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This Salted Caramel Lotus Biscoff Cheesecake is rich, creamy and packed with flavour, with a buttery Biscoff base and caramel topping. No baking needed!

Why You’ll Love This Salted Caramel Lotus Biscoff Cheesecake

If you’re a fan of Biscoff, this cheesecake is going to be your new favourite.
It has a buttery Lotus biscuit base and is surrounded by whole biscuits for that wow-factor.

The cheesecake layer is extra smooth and creamy, thanks to full-fat cream cheese and thick salted caramel sauce.
To finish, it’s topped with even more caramel and a luscious layer of melted Biscoff spread.

Best of all, there’s no baking involved, so it’s perfect when you want something easy yet impressive.
It’s ideal for Christmas, special occasions, or any time you want a centrepiece that everyone will remember.

What Makes This Recipe Special

This no-bake cheesecake is decorated with whole Lotus biscuits around the edge.
Not only does this make it look professional, but it adds crunch and extra flavour in every slice

Using both salted caramel and Biscoff gives this dessert a perfect balance of sweetness and warmth.
Plus, it sets in the fridge with no oven needed, so you can easily prepare it ahead of time with little effort.

Equipment You’ll Need

Why This Recipe Works So Well

The buttery biscuit base adds a perfect crunch, balancing out the creamy filling.
Thick salted caramel sauce gives the filling depth, while icing sugar adds the right amount of sweetness.

Full-fat cream cheese ensures a rich, velvety texture that sets beautifully in the fridge.
And by melting the Biscoff spread, you get a shiny, flawless topping that holds the biscuits in place around the edge.

Ingredients You’ll Need

For the base & sides:

290g Lotus Biscoff biscuits (about 2 ½ cups), finely crushed
100g unsalted butter, melted (about 7 tbsp)
17.5 whole Lotus biscuits (for the edges)

For the cheesecake:

300ml double cream, cold (1 ¼ cups heavy whipping cream)
500g full-fat cream cheese, room temp (17.6 oz or 2 ¼ cups)
120g thick salted caramel sauce (½ cup)
120g icing sugar (1 cup powdered sugar)

For the topping:

150g thick salted caramel sauce (just over ½ cup)
120g Biscoff spread, melted (about ½ cup)

Tin size: 8” (20cm) springform

Step-by-Step Instructions

Step 1: Prepare the base

Line the base of your springform tin with a circular piece of baking paper.
Finely crush the Biscoff biscuits using a food processor or a bag and rolling pin, then pour them into a bowl.

Stir in the melted butter until the biscuits are fully coated.

To make the biscuit edge, stand the whole Biscoff biscuits upright around the edge of the tin.
Place them logo-side out for the best visual effect.

Carefully scoop in the buttery biscuit mixture, without knocking over the biscuits around the edge, then press them down firmly into the bottom of the tin to form a smooth base and secure the biscuits around the edge.

Place the tin in the fridge to chill while you make the filling.

Step 2: Make the cheesecake filling

In a large mixing bowl, whisk the double cream until it forms soft peaks.
In another bowl, beat the cream cheese, salted caramel sauce and icing sugar until smooth. Make sure you don’t over-mix, otherwise it can become runny and not set properly.

Fold the whipped cream into the caramel cream cheese mixture.
Be gentle to keep the air in for a light and fluffy filling.

Once combined, spoon the filling into the tin and smooth out the top.
Make sure it reaches the edges to help support the biscuits.

Step 3: Add the toppings

Pour the melted salted caramel sauce over the top and spread it out evenly.
Then pour the melted Biscoff spread over the caramel and gently smooth this out.

Pop this in the refrigerator for at least 6 hours, overnight is best, until set.

Tips for the Best Results

Use a thick caramel sauce: I like to use a jarred sauce from the supermarket, such as Sainsbury’s Taste the Difference or Teco Finest Salted Caramel Sauce. Runny/slippery sauce, such as Carnation Caramel/dulce de leche, can affect the set and structure.
Choose a good cream cheese: Philadelphia or similar full-fat options work best. Some supermarket own brands, such as Creamfields, can be too watery and not set as well.
Line the base with baking paper: This helps when transferring the cheesecake onto a serving plate later.
Don’t skip the chilling time: It really needs a full 6 hours minimum to firm up, but overnight is always best.
Stand the biscuits up before adding the filling: They’re easier to secure that way.

Watch My Step-by-Step Video

Head over to my YouTube channel @fitwafflekitchen for a full video guide.
I show you exactly how to line the tin with biscuits and get the perfect creamy layers.

More No-Bake Recipes to Try

If you love this one, I think you’ll also enjoy these recipes from my website:

- 4-Ingredient Biscoff Lasagne
- No-Bake White Chocolate Raspberry Cheesecake

Let me know how your Salted Caramel Lotus Biscoff Cheesecake turns out. I love seeing your recreations on Instagram and TikTok – don’t forget to tag me @fitwafflekitchen and @fitwaffle

slice of biscoff cheesecake with cheesecake in background

Salted Caramel Lotus Biscoff Cheesecake

This Salted Caramel Lotus Biscoff Cheesecake is rich, creamy and packed with flavour, with a buttery biscoff base and caramel topping. No baking needed!

Print Pin Rate

Course: Dessert

Cuisine: American, British

Keyword: Biscoff, cake, Cheesecake, Salted Caramel

Prep Time: 30

Rest Time: 6

Total Time: 6 30

Servings:

Ingredients