No Bake Cookie Butter Cheesecake

Serves: 8
Prep time: 20 minutes
Chill time: 6 hours

This No-Bake Cookie Butter Cheesecake is a rich and creamy dessert that delivers indulgent flavor with minimal effort.

A buttery Biscoff cookie crumb crust pairs perfectly with the velvety filling made from cream cheese, cookie butter, and whipped cream.

The cheesecake is finished with a smooth layer of melted cookie butter and garnished with whole Biscoff cookies for added crunch and presentation.

With its no-bake convenience and crowd-pleasing cookie butter flavor, this cheesecake is ideal for holidays, special occasions, or anytime you need a make-ahead dessert that impresses without turning on the oven.

How To Make No Bake Cookie Butter Cheesecake

Ingredients

Crust

• 1½ cups biscoff cookie crumbs
• 1/3 cup butter (melted)
• More cookies for the sides

Cheesecake

• 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

Step-by-Step Guide

1. Place the cookies in a food processor and pulse until they are fine crumbs.

2. Melt your butter and add it to the crumbs and stir until well combined.

3. Pour the crumb mixture into an 8-inch springform pan.

4. I like to use a metal measuring spoon to carefully press the crumbs into the bottom of the pan and a little up the sides.

5. Line the inside of the pan with more cookies standing up to create the side crust.

6. Set aside while you make the filling.

7. In a mixing bowl using an electric hand mixer whip together the cream cheese, sugar and cookie butter.

8. Once well combined add in the heavy cream and whip until fluffy and combined.

9. Pour the cheesecake mixture over the crust and smooth the top.

10. Melt ½ cup of the cookie butter in the microwave for 30-45 seconds until all melted.

11. Pour over the top of the cheesecake and spread out.

12. Refrigerate for 6 hours or freeze for 4 hours.

13. Slice and serve!

I like to add a dollop of whipped cream, piece of cookie and extra drizzle of cookie butter

Tips & Tricks:

• Use a springform pan: For clean edges and easy removal, a springform pan works best. If using a pie dish, line it with parchment for easier slicing.
• Let it chill completely: Chill for at least 6 hours or overnight to help the cheesecake set properly and slice cleanly.
• Press the crust firmly: Use the bottom of a glass or measuring cup to press the crust evenly into the pan this helps it hold together when sliced.
• Wipe the knife between slices: For clean slices, wipe your knife with a warm, damp towel between cuts.

Substitutions:

• Biscoff cookies → Use graham crackers, digestive biscuits, or gingersnaps for a similar texture and flavor profile.
• Cookie butter → Substitute with Nutella, peanut butter, or a chocolate spread for a different flavor direction.
• Heavy cream → Whipped topping (like Cool Whip) can be used in place of heavy cream + sugar, especially for a quicker version.
• Cream cheese → Neufchâtel (1/3 less fat) cream cheese can be used for a lighter option, though the texture may be slightly softer.

Variations:

• Chocolate swirl: Add a drizzle of melted chocolate or Nutella on top of the cheesecake before chilling for a marbled effect.
• Mini cheesecakes: Make individual portions in cupcake liners for parties or gifting.
• Holiday version: Top with crushed peppermint, caramel drizzle, or white chocolate curls for a festive twist.
• Layered style: Create alternating layers of cookie butter cheesecake filling and cookie crumbs in small glasses or jars for a parfait-style dessert.
• Crunchy topping: Sprinkle crushed Biscoff cookies or chopped toffee bits over the top for added texture.