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Easy No-Bake Biscoff Salted Caramel Cheesecake Recipe

Baking a cheesecake with your children can be a delightful and rewarding experience. It’s a fantastic opportunity to bond and create lasting memories.  While you might end up with a few more crumbs and a slightly messier kitchen, the benefits for your child are numerous. Cooking together teaches valuable life skills, from following instructions to measuring ingredients.  It can also spark a curiosity about food and healthy eating habits. Imagine the pride your child will feel presenting a homemade dessert they helped create!

Cheesecake is a perfect recipe for introducing children to the kitchen and this no bake cheesecake recipe is a perfect first time make. There are tasks suited for all ages. Younger kids can help with stirring the mixture, breaking up the crunchy biscuits, pressing the Biscoff cookie crust, or sprinkling the cookie crumbs for the topping. Older children can graduate to more complex tasks like mixing with an electric mixer or carefully pouring the creamy Biscoff cheesecake filling into the springform pan. The visual transformation of ingredients – from a selection of ingredients into a creamy, decadent dessert – is a source of wonder for children.

Most importantly, making a cheesecake together is simply fun! Breaking biscuits, whisking cream, and decorating the finished product are all opportunities for messy play and creative expression. The anticipation of enjoying a delicious treat you made together adds to the excitement. So next time you’re looking for a way to connect with your child, consider whipping up a cheesecake – the rewards are far sweeter than just dessert.

This simple recipe is a great way to introduce children to cooking and is relatively risk-free, the butter can be melted in a microwave and you don’t even need a sharp knife. My children really enjoyed making this on a rainy afternoon during the school holidays although they weren’t so keen on the wait before they could decorate the top of the cheesecake biscuit crumbs and salted caramel sauce. We took it in turns to do all the steps so that everyone got to have a go at everything. We decided to stick to caramel and Biscoff but you could easily adapt this recipe and replace the caramel with Biscoff sauce, peanut butter, or chocolate ganache. You could also adapt it by using different biscuits to suit your tastes.

History of Cheesecake

Cheesecake history is rich and varied and travels back thousands of years. Believe it or not, the earliest evidence points to the ancient Greeks enjoying a rudimentary cheesecake around the 5th century BC.  This early version was quite different from what we know today.  Imagine patties made with fresh cheese, honey, and flour, baked on a griddle.  These early cheesecakes were even served at the first Olympic Games!

Fast forward to the Roman Empire, and they adopted the cheesecake recipe after conquering Greece. The Romans added their own twist, incorporating eggs and sometimes using a pastry base. They even had a special name for it – “libum.”  Cheesecake continued its journey through Europe, with variations popping up in different regions.

By the late Middle Ages, Europe saw the rise of the tart-style cheesecake with a pastry crust.  The first English cookbook, dating back to 1390, included cheesecake recipes with various flavours and ingredients.  This love affair with cheesecake continued for centuries, with almost every English cookbook featuring at least one recipe.

The modern cheesecake we know and love owes a debt to the invention of cream cheese in 1872. This development, along with refrigeration, paved the way for the rich, creamy cheesecakes we enjoy today.  

These days there are many different types of cheesecake to sample, here’s a glimpse into some popular types:

  • Classic Styles: New York-style cheesecake reigns supreme with its dense, creamy filling and crumbly graham cracker crust. Philadelphia cheesecake is similar but often uses a water bath for an extra smooth texture. Chicago-style cheesecake adds a layer of sour cream for a tangy twist.
  • Global Flavors:  For a lighter option, explore ricotta cheesecakes like the Italian version or the Japanese cotton cheesecake with its airy, soufflé-like texture.  Germany boasts a delicious Käsekuchen with a shortbread crust and sometimes fruit toppings.
  • Unique Variations:  If you’re looking for something different, dive into Basque burnt cheesecake with its caramelized top. No-bake cheesecakes are a fuss-free option, perfect for hot summer days. Vegan cheesecakes offer a delicious alternative using ingredients like cashews or tofu.

This is just a small sampling of the cheesecake universe!  There are also cheesecakes with chocolate, fruit swirls, savoury fillings, and even cheesecake cookies and cakes. 

So, the next time you savour a slice of cheesecake, remember its long and fascinating history – a testament to the enduring love for this delicious dessert!

Head to the bottom of the page for the full recipe card.

*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This page may contain affiliate links that mean I may earn a small commission at no additional cost to you. Read the full privacy policy here.

