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