Cookie Butter No Bake Cheesecake
Cookie butter is elevated to the next level when added to this no bake cheesecake. With a cookie crust and crushed cookies in the filling, this cheesecake can't be beat.
Prep Time4 hours hrs 15 minutes mins
0 minutes mins
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 844kcal
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}
Cookie Butter No Bake Cheesecake Filling
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.
Serving: 1slice | Calories: 844kcal | Carbohydrates: 73g | Protein: 11g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 240mg | Potassium: 231mg | Sugar: 57g | Vitamin A: 802IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 0.1mg