Name: Cookie Butter Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 12 slices
Cuisine: American
Ingredients: 2.25 cups Biscoff cookies*; 0.5 cup salted butter*; 16 ounces full-fat cream cheese; 1 cup creamy cookie butter; 0.5 cup powdered sugar (confectioners sugar); 2 teaspoons vanilla extract; 0.5 tsp ground cinnamon; 1 cup heavy whipping cream

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Cookie Butter Cheesecake

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Ingredients

Warning0 allergens identified

Cookie Butter Cheesecake

For the Crust:

2 ¼ cups Biscoff cookies*crushed

½ cup salted butter*melted

For the Filling:

16 ounces full-fat cream cheesesoftened to room temperature

1 cup creamy cookie butter

½ cup powdered sugar (confectioners sugar)

2 teaspoons vanilla extract

½ tsp ground cinnamon

1 cup heavy whipping cream

Instructions

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Instructions

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.

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.

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.

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!

Nutrition

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Tips & Tricks (5)

Soften Cream Cheese Properly 🧈
Leave cream cheese at room temperature for 30-45 minutes before mixing to ensure smooth, lump-free filling without overbeating, which can incorporate excess air and create a grainy texture.
Crush Biscoff Cookies Strategically 🍪
Use a food processor for fine, even crumbs, then mix with melted butter until the texture resembles wet sand—this creates a sturdy, flavorful crust that holds together perfectly without being too dense.
Whip Cream to Stiff Peaks Last 🥄
Whip heavy cream to stiff peaks separately, then gently fold it into the cookie butter mixture last to maintain airiness and achieve a light, mousse-like texture that contrasts beautifully with the crust.
Chill Between Layers Strategically ❄️
Refrigerate the cookie crust for 15 minutes after pressing into the pan before adding filling—this prevents the crust from mixing with the filling and ensures clean separation of flavors and textures.
Use Room Temperature Cookie Butter 🌡️
Soften cookie butter to room temperature before folding into the cheesecake mixture; cold cookie butter clumps and fails to incorporate evenly, resulting in inconsistent flavor distribution throughout the dessert.