don’t overmix.
  • Spread the filling over the crust and smooth the top. Cover and chill for at least 4 hours or overnight.
  • Melt cookie butter and caramel together until smooth and pourable. Let cool slightly, then spread evenly over the cheesecake.
  • Top with whole or crushed Biscoff cookies. Slice with a hot knife and serve chilled.