Go Back
–+ servings
Delicious no bake cookie butter cheesecake topped with whipped cream and cookie crumbs.

Cookie Butter No Bake Cheesecake

No ratings yet
Indulge in a slice of heavenly bliss with this Cookie Butter No Bake Cheesecake! It features a rich and creamy filling, perfectly sweet and complemented by a buttery Biscoff cookie crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 pkg 8.8 ounce pkg. Biscoff cookies Provides a flavorful and crunchy base.
  • ½ cup butter (melted) Binds the cookie crumbs together.
For the filling
  • 2 pkg 8 ounce pkg. cream cheese (softened) Forms the creamy filling.
  • 1 can 14 ounce can sweetened condensed milk Sweetens the filling and adds creaminess.
  • 1 tub 8 ounce tub whipped topping (thawed) Lightens the cheesecake filling.
  • 1 cup Biscoff cookies (crushed) Enhances the cookie flavor throughout.
  • 1 cup cookie butter (melted) Adds rich, spiced sweetness.
For garnish
  • 1 cup whipped topping (thawed) Used for garnishing the cheesecake.
  • 4-5 cookies Biscoff cookies (cut in half, optional for decoration) Adds elegance and cookie goodness.

Method
 

Preparation
  1. In a mixing bowl, combine the crushed Biscoff cookies with melted butter. Mix until all crumbs are well coated.
  2. Press the crust mixture into the bottom of a 9-inch springform pan and place in the refrigerator to chill.
  3. In another mixing bowl, beat the softened cream cheese until smooth.
  4. Gradually add the sweetened condensed milk to the cream cheese, mixing until completely combined.
  5. Gently fold in the thawed whipped topping until fully incorporated.
  6. Melt the cookie butter and stir it into the cheesecake mixture. Then fold in the crushed Biscoff cookies.
Assembling
  1. Pour the filling over the chilled crust and smooth the top with a spatula.
  2. Return the cheesecake to the refrigerator and let it set for at least 4 hours or until firm.
  3. Once set, top with the remaining whipped topping and garnish with halved Biscoff cookies.
Serving
  1. Slice, serve chilled, and enjoy!

Nutrition

Serving: 1gCalories: 350kcal

Notes

Make sure the cream cheese is softened for a smoother filling. Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze the cheesecake for up to 2 months.

Tried this recipe?

Let us know how it was!