Cookie Butter No Bake Cheesecake

Name: Cookie Butter No Bake Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 – 8.8 ounce pkg. Biscoff cookies; ½ cup butter (melted); 2 – 8 ounce pkg. 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); 4-5 Biscoff cookies (cut in half, for garnish)

Indulging in a rich dessert has never been easier than with this Cookie Butter No Bake Cheesecake. This delightful treat features a creamy filling combined with sweet cookie butter and crunchy Biscoff cookies, resulting in a dessert that is both decadent and refreshing. The luscious texture melts in your mouth, while the cookies provide a satisfying crunch. Aromas of warm spices fill the air as it chills in the fridge, making it the perfect addition to any gathering, from casual get-togethers to festive celebrations. With minimal preparation time and no baking required, this cheesecake is ideal for those who want something impressive yet simple. Treat your family and friends to an unforgettable dessert experience that they won’t stop talking about!

Ingredients

1 – 8.8 ounce pkg. Biscoff cookies: These delicious spiced cookies create an enticing crust for your cheesecake.
½ cup butter (melted): Butter adds richness to the crust and helps bind the cookie crumbs together.
2 – 8 ounce pkg. cream cheese (softened): Cream cheese provides a smooth and creamy texture to the cheesecake filling.
1 – 14 ounce can sweetened condensed milk: This adds sweetness and helps to thicken the filling without the need for baking.
1 – 8 ounce tub whipped topping (thawed): Whipped topping gives the cheesecake a light, fluffy texture and enhances its creaminess.
1 cup Biscoff cookies (crushed): Adding crushed cookies to the filling enhances flavor and provides a fun crunch.
1 cup cookie butter (melted): Cookie butter enriches the filling with a sweet, spiced flavor that elevates the dessert experience.
1 cup whipped topping (thawed): This is used for layering and garnishing, making the cheesecake both visually appealing and delicious.
4-5 Biscoff cookies (cut in half, for garnish): These will be used to decorate the top, adding a touch of elegance to your cheesecake.

Step-by-Step Instructions

In a mixing bowl, combine the crushed Biscoff cookies with the melted butter. Mix until the cookies are evenly coated with the butter.
Press the cookie mixture into the bottom of a 9-inch springform pan to create a solid crust. Refrigerate the crust to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the sweetened condensed milk to the creamed cheese, mixing well until fully combined.
Gently fold in the thawed whipped topping until the mixture is smooth and light.
Melt the cookie butter in the microwave or on the stove. Stir the melted cookie butter into the cream cheese mixture, followed by the crushed Biscoff cookies.
Pour the filling over the prepared crust and smooth the top with a spatula.
Cover the cheesecake and refrigerate for at least 4 hours, or until set and firm.
Once set, top the cheesecake with the remaining whipped topping and garnish with halved Biscoff cookies.
Slice the cheesecake and serve it chilled.

Recipe Details

Prep Time: 20 minutes
Cook Time: 0 minutes (No baking required)
Total Time: 4 hours 20 minutes (includes chilling time)
Servings: 12-14 slices
Calories: Approximately 350 per slice

Tips, Storage & Variations

Tips: For a neater slice, use a hot knife by running it under hot water before cutting.
Storage: Keep leftover cheesecake covered in the refrigerator for up to 5 days.
Freezing: This cheesecake can be frozen for up to 2 months. Wrap slices in plastic wrap and aluminum foil to prevent freezer burn.
Flavor Variations: You can add a teaspoon of cinnamon to the crust for extra warmth, or mix in some chopped nuts for a delightful crunch.

FAQ Section

1. Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or Oreo cookies for a different flavor profile.

2. How long does the cheesecake need to set?
Refrigerate the cheesecake for at least 4 hours, preferably overnight for best results.

3. Is it necessary to use whipped topping?
While whipped topping makes for a fluffier texture, you can substitute with freshly whipped cream if desired.

4. Can I add toppings to this cheesecake?
Absolutely! Feel free to top it with chocolate drizzle, crushed cookies, or fresh fruit.

5. How do I know if my cheesecake is set?
The cheesecake should be firm to the touch and no longer jiggly in the center once it has set.

6. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for preparing a day or two in advance.

Cookie Butter No Bake Cheesecake

Print Recipe

A decadent and refreshing no-bake cheesecake infused with creamy cookie butter and crunchy Biscoff cookies, perfect for any gathering.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 260 minutes
Yield: 12-14 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 – 8.8 ounce pkg. Biscoff cookies
½ cup butter (melted)
2 – 8 ounce pkg. 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)
4–5 Biscoff cookies (cut in half, for garnish)

Instructions

In a mixing bowl, combine the crushed Biscoff cookies with the melted butter. Mix until the cookies are evenly coated with the butter.
Press the cookie mixture into the bottom of a 9-inch springform pan to create a solid crust. Refrigerate the crust to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

<liGradually add the sweetened condensed milk to the creamed cheese, mixing well until fully combined.

Gently fold in the thawed whipped topping until the mixture is smooth and light.
Melt the cookie butter in the microwave or on the stove. Stir the melted cookie butter into the cream cheese mixture, followed by the crushed Biscoff cookies.
Pour the filling over the prepared crust and smooth the top with a spatula.
Cover the cheesecake and refrigerate for at least 4 hours, or until set and firm.
Once set, top the cheesecake with the remaining whipped topping and garnish with halved Biscoff cookies.
Slice the cheesecake and serve it chilled.