Cookie Butter No Bake Cheesecake

Indulge in the rich, velvety flavor of Cookie Butter No Bake Cheesecake, where creamy cheesecake meets the indulgent sweetness of cookie butter. This dessert boasts a delightful balance of flavors and textures, combining the crunch of Biscoff cookies with the smooth creaminess of a no-bake filling. The aroma of cookie butter melting into the cheesecake will fill your kitchen and instantly transport you to dessert paradise. Perfect for special occasions or as a sweet finish to a family dinner, this cheesecake is best served chilled, allowing the flavors to meld beautifully. Whether you are hosting a gathering or simply want to treat yourself, this elegant yet simple recipe is sure to impress.

Ingredients

1 – 8.8 ounce pkg. Biscoff cookies: These cookies form the base of the crust, adding a delightful crunch with a hint of caramel flavor.
½ cup butter (melted): This binds the cookie crumbs together and gives richness to the crust.
2 – 8 ounce pkg. cream cheese (softened): Cream cheese provides the creamy texture and tangy flavor in the cheesecake filling.
1 – 14 ounce can sweetened condensed milk: This adds sweetness and creaminess to the filling without the need for baking.
1 – 8 ounce tub whipped topping (thawed): Whipped topping makes the cheesecake light and fluffy, creating a dreamy texture.
1 cup Biscoff cookies (crushed): Crushed cookies infuse the filling with extra flavor and a delightful texture.
1 cup cookie butter (melted): Cookie butter enhances the cheesecake with its sweet, spiced flavor, complementing the Biscoff cookies perfectly.
1 cup whipped topping (thawed): This helps to lighten the cheesecake filling further, making it extra airy.
4-5 Biscoff cookies (cut in half, optional for decoration): These make an attractive garnish for the finished cheesecake.

Step-by-Step Instructions

In a mixing bowl, combine the Biscoff cookies and melted butter. Mix until the crumbs are evenly coated.
Press the cookie mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate to set.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the sweetened condensed milk, continuing to mix until the mixture is well combined.
Gently fold in the thawed whipped topping until fully incorporated and the mixture is light and fluffy.
Melt the cookie butter and stir it into the cheesecake mixture until evenly combined. Then fold in the crushed cookies.
Pour the filling over the prepared crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or until the cheesecake is fully set.
Once set, top with the remaining whipped topping and garnish with halved Biscoff cookies.
Slice and serve chilled for a delightful treat.

Recipe Details

Prep Time: 30 minutes
Cook Time: 0 minutes (no bake)
Total Time: 4 hours 30 minutes
Servings: 10-12 slices
Calories: Approximately 350 per slice

Tips, Storage & Variations

For best results, ensure your cream cheese is softened to room temperature before mixing to avoid lumps.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can freeze the cheesecake for up to 2 months. Thaw it in the refrigerator overnight before serving.
Add a swirl of melted chocolate on top for an extra indulgent treat, or mix in chocolate chips to the filling for added texture.

FAQ

1. Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or chocolate cookies instead of Biscoff if desired.

2. How long does the cheesecake need to set?
The cheesecake should be refrigerated for at least 4 hours to allow it to set properly.

3. Can I make this cheesecake vegan?
You can try using vegan cream cheese and whipped topping for a plant-based version.

4. Is it necessary to use sweetened condensed milk?
Sweetened condensed milk adds creaminess and sweetness, but you could replace it with an equivalent amount of sugar and cream cheese if necessary.

5. How do I cut the cheesecake for serving?
Use a sharp knife dipped in hot water to make clean cuts, wiping the knife clean between slices.

6. Can I make this cheesecake in advance?
Yes, it can be made a day or two ahead of time and stored in the refrigerator until ready to serve.

Conclusion

This Cookie Butter No Bake Cheesecake is a true showstopper that combines irresistible flavors and creamy textures. Perfect for any occasion, it is easy to make and delightful to share. We invite you to try this recipe in your kitchen and celebrate the joy of dessert with friends and family. Enjoy each creamy, sweet bite and share your experience with others for a cozy dessert moment!