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.
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.
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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.
If you are looking for more no bake cheesecakes, try this No Bake Pumpkin Cheesecake, Mint Chocolate No Bake Cheesecake, Nutella Cheesecake No Bake, or this Easy No Bake Cheesecake.
Key Ingredients
- 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.
- 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 Joe’s 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.
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″ springform pan or deep-dish pie plate 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 at least 4 hours, or up to 24 hours. Enjoy!
Recipe Variations
If you want to go one step further, here are a few easy ways to change up this no bake cheesecake:
- Cookie butter cheesecake dip. Skip the crust and spread the filling into a shallow serving bowl. Drizzle with warm cookie butter, sprinkle with crushed Biscoff cookies, and serve with Biscoff cookies, graham crackers, pretzels, or apple slices.
- Chocolate swirl. Drizzle melted chocolate over the filling and swirl it gently with a knife before chilling.
- Salted caramel. Drizzle caramel sauce over the chilled cheesecake and sprinkle with flaky sea salt just before serving.
- Coffee. Dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of the cream and beat it into the filling.
- Cookie butter drizzle. Warm ¼ cup of cookie butter in the microwave for 15 to 20 seconds and drizzle it over the top before serving.
- Mini cheesecakes. Press the crust into a lined muffin tin, fill with the cheesecake mixture, and chill for at least 3 hours.
- Raspberry. Swirl a few spoonfuls of raspberry jam into the filling and top with fresh raspberries.
- Different crust. Use my Biscoff Cookie Pie Crust, or swap in an Oreo Pie Crust or Gingersnap Crust.
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 Joe’s, 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.
At least 4 hours, but overnight is best. The filling firms up as it chills, so the longer it sits, the cleaner your slices will be.
The most common causes are not chilling it long enough or not whipping the cream to stiff enough peaks. Whip the cream until it holds its shape, fold it in gently so it stays airy, and chill for at least 4 hours. Using full-fat cream cheese helps too.
Yes! It’s the perfect make-ahead dessert. Make it up to 2 days before serving, and keep it covered in the fridge. Add any toppings right before serving.
Absolutely. Graham cracker crumbs, Oreos, Nilla Wafers, or gingersnaps all work. Use the same amount of crumbs, butter, and sugar.
Yes! Skip the crust and serve the filling in a bowl with Biscoff cookies, graham crackers, pretzels, or apple slices for dipping. It’s a fun party appetizer or dessert board centerpiece.
Chill the cheesecake overnight, then use a sharp knife dipped in hot water and wiped dry between each cut.
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
Ingredients
Biscoff Cookie Pie Crust
- 1½ cups Biscoff cookie crumbs, (about 25 cookies)
- 6 tablespoons butter, melted
- 1/4 cup sugar
No Bake Cookie Butter Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 3/4 cup cookie butter
Instructions
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" springform pan or deep-dish pie plate using a small flat cup or your hands.
- Place in the freezer for about 30-60 minutes while you're making the filling.
- In the bowl of a stand mixer, whip the heavy cream until soft peaks form, transfer to another bowl, and set aside.
- In the stand mixer bowl with the paddle attachment, beat the room temperature cream cheese and vanilla until fluffy—about 3 minutes. 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 at least 4 hours, or ideally overnight. Enjoy!
Notes
Nutrition
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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.