Ingredients

500g Lotus Biscoff biscuits

200g salted butter

300ml double cream (also known as heavy cream)

297g Carnation tinned caramel

600g room temperature cream cheese (use full-fat cream cheese)

Caramel Biscoff Cheesecake Ingredients

Equipment

Large bowl x2

Wooden spoon

Food processor

Electric whisk

Springform tin (a cake tin with a removable bottom)

Serving plate

Method

  1. Put 250g of Biscoff biscuits into the food processor and blitz into fine crumbs.
  2. Put 200g of the biscuit crumbs into a large mixing bowl and set the remaining 50g to one side for later.
  3. Melt 200g of salted butter. We did this in a jug in the microwave.
  4. Pour the melted butter into the mixing bowl with the 200g of biscuit crumbs and mix thoroughly.
  5. Firmly press the buttery Lotus biscuit base into the bottom of the springform pan with the back of a spoon.
  6. Take the unbroken biscuits and place them around the sides of the springform pan.
  7. Place into the fridge to let the crust cool.
  8. Now it is time to make the creamy salted caramel cheesecake filling.
  9. Take the second large bowl and pour the double cream into it. Add half the tinned caramel. Whisk the mixture until it forms soft peaks.
  10. Next, take the full fat cream cheese and gently fold it into the whipped cream until it is thoroughly combined.
  11. Remove the Biscoff biscuit base from the fridge and add half the cream cheese mixture to the pan.
  12. Smooth the mixture and then cover with a layer of the tinned caramel.
  13. Cover the caramel layer with the remaining cream cheese mixture and return to the fridge for 4 hours to set.
  14. After 4 hours, remove the Lotus Biscoff cheesecake from the fridge and smooth a circle of the remaining caramel over the centre. Sprinkle the remaining biscuit crumbs around the circle of caramel to decorate.
  15. Remove the caramel Biscoff cheesecake from the pan and place on a serving plate.
  16. Store in the fridge until you are ready to enjoy.
Caramel Biscoff Cheesecake

In conclusion, this Biscoff salted caramel cheesecake is a show-stopping dessert that is sure to impress. The combination of creamy cheesecake, buttery Biscoff, and decadent salted caramel is simply irresistible. But beyond the delicious flavours, this recipe is also a testament to the joy of baking. Sharing the kitchen with loved ones, especially children creates lasting memories and fosters a love for food and creativity.

So the next time you’re looking for a special occasion dessert, or simply a fun activity to do with your family, give this Biscoff salted caramel cheesecake a try. With a bit of planning and teamwork, you can create a masterpiece that is both delicious and meaningful. And don’t be afraid to get creative!  Experiment with different toppings, crusts, or even flavours of Lotus Biscoff spread. After all, baking is all about having fun and expressing yourself in the kitchen.

Caramel Biscoff Cheesecake

No Bake Salted Caramel Biscoff Cheesecake

Prep Time 4 hours 30 minutes
Course Dessert
Servings 18

Equipment

  • 2 Large Bowls
  • 1 Wooden Spoon
  • 1 Food Processor
  • 1 Electric Whisk
  • 1 Springform Cake Tin
  • 1 Serving Platter

Ingredients
  

  • 500 g Lotus Biscoff Biscuits
  • 200 g Salted Butter
  • 300 ml Double Cream
  • 297 g Tin of Carnation Caramel
  • 600 g Full Fat Cream Cheese room temperature

Instructions
 

  • Put 250g of Biscoff biscuits into the food processor and blitz into fine crumbs.
  • Put 200g of the biscuit crumbs into a large mixing bowl and set the remaining 50g to one side for later.
  • Melt 200g of salted butter. We did this in a jug in the microwave.
  • Pour the melted butter into the mixing bowl with the 200g of biscuit crumbs and mix thoroughly.
  • Firmly press the buttery Lotus biscuit base into the bottom of the springform pan with the back of a spoon.
  • Take the unbroken biscuits and place them around the sides of the springform pan.
  • Place into the fridge to let the crust cool.
  • Now it is time to make the creamy salted caramel cheesecake filling.
  • Take the second large bowl and pour the double cream into it. Add half the tinned caramel. Whisk the mixture until it forms soft peaks.
  • Next, take the full fat cream cheese and gently fold it into the whipped cream until it is thoroughly combined.
  • Remove the Biscoff biscuit base from the fridge and add half the cream cheese mixture to the pan.
  • Smooth the mixture and then cover with a layer of the tinned caramel.
  • Cover the caramel layer with the remaining cream cheese mixture and return to the fridge for 4 hours to set.
  • After 4 hours, remove the Lotus Biscoff cheesecake from the fridge and smooth a circle of the remaining caramel over the centre. Sprinkle the remaining biscuit crumbs around the circle of caramel to decorate.
  • Remove the caramel Biscoff cheesecake from the pan and place on a serving plate.
  • Store in the fridge until you are ready to enjoy.
Keyword Biscoff, Caramel, Cheesecake

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