Cookie Butter Cheesecake Recipe (No-Bake, Easy & Creamy)
If you love cookie butter, this cookie butter cheesecake recipe is your dream come true. It’s a rich, creamy no-bake cheesecake made with Biscoff spread, whipped topping, and a buttery graham cracker crust no oven needed. With just 10 minutes of prep, this easy dessert is perfect for busy families, casual get-togethers, or last-minute sweet cravings. Whether you call it a Biscoff cheesecake, a no-bake cheesecake with cookie butter, or the easiest treat you’ve ever made, this one delivers bakery-level flavor with minimal effort.
10-Minute No-Bake Cheesecake Shortcut
You don’t need a water bath or a springform panic attack. This cookie butter cheesecake is no-bake, no-fail, and no regrets.
Tips for the Best Cheesecake with Cookie Butter
- Use full-fat cream cheese for best texture
- Don’t overmix once you add the whipped topping
- Use a high-quality cookie butter (like Biscoff or Trader Joe’s)
- Refrigerate for at least 4 hours before slicing
- Top with crushed cookies or melted cookie butter for added crunch
Why You’ll Love This Cookie Butter Cheesecake
- It’s a creamy, no-bake cheesecake that sets perfectly every time
- Only 6 ingredients, one bowl, zero oven time
- Bold cookie butter flavor that rivals any bakery
- Kid-friendly, party-perfect, and make-ahead friendly
- Tastes like a Biscoff cheesecake without the fuss!
Step-by-Step: How to Make This Easy Cheesecake Recipe
- Crust: Mix graham crackers, melted butter, sugar. Press into pan.
- Filling: Beat cream cheese, cookie butter until smooth. Add sugar + vanilla.
- Fold in whipped topping.
- Chill 4 hours minimum.
- Top & serve with cookie drizzle and Biscoff crumbs.
What Makes This the Ultimate No-Bake Cheesecake
- It takes less than 10 minutes to prep
- No gelatin, no baking, no cracking
- Every bite has that irresistible cookie butter cheesecake flavor
Cookie Butter Cheesecake (No-Bake & Easy)
Ingredients
Equipment
Method
- Mix crushed graham crackers, melted butter, and sugar (if using) until it resembles wet sand. Press firmly into an 8- or 9-inch springform pan. Chill for 10 minutes.
- In a large bowl, beat cream cheese and cookie butter until smooth and fluffy. Add powdered sugar and vanilla extract. Mix until just combined.
- Gently fold in the whipped topping using a spatula. Don’t overmix.
- Spread the filling over the crust. Smooth the top. Chill for at least 4 hours or overnight.
- Top with extra cookie butter and crushed cookies. Slice and serve chilled.
Notes
Serve chilled, straight from the fridge. Slice with a hot knife for cleaner edges. Top with whipped cream or extra drizzle of melted cookie butter for bonus wow factor.
Q: Can I freeze cookie butter cheesecake?
A: Yes! Slice it, wrap tightly, and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Q: What’s the best cookie butter brand for cheesecake?
A: Biscoff is classic, but Trader Joe’s Speculoos works just as well.
Q: Do I need a springform pan to make this cheesecake?
A: It helps with clean removal, but you can use any pie dish or 8×8 baking pan.
Q: How long does no-bake cheesecake last in the fridge?
A: It keeps fresh for 4–5 days when stored in an airtight container.
Q: Can I use real whipped cream instead of whipped topping?
A: Yes just whip heavy cream to stiff peaks and use the same amount (8 oz).
Storage Tips
- Fridge: Keeps for 4–5 days covered in the fridge.
- Freezer: Freeze slices individually for up to 1 month. Thaw overnight in the fridge before serving.
Recipe Notes
This recipe has been tested multiple times it’s reliable, creamy, and incredibly easy to customize. Try using Oreo crust, layering in jars, or adding a pinch of cinnamon for a spiced twist.
