This No-Bake Cookie Butter Cheesecake is a dreamy dessert that comes together in just 20 minutes, perfect for when you need something indulgent without the fuss. The creamy cheesecake filling, infused with rich cookie butter, sits atop a crunchy, buttery crust for a delightful contrast of textures. Every bite is a harmony of sweet, spiced flavors that feel like a warm hug in dessert form.
With no oven required, this cheesecake is as easy as it is delicious, making it ideal for last-minute gatherings or a cozy night in. The smooth, velvety filling paired with the crisp crust creates a dessert that’s both luxurious and comforting. It’s a treat that’s sure to impress, yet simple enough to whip up anytime the craving strikes.
Ingredients for No-Bake Cookie Butter Cheesecake
- 3 cups (11oz/330g) Biscoff cookies (or any similar spiced biscuit)
- 1 stick (4oz/120g) butter, melted (unsalted preferred)
- 1/2 cup (200g/7oz) Biscoff cookie butter (or any nut butter for variation)
- 1 ½ cups (12oz/355ml) whipping cream (chilled for best results)
- 3 cups (1lb 8oz/675g) cream cheese (softened to room temperature)
- To Decorate:
- Whipped cream
- Salted caramel sauce
- Extra Biscoff cookies for the top
Step-by-Step Instructions
- Prepare the crust: Blend the Biscoff cookies in a food processor until fine crumbs form. Combine the crumbs with melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- Make the filling: In the same food processor, blend the cream cheese and Biscoff cookie butter until smooth and creamy. Gradually pour in the whipping cream and continue blending until the mixture thickens, about 3 minutes.
- Assemble the cheesecake: Pour the filling over the chilled crust, spreading it evenly. Cover the pan with plastic wrap and refrigerate overnight to allow the cheesecake to set and firm up (since it doesn’t contain gelatin, this step is essential).
- Decorate and serve: When ready to serve, drizzle salted caramel sauce over the top. Pipe whipped cream decoratively and arrange extra Biscoff cookies on top for a stunning finish.
- Storage: Store the cheesecake in the fridge for up to 3 days. It also freezes well for longer storage. Add additional toppings or decorations as desired for an impressive dessert presentation.
Creative Topping Ideas to Elevate Your Cheesecake
While salted caramel and Biscoff cookies are classic choices, try drizzling melted chocolate or adding a sprinkle of crushed pistachios for a nutty twist. Fresh berries like raspberries or strawberries can add a pop of color and a refreshing contrast to the rich flavors. For a festive touch, dust with edible gold flakes or add a few sprigs of mint.
Perfect Pairings for Serving
Serve slices of this indulgent cheesecake with a cup of strong coffee or a glass of dessert wine for a sophisticated treat. If you’re hosting a brunch, pair it with a light fruit salad to balance the richness. For a cozy dessert night, add a scoop of vanilla ice cream on the side for extra decadence.
Storage Tips for Freshness
Store your cheesecake in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, wrap it tightly in plastic wrap and aluminum foil, then store for up to 2 months. Thaw overnight in the fridge before serving. This ensures the texture stays creamy and perfect.
Time-Saving Hacks for Busy Bakers
Use pre-crushed Biscoff cookie crumbs to skip the food processor step. Opt for store-bought salted caramel sauce to save time without compromising flavor. If you’re short on time, chill the cheesecake for at least 4 hours instead of overnight—it will still set, though it’s best when left longer.
Equipment Tips for Smooth Prep
A high-speed food processor is key for achieving a smooth filling and fine crumbs. If you don’t have one, a blender works too, though you may need to scrape down the sides more often. A 9-inch springform pan is essential for easy removal and clean slices. Don’t forget a sturdy spatula for pressing the crust evenly!
No-Bake Cookie Butter Cheesecake
Equipment
- food processor
- 9 inch springform
Ingredients
Base
- 3 cups Biscoff cookies 11oz/330g
- 1 stick butter 4oz/120g, melted
Filling
- 1/2 cup Biscoff cookie butter 200g/7oz
- 1 ½ cup whipping cream 12oz/355ml
- 3 cups cream cheese 1lb 8oz/675g
To Decorate
- Whipped cream
- Salted Caramel Sauce
- Extra Biscoff cookies for the top
Instructions
- Blend the cookies in a food processor until fine crumbs ground. Combine crumbs with melted butter. Press into the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.
- Add in the cream cheese and Biscoff cookie butter to the food processor and blend until smooth.
- Pour in the cream and continue blending until your mix has thickened up well, around 3 minutes.
- Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
- When ready to serve pour over salted caramel sauce, pipe on some cream and lay some Biscoff cookies on top.
- Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
