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Cookie Butter No Bake Cheesecake Recipe

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★★★★★

4.8 from 142 reviews

This Cookie Butter No Bake Cheesecake features a buttery Biscoff cookie crust paired with a creamy, smooth cheesecake filling infused with cookie butter and crushed Biscoff cookies for extra texture. Topped with whipped cream and cookie halves, this no-bake dessert is perfect for a quick yet indulgent treat without the need for an oven.

Ingredients

Scale

Biscoff Cookie Crust

  • 8.8 ounce package Biscoff cookies
  • ½ cup butter, melted

Cookie Butter Cheesecake Filling

  • 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

Toppings

  • 1 cup whipped topping, thawed
  • 4–5 Biscoff cookies, cut in half

Instructions

  1. Prepare the Biscoff Cookie Crust: Pulse Biscoff cookies in a food processor until finely crushed. In a bowl, combine these cookie crumbs with the melted butter, mixing until fully incorporated. Press the mixture firmly into the bottom and slightly up the sides of an ungreased springform pan. Refrigerate the crust while you prepare the filling.
  2. Make the Cheesecake Filling: Using a handheld or stand mixer, beat together the softened cream cheese and sweetened condensed milk until creamy and smooth. Gently fold in the thawed whipped topping until just combined. Stir in the crushed Biscoff cookies, distributing them evenly throughout the mixture.
  3. Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust, spreading it evenly. Drizzle the melted cookie butter in a circular motion over the top, then use a toothpick or skewer to swirl the cookie butter into the filling for a marbled effect. Refrigerate for 2 to 4 hours until set.
  4. Add Final Toppings and Serve: Once set, pipe or spread the whipped topping around the edge of the cheesecake. Decorate by placing halved Biscoff cookies on top. Keep leftovers refrigerated and consume within 4 days.

Notes

  • Ensure the cream cheese is soft to avoid lumps in the filling.
  • Use a springform pan for easy removal and presentation.
  • For firmer cheesecake, chill overnight instead of 2-4 hours.
  • Check that whipped topping is fully thawed for easier folding.
  • Store leftovers in an airtight container in the refrigerator.

Keywords: cookie butter cheesecake, no bake cheesecake, Biscoff dessert, easy cheesecake, no oven dessert

Find it online: https://thedishspot.com/cookie-butter-no-bake-cheesecake-recipe/