What is cookie butter made of?

Cookie butter is a smooth, creamy spread made from crushed speculoos cookies , sugar, and oils. The most well-known version is Lotus Biscoff spread , which delivers a caramel-like, cinnamon-spiced flavor. It’s completely different from nut butters and adds richness and warmth to any dessert.

Can I use a graham cracker crust instead of Biscoff cookies?

Absolutely. While a Biscoff crust brings out the full cookie butter flavor, a graham cracker crust is a solid substitute. Just keep the crumb-to-butter ratio the same, and make sure it chills properly before adding your filling.

How long does no bake cheesecake last in the fridge?

Stored properly in an airtight container, no bake cheesecake lasts up to 4–5 days in the fridge. The flavor and texture are best within the first 3 days, but it remains safe to eat for a bit longer.

Can I freeze no bake cookie butter cheesecake?

Yes! You can freeze it whole or in slices. Wrap tightly in plastic and aluminum foil, then store for up to 1 month . Thaw overnight in the fridge before serving. Avoid topping it with whipped cream until after it’s thawed to keep the texture intact.

Why is my cheesecake not setting properly?

The most common reasons are: You didn’t chill it long enough (aim for at least 4 hours or overnight). The whipped cream wasn’t beaten to stiff peaks. The cream cheese wasn’t full-fat or fully softened before mixing. Tip: Let it sit longer in the fridge, or pop it in the freezer for 30 minutes before slicing.

Is cookie butter cheesecake too sweet?

The flavor is rich but not cloying. The cream cheese balances the sweetness of the cookie butter, and you can always reduce the powdered sugar if you prefer a milder taste. Try adding a pinch of salt or a squeeze of lemon juice to cut the sweetness slightly.

How to Make No Bake Cookie Butter Cheesecake Perfect Dessert?

Description

This No Bake Cookie Butter Cheesecake is a rich and creamy dessert made with a buttery Biscoff cookie crust, a luscious cookie butter cream cheese filling, and a generous swirl of cookie butter on top. It’s an easy, indulgent treat that requires no oven time!

Ingredients

Units Scale

2 cups Biscoff cookie crumbs
1/2 cup melted butter
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup cookie butter (plus extra for topping)
1 1/2 cups heavy cream, cold
Optional: whipped cream and crushed Biscoff for garnish

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Instructions

In a bowl, combine Biscoff cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Chill while preparing filling.
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and cookie butter. Mix until fully combined and creamy.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture until fully incorporated.
Pour the cheesecake filling over the crust and smooth the top.
Melt a few tablespoons of cookie butter and drizzle or swirl it over the top of the cheesecake for decoration.
Refrigerate at least 6 hours or overnight until set.
Before serving, garnish with whipped cream and crushed Biscoff cookies if desired.

Notes

Use a food processor for finely ground cookie crumbs.
Cheesecake can be made 1–2 days ahead for convenience.
For extra flavor, add a pinch of cinnamon to the filling.
Store leftovers in the fridge for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 28g
Sodium: 320mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg