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No Bake Cookie Butter Cheesecake

Print Recipe
A slice of cheesecake with caramel drizzle, whipped cream, and two rectangular cookies on top, served on a white plate.
Prep Time:20 minutes
Chill Time:6 hours
Total Time:6 hours 20 minutes

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

Instructions

  • Place the cookies in a food processor and pulse until they are fine crumbs.
  • Melt your butter and add it to the crumbs and stir until well combined.
  • Pour the crumb mixture into an 8-inch springform pan.
  • 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.
  • Line the inside of the pan with more cookies standing up to create the side crust.
  • Set aside while you make the filling.
  • In a mixing bowl using an electric hand mixer whip together the cream cheese, sugar and cookie butter.
  • Once well combined add in the heavy cream and whip until fluffy and combined.
  • Pour the cheesecake mixture over the crust and smooth the top.
  • Melt ½ cup of the cookie butter in the microwave for 30-45 seconds until all melted.
  • Pour over the top of the cheesecake and spread out.
  • Refrigerate for 6 hours or freeze for 4 hours.
  • Slice and serve!

Notes

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.
Servings: 8 servings