Scoopable Salted Caramel Cheesecake with Biscoff Cookies

Ingredients

• 1 cup granulated sugar (For the salted caramel)
• 6 tbsp unsalted butter (Cut into pieces; for the caramel)
• 0.5 cup heavy cream (Warm slightly before adding to the hot caramel if desired)
• 1 tsp vanilla extract (For the caramel)
• 1 tsp fine sea salt (Plus more to taste for the salted caramel)
• 16 oz full-fat cream cheese (Softened to room temperature)
• 1 cup powdered sugar (Sift if lumpy)
• 0.5 cup sour cream (Full-fat, at room temperature)
• 5 oz white chocolate (Finely chopped and melted, then cooled slightly)
• 1.5 cups heavy cream (Cold; whip for folding into the cheesecake)
• 1 cup salted caramel sauce (Use the homemade caramel prepared above; some is folded into the cheesecake and the rest is layered)
• 24 Biscoff cookies (About 190 g; leave whole or break into large pieces for layering)

Steps

1. 1

   Prepare the salted caramel. Place the granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Let it melt undisturbed at first, then gently swirl the pan as needed until the sugar is completely liquid and amber colored. Watch closely so it does not burn.

2. 2

   Remove the saucepan from the heat and carefully whisk in the butter a piece at a time. The mixture will bubble vigorously, so keep your hands and face away from the steam.

3. 3

   Slowly whisk in the heavy cream. Return the pan to low heat if necessary and stir until the sauce is smooth and any hardened caramel dissolves. Whisk in the vanilla and sea salt.

4. 4

   Transfer the caramel to a heatproof bowl and let it cool until warm or room temperature. It should thicken but remain soft and spoonable.

5. 5

   Make the cheesecake base. Beat the softened cream cheese and powdered sugar in a large bowl until completely smooth and creamy, scraping down the sides of the bowl as needed.

6. 6

   Add the sour cream and beat until evenly combined. Pour in the melted, slightly cooled white chocolate and mix until smooth.

7. 7

   Add a portion of the cooled salted caramel to the cheesecake mixture and beat or stir until incorporated. Reserve the remaining caramel for layering.

8. 8

   In a separate cold bowl, whip the heavy cream to medium-stiff peaks. The cream should hold its shape but still look smooth rather than grainy.

9. 9

   Fold the whipped cream into the cheesecake mixture in two or three additions. Use a spatula and work gently until no white streaks remain, taking care not to deflate the cream.

10. 10

    Choose a deep serving dish or container. Spoon in a layer of cheesecake mixture and spread it into an even layer.

11. 11

    Add a layer of the reserved salted caramel, spreading or drizzling it over the cheesecake. If the caramel has become too firm, warm it very briefly until spoonable, then cool it slightly before layering.

12. 12

    Arrange a layer of Biscoff cookies over the caramel, breaking cookies as needed to cover the surface. Repeat the cheesecake, caramel, and cookie layers until all the components are used, finishing with caramel or cheesecake as preferred.

13. 13

    Cover the dish and refrigerate for at least 6 hours, preferably overnight. The cheesecake should be fully set while remaining soft enough to scoop, with softened cookies and chewy caramel ribbons.

14. 14

    Scoop the chilled cheesecake into bowls and serve cold. Add a small drizzle of extra caramel or a Biscoff cookie for garnish if desired.

Notes

The provided source did not include the author's written quantities or complete recipe instructions; measurements and some techniques are estimated from the spoken description and standard no-bake cheesecake methods. Keep refrigerated. For best texture, chill overnight and allow the dessert to sit for 5–10 minutes before scooping.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• salted caramel
• Biscoff
• make-ahead
• refrigerated
• holiday