Cookie Butter No Bake Cheesecake

5 from 2 votes

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 15

Total Time4 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 844kcal

Author: June Albertson-Dick

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