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This scoopable salted caramel cheesecake takes everything you love about a classic cheesecake and transforms it into the ultimate low-effort dessert. Instead of neat slices, every spoonful is packed with silky cheesecake, ribbons of homemade salted caramel, and layers of buttery Biscoff cookies that soften into the perfect cake-like texture after chilling overnight.
What Makes Cheesecake Scoopable?
The secret is skipping the ingredients that make most no-bake cheesecakes light and fluffy. Instead, this filling stays thick and creamy, almost like a baked cheesecake, while whipped cream provides just enough structure. The result is a dessert that’s rich enough to satisfy a cheesecake craving but without all the effort of ever baking one.
Why You’ll Love This Recipe
- No oven required. Perfect for warm days when you still want an impressive dessert.
- Silky, scoopable texture. Unlike traditional cheesecake, this one is soft enough to serve with a spoon while still holding beautiful swirls.
- Homemade salted caramel in every bite. Swirling caramel into the cheesecake creates pockets of buttery, salty sweetness throughout.
- Biscoff cookies soften as they chill. The cookies absorb just enough moisture from the cheesecake to become tender while still adding incredible flavor and texture.
- Great for making ahead. It’s at its best after an overnight chill.
Ingredient Notes
Cream Cheese – Use full-fat brick-style cream cheese for the smoothest texture. Let it come completely to room temperature before mixing to prevent lumps. I always use Philadelphia for the best flavor and consistency.
Homemade Salted Caramel – Homemade caramel adds a deeper, richer flavor than store-bought. Be sure it has cooled to room temperature before swirling it into the cheesecake so it blends beautifully without melting the filling.
Biscoff Cookies – These buttery spiced cookies are the perfect match for salted caramel. As the dessert chills, they soften into delicate chunks that almost resemble caramel cake.
Heavy Cream – Whipped heavy cream keeps the cheesecake stable while still making it rich and creamy.
Tips for the Best No-Bake Cheesecake
- Beat the cream cheese until completely smooth before adding anything else.
- Allow the caramel to cool before swirling it into the cheesecake.
- Don’t over whip the whipped cream. It should hold its shape while still remaining silky smooth.
- Refrigerate overnight whenever possible. The cheesecake thickens and the Biscoff cookies soften to the perfect consistency.
Scoopable Salted Caramel Cheesecake FAQs:
Sure! Homemade gives the richest flavor and the best consistency, but a thick, high-quality salted caramel sauce works well too.
This should work with any crispy cookie! But I think Biscoff is the best match for the flavors in this cheesecake.
Yes! Just assemble in a 9×13 pan and make sure to chill it overnight.
Yes. Freeze for up to 2 months. Let it thaw in the refrigerator for several hours before serving. The texture will be slightly firmer but still creamy.
Cover the dish tightly and refrigerate for up to 5 days.
For more no bake desserts, check out my:
- Pumpkin Cookie Pie
- Chocolate Mousse Cookie Cake
- No Bake Peanut Butter Pie
- Chocolate Mousse for Two
- Classic Tiramisu
- Life Changing Chocolate Pie
- Banana Pudding Ice Cream
- Key Lime Cookie Pie
or try my original Scoopable Cheesecake!
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this scoopable salted caramel cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this scoopable salted caramel cheesecake!
Scoopable Salted Caramel Cheesecake
This scoopable salted caramel cheesecake layers silky no-bake cheesecake with homemade salted caramel and buttery Biscoff cookies for the ultimate make-ahead dessert. Every creamy spoonful is rich, caramel-filled, and impossible to resist.
- Prep Time 30 minutes
- Cooling Time 4 hours
- Total Time 4 hours 30 minutes
- Yield 10 servings
Ingredients
Salted Caramel
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, sliced and room temp
- 1/4 cup (60g) heavy whipping cream, room temp
- 1 tsp vanilla extract
- 1 tsp kosher salt
No Bake Cheesecake
- 1/2 cup (120g) heavy whipping cream
- 24 oz full fat Philadelphia cream cheese, room temp
- 1 cup (110g) powdered sugar, spooned and leveled
- 1/4 cup (60g) sour cream
- 4 oz Ghirardelli white chocolate bar, chopped (don’t use chips)
- 12 Biscoff cookies (regular or gluten free)
Instructions
Salted Caramel
- Add the sugar to a medium saucepan and give the pan a shake to level out the sugar. Place over medium heat and leave it alone until you start to see the sugar melt and darken around the edges. At this point, poke the sugar with a whisk to help break it up for even browning. Once it’s mostly melted, whisk until fully melted and caramelized.
- Whisk in the room temperature butter. Once combined, whisk in the heavy cream. Remove from heat and whisk in the vanilla and salt. Pour into a container and chill in the refrigerator for 20 minutes.
No Bake Cheesecake
- In the meantime, make the cheesecake. In a medium bowl, whip the heavy cream either by hand or with a mixer until it reaches stiff peaks.
- Then in a separate large bowl, mix together the cream cheese and powdered sugar either by hand or with a mixer. Then mix in the sour cream until smooth.
- Add the white chocolate to a heat safe dish and microwave in 30 second intervals until smooth. It shouldn’t take more than 60 seconds total. Pour into the cheesecake along with 1/4 cup (70g) of the cooled caramel and whisk until completely smooth. Now fold in the whipped cream.
- Spread half of the cheesecake into the bottom of an 8×8 pan. Drizzle with half of the caramel and swirl it in, then crush 6 Biscoff cookies on top. Repeat these layers one more time.
- Cover the pan and chill overnight (or at least 4 hours). Then scoop and serve!
Equipment
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- Method: No Bake
- Cuisine: American
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