No-Bake Cookie Butter Cheesecake
Velvety, luscious 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.