No Bake Cookie Butter Cheesecake

This no bake cookie butter cheesecake is dangerously delicious and packed full of sweet and creamy goodness.

It’s the easiest way to throw a luscious dessert together in a flash, with just four filling ingredients.

Cookie Butter Cheesecake is a fun variation of Peanut Butter Cheesecake, on an incredible cookie crust. It’s a quick and easy no bake dessert with a creamy texture and delicious crunch!

I love a delicious dessert, and I love them even more when I don’t have to turn my oven on right now! A fast and fabulous no bake dessert is always the answer during these hot summer days, and this cookie butter cheesecake is no exception.

If you love no bake everything as much as we do, be sure to check out these reader faves: cookie dough pie, no bake lemon pie, no bake butterscotch bars, no bake peanut butter oatmeal cookies, and especially these no bake peanut butter bars.

What is Cookie Butter?

Cookie butter is a spread, with the consistency of peanut butter, made from crushed speculoos cookies. Speculoos are spiced cookies, similar to gingerbread, with a shortbread-like buttery flavor.

When pulverized, magic happens… turning them into an amazing spread.

It’s marvelous in just about everything – check out our Cookie Butter Ice Cream, Cookie Butter Cake, and Cookie Butter Bars.

It’s luxuriously creamy and incredibly dreamy. The flavor and texture are out of this world, especially when paired with a No Bake Speculoos Cookie Crust for added crunch!

Ingredients and Substitutions

• Heavy Cream – Heavy whipping cream provides the soft and luscious texture that makes this cheesecake recipe so dreamy. For best results, make sure your heavy cream is cold prior to whipping.
• Powdered Sugar – Also known as confectioner’s sugar, it adds to the creamy texture. It dissolves into the whipped cream adding a touch of sweetness. If you don’t have any on hand, learn how to make powdered sugar here.
• Cookie Butter – I buy cookie butter at Trader Joe’s but you can find it in other stores, too. I like the creamy version for this cheesecake (there’s a crunchy version available too, but not the right choice for this cheesecake!)
• Cream Cheese – Make sure your cream cheese is softened for a smooth consistency.
• Speculoos Cookie Crust – It’s so easy and makes the perfect pairing for Cookie Butter Cheesecake. Alternatively,  you can substitute Sugar Cookie Crust Pretzel Crust or Shortbread Crust! You can also use a store bought pie crust from the baking department of your local grocer.

How to Make

1. Whip – Beat heavy cream, gradually increasing speed until you achieve soft peaks. Blend in powdered sugar to sweeten.
2. Combine – Blend powdered sugar, cookie butter and cream cheese until smooth.
3. Fill – Scoop cookie butter filling into pie crust and smooth using a spatula.
4. Refrigerate – Cover and refrigerate 2+ hours. Garnish with crushed speculoos cookies to serve.

Frequently Asked Questions

Serving Suggestions

• Top with a dollop of homemade whipped cream – because why not?
• Add a drizzle of caramel sauce for an extra dose of deliciousness.

Make Ahead

This rich and creamy cookie butter cheesecake is a great make ahead dessert since it stores in the fridge so well.

Make the cheesecake recipe up to two days in advance, cover tightly with plastic wrap, and store in your fridge until ready to serve.

How to Store

• Room Temperature – You can leave this no bake cheesecake out at room temperature for up to two hours safely.
• Refrigerate – Refrigerate covered up to five days.
• Freeze – Cover with plastic wrap, place in a freezer safe plastic storage bag, seal tight, label and date. Store the no bake cheesecake in the freezer for up to one month. Simply remove from the freezer the day before serving and defrost in the refrigerator.