No Bake Cookie Butter Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
