Easy Cheesecakes: Cookie Butter No Bake Cheesecake Recipe
Thursdays call for dessert and a no bake cheesecake sounds like perfection. Make it with cookie butter and I am telling you…one piece just won’t be enough. The crust is made with crisp Biscoff cookies which only gives you more of the awesome flavor that you want with a Cookie Butter No Bake Cheesecake. I can’t wait for you to try it.
The first time that I tasted cookie butter I was totally hooked.
Seriously!! I could not believe how tasty it was. One spoonful turned into almost an entire jar.
Now I can’t purchase it unless I have a recipe to make because I will eat it for lunch.
This Cookie Butter No Bake Cheesecake is my favorite of all of the no bake cheesecakes on the site. I highly recommend making it.
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How to Make a Biscoff Cookie Cheesecake Crust
Begin by pulsing your Biscoff Cookies in a food processor. If you love biscoff cookies try this Easy Cookie Butter Bundt Cake.
Pulse them until they are a fine crumb. The smaller the crumb, the better they will hold together when you press them into the pan.
What can I use if I don’t have a food processor?
If you don’t have a food processor…no problem! Put the cookies into a zipper bag that is doubled up.
Then smash the cookies by either rolling or pounding them with a rolling pin.
Doubling up the bag will save you a mess if one of the bags gets a whole in it as the cookies are crushing. Trust me on this one.
Add your melted butter, mix to combine and pour into your springform pan.
Press the crumbs out into an even layer. Be sure to pack the crumbs down tightly so that they hold together.
Refrigerate until your filling is ready.
Cookie Butter No Bake Cheesecake Filling
Start by crushing up some of the Biscoff cookies. These little bites of goodness will go directly into your filling.
To make the filling, start by creaming the cream cheese until it is smooth and creamy. I like to use a hand held mixer.
Add the sweetened condensed milk and continue to mix. Once the mixture is combined, slowly add the whipped topping.
Be sure to not over mix or the whipped topping can deflate and cause a flat filling.
Finally, stir in the chopped cookies until evenly distributed.
Pour the filling into the crust and spread it out into an even layer.
Now it is time for the melted cookie butter!!
Drizzle the cookie butter around the batter into a circle. Start in the middle and wind it around until you have a ring right around the edge of the pan.
Then take a toothpick {or skewer} and move it back and forth to create this wonderful swirl pattern on the top of the cheesecake.
Refrigerate the cheesecake for 2-4 hours or until the cheesecake is set up.
To serve, remove it from the refrigerator. Loosen the outside ring of the pan and remove.
Use some extra whipped topping to create a beautiful border around the edge of the cheesecake. Then top with cookies you have cut in half.
The only thing left is to cut a slice and dig in.
Every single bite is pure magic. From the creamy filling to the crispy crust and cookies throughout, it is a triumph.
Make it for your friends, make it for your family, make it for your neighbors…the point is…make this cheesecake.
Do you love No Bake Cheesecake? Try these recipes…
- Golden Oreo No Bake Cheesecake
- Strawberry No Bake Cheesecake
- No Bake Chocolate Chip Cookie Cheesecake
- No Bake Lemon Cheesecake
Cookie Butter No Bake Cheesecake
Ingredients
Biscoff Cookie Crust
- 1- 8.8 ounce pkg. Biscoff cookies
- ½ cup butter {melted}
Cookie Butter Cheesecake Filling
- 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}
Toppings
- 1 cup whipped topping {thawed}
- 4-5 Biscoff Cookies {cut in half}
Instructions
Biscoff Cookie Crust
- Combine Biscoff cookie crumbs {that you have pulsed in a food processor} and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
Cookie Butter No Bake Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the crushed Biscoff cookies so that they are evenly distributed.
Cheesecake Assembly
- Pour Biscoff cheesecake filling into the crust and spread out into an even layer. Drizzle melted cookie butter over the top of the cheesecake in a circular motion. Using a toothpick {or skewer} swirl the cookie butter into the filling. Refrigerate for 2-4 hours or until set up.
- When ready to serve, top with whipped topping around the edge of the cheesecake {I like to use a piping bag} and Biscoff Cookies that have been halved. Store leftovers in refrigerator for up to 4 days.
Nutrition
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Your cheesecake sounds so good, but I have never heard of cookie butter. Where do I find it at the store? I’m guessing where the peanut butter is? I really enjoy your site, your recipes are easy and quick which I appreciate!!
Cookie butter is Biscoff cookies that have been made into butter…it is amazing! I find it next to the peanut butter and if you live near a Trader Joe’s they have a version too. 🙂 Thank you.