Creamy no bake cookie butter cheesecake in a biscoff crust, covered with melted cookie butter spread. This is the perfect make ahead dessert for cookie butter lovers!
Using a food processor or blender, pulse the cookies until you have a fine crumb. Pour in the melted butter and mix again.
2 cups biscoff cookies, 1 stick unsalted butter
Press into the bottom of a 9" springform pan. Use the bottom of a measuring cup to make the bottom even and packed. Place in the freezer for 20 minutes while you make the filling.
Filling
Using a handheld mixer or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. This may take 4-5 minutes. Set aside
1 cup heavy cream
In a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. It needs to be at room temperature or it will be too lumpy.
16 oz cream cheese
Add the powdered sugar, cookie butter and vanilla to the cream cheese. Beat on medium speed until well combined. You may need to stop the mixer and scrape down the sides of the bowl. Once completely smooth and creamy, stop the mixer.
2 teaspoon vanilla extract, 1 cup confectioners' sugar, ½ cup biscoff spread
Fold in the whipped cream, do it gently as you don't want to deflate the whipped cream. Continue folding until it is completely incorporated.
Take the crust out of the freezer. Pour the filling into the crust and use a small offset spatula to smooth the top. Place plastic wrap on top of the springform pan and chill for 12 hours
Topping
Melt the cookie butter in a microwave. Remove the plastic wrap and pour over the cheesecake. Use a small offset spatula to smooth it out. Sprinkle over 1 crushed biscoff cookie. Place in the fridge for 20-30 minutes for the topping to set.
½ cup biscoff spread, 1 biscoff cookie
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method. Just click on 'US Customary' above the list of ingredients. Cream Cheese: I use full fat Philadelphia cream cheese. If you are based in Europe and your cream cheese comes in tubs, make sure to pat the cream cheese dry with a paper towel to remove excess moisture. Heavy Cream: If you’re in the UK, use double cream.Biscoff Spread: Lotus biscoff spread is also called Cookie Butter, which you can find at Trader Joes Storage: Keep your cheesecake in the fridge for up to 5 days.