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Delicious Biscoff Caramel Cheesecake Squares (No Bake) food shot

Biscoff Caramel Cheesecake Squares (No Bake)

These Biscoff Caramel Cheesecake Squares are SO EASY! A no-bake, creamy cheesecake with a crunchy cookie crust and luscious caramel drizzle.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 4 hours 20 minutes
Servings: 9 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Biscoff cookie crumbs finely crushed
  • 0.5 cup unsalted butter melted
  • 1 cup cream cheese softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 0.5 cup Biscoff spread
  • 0.25 cup caramel sauce for drizzling
  • 1 teaspoon vanilla extract
  • pinch salt

Equipment

  • 9x9 inch square baking pan
  • Mixing bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Food processor or rolling pin and resealable bag

Method
 

Prepare the Crust
  1. Crush Biscoff cookies into fine crumbs using a food processor or rolling pin in a resealable bag.
  2. In a mixing bowl, combine cookie crumbs with melted unsalted butter and stir until mixture resembles wet sand.
  3. Press mixture evenly into the bottom of a 9x9 inch baking pan and pack down firmly with the bottom of a glass or fingers.
  4. Place the crust in the refrigerator to chill while preparing the filling.
Make the Cheesecake Filling
  1. Beat softened cream cheese and powdered sugar together in a large bowl using an electric mixer until smooth and creamy.
  2. Add Biscoff spread, vanilla extract, and a pinch of salt; mix until well combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate it.
Assemble the Squares
  1. Pour cheesecake filling over the chilled crust and spread evenly with a spatula.
  2. Drizzle caramel sauce on top and swirl with a toothpick or skewer for a decorative finish.
  3. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Serve
  1. 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.