No-Bake Cookie Butter Cheesecake
No-Bake Cookie Butter Cheesecake
Ingredients
For the Crust
- 2 cups cookie butter cookies, crushed, or 1 1/2 (8.8-ounce) packages Biscoff cookies
- 2/3 cup butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature (2 packages)
- 3/4 cup Biscoff cookie butter
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream
For the Topping
- 3/4 cup Biscoff cookie butter, remaining from container, or as needed
- 6 whole Biscoff cookies, reserved from crust, crushed
- 1 strawberry, for garnish, optional
Instructions
- 1
Set aside 6 whole cookies for topping. If using whole Biscoff cookies, place the remaining cookies in a food processor and pulse until finely crushed. If using pre-crushed cookie butter crumbs, skip this step.
⏱️ 2 min
- 2
Combine the cookie crumbs and 2/3 cup of melted butter in a bowl, mixing well with a fork or spatula until fully incorporated.
⏱️ 3 min
- 3
Prepare an 8–9 inch springform pan by spraying it with non-stick spray. Press the cookie mixture firmly into the bottom of the springform pan, and slightly up the sides if desired. Use the bottom of a measuring cup or a clean glass to pack the mixture tightly and evenly.
⏱️ 5 min
- 4
Place the pan with the crust in the refrigerator or freezer for about 15 minutes while preparing the filling to allow it to set.
⏱️ 1 min
- 5
In a bowl or mixer, whip 1 1/2 cups of heavy cream and 1/2 cup of powdered sugar until thick and fluffy, forming stiff peaks.
⏱️ 5 min
- 6
In a separate bowl, add 16 ounces of softened cream cheese. Add approximately 3/4 cup of the Biscoff cookie butter to the cream cheese.
⏱️ 2 min
- 7
Mix the cream cheese and cookie butter on low speed until smooth and creamy, ensuring it is well combined.
⏱️ 3 min
- 8
Gently fold the cream cheese and cookie butter mixture into the whipped heavy cream until fully combined and smooth.
⏱️ 4 min
- 9
Spread the cheesecake mixture evenly over the prepared and chilled crust in the springform pan. Use a spatula or dough scraper to smooth the top.
⏱️ 5 min
- 10
Cover the cheesecake and refrigerate for at least 2–3 hours, preferably 4-6 hours or even better, overnight, to allow it to set completely.
⏱️ 240 min
- 11
Scoop the remaining cookie butter (approximately 3/4 cup to 1 cup) into a microwave-safe bowl. Microwave the cookie butter for 30–45 seconds, just until warm and pourable.
⏱️ 1 min
- 12
Carefully pour the melted cookie butter evenly over the chilled cheesecake. Gently tilt the pan to help spread it if needed.
⏱️ 1 min
- 13
Decorate the top with a strawberry, if desired, and sprinkle the reserved crushed cookie crumbs around the edges and on top.
⏱️ 1 min
- 14
Chill the cheesecake slightly to allow the topping to set, then slice and enjoy!
Kitchen Tools
No-Bake Cookie Butter Cheesecake
For the Crust
- 2 cups cookie butter cookies, crushed, or 1 1/2 (8.8-ounce) packages Biscoff cookies
- 2/3 cup butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature (2 packages)
- 3/4 cup Biscoff cookie butter
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream
For the Topping
- 3/4 cup Biscoff cookie butter, remaining from container, or as needed
- 6 whole Biscoff cookies, reserved from crust, crushed
- 1 strawberry, for garnish, optional
Instructions
- 1
Set aside 6 whole cookies for topping. If using whole Biscoff cookies, place the remaining cookies in a food processor and pulse until finely crushed. If using pre-crushed cookie butter crumbs, skip this step.
⏱️ 2 min - 2
Combine the cookie crumbs and 2/3 cup of melted butter in a bowl, mixing well with a fork or spatula until fully incorporated.
⏱️ 3 min - 3
Prepare an 8–9 inch springform pan by spraying it with non-stick spray. Press the cookie mixture firmly into the bottom of the springform pan, and slightly up the sides if desired. Use the bottom of a measuring cup or a clean glass to pack the mixture tightly and evenly.
⏱️ 5 min - 4
Place the pan with the crust in the refrigerator or freezer for about 15 minutes while preparing the filling to allow it to set.
⏱️ 1 min - 5
In a bowl or mixer, whip 1 1/2 cups of heavy cream and 1/2 cup of powdered sugar until thick and fluffy, forming stiff peaks.
⏱️ 5 min - 6
In a separate bowl, add 16 ounces of softened cream cheese. Add approximately 3/4 cup of the Biscoff cookie butter to the cream cheese.
⏱️ 2 min - 7
Mix the cream cheese and cookie butter on low speed until smooth and creamy, ensuring it is well combined.
⏱️ 3 min - 8
Gently fold the cream cheese and cookie butter mixture into the whipped heavy cream until fully combined and smooth.
⏱️ 4 min - 9
Spread the cheesecake mixture evenly over the prepared and chilled crust in the springform pan. Use a spatula or dough scraper to smooth the top.
⏱️ 5 min - 10
Cover the cheesecake and refrigerate for at least 2–3 hours, preferably 4-6 hours or even better, overnight, to allow it to set completely.
⏱️ 240 min - 11
Scoop the remaining cookie butter (approximately 3/4 cup to 1 cup) into a microwave-safe bowl. Microwave the cookie butter for 30–45 seconds, just until warm and pourable.
⏱️ 1 min - 12
Carefully pour the melted cookie butter evenly over the chilled cheesecake. Gently tilt the pan to help spread it if needed.
⏱️ 1 min - 13
Decorate the top with a strawberry, if desired, and sprinkle the reserved crushed cookie crumbs around the edges and on top.
⏱️ 1 min - 14
Chill the cheesecake slightly to allow the topping to set, then slice and enjoy!