Cookie Butter Cheesecake
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.
Servings: 12
Calories: 402kcal
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!
Notes
*Keep refrigerated until ready to serve.
*Make sure the cream cheese is softened before mixing or it will not mix smoothly and you will get big cream cheese lumps. If you are in a hurry, you can cut the cream cheese into smaller pieces to help it soften quicker.
Nutrition
Calories: 402kcal | Carbohydrates: 44g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 392mg | Potassium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 480IU | Calcium: 43mg | Iron: 1mg
