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Easy Biscoff Cookie Butter Cheesecake (No-Bake Recipe)
Description
This No-Bake Biscoff Cookie Butter Cheesecake is a rich, creamy dessert with a buttery Biscoff cookie crust, a creamy cookie butter filling, and a smooth cookie butter topping. Garnished with whole Biscoff Cookies (for more crunch!), it’s an easy, crowd-pleasing treat that’s perfect for holidays, special occasions, or make-ahead entertaining – no oven required!
Ingredients
Scale
Crust
- 1 1/2 cups biscoff cookie crumbs
- 1/3 cup butter (melted)
- 18-20 Biscoff cookies for the sides
Cheesecake Batter
- 4 (8 ounce blocks) cream cheese, softened to room temperature
- 4 tablespoons sugar
- 1 1/2 cup biscoff spread (cookie butter)
- 2 cups heavy cream
Topping
- 1/2 cup cookie butter
- More cookies for garnish
Instructions
- Place the cookies in a food processor and pulse until you get fine crumbs.
- Mix the melted butter into the Biscoff cookie crumbs until well combined.
- Using an 8-inch springform pan, press the mixture into the bottom of the pan and slightly up the sides. I like to use a glass with straight sides to do this. The bottom of a large spoon also works well for this.
- Line the inside edge of the pan with whole Biscoff cookies, standing upright with the bottom of the cookies toward the inside of the cheesecake.
- To make the cheesecake batter, add the cream cheese, sugar, and cookie butter to a large mixing bowl. Beat on medium speed, wiping down the sides of the bowl as needed, until smooth but do not overbeat or you’ll get too much air in the cream cheese mixture. The creamy texture can have too much air.
- Add the heavy cream and whip until light and fluffy and fully combined.
- Pour the creamy cheesecake filling over the buttery crust and smooth the top with an offset spatula to create an even layer.
- Microwave 1/2 cup of Cookie Butter for 30-45 seconds until melted, then pour it over the cheesecake and spread evenly. You want this to be warm and melted, but not hot enough to melt the creamy Biscoff cheesecake filling.
- Refrigerate for at least 6 hours, or freeze for 4 hours, until set.
- This is optional, but I like to serve each slice of cheesecake with whipped cream, a biscoff cookie and another drizzle of the melted cookie butter over the top of the cheesecake.
- Enjoy!
Notes
- For best results, use a springform pan. This makes it easy to remove the cheesecake from the pan and get clean edges. If you don’t have a springform pan, you can make this is a deep pie dish but I recommend lining the bottom of the pan with parchment paper to make it easier to take out slices.
- Be patient and let it chill completely. Chill for at least 6 hours or overnight to help the cheesecake set completely and slice cleanly.
- Keep your knife clean. Use a smooth, sharp knife and wipe it with a warm damp towel between slices to keep the slicees clean.
Nutrition
- Serving Size: 1 slice
- Calories: 569
- Sugar: 19.2 g
- Sodium: 680.8 mg
- Fat: 40.8 g
- Carbohydrates: 47.6 g
- Fiber: 2.9 g
- Protein: 4.7 g
- Cholesterol: 61.5 mg
