Cookie Butter Delight
Cookie Butter Delight
Ingredients
- 1 stick salted butter, melted
- 2 Biscoff cookies, 8 ounce packs (12 ounces for crust, remaining for topping)
- 2 jars cookie butter, 14 ounce
- 1 container no-bake cheesecake filling, 24 ounce
- 8 ounces whipped topping
Instructions
- 1
Crush 12 ounces of Biscoff cookies using a food processor until finely ground. Alternatively, place cookies in a resealable bag and crush with a rolling pin.
⏱️ 3 min
- 2
Combine the crushed cookies with the 1 stick of melted salted butter. If using a food processor, pulse to combine. If mixing by hand, stir until well incorporated.
⏱️ 2 min
- 3
Press the combined cookie and butter mixture firmly into the bottom of a 13x9 inch dish to create the crust. Use the bottom of a glass or your hands to ensure an even and compact layer.
⏱️ 3 min
- 4
Carefully spread the entire 24 ounce container of no-bake cheesecake filling evenly over the prepared cookie crust.
⏱️ 2 min
- 5
Microwave the cookie butter from both 14 ounce jars in 20-second intervals, stirring after each interval, until it is softened and easily spreadable. Pour the softened cookie butter over the cheesecake layer and spread evenly with a spatula.
⏱️ 5 min
- 6
Refrigerate the dish for about 10 minutes to allow the cookie butter layer to set slightly.
⏱️ 10 min
- 7
Add the 8 ounces of whipped topping as the top layer, spreading it evenly over the set cookie butter.
⏱️ 3 min
- 8
Decorate the top by sprinkling the remaining crushed Biscoff cookies over the whipped topping.
⏱️ 2 min
- 9
Serve and enjoy your Cookie Butter Delight!
Kitchen Tools
Nutrition Facts (per serving)
Cookie Butter Delight
- 1 stick salted butter, melted
- 2 Biscoff cookies, 8 ounce packs (12 ounces for crust, remaining for topping)
- 2 jars cookie butter, 14 ounce
- 1 container no-bake cheesecake filling, 24 ounce
- 8 ounces whipped topping
Instructions
- 1
Crush 12 ounces of Biscoff cookies using a food processor until finely ground. Alternatively, place cookies in a resealable bag and crush with a rolling pin.
⏱️ 3 min - 2
Combine the crushed cookies with the 1 stick of melted salted butter. If using a food processor, pulse to combine. If mixing by hand, stir until well incorporated.
⏱️ 2 min - 3
Press the combined cookie and butter mixture firmly into the bottom of a 13x9 inch dish to create the crust. Use the bottom of a glass or your hands to ensure an even and compact layer.
⏱️ 3 min - 4
Carefully spread the entire 24 ounce container of no-bake cheesecake filling evenly over the prepared cookie crust.
⏱️ 2 min - 5
Microwave the cookie butter from both 14 ounce jars in 20-second intervals, stirring after each interval, until it is softened and easily spreadable. Pour the softened cookie butter over the cheesecake layer and spread evenly with a spatula.
⏱️ 5 min - 6
Refrigerate the dish for about 10 minutes to allow the cookie butter layer to set slightly.
⏱️ 10 min - 7
Add the 8 ounces of whipped topping as the top layer, spreading it evenly over the set cookie butter.
⏱️ 3 min - 8
Decorate the top by sprinkling the remaining crushed Biscoff cookies over the whipped topping.
⏱️ 2 min - 9
Serve and enjoy your Cookie Butter Delight!