You need to try this Cookie Butter No-Bake Cheesecake! If you haven't already guessed, I am a HUGE lover of Cookie Butter, Biscoff, Speculoos, whatever you want to call it, it is heavenly. You'll find me eating it by the spoonful in the pantry.
I also happen to love no-bake cheesecakes, the velvety mousse like texture that's light and airy is just magical so this was a no-brainer for me. An easy to make dessert that is perfect for the Holidays.
Ingredients:
- Butter
- Lotus cookies
- Cream cheese
- Whipping cream
- Sugar
- Biscoff cookie butter
- Vanilla extract
Equipment:
- Stand mixer or hand mixer
- Large bowl
- Medium bowl
- Whisk attachment
- Hand whisk
- 9 inch Springform pan
- Parchment paper
- Spatula
Instructions:
Crust:
Line the bottom of a 9 inch springform pan with parchment paper.
Place Lotus Cookies in a blender or food processor and blend into crumbs. Place 1 ¼ cup of the crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side.
Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.
Filling:
In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
Fold whipped cream into cream cheese mixture. Fold in cookie butter and then spread mixture evenly onto crust.
Refrigerate at least 5-6 hours before serving.
Like this recipe? Why not try these?
No-Bake Cookie Butter Cheesecake
Ingredients
Crust:
- 1 ¼ cup Lotus Cookie crumbs
- ¼ cup butter melted
Filling:
- 500 g cream cheese 2 blocks softened
- 1 cup sugar
- 1 tsp pure vanilla extract
- 1 cup Biscoff cookie butter
- 2 cups heavy whipping cream
Instructions
Crust:
- Line the bottom of a 9 inch springform pan with parchment paper.
- Place Lotus Cookies in a blender or food processor and blend into crumbs. Place 1 ¼ cup of the crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side.
- Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.
Filling:
- In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
- In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
- Fold whipped cream into cream cheese mixture. Fold in cookie butter and then spread mixture evenly onto crust.
- Refrigerate at least 5-6 hours before serving.
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