Biscoff Cookie Butter Cheesecake
This no-bake Biscoff Cookie Butter Cheesecake blends crushed Biscoff cookies, creamy filling, and cookie butter into a rich, dreamy dessert that’s as easy to make as it is irresistible.
Ingredients
- 2 cups crushed Biscoff cookies (about 20 cookies)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter
- 16 oz cream cheese
- ½ cup Biscoff cookie butter (plus extra for topping)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Instructions
- Mix crushed Biscoff cookies, sugar, and melted butter in a bowl until it looks like wet sand. Press firmly into a 9-inch springform pan and chill in the fridge.
- Beat cream cheese, cookie butter, powdered sugar, and vanilla until smooth and fluffy. Fold in whipped cream gently until fully combined and light in texture.
- Pour the filling over the crust, spread evenly, and tap the pan on the counter to remove air bubbles.
- Cover with plastic wrap and refrigerate for 4–6 hours, or overnight. For a quicker set, freeze for 2–3 hours.
- Drizzle with warm cookie butter and add whipped cream, crushed cookies, or caramel if desired. Slice and serve chilled.