Introduction

This Cookie Butter No Bake Cheesecake is a creamy, decadent dessert that combines the rich flavors of Biscoff cookies with a smooth, no-bake cheesecake filling. It’s perfect for when you want an impressive treat without turning on the oven.

The image shows a creamy pie with three visible layers on a white marbled surface. The bottom layer is a thick, crumbly light brown crust. Above it is a thick, smooth white filling with a soft texture. The top layer is decorated with swirls of light brown caramel mixed through white cream, creating a marbled effect. Around the edge, there are white cream dollops topped with halves of light brown cookies, evenly spaced, adding texture and decoration to the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 ounce) package Biscoff cookies
½ cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub whipped topping, thawed
1 cup Biscoff cookies, crushed
1 cup cookie butter, melted
1 cup whipped topping, thawed (for topping)
4–5 Biscoff cookies, cut in half (for garnish)

Instructions

Step 1: Prepare the crust by pulsing the Biscoff cookies in a food processor until finely crumbed. In a bowl, combine the cookie crumbs with the melted butter and mix until well incorporated.
Step 2: Press the crumb mixture firmly into the bottom and slightly up the sides of an ungreased springform pan. Place in the refrigerator while you prepare the filling.
Step 3: In a mixer, beat together the softened cream cheese and sweetened condensed milk until smooth and creamy.
Step 4: Fold the whipped topping into the cream cheese mixture until combined, then stir in the crushed Biscoff cookies evenly throughout the filling.
Step 5: Pour the cheesecake filling into the prepared crust and spread evenly.
Step 6: Drizzle the melted cookie butter over the top of the filling in a circular pattern. Use a toothpick or skewer to gently swirl the cookie butter into the cheesecake.
Step 7: Refrigerate the cheesecake for 2 to 4 hours, or until fully set.
Step 8: Before serving, pipe the whipped topping around the edges of the cheesecake and garnish with halved Biscoff cookies.

Tips & Variations

For extra crunch, add chopped nuts to the crust or filling.
Use a piping bag to create a neat whipped topping border for an elegant presentation.
If you prefer a firmer cheesecake, refrigerate overnight.
Substitute regular graham crackers for Biscoff cookies if needed, though the flavor will change.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. When ready to serve again, let it sit at room temperature for about 10 minutes to soften slightly before slicing. Avoid freezing, as it may alter the texture.

How to Serve

A close-up of a layered no-bake cheesecake slice showing three layers: a thick, crumbly, golden brown cookie crust at the bottom, a thick, creamy off-white cheesecake filling with small darker cookie pieces mixed inside the middle layer, and a smooth white whipped cream layer on top decorated with swirls of light caramel sauce and whole triangular light brown cookies placed upright around the edge. The cake is on a dark round pan, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

This recipe as written contains gluten in the Biscoff cookies. To make it gluten-free, substitute with gluten-free spiced cookies or gluten-free graham crackers for the crust and filling.

Do I need a springform pan for this recipe?

A springform pan is recommended for easy removal of the cheesecake without damaging its shape. If you don’t have one, a regular cake pan lined with parchment paper might work, but be careful when removing the cheesecake.