No Bake Cookie Butter Cheesecake

5 from 1 vote

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.

Prep Time30

Chilling Time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: 9-inch cheesecake (10 slices)

Calories: 501kcal

Author: The Carefree Kitchen

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

US Customary - Metric

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

Storing instructions: store lightly covered in the fridge for up to 3 days, or in the freezer for up to 1 month. Thaw at room temperature for about 30-60 minutes, or even serve slightly frozen.

To bake the crust, preheat your oven to 350 degrees F and bake for 8-10 minutes. Allow to cool completely before adding the filling.

Nutrition