Dessertsbiggerbolderbaking4.7
No-Bake Cookie Butter Cheesecake Recipe
Enjoy my BOLDEST cheesecake yet with this No-Bake Cookie Butter Cheesecake featuring a cookie crust, Biscoff Cookie Butter, homemade caramel, and cream!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
📝 Preparation Steps
1
Blend the cookies in a food processor until fine crumbs ground. Combine crumbs with melted butter. Press into the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.
2
Add in the cream cheese and Biscoff cookie butter to the food processor and blend until smooth.
3
Pour in the cream and continue blending until your mix has thickened up well, around ⏱️ 3 minutes.
4
Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)
5
When ready to serve pour over salted caramel sauce, pipe on some cream and lay some Biscoff cookies on top.
(11oz/330g) Biscoff cookies3 cups(1lb 8oz/675g) cream cheese3 cupsSalted Caramel Sauce
6
Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
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