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Biscoff Salted Caramel Cheesecake

Biscoff Salted Caramel Cheesecake That's Irresistibly Creamy

This Biscoff Salted Caramel Cheesecake is a no-bake dessert combining the richness of caramel with the sweetness of Biscoff cookies.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Biscoff Cookies Crushed
  • 4 tablespoons Butter Melted
Filling
  • 16 ounces Cream Cheese Softened
  • 1 cup Powdered Sugar
  • 1 cup Heavy Cream Whipped
  • 1/2 cup Caramel Sauce Plus more for topping
  • 1 teaspoon Sea Salt

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Parchment Paper
  • Refrigerator

Method
 

Preparation
  1. In a mixing bowl, combine crushed Biscoff cookies and melted butter.
  2. Press the mixture into the bottom of a springform pan to create the crust.
  3. In another bowl, mix softened cream cheese and powdered sugar until smooth.
  4. Fold in whipped heavy cream gently into the cream cheese mixture.
  5. Add caramel sauce and sea salt, mixing until well combined.
  6. Pour the filling over the crust and spread evenly.
  7. Refrigerate for at least 4 hours or until set.
  8. Drizzle with additional caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 330mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This cheesecake can be made a day in advance for better flavor development.

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