- VE
Cookie Butter Cheesecake
This simple no-bake Cookie Butter Cheesecake features a flavourful Biscoff cookie crust and creamy cookie butter cheesecake filling.
Ingredients
For the Crust:
For the Filling:
Instructions
- Step 1
Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray or line with wax paper. Mix together the crushed Biscoff cookies and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
- Step 2
Place the softened cream cheese, cookie butter, powdered sugar, vanilla extract, and cinnamon in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.
- Step 3
Add the whipping cream to the cream cheese mixture and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and whipped.
- Step 4
Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving. Top with melted cookie butter, more cookie crumbs, and whipped cream right before serving, if desired. Enjoy!
Tips & Tricks
Per serving
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