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Cookie Butter No Bake Cheesecake

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A creamy and decadent no-bake cheesecake infused with cookie butter and Biscoff cookies, perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 260 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 – 8.8 ounce pkg. Biscoff cookies
  • ½ cup butter (melted)
  • 2 – 8 ounce pkg. cream cheese (softened)
  • 1 – 14 ounce can sweetened condensed milk
  • 1 – 8 ounce tub whipped topping (thawed)
  • 1 cup Biscoff cookies (crushed)
  • 1 cup cookie butter (melted)
  • 1 cup whipped topping (thawed)
  • 4–5 Biscoff cookies (cut in half, optional for decoration)

Instructions

  1. In a mixing bowl, combine the Biscoff cookies crumbs with the melted butter and mix until evenly coated.
  2. Press the crust mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  4. Gradually add in the sweetened condensed milk, beating until well combined.
  5. Gently fold in the thawed whipped topping until fully incorporated.
  6. Melt the cookie butter and stir it into the cheesecake mixture, then fold in the crushed Biscoff cookies.
  7. Pour the cheesecake filling over the set crust, smoothing the top with a spatula.
  8. Refrigerate for at least 4 hours or until firm.
  9. Top with the remaining whipped topping and arrange halved Biscoff cookies on top for garnish.
  10. Slice and serve chilled. Enjoy!

Notes

Ensure cream cheese is softened for a smooth filling. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://daytasty.com/cookie-butter-no-bake-cheesecake/