Picture this: a delicious no bake cheesecake made with a caramelised Biscoff cookie base, with a creamy coffee middle and finalised with the most decadent salted caramel. Are you licking your lips or is it just me?!

No Bake Salted Caramel Coffee Cheesecake

If you have been here for a while you probably have noticed that if there’s something i love, that is coffee, Biscoff, and salted caramel, and for some reason, all of these flavours just work beautifully together. I also love the fact that this is a no bake recipe, again, you have probably realised by now that I love a no bake recipe, I just love not having to worry about water baths, cheesecake cracking and everything else that comes with baking a cheesecake!

I also really love the fact that I can make this cheesecake days in advance and simply take it out of the freezer the night before I need it, on the day, all that is left to do is top it with delicious salted caramel and that is it! We are ready to go.

So, what is this made of?

You don’t need many ingredients to make this cheesecake and I am sure many of them are already in your cupboard and fridge:

• Biscoff cookies
• Butter
• Cream cheese
• Double cream
• Greek Yoghurt
• Icing sugar
• Vanilla extract
• Salted caramel

A few tips for success

• Allow yourself time – I like to make my cheesecake the day before, leave it in the freezer overnight, and then take it out in the morning and allow it to defrost in the fridge.
• Try it first! – try your cheesecake mix before freezing to make sure you are happy with the amount of sugar. I left the cheesecake mix slightly unsweetened as I knew the biscoff base and. the caramel on top were going to add quite a lot of sweetness to it.
• Top with salted caramel a few hours before serving – I found that the cheesecake was a lot tastier after a couple of hours having the salted caramel on top
• Don’t worry if your base “leaks” – it’s normal for the biscuit base to release humidity, sugar absorbs humidity in the freezer and will release it once defrosted. This won’t affect your cheesecake at all and it’s completely normal.
• Make the caramel ahead of time – you’ll need the caramel to be at room temperature, so make sure you make in ahead and allow it to come to room temperature. You can make it the day before too, keep it in the fridge, and simply put it in the microwave for a few seconds to make it liquid again.

No Bake Salted Caramel Coffee Cheesecake

Ingredients:

For the cheesecake:

• 250 gr of biscoff cookies crushed into crumbs
• 70 gr of melted butter
• 280 gr of cream cheese
• 250 gr of double (heavy) cream
• 150 gr of unsweetened plain greek yoghurt
• 100 gr icing sugar
• 80 ml of cold espresso 
• 2 tsp of vanilla extract

For the salted caramel

• 60 ml of water
• 100 gr of sugar
• 57 gr of butter
• 60 ml of double cream
• 2 tsp of vanilla extract
• 1/4 tsp of salt

Optional – 3-4 crushed biscuits for decor

Method:

1. In the microwave or in a pot, melt the butter and allow it to cool down for a few minutes.
2. In the meantime, crush the biscuits using either a food processor or by putting them in a bag and crushing them with a rolling pin.
3. Mix the butter and the biscuits and press them on the bottom of a springform baking pan (mine was 18-20 cm/7-8 inch) and place it in the freezer so it firms up. 
4. To make the filling, in a large bowl use a hand mixer to beat the cream cheese, vanilla extract, greek yoghurt, icing sugar and coffee.
5. In a separate smaller bowl, beat the double cream until medium peaks, then transfer it to the larger bowl with the cream cheese and coffee mix and fold it with a spatula making sure you use circular movements that reach the bottom so everything is mixed properly.
6. Take the biscuit base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight.
7. TO DEFROST: you have 2 options:
   • Overnight – take the cheesecake out of the freezer and allow it to slowly defrost in the fridge. This is the best option.
   • On the day – take the cheesecake out of the freezer and allow it to sit at room temperature for an hour, then, place it back in the fridge for for at least 3 hours.
8. For the salted caramel – you can make it the day before or on the day, if you make it on the day, make sure you make it 90 to 60 minutes before so it comes to room temperature. In a pot, add the sugar and the water and whisk. Cook the water over low/medium heat and wait until the sugar dissolves and it starts boiling, mine took about 3-4 minutes, don’t whisk. Add in the butter, again, do not whisk, but you can give the pot a little shake to make sure that the butter mixes with the water. Just a little shake should be ok, I only did it once and the butter mixed with everything very easily. Turn the heat up to medium heat and cook for around 10 minutes. The mix will start boiling and it may rise on the pot a little bit, you will easily see that it starts acquiring a creamy consistency. Leave it cooking until the mix browns and has a caramel colour. Once it reaches that stage, take off the heat and pour the double cream straight away, whisk it vigorously until well combined. Add in the salt and the vanilla and whisk again. Transfer to a glass jar and set aside until you need to use it.
9. Before eating, pour the salted caramel over the cheesecake. The salted caramel should be liquid but not hot, you’ll need pretty much all the salted caramel the recipe requires. Top with crushed biscuits and enjoy!