Cookie Butter No Bake Cheesecake

Indulge in the creamy, rich goodness of this Cookie Butter No Bake Cheesecake, a dessert that’s perfect for any occasion. With its buttery Biscoff cookie crust, velvety cream cheese filling, and the irresistible flavor of cookie butter, this cheesecake offers a delightful blend of textures and flavors. The moment you take a bite, you’ll be enveloped in the warm, aromatic notes of caramelized cookies and sweet vanilla, making it an ideal treat for gatherings, holidays, or simply when you want to satisfy your sweet tooth.

This no-bake cheesecake is not just easy to make, but it also requires minimal ingredients and time; you can have it chilling in your refrigerator while you prepare for guests. Whether served as a refreshing summer dessert or a comforting winter treat, it’s sure to impress family and friends alike.

Ingredients

• 1 (8.8 ounce) package Biscoff cookies: These cookies form a delicious base with their crunchy texture and spiced flavor.
• ½ cup butter (melted): Helps bind the crust together and adds richness.
• 2 (8 ounce) packages cream cheese (softened): The creamy core of the cheesecake that provides a smooth texture.
• 1 (14 ounce) can sweetened condensed milk: Adds sweetness and creaminess, making the filling luscious.
• 1 (8 ounce) tub whipped topping (thawed): Provides a light, airy texture to the filling.
• 1 cup Biscoff cookies (crushed): Enhances the cheesecake’s flavor profile with more cookie goodness.
• 1 cup cookie butter (melted): Infuses the cheesecake with a rich, spiced sweetness.
• 1 cup whipped topping (thawed): Used for topping, adding a fluffy finish.
• 4-5 Biscoff cookies (cut in half, optional): For garnishing, adding an elegant touch.

Step-by-Step Instructions

1. In a mixing bowl, combine the Biscoff cookies with the melted butter. Mix until the cookies are well coated.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Refrigerate while preparing the filling.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Gradually add the sweetened condensed milk to the cream cheese, mixing well until fully combined.
5. Fold in the thawed whipped topping gently until it is incorporated into the mixture.
6. Stir in the melted cookie butter and crushed Biscoff cookies, ensuring everything is well combined.
7. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
8. Refrigerate for at least 4 hours, or until the cheesecake is set.
9. Once set, spread the remaining whipped topping over the cheesecake and garnish with halved Biscoff cookies, if desired.
10. Slice and serve chilled for a delightful treat.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 0 minutes (Refrigeration time not included)
• Total Time: 4 hours 20 minutes (including chilling)
• Servings: 12
• Calories: Approximately 350 per slice

Tips, Storage & Variations

• Tips: Make sure the cream cheese is softened for easier mixing. For the best flavor, use high-quality cookie butter.
• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze this cheesecake for up to 2 months. Thaw in the refrigerator before serving.
• Flavor Variations: Consider adding a layer of chocolate ganache on top, or swirl in some peanut butter for a unique twist.

FAQ Section

1. Can I use a different type of cookie for the crust?
Yes, you can substitute other cookies like Oreos or graham crackers for a different flavor.

2. How long does the cheesecake need to chill?
The cheesecake should chill for at least 4 hours until set, but overnight is recommended for the best texture.

3. Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream will add a fresh taste to your cheesecake.

4. Is this cheesecake gluten-free?
This cheesecake is not gluten-free due to the Biscoff cookies. Look for gluten-free cookies if needed.

5. Can I add toppings to this cheesecake?
Yes! Feel free to add chocolate chips, caramel drizzle, or fresh fruit for extra flavor.

6. What is cookie butter?
Cookie butter is a spread made from crushed cookies, typically Biscoff, blended with sugar, oil, and spices for a smooth, sweet treat.

People Also Ask

1. What makes a no-bake cheesecake different?
No-bake cheesecakes set in the refrigerator instead of the oven, resulting in a creamy texture.

2. How do I know when the cheesecake is set?
The edges will firm up, and the center will be slightly jiggly, but not liquid.

3. Can I make this cheesecake ahead of time?
Yes, you can prepare this cheesecake a day in advance and keep it refrigerated.

4. Why is my cheesecake not setting?
It may need more chill time; ensure you are using enough cream cheese and whipped topping for structure.

5. Can I use a different pan size?
Yes, just adjust the chilling time if you use a different pan size.

6. How long does a no-bake cheesecake last?
Properly stored, it can last up to 5 days in the refrigerator.

Conclusion

This Cookie Butter No Bake Cheesecake is sure to become a favorite in your household. Its creamy texture, combined with the unique flavor of cookie butter, makes for a truly indulgent dessert. Whether you are entertaining guests or treating yourself, this cheesecake will bring a smile to your face. We hope you give this recipe a try and share it with your friends and family. Enjoy a slice of happiness today!