No bake Cookie Butter Cheesecake has a rich cheesecake filling with a Biscoff cookie butter crust. The entire dessert is topped with more cookie butter and crushed cookies. It is a fabulous dessert that is surprisingly simple to make.
Dessert lovers will go crazy over this new recipe for Cheesecake with a luscious Biscoff cookie crust. It is so rich and delicious with even more yummy Biscoff topping.
I have been making this easy no bake dessert for years. Your kitchen stays cool since you don’t have to turn on the oven.
We love this flavor and also make Cookie Butter Popcorn Recipe and Cookie Butter Rice Krispie Treats.
Table of contents
Why This Recipe Works
Each slice is a work of art and looks so pretty. You are going to be pleasantly surprised just how easy it is to make.
It looks so fancy but these easy step by step instructions make it effortless to prepare.
Ingredients
Crust
- Biscoff Cookies. This is the star of the recipe and gives the crust such amazing flavor.
- Unsalted Butter. Melted butter.
Cheesecake
- Cream Cheese. Softened at room temperature to make it easier to combine.
- Powdered Sugar. Sift until any lumps are gone.
- Vanilla Extract. Pure vanilla is best.
Topping
- Cookie Butter. The cookie butter needs to be melted for the topping.
- Whipped Cream. Optional but so delicious. Try Homemade Whipped Cream Recipe.
- Crushed Biscoff Cookies. You can skip this step but it’s so delicious on top.
Find the complete ingredients list at the bottom of the page.
Step By Step Instructions
Step 1. Crush the cookies in a food processor into fine crumbs. Mix the cookie crumbs with the melted butter. If you don’t have a food processor, place inside a ziplock bag and crush with a rolling pin.
Step 2. Press the mixture into the bottom and up the sides of the springform pan. You can use the bottom of a glass to make sure the mixture is pressed down into the pan. Place the crust in a freezer while you prepare the filling.
Step 3. Next, combine the ingredients for the filling. In a large bowl, beat together the cream cheese, cookie butter, powdered sugar and vanilla extract. I used a hand mixer on medium speed.
Step 4. Then gently fold in the cool whip into the cheesecake batter.
Step 5. Combine until it has a smooth texture. Scrape the sides of the bowl.
Step 6. Spread the mixture into the pie crust. Then chill for 3-4 hours but I suggest overnight.
Step 7. After chilling, drizzle the melted cookie butter on top.
Step 8. Served topped with the whipped cream and biscoff cookie crumbs.
Cheesecake Toppings
- Caramel Sauce. The flavor of Homemade Caramel Sauce Recipe pairs nicely with the cookie butter flavors.
- Chocolate Sauce. Chocolate fans will love a little drizzle of chocolate sauce or Hot Fudge Sauce Recipe on each slice.
- Homemade Whipped Cream. If you have a few extra minutes, it is so easy to make homemade whipped cream and it tastes so amazing.
Try more cheesecake topping ideas.
Storage
Cover in plastic wrap or aluminum foil and keep refrigerated until ready to serve. You can also place inside an airtight container. This dessert can be made in advance if needed. Simply prepare the cheesecake up to 2 days in advance, cover and place in the refrigerator.
Pro Tips
- Softened cream cheese. Make sure the cream cheese is softened before mixing or it will not mix smoothly. If you are in a hurry, you can cut the cream cheese into smaller pieces and leave it at room temperature to help it soften quicker.
- Crust. You can substitute a graham cracker crust in this recipe. Store brand is just fine if you are short on time. Another option is to use shortbread cookies to make the crust.
- Slicing the cheesecake. For nice clean slices, use a sharp knife dipped in water. Make sure to wipe the knife clean after each cut to ensure each slice looks great.
- Chill the cheesecake filling. It’s important to allow this to chill for at least 3-4 hours but overnight is best.
FAQs
It is pretty easy to assemble this cheesecake. The key is making sure the layers have set. The crust needs to go in the freezer while the filling is being made.
Next, the filling goes in the frozen crust. Everything is refrigerated for several hours but overnight is best to allow it to set. The last step of assembly is the topping.
Drizzle the melted cookie butter all over the cheesecake. We like to add crushed cookies and whipped cream.
It is a few steps but they are very simple. The trick is giving each layer sufficient time to set before adding the next. This will help it to look great and slice easily.
It starts with a classic cheesecake filling but with the addition of cookie butter. The crust is made of biscoff cookies instead of graham crackers for a sweet and tasty dessert.
The topping is a decadent combination of cookie butter, whipped cream and biscoff cookies. Everything comes together for the best No Bake Biscoff Cheesecake.
It is a tasty spread that has a consistency similar to peanut butter. Cookie butter is made from speculoos cookies.
These cookies are similar to gingerbread but taste like the buttery flavor of shortbread cookies.
I usually purchase cookie butter at Trader Joe’s. You can typically find a creamy version and crunchy version of cookie butter. While they are both delicious. the creamy version is best for this cheesecake recipe.
Yes, this cheesecake can be frozen. Cover in plastic wrap and place inside a storage container or bag that is appropriate for the freezer.
Freeze up to one month. When ready to serve, allow to thaw in the fridge overnight.
More No Bake Desserts
More cheesecake recipes:
Don’t wait to make this Biscoff Cheesecake Recipe. It is really so fabulous, and each bite is so delicious. Once you make it, leave a comment letting us know how it turned out.
Cookie Butter Cheesecake
Ingredients
For the Crust:
- 1 pkg Biscoff Cookies 8.8 oz package
- 6 Tablespoons Unsalted Butter melted
For the Cheesecake:
- 1 pkg Cream Cheese 8 oz softened
- 1/2 cup Powdered Sugar
- 1 cup Cookie Butter
- 2 teaspoon Vanilla Extract
- 1 pkg Cool Whip 8 oz
For the Topping:
- 1/2 cup Cookie Butter melted
- Whipped Cream optional
- Crushed Biscoff Cookies optional
Instructions
- Use a food processor to crush the cookies into fine crumbs. Mix the cookie crumbs with the melted butter. Press the mixture into the bottom and up the sides of a 9 Inch pie pan.
- Use the bottom of a glass to make sure the mixture is pressed down into the pan. Place the crust in a freezer while you prepare the filling.
- In a large mixing bowl, beat together the cream cheese, cookie butter, powdered sugar and vanilla extract with a hand held mixer until smooth.
- Then gently fold in the cool whip.
- Pour mixture into pie crust, spread it out evenly, and chill several hours (at least 3-4 hours, preferably overnight).
- After chilling for several hours, drizzle the melted cookie butter on top and served topped with the whipped cream and crushed cookies.
- Enjoy!
