This no bake Cookie Butter Cheesecake has a rich and creamy filling with a buttery Biscoff cookie crust. It’s a seriously delicious and easy no bake dessert that’s perfect for all kinds of occasions.
The flavors of buttery caramelized shortbread, cream cheese, and whipped cream are perfect for serving during the winter holidays. However, don't stop yourself from making this cheesecake at any time of year and for any occasion.
No Bake Cookie Butter Cheesecake
Whenever I’m looking for a quick and easy dessert that’s a little outside the box, this No Bake Cookie Butter Cheesecake is one of the first that comes to mind. Both the creamy cheesecake filling and crunchy no bake pie crust are made with buttery Biscoff cookies.
For the filling, I use cookie butter which is just Biscoff cookies that have been blended for so long that they magically turn into a creamy spread. The cookie butter pie crust uses finely ground crumbs mixed with melted butter and sugar.
No Bake Biscoff Cheesecake Ingredients
Cookie Butter Pie Crust
- Butter - salted or unsalted butter works great. You will need to melt it before using.
- Biscoff Cookies - the most common brand is Lotus brand Biscoff cookies. You can find them in most grocery stores or specialty grocery stores. Graham crackers, Oreos, Nilla Wafers, or any dry cookie crumbs will also work.
- Sugar - this recipe calls for white granulated sugar to make the crust.
Cookie Butter Cheesecake Filling
- Cream Cheese - I recommend using full fat cream cheese. Make sure it is softened either at room temperature or by gently warming in the microwave for about 10 seconds at a time.
- Whipping Cream - make sure your heavy whipping cream is cold before whipping.
- Powdered Sugar - powdered sugar is preferred over granulated sugar because it won’t leave any grittiness.
- Cookie Butter - you can find Biscoff cookie butter spread at Trader Joes or other grocery stores and specialty shops. It is also possible to make your own by blending Biscoff cookies in a food processor until the fine crumbs turns into a buttery spread.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make Cookie Butter Cheesecake
- Make the cookie butter pie crust. In a food processor, grate or pulse Biscoff cookies until they are crumbs. Transfer to a large mixing bowl and combine with the melted butter, and sugar. Mix well. Press the mixture firmly into a 9" pie plate or springform pan using a small flat cup or your hands.
- Freeze. Place in the freezer for about 30-60 minutes while you're making the filling.
- Whip the heavy cream. In a bowl, whip the heavy cream until soft peaks form. Set aside.
- Make the cookie butter cheesecake filling. In an electric mixer with the paddle attachment, beat the room temperature cream cheese until fluffy. Add the powdered sugar and Cookie Butter to the cream cheese and beat again until fluffy. Gently fold the whipped cream into the Cookie Butter mixture, then pour into the prepared Biscoff Cookie crust.
- Refrigerate. Refrigerate for 1 hour or until ready to serve. Enjoy!
Cookie Butter Cheesecake Recipe Variations
If you want to go one step further, here are a few easy recipe variations of this no bake cheesecake to try:
- Chocolate Swirl Cookie Butter Cheesecake: Swirl melted chocolate or chocolate sauce into the cookie butter cheesecake batter before baking for a marbled effect.
- Salted Caramel Cookie Butter Cheesecake: Drizzle salted caramel sauce over the top of the baked cheesecake. Sprinkle sea salt on the crust or as a garnish for a sweet and salty contrast.
- Coffee Cookie Butter Cheesecake: Mix in instant coffee or espresso powder to the cookie butter cheesecake batter, then top with coffee-flavored whipped cream or a coffee drizzle.
- Nutella Cookie Butter Cheesecake: Swirl Nutella into the cookie butter cheesecake batter and garnish with chopped hazelnuts for added texture.
- Raspberry Swirl Cookie Butter Cheesecake: Swirl raspberry jam or a raspberry puree into the cheesecake batter and top with fresh raspberries before serving.
Frequently Asked Questions
Cookie butter is a creamy, buttery spread made from grinding speculoos cookies. The butter in the cookies heats as it is blended, turning the cookie powder into creamy cookie butter.
You can buy cookie butter at Trader Joes, as well as other specialty stores. You can also easily make it if you have a food processor. Just add Biscoff cookies to the food processor and continue to blend until it gets a peanut butter-like consistency.
Yup! It freezes perfectly so feel free to make one for now and freeze one for later. You can even serve it frozen, although I personally prefer to let mine thaw at room temperature for about 30 minutes before serving.
Storing And Freezing
- Refrigerator: store lightly covered in the fridge for up to 3 days.
- Freezer: you can freeze for up to 1 month. Either thaw at room temperature for about 30-60 minutes, or even serve slightly frozen.
No Bake Cookie Butter Cheesecake Recipe
Biscoff Cookie Pie Crust
- 6 tablespoon Butter melted
- 1½ cups Biscoff Cookie Crumbs
- ¼ cup Sugar
No Bake Cookie Butter Cheesecake
- 16 oz Cream Cheese room temperature
- 1 cup Heavy Whipping Cream
- 1 cup Powdered Sugar
- ¾ cup Cookie Butter
- 2 teaspoons Vanilla Extract
Biscoff Cookie Pie Crust
- In a food processor, grate or pulse Biscoff cookies until they are crumbs. Transfer to a large mixing bowl and combine with the melted butter, and sugar. Mix well.
- Press the mixture firmly into a 9" pie plate or springform pan using a small flat cup or your hands.
- Place in the freezer for about 30-60 minutes while you're making the filling. Or you can bake it in a preheated oven for 8-10 minutes. If baking, allow to cool completely before adding the filling.
Cookie Butter No Bake Cheesecake Filling
- In a bowl, whip the heavy cream until soft peaks form. Set aside.
- In an electric mixer with the paddle attachment, beat the room temperature cream cheese until fluffy. (Note: Make sure your cream cheese is room temperature or the mixture will be lumpy. Can microwave for 30-45 seconds to soften if needed.)
- Add the powdered sugar and Cookie Butter to the cream cheese and beat again until fluffy. Gently fold the whipped cream into the Cookie Butter mixture, then pour into the prepared Biscoff Cookie crust.
- Refrigerate for 1 hour or until ready to serve. Enjoy!
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- No-Bake Peanut Butter S’mores Bars
- Chocolate Chip Cheesecake Dip
- No-Bake Orange Creamsicle Cheesecake
- No Bake Nutella Cookies
- Nutella Cheesecake No Bake
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- Chocolate Cherry Cheesecake Dip
- Buckeye Dip
- No Bake Pumpkin Cheesecake
- Easy No-Bake Cheesecake
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This No Bake Biscoff Cheesecake recipe is a quick and easy solution for holiday parties, family get togethers, and casual weekends at home. It's made with Biscoff cookies and cookie butter and takes just a few minutes to prepare.