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Annie’s Table

Cookie Butter Cheesecake (No-Bake & Easy)

This no-bake cookie butter cheesecake is the ultimate make-ahead dessert: creamy, indulgent, and oven-free. Made with Biscoff spread and just 10 minutes of prep, it’s the easiest cheesecake recipe you’ll ever try and the best you can make at home.
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Prep Time 3 hours 10 minutes
Chill time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 people
Course: Dessert, No-Bake
Cuisine: Américaine
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 1½ cups crushed graham crackers about 10–12 full sheets
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons sugar optional
For the filling:
  • 16 oz cream cheese 2 blocks, softened
  • 1 cup cookie butter Biscoff or Trader Joe’s Speculoos
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz whipped topping Cool Whip, thawed
Optional toppings:
  • Melted cookie butter drizzle
  • Crushed Biscoff cookies
  • Whipped cream

Equipment

  • 8-or 9 inch springform pan
  • 1 Mixing bowls
  • 1 Hand mixer or stand mixer
  • 1 Measuring cups and spoons

Method
 

Make the crust
  1. 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.
Make the filling
  1. In a large bowl, beat cream cheese and cookie butter until smooth and fluffy. Add powdered sugar and vanilla extract. Mix until just combined.
Fold in whipped topping
  1. Gently fold in the whipped topping using a spatula. Don’t overmix.
Assemble and chill
  1. Spread the filling over the crust. Smooth the top. Chill for at least 4 hours or overnight.
Garnish and serve
  1. 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.