No Bake Cookie Butter Cheesecake Recipe

Introduction

This No Bake Cookie Butter Cheesecake is a creamy, dreamy dessert that’s incredibly simple to make. With a smooth cookie butter filling nestled in a crunchy crust, it’s perfect for impressing guests or treating yourself without turning on the oven.

Ingredients

• 1 cup heavy cream, cold
• 1½ cups powdered sugar
• 1 cup cookie butter
• 8 ounces cream cheese, softened
• 1 pie crust (store-bought or homemade)

Instructions

1. Step 1: In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the cold heavy cream on low speed, gradually increasing until soft peaks form.
2. Step 2: Add powdered sugar half a cup at a time on low speed until just incorporated.
3. Step 3: Add cookie butter and softened cream cheese. Beat on medium-low speed until the mixture is smooth and well combined.
4. Step 4: Using a spatula, scoop the filling into the pie crust and smooth the top. Optionally, garnish with crushed Speculoos cookies.
5. Step 5: Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours before serving to allow it to set.

Tips & Variations

• Use cold heavy cream for the best whipping results.
• Avoid substituting organic powdered sugar, as it can affect the cheesecake’s texture.
• For clean slices, dip a sharp knife in warm water and wipe it clean between cuts.
• Try a Speculoos cookie crust to enhance the cookie butter flavor even more.

Storage

Store the cheesecake covered in the refrigerator for up to five days. If you’d like to freeze it, wrap tightly in plastic wrap and place in a freezer-safe bag for up to one month. Thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in a springform pan?

Yes, using a springform pan works well and makes it easy to remove the cheesecake without damaging the crust or filling.

Do I have to make my own pie crust?

No, you can use a store-bought pie crust or make your own. A Speculoos cookie crust is a delicious homemade option that complements the cookie butter flavor perfectly.

No Bake Cookie Butter Cheesecake Recipe

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★★★★★

4.9 from 377 reviews

This No Bake Cookie Butter Cheesecake is a creamy, decadent dessert that combines smooth cream cheese, cookie butter, and a luscious whipped cream filling. Set in a buttery, crispy Speculoos cookie crust, it’s perfect for those who want a rich cheesecake without the oven. Easy to prepare, chilled for a couple of hours, and garnished optionally with crushed cookies, this cheesecake offers a delightful balance of sweet and spiced flavors.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 1 cup heavy cream, cold
• 1½ cups powdered sugar
• 1 cup cookie butter
• 8 ounces cream cheese, softened
• 1 prepared pie crust (Speculoos cookie crust or graham cracker crust)

Speculoos Cookie Crust

• Approximately 200g Speculoos cookies (about 2 cups crushed)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (optional)
• 2 tablespoons brown sugar (optional)

Instructions

1. Whip the cream: In a large mixing bowl or stand mixer with whisk attachment, pour the cold heavy cream and start beating on low speed. Gradually increase the speed until soft peaks form, which means the cream holds peaks but is still smooth.
2. Add powdered sugar and mix: Add powdered sugar gradually, about ½ cup at a time, mixing on low speed to incorporate it fully without deflating the whipped cream.
3. Add cookie butter and cream cheese: Add the cookie butter and softened cream cheese to the whipped cream mixture. Beat on medium-low speed until the mixture is smooth, creamy, and combined well with no lumps.
4. Prepare the crust (if making): Crush Speculoos cookies finely using a food processor or by placing them in a plastic bag and crushing with a mallet. Add melted unsalted butter and sugars, and mix until combined. Press the mixture evenly into a greased pie dish. Refrigerate for 10 minutes to set.
5. Assemble the cheesecake: Using a spatula, transfer the cheesecake filling into the prepared crust and smooth the top evenly. Optionally, garnish with crushed Speculoos cookies for added texture and decoration.
6. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours to allow it to set properly before serving.

Notes

• Use cold heavy cream for best whipping results.
• Do not substitute organic powdered sugar, as it can alter the texture.
• For clean slices, dip a sharp knife in warm water before cutting and wipe clean between slices.
• Store covered in the refrigerator for up to 5 days.
• Freeze covered tightly for up to one month; thaw overnight in the refrigerator before serving.

Keywords: No bake cheesecake, Cookie butter cheesecake, Speculoos, Easy cheesecake, No bake dessert, Cream cheese dessert