Why You’ll Love This Recipe
This No Bake Cookie Butter Cheesecake is the kind of dessert that feels luxurious without requiring hours in the kitchen. I first made this when I wanted a show-stopping dessert that did not involve turning on the oven, and it quickly became a favorite. The texture is smooth, light, and mousse-like, while the cookie butter adds deep caramelized spice flavor that feels both comforting and indulgent. Because it is no bake, the process is simple and stress-free, making it perfect for holidays, gatherings, or anytime you want an impressive dessert with minimal effort. I especially love how well it sets in the fridge and slices cleanly, giving you that classic cheesecake look without the fuss of water baths or cracking. If you are a cookie butter fan, this dessert will feel like pure perfection.
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No Bake Cookie Butter Cheesecake (Ultra Creamy, Rich, and Effortless)
- Total Time: 4 hours 20 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A rich and creamy no-bake cookie butter cheesecake with a buttery biscuit crust and smooth Biscoff-flavored filling—an easy, indulgent dessert with zero oven time.
Ingredients
- 2 cups crushed graham crackers or digestive biscuits
- 1/2 cup unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1 cup cookie butter (Biscoff spread)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional topping: crushed cookies or melted cookie butter
Instructions
- Mix crushed biscuits with melted butter until well combined.
- Press mixture firmly into the bottom of a springform pan and refrigerate for 20 minutes.
- In a large bowl, beat cream cheese until smooth.
- Add cookie butter, powdered sugar, vanilla extract, and salt; beat until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cookie butter mixture.
- Spread filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or until fully set.
- Top with melted cookie butter or crushed cookies before serving.
Notes
- Chill overnight for best texture.
- Use full-fat cream cheese for a firmer set.
- Freeze for 20 minutes before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs
Graham crackers create a sturdy, lightly sweet base that balances the richness of the filling.
Unsalted butter
Butter binds the crust together and adds richness, helping it firm up perfectly when chilled.
Cream cheese
Cream cheese forms the creamy foundation of the cheesecake and provides classic tang.
Cookie butter spread
Cookie butter is the star ingredient, adding warm spiced flavor and silky texture.
Powdered sugar
Powdered sugar sweetens the filling while keeping it smooth and lump-free.
Vanilla extract
Vanilla enhances the sweetness and rounds out the overall flavor.
Heavy whipping cream
Whipped cream lightens the filling and creates a soft, airy texture.
Salt
A small amount of salt balances the sweetness and intensifies the cookie butter flavor.
Cookie butter cookies
Crushed cookies add texture and visual appeal as a topping or garnish.
Directions
Begin by preparing the crust. In a bowl, combine the graham cracker crumbs with melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of a springform pan, creating an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the cookie butter spread, powdered sugar, vanilla extract, and salt, mixing until fully combined and silky. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture, taking care not to deflate it.
Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Refrigerate for at least six hours, or overnight, until fully set. Before serving, garnish with crushed cookie butter cookies or a drizzle of warmed cookie butter if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves eight to ten people. Preparation time is approximately 20 minutes, with at least six hours of chilling time. No baking is required.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to four days. This dessert is best served chilled and does not require reheating. For cleaner slices, use a sharp knife wiped clean between cuts.
Variations and Customizations
This no bake cheesecake is easy to customize. For extra crunch, you can mix crushed cookies directly into the filling. If you prefer a chocolate twist, add a thin layer of melted chocolate over the crust before adding the filling. I have also swirled warmed cookie butter into the top for a decorative finish and extra flavor.
For a lighter version, you can reduce the amount of cookie butter slightly and increase the whipped cream. A chocolate cookie crust or spiced biscuit crust also works beautifully and complements the filling. These small changes allow you to adapt the dessert while keeping its rich, creamy character intact.
Nutrition and Dietary Info
This cheesecake is a rich dessert designed for special occasions. It is high in fats and carbohydrates, making it best enjoyed in moderate portions. Using full-fat dairy provides the best texture and flavor.
Expert Tips & Customizations
Room Temperature Cream Cheese
Softened cream cheese ensures a smooth, lump-free filling.
Gentle Folding
Fold whipped cream carefully to maintain a light texture.
Proper Chilling
Allow enough time for the cheesecake to fully set before slicing.
Clean Presentation
Warm your knife slightly for neat, professional slices.
FAQs
Can I make this cheesecake ahead of time?
Yes, it is ideal for making a day in advance.
Does it freeze well?
Yes, freeze without toppings and thaw overnight in the refrigerator.
Can I use a different crust?
Yes, chocolate or spiced cookie crusts work very well.
How firm will the cheesecake be?
It will be set but creamy, similar to a mousse-style cheesecake.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for best results.
What if my filling is too soft?
Chill longer to allow it to fully firm up.
Can I add gelatin?
It is not necessary if properly chilled.
Is this dessert kid-friendly?
Yes, it is sweet, mild, and very popular with children.
Can I drizzle cookie butter on top?
Yes, warm it slightly for easy drizzling.
How long should it chill?
At least six hours, preferably overnight.
Conclusion
No Bake Cookie Butter Cheesecake is the ultimate dessert for effortless indulgence. Creamy, rich, and packed with warm spiced flavor, it delivers impressive results with minimal work. Whether served for a celebration or a casual treat, this cheesecake is guaranteed to satisfy cookie butter lovers and dessert fans alike.
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