No Bake Cookie Butter Cheesecake Recipe

Introduction

This No Bake Cookie Butter Cheesecake is a creamy, indulgent dessert that requires no oven time. Combining the rich flavors of cookie butter with smooth cream cheese, it’s a perfect treat for warm days or any time you want a fuss-free sweet delight.

Ingredients

• 1 cup cold heavy cream
• 1½ cups powdered sugar
• 1 cup cookie butter
• 8 ounces softened cream cheese
• 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, gradually increasing speed until soft peaks form.
2. Step 2: Add the powdered sugar ½ cup at a time on low speed until just incorporated. Then add the cookie butter and softened cream cheese and beat on medium-low speed until the mixture is smooth and creamy.
3. Step 3: Using a spatula, scoop the filling into the pie crust and smooth the top evenly. Optionally, garnish with crushed Speculoos cookies for added texture and flavor.
4. Step 4: Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours before serving to allow it to set properly.

Tips & Variations

• Use cold heavy cream for the best whipping results and a fluffy texture.
• Avoid organic powdered sugar as it can alter the cheesecake’s consistency.
• For clean slices, dip a sharp knife in warm water and wipe it clean with a paper towel between cuts.
• Try making a Speculoos cookie crust by crushing cookie butter biscuits, mixing with butter and pressing into the pan for extra flavor.

Storage

Store the cheesecake covered in the refrigerator for up to five days. For longer storage, wrap it tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to one month. Allow it to thaw in the refrigerator overnight before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can use a graham cracker crust, digestive biscuit crust, or any favorite pre-made crust. Just ensure it’s fully cooled before adding the filling.

Do I need to bake this cheesecake?

No, this is a no bake recipe. The filling sets in the refrigerator and doesn’t require baking, making it quick and simple to prepare.

No Bake Cookie Butter Cheesecake Recipe

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4.5 from 96 reviews

This No Bake Cookie Butter Cheesecake is a creamy, luscious dessert that combines the rich flavor of cookie butter with a smooth, no-bake cheesecake filling. Set in a buttery pie crust and chilled until firm, it’s perfect for a quick and indulgent treat without turning on the oven. The recipe includes an optional Speculoos cookie crust variation for added texture and flavor.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling time)
• Yield: 1 9-inch cheesecake (8 servings) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 1 cup cold heavy cream
• 1½ cups powdered sugar
• 1 cup cookie butter
• 8 ounces cream cheese, softened
• 1 pie crust

Speculoos Cookie Crust (Optional)

• Speculoos cookies (amount not specified, about 1½ cups crushed)
• Butter (about 5 tbsp, melted)
• Sugar (amount not specified, approximately 2 tbsp)

Instructions

1. Whip the Cream: In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the cold heavy cream on low speed, gradually increasing to medium-high until soft peaks form. This creates a light and airy base for the cheesecake filling.
2. Add Sugar and Mix: Slowly add powdered sugar half a cup at a time while mixing on low speed, just until incorporated to keep the cream smooth and sweet without deflating it.
3. Combine with 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 and fully combined, ensuring a creamy and rich cheesecake filling.
4. Prepare Crust and Fill: Scoop the cheesecake batter into the pre-made pie crust, using a spatula to spread and smooth the filling evenly. Optionally, garnish with crushed Speculoos cookies for extra crunch and flavor.
5. Chill: Cover the filled pie with plastic wrap and refrigerate for at least 2 hours to allow the cheesecake to set and firm up before serving.
6. Make Speculoos Cookie Crust (Optional): Crush Speculoos cookies finely using a food processor or by placing them in a sealed bag and crushing with a mallet. Combine the crushed cookies with melted butter and sugar by pulsing in the food processor or mixing by hand. Press this mixture evenly into a greased pie dish and refrigerate for 10 minutes before adding the cheesecake filling.
7. Storage: Refrigerate the cheesecake covered for up to five days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap inside a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before serving.

Notes

• Use cold heavy cream for best whipping results and texture.
• Do not substitute organic powdered sugar, as it affects the consistency of the filling.
• For cleaner slices, dip a sharp knife in warm water and wipe it clean with paper towels between cuts.
• The Speculoos cookie crust adds a delightful twist and crunch, but the recipe works well with any pie crust.
• Ensure the cream cheese is softened for easy mixing and smooth texture.

Keywords: No bake cheesecake, cookie butter cheesecake, easy cheesecake recipe, no oven dessert, Speculoos cheesecake, creamy cheesecake