Indulge in a delightful dessert experience with this Cookie Butter No Bake Cheesecake. This creamy, dreamy cheesecake is a luscious blend of rich flavors, harmoniously combined to create an irresistible treat. Imagine a smooth texture that melts in your mouth, accented by the warm spices of cookie butter and crispy Biscoff cookies. The aroma wafting from the refrigerator is enough to make your taste buds tingle with anticipation. Ideal for any occasion, whether it’s a holiday gathering, a birthday bash, or a cozy night in, this dessert is sure to impress your friends and family. Plus, with no baking required, it’s a breeze to whip up!

Ingredients

• 1 – 8.8 ounce pkg. Biscoff cookies: These crunchy cookies provide a delectable base with caramel notes.
• ½ cup butter (melted): Adds richness and helps to bind the cookie crumbs into a crust.
• 2 – 8 ounce pkg. cream cheese (softened): Offers a creamy texture that forms the cheesecake’s base.
• 1 – 14 ounce can sweetened condensed milk: Sweetens the cheesecake and helps achieve a smooth consistency.
• 1 – 8 ounce tub whipped topping (thawed): Lightens the cheesecake filling for a fluffy texture.
• 1 cup Biscoff cookies (crushed): Adds texture and flavor to the filling.
• 1 cup cookie butter (melted): Provides warmth and a hint of spice that enhances the overall flavor.
• 1 cup whipped topping (thawed): For topping, this adds a light, airy finish.
• 4-5 Biscoff cookies (cut in half, for decoration): Perfect for a charming garnish on top.

Directions

1. Begin by making the crust. In a mixing bowl, combine the Biscoff cookies, crushed into fine crumbs, with the melted butter. Mix until the crumbs are evenly coated with butter.

2. Press the crust mixture into the bottom of a 9-inch springform pan to create an even layer. Place the crust in the refrigerator to set while preparing the filling.

3. In a large mixing bowl, add the softened cream cheese and beat with an electric mixer until smooth and creamy.

4. Gradually add the sweetened condensed milk, continuing to beat 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. Fold in the crushed Biscoff cookies.

7. Pour the cheesecake filling over the set crust and smooth the top with a spatula.

8. Refrigerate for at least 4 hours, or until the cheesecake is firmly set.

9. Once set, top with the remaining whipped topping and arrange halved Biscoff cookies for garnish.

10. Slice and serve chilled.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Servings: 12
• Calories: Approximately 350 per slice

Tips, Storage & Variations

• Tips: Use a food processor for the Biscoff cookies to make crumb grinding easy.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: This cheesecake can be frozen for up to 2 months. Thaw it in the refrigerator for a few hours before serving.
• Variations: For a nutty twist, consider folding in some crushed nuts like pecans or walnuts into the filling.

FAQ

1. Can I use a different type of cookie for the crust?
   Yes, you can substitute with graham crackers or any cookies of your choice.

2. How long does the cheesecake need to set?
   It should be refrigerated for at least 4 hours, but overnight is ideal for best results.

3. Is it possible to make this cheesecake dairy-free?
   Yes, you can use vegan cream cheese and non-dairy whipped topping.

4. Can I use homemade whipped cream instead of store-bought?
   Absolutely! Just be sure to use it once it’s stabilized.

5. What can I use instead of cookie butter?
   You can use any nut butter or chocolate spread, but this will change the flavor profile.

6. How do I remove the cheesecake from the springform pan?
   Simply release the sides of the pan and gently lift it off; loosen the edges with a spatula if needed.

People Also Ask

1. What is the best way to crush Biscoff cookies?
   Using a food processor is efficient, but you can also place them in a zip-lock bag and crush with a rolling pin.

2. How can I make this cheesecake more decadent?
   Try drizzling caramel sauce on top or adding chocolate shavings to the filling.

3. Why is my cheesecake not setting?
   Insufficient chilling time or too much liquid can prevent it from firming up.

4. Can I add chocolate to the cheesecake?
   Yes, melted chocolate can be folded into the batter for added sweetness and richness.

5. Do I need to serve the cheesecake immediately?
   It can be served right after chilling, but flavor improves after sitting for a few hours or overnight.

6. Can I add fruit toppings?
   Fresh berries or a fruit compote would also pair wonderfully with this cheesecake.

Conclusion

This Cookie Butter No Bake Cheesecake is a delightful treat you won’t want to miss. Its creamy texture combined with the warm flavors makes it perfect for any gathering or as an everyday dessert. I encourage you to give this recipe a try and share it with loved ones. Your taste buds will thank you for this deliciously easy dessert!

Cookie Butter No Bake Cheesecake

Indulge in this creamy and dreamy Cookie Butter No Bake Cheesecake, blending rich flavors and a smooth texture for a delightful dessert experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the crust

• 1 pkg 8.8 ounce pkg. Biscoff cookies These crunchy cookies provide a delectable base with caramel notes.
• ½ cup butter (melted) Adds richness and helps to bind the cookie crumbs into a crust.

For the cheesecake filling

• 2 pkg 8 ounce pkg. cream cheese (softened) Offers a creamy texture that forms the cheesecake's base.
• 1 can 14 ounce sweetened condensed milk Sweetens the cheesecake and helps achieve a smooth consistency.
• 1 tub 8 ounce whipped topping (thawed) Lightens the cheesecake filling for a fluffy texture.
• 1 cup Biscoff cookies (crushed) Adds texture and flavor to the filling.
• 1 cup cookie butter (melted) Provides warmth and a hint of spice that enhances the overall flavor.

For the topping

• 1 cup whipped topping (thawed) For topping, this adds a light, airy finish.
• 4-5 cookies Biscoff cookies (cut in half, for decoration) Perfect for a charming garnish on top.

See also  Brown Sugar Pop Tart Cookies

Method

 

Preparation of the crust

1. In a mixing bowl, combine the Biscoff cookies, crushed into fine crumbs, with the melted butter.
2. Mix until the crumbs are evenly coated with butter.
3. Press the crust mixture into the bottom of a 9-inch springform pan to create an even layer.
4. Place the crust in the refrigerator to set while preparing the filling.

Preparation of the filling

1. In a large mixing bowl, add the softened cream cheese and beat with an electric mixer until smooth and creamy.
2. Gradually add the sweetened condensed milk, continuing to beat until well combined.
3. Gently fold in the thawed whipped topping until fully incorporated.
4. Melt the cookie butter and stir it into the cheesecake mixture.
5. Fold in the crushed Biscoff cookies.

Assembly and setting

1. Pour the cheesecake filling over the set crust and smooth the top with a spatula.
2. Refrigerate for at least 4 hours, or until the cheesecake is firmly set.
3. Once set, top with the remaining whipped topping and arrange halved Biscoff cookies for garnish.
4. Slice and serve chilled.

Nutrition

Serving: 1gCalories: 350kcal

Notes

Use a food processor for the Biscoff cookies to make crumb grinding easy. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake can be frozen for up to 2 months. Thaw it in the refrigerator for a few hours before serving. For a nutty twist, consider folding in some crushed nuts like pecans or walnuts into the filling.

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