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Cookie Butter No Bake Cheesecake

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

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

  1. In a mixing bowl, combine the crushed Biscoff cookies with the melted butter. Mix until the cookies are evenly coated with the butter.
  2. 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.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

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

  4. Gently fold in the thawed whipped topping until the mixture is smooth and light.
  5. 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.
  6. Pour the filling over the prepared crust and smooth the top with a spatula.
  7. Cover the cheesecake and refrigerate for at least 4 hours, or until set and firm.
  8. Once set, top the cheesecake with the remaining whipped topping and garnish with halved Biscoff cookies.
  9. Slice the cheesecake and serve it chilled.

Notes

For a neater slice, use a hot knife by running it under hot water before cutting. Keep leftovers covered in the refrigerator for up to 5 days.

Nutrition

Keywords: no-bake cheesecake, cookie butter, dessert, easy cheesecake, Biscoff cookies

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