This simple No-Bake Cookie Butter Cheesecake features a flavorful Biscoff cookie crust and creamy cookie butter cheesecake filling. Top it with whipped cream, extra cookie crumbs, and a drizzle of melted cookie butter to make it extra amazing!
This incredibly luscious and creamy Biscoff cheesecake with a crunchy speculoos cookie crust is exactly what you never knew you needed. It's such a different flavor from what you commonly see in desserts.
Some more common cheesecake flavors I have made include triple chocolate cheesecake, caramel cheesecakes in a jar, or even blueberry lemon cheesecake.
But cookie butter in cheesecake is new and a little more adventurous. Combining the crunchy and flavorful cookies in the crust and the smooth and rich cookie butter in the cheesecake layer makes for a thick, yet fluffy cheesecake with incredible textures.
The cookie butter acts similarly to the peanut butter in my chocolate peanut butter cheesecake, thickening the cheesecake to a rich and decadent mousse-like consistency.
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⭐️ Why You Need to Make This Recipe
- Easy & Quick - This cheesecake does not require any baking, is SO easy, and takes very little hands-on time to assemble.
- Flavorful - With a Biscoff cookie crust, cookie butter and cinnamon inside the cheesecake layer, and more melted cookie butter on top; this cheesecake is bursting with cookie butter goodness!
- Smooth & Creamy - It has a pleasant light and fluffy texture that will be loved by all!
🧈 Ingredients
Here are the ingredients needed to make this Biscoff cookie butter cheesecake.
Ingredient Highlights
- Biscoff Cookies - You will need just under 1 full sleeve of Biscoff cookies crushed up to make 2 ¼ cups of crushed cookies.
- Melted Butter - Using salted butter gives a pleasant sweet/salty balance but unsalted may be used instead.
- Cream Cheese - The cream cheese must be softened to room temperature to be able to blend into a smooth cheesecake batter.
- Cookie Butter - I have made this cheesecake with Lotus brand cookie butter and with store brand cookie butter before and have found that the Lotus brand has an overall better texture and flavor.
- Cinnamon - Just ½ teaspoon of cinnamon amplifies the speculoos flavor alongside the cookie butter and crushed cookie crust in this cheesecake.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the crushed Biscoff cookies and melted butter until combined.
Step 2: Pressed into a 9-inch springform pan that has been lined (bottom and sides) with wax paper.
Step 3: Cream together the cream cheese, cookie butter, powdered sugar, vanilla, and cinnamon.
Step 4: Add the whipping cream to the mixture and begin mixing on low until incorporated.
Step 5: Increase the speed to high and blend for 1-2 minutes or until fluffy and thick peaks form.
Step 6: Smooth out on top of the prepared crust in the pan.
Chill the assembled cheesecake for at least 4 hours before serving. Remove from the springform pan, remove the wax paper, slice, and serve with a drizzle of melted cookie butter and whipped cream if desired.
💡 Top Tip
Make this cheesecake earlier in the day if you are planning to serve it after dinner to allow adequate time for it to chill and set for the best taste and texture. Ideally, it should chill for at least 4 hours but overnight is even better.
❓ Recipe FAQs
Cookie butter resembles nut butter but has the flavor of gingerbread, with a rich caramel taste and warm, cinnamon cookie undertones.
Store the cheesecake in an airtight container or sealed tightly with plastic wrap in the refrigerator.
Cheesecake can be safely stored for up to 4 days in the refrigerator.
If you are able to find or make gluten-free speculoos cookies and cookie butter then this recipe will be gluten-free.
🧀 More No-Bake Cheesecake Recipes
Looking for other no-bake cheesecakes to try this summer? Try these:
If you tried this No Bake Biscoff Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Cookie Butter Cheesecake
Equipment
- 9-inch springform pan
- wax paper or non-stick cooking spray
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
- silicone spatula
Ingredients
For the Crust:
- 2 ¼ cups crushed Biscoff cookies *
- ½ cup salted butter * melted
For the Filling:
- 16 ounces full-fat cream cheese softened to room temperature
- 1 cup creamy cookie butter
- ½ cup powdered sugar (confectioners sugar)
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup heavy whipping cream
Instructions
- Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray or line with wax paper. Mix together the crushed Biscoff cookies and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
- Place the softened cream cheese, cookie butter, powdered sugar, vanilla extract, and cinnamon in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.
- Add the whipping cream to the cream cheese mixture and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and whipped.
- Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving. Top with melted cookie butter, more cookie crumbs, and whipped cream right before serving, if desired. Enjoy!
Notes
- You will need just under 1 full sleeve of Biscoff cookies crushed up to make 2 ¼ cups of crushed cookies.
- Unsalted butter may be used instead.
Esther Andres
Jk Naomi made the cheesecake for me
Esther Andres
I tried this recipe, and I loved it!!!
Mark Budala
Great fall cheesecake!
Naomi Andres
Thanks so much, Mark!!