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Cookie Butter No Bake Cheesecake

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Indulge in this rich and creamy no-bake cheesecake that combines the spiced flavors of Biscoff cookies and velvety smooth cheesecake, perfect for any occasion.

Ingredients

Scale
  • 1 – 8.8 ounce pkg. Biscoff cookies
  • ½ cup butter (melted)
  • 2 – 8 ounce pkg. cream cheese (softened)
  • 1 – 14 ounce can sweetened condensed milk
  • 1 – 8 ounce tub whipped topping (thawed)
  • 1 cup Biscoff cookies (crushed)
  • 1 cup cookie butter (melted)
  • 1 cup whipped topping (thawed)
  • 4–5 Biscoff cookies (cut in half, optional for decoration)

Instructions

  1. Combine Biscoff cookies and melted butter in a bowl, mixing until crumbs are coated.
  2. Press the crust into the bottom of a 9-inch springform pan and refrigerate.
  3. Beat cream cheese until smooth in a large bowl.
  4. Gradually add sweetened condensed milk while mixing until combined.
  5. Fold in whipped topping until fully incorporated.
  6. Stir in melted cookie butter and crushed Biscoff cookies.
  7. Pour cheesecake filling over the chilled crust and smooth the top.
  8. Refrigerate for at least 4 hours until set.
  9. Top with remaining whipped topping and halved Biscoff cookies before serving.

Notes

For best texture, ensure cream cheese is softened. Leftovers can be stored in the refrigerator for up to 5 days. For freezing, wrap tightly and store for up to 2 months.

Nutrition

Find it online: https://easydishestomake.com/cookie-butter-no-bake-cheesecake/