Biscoff Caramel Cheesecake Squares (No Bake)
If you’re a fan of rich, creamy desserts with a delightful crunch and a caramel twist, then these Biscoff Caramel Cheesecake Squares (No Bake) are about to become your new obsession. Imagine a luscious cheesecake filling blended with the irresistible flavor of Biscoff spread, layered on a crunchy Biscoff cookie crumb base, all drizzled with a smooth caramel sauce. The best part? No oven required! This recipe is perfect for warm days, last-minute guests, or anytime you want an indulgent treat without fuss. Let’s dive into why this dessert is my absolute go-to.
Why It’s My Go-To
There’s something magical about the combination of Biscoff cookies and caramel, and when paired with a creamy cheesecake filling, it’s pure heaven. I love this recipe because it’s:
- Effortlessly easy – no baking means less time and less heat in the kitchen.
- Versatile – perfect for casual get-togethers or elegant dinner parties.
- Rich yet light – the whipped cream adds fluffiness without heaviness.
- Flavor-packed with every bite – the caramel and Biscoff spread create layers of irresistible taste.
- Perfectly portioned – these squares are easy to serve and eat.
Whether you’re a cheesecake lover or just looking for a crowd-pleasing dessert, these Biscoff Caramel Cheesecake Squares (No Bake) never disappoint.
Ingredient List
- 2 cups Biscoff cookie crumbs – finely crushed for a sturdy crust.
- 1/2 cup unsalted butter, melted – binds the crust with a rich flavor.
- 1 cup cream cheese, softened – the creamy base of our cheesecake layer.
- 1 cup powdered sugar – to sweeten the filling perfectly.
- 1 cup heavy whipping cream – whipped to add lightness and volume.
- 1/2 cup Biscoff spread – for that signature spiced caramel flavor.
- 1/4 cup caramel sauce – drizzled on top for extra indulgence.
- 1 teaspoon vanilla extract – enhances the overall flavor profile.
- Pinch of salt – balances the sweetness beautifully.
Cook’s Kit
- 9×9 inch square baking pan – to shape your cheesecake squares.
- Mixing bowls – one for the crust, one for the filling.
- Electric mixer or stand mixer – to whip the cream and blend the filling smoothly.
- Measuring cups and spoons – for precise ingredient amounts.
- Rubber spatula – to fold whipped cream into the cheesecake mixture gently.
- Food processor or rolling pin and resealable bag – to crush Biscoff cookies into fine crumbs.
Directions: Biscoff Caramel Cheesecake Squares (No Bake)
Step 1: Prepare the Crust
Start by crushing your Biscoff cookies into fine crumbs. You can pulse them in a food processor or place them in a resealable bag and crush them with a rolling pin. In a mixing bowl, combine the cookie crumbs with the melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of your 9×9 inch baking pan. Use the bottom of a glass or your fingers to pack it down firmly. Place it in the refrigerator to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy. Add the Biscoff spread, vanilla extract, and a pinch of salt. Mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream; this keeps your cheesecake light and fluffy.
Step 3: Assemble the Squares
Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. Drizzle the caramel sauce over the top. For a beautiful finish, you can use a toothpick or skewer to create swirls by gently swirling the caramel into the cheesecake layer. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is set.
Step 4: Serve and Enjoy
Once set, remove from the fridge and slice into squares. Serve chilled and enjoy the creamy, caramel-spiced bliss of these Biscoff Caramel Cheesecake Squares (No Bake)!
Ingredient Flex Options
- Use light cream cheese or a dairy-free alternative if preferred.
- Swap heavy whipping cream for coconut cream for a dairy-free option.
- Replace caramel sauce with dulce de leche or a date syrup drizzle.
- Add a sprinkle of sea salt on top to enhance the caramel flavor.
- For added texture, fold in crushed Biscoff cookies into the cheesecake filling.
Insider Tips
- Make sure your cream cheese is fully softened to avoid lumps in your filling.
- Don’t rush the chilling process; the cheesecake needs ample time to set properly.
- For cleaner slices, dip your knife in hot water and wipe between cuts.
- Use high-quality Biscoff spread and caramel sauce for the best flavor.
- If you want a stronger caramel flavor, swirl some caramel into the crust mixture before pressing it down.
Make-Ahead & Storage
This dessert is a fantastic make-ahead option. Prepare the squares up to 2 days in advance, keeping them tightly covered in the refrigerator. They’ll taste even better after the flavors have melded overnight. Leftovers should be stored in an airtight container and kept refrigerated for up to 4 days. You can also freeze these cheesecake squares for up to 1 month—just thaw in the fridge before serving.
Reader Q&A
Can I use regular sugar instead of powdered sugar?
Powdered sugar dissolves more easily and gives a smoother texture to the filling. Using regular granulated sugar might make the filling grainy, so I recommend sticking with powdered sugar for the best results.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the Biscoff cookies with gluten-free spiced cookies or gluten-free graham cracker crumbs. Just make sure to check the labels to ensure they are free from gluten.
Can I double this recipe for a larger crowd?
Yes! Simply double all the ingredients and use a larger pan—like a 9×13 inch baking dish. Just be sure to increase the chilling time to ensure the cheesecake sets fully.
What if I don’t have Biscoff spread? Can I use peanut butter instead?
You can use peanut butter if you like, but it will change the flavor significantly. Biscoff spread has a unique spiced caramel taste that’s hard to replicate. If using peanut butter, consider adding a bit of cinnamon and vanilla to mimic some of those flavors.
What to Make After This
- No-Bake Chocolate Peanut Butter Bars – another easy, rich dessert perfect for no-bake days.
- Classic New York Style Cheesecake – when you want to bake a creamy cheesecake from scratch.
- Vegan Carrot Cake – a moist, spiced cake that’s wonderfully different.
- Biscoff Cookie Bars – for more Biscoff-inspired cookie goodness.
The Takeaway
These Biscoff Caramel Cheesecake Squares (No Bake) are a dream come true if you love creamy textures paired with deep caramel and spiced cookie flavors. They require minimal effort but deliver maximum indulgence. Whether you’re serving them at a party, enjoying a quiet moment with a cup of coffee, or packing them for a picnic, these squares are sure to impress. Their simplicity, combined with bold flavor, makes them a staple dessert recipe that you’ll find yourself returning to time and again.
Treat yourself and your loved ones to a slice of this no-bake delight — you won’t regret it!
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Biscoff Caramel Cheesecake Squares (No Bake)
Ingredients
Equipment
Method
- Crush Biscoff cookies into fine crumbs using a food processor or rolling pin in a resealable bag.
- In a mixing bowl, combine cookie crumbs with melted unsalted butter and stir until mixture resembles wet sand.
- Press mixture evenly into the bottom of a 9x9 inch baking pan and pack down firmly with the bottom of a glass or fingers.
- Place the crust in the refrigerator to chill while preparing the filling.
- Beat softened cream cheese and powdered sugar together in a large bowl using an electric mixer until smooth and creamy.
- Add Biscoff spread, vanilla extract, and a pinch of salt; mix until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate it.
- Pour cheesecake filling over the chilled crust and spread evenly with a spatula.
- Drizzle caramel sauce on top and swirl with a toothpick or skewer for a decorative finish.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Remove from fridge, slice into squares, and serve chilled.
Notes
- Make sure cream cheese is fully softened for a smooth filling.
- Allow sufficient chilling time for the cheesecake to set properly.
- Dip your knife in hot water and wipe between cuts for cleaner slices.
- Use high-quality Biscoff spread and caramel sauce for best flavor.
- For stronger caramel taste, swirl caramel into the crust before pressing it down.
