No-Bake Cookie Butter Cheesecake Recipe

This no-bake cookie butter cheesecake is a creamy, indulgent treat that’s surprisingly easy to make.

With a buttery Biscoff cookie crust and layers of cookie butter flavor, it’s the ultimate dessert for any occasion. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, this cheesecake will surely impress.

Ingredients

Crust

• 1 package of Biscoff cookies (set aside some crumbs for garnish)

• 4 tbsp butter, melted

Filling

• 1 1/4 cups (300ml) heavy cream or heavy whipping cream

• 24 oz (678g) full-fat cream cheese, softened

• 1/2 cup (100g) granulated sugar

• 2 tbsp (15g) confectioners’ sugar

• 1/4 cup (60g) sour cream, at room temperature

• 1/3 cup cookie butter

Topping

• 1/4 cup cookie butter, melted for drizzling

• Reserved Biscoff cookie crumbs

Instructions

1. Prepare the Crust

   • Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

   • Mix the cookie crumbs with melted butter until well combined.

   • Press the mixture evenly into the bottom of a springform pan. Use the bottom of a glass to pack it firmly. Place in the refrigerator to chill while preparing the filling.

2. Make the Filling

   • In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

   • In another bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, confectioners’ sugar, sour cream, cookie butter, lemon juice, and vanilla extract. Beat until fully combined and smooth.

   • Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air.

3. Assemble the Cheesecake

   • Pour the filling over the prepared crust and spread it out evenly. Smooth the top with a spatula.

   • Drizzle the melted cookie butter over the top and use a knife or toothpick to create a swirl pattern. Sprinkle the reserved Biscoff cookie crumbs for decoration.

4. Chill

   • Cover the pan and refrigerate for at least 6 hours, or overnight for best results.

5. Serve

   • Carefully release the cheesecake from the springform pan, slice, and enjoy!

Tips & Tricks

1. Room Temperature IngredientsEnsure your cream cheese and sour cream are at room temperature before mixing to avoid lumps in the filling.

2. Perfect Whipped CreamUse cold heavy cream and chill your mixing bowl and beaters for a few minutes before whipping. This ensures stiff peaks and a stable cheesecake filling.

3. Cookie CrustFor extra crunch and flavor, add a pinch of cinnamon to the crushed cookie crumbs before mixing with butter.

4. Swirl Like a ProHeat the cookie butter in the microwave for 10–15 seconds to make it easy to drizzle and swirl over the cheesecake.

5. Make AheadThis cheesecake is a fantastic make-ahead dessert. It tastes even better after chilling overnight, giving the flavors time to meld together.

Storage Information

• Refrigerator: Store the cheesecake in an airtight container or cover tightly with plastic wrap. It will stay fresh for up to 5 days.

• Freezer: To freeze, wrap the entire cheesecake (or individual slices) in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

This no-bake cookie butter cheesecake is a dessert you’ll want to make again and again. Its creamy texture and rich flavor are irresistible, and the no-bake method makes it easy for bakers of any skill level. Give it a try, and let me know how it turns out!