Description
This Salted Caramel Cheesecake is an indulgent no-bake dessert featuring a buttery Lotus Biscoff crust on the top and bottom, a rich white chocolate cheesecake filling, and a luscious homemade salted caramel center. Every bite is creamy, buttery, and perfectly balanced with sweet and salty flavors.
Ingredients
- For the Crust:
- 750 g Lotus Biscoff biscuits, crushed
- 270 g unsalted butter, melted
- For the Cheesecake Filling:
- 750 g full-fat cream cheese, softened
- 265 g full-fat Greek yogurt
- 200 g white chocolate, melted and cooled
- 27 g caster sugar
- Juice of 1/2 lemon
- Zest of 1 lemon
- 300 ml heavy cream, cold
- 27 g icing sugar
- For the Salted Caramel:
- 200 g white sugar
- 60 ml water
- 300 ml heavy cream, warmed
- 100 g unsalted butter, cubed
- 7 g sea salt
- 5 ml vanilla extract
Instructions
- Prepare the salted caramel by cooking the sugar and water until amber. Carefully whisk in the warm cream, then the butter, sea salt, and vanilla. Cool completely.
- Mix 250 g crushed Biscoff biscuits with 90 g melted butter. Press into a round disc using the springform ring and refrigerate.
- Mix the remaining 500 g crushed biscuits with 180 g melted butter. Press firmly into the base of a 23 cm springform pan and chill.
- Beat the cream cheese, Greek yogurt, caster sugar, lemon juice, and lemon zest until smooth.
- Mix in the cooled melted white chocolate until fully incorporated.
- Whip the heavy cream with the icing sugar to soft peaks and gently fold it into the cheesecake mixture.
- Spread half of the cheesecake filling over the chilled crust.
- Pour the cooled salted caramel over the filling, leaving a small border around the edges.
- Top with the remaining cheesecake filling and smooth the surface.
- Place the prepared biscuit top over the cheesecake and gently press into place.
- Refrigerate for at least 8 hours or overnight until completely set.
- Unmold carefully and slice with a hot knife for clean layers.
Notes
- Allow the caramel to cool completely before assembling the cheesecake.
- Use full-fat cream cheese and Greek yogurt for the creamiest texture.
- Chill overnight for the cleanest slices and best flavor.
- Wipe the knife clean between slices for a professional finish.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American