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!
Why You’ll Love It
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
- Whip – Beat heavy cream, gradually increasing speed until you achieve soft peaks. Blend in powdered sugar to sweeten.
- Combine – Blend powdered sugar, cookie butter and cream cheese until smooth.
- Fill – Scoop cookie butter filling into pie crust and smooth using a spatula.
- Refrigerate – Cover and refrigerate 2+ hours. Garnish with crushed speculoos cookies to serve.
Tips
- For clean slices, dip sharp knife in warm water and wipe clean with paper towels after each cut.
- For the easiest whipped cream filling, chill the bowl of your stand mixer.
Frequently Asked Questions
This is all about personal preference! For a dense, decadent and dreamy cheesecake, baked is a better option. However, sometimes a light, airy and still creamy cheesecake is just the ticket. In that case, opt for a no-bake cheesecake!
No! Cookie butter doesn’t need to be refrigerated. Like peanut butter, it is a shelf table product.
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.
No Bake Cookie Butter Cheesecake Recipe
Ingredients
- ½ pint heavy whipping cream
- 1½ cups powdered sugar
- 1 cup cookie butter
- 8 ounces cream cheese softened
- 1 pie crust
Instructions
- In a mixing bowl, beat heavy cream, gradually increasing speed until soft peaks form.
- Blend in powdered sugar a half cup at a time. Add cookie butter and cream cheese until smooth.
- Scoop batter into crust. Smooth using a spatula.
- Optional: garnish with crushed Speculoos.
- Refrigerate 2+ hours before serving.
Tips
Make the Speculoos Cookie Crust
Tips
- For clean slices, dip sharp knife in warm water and wipe clean with paper towels after each cut.
- Top with a dollop of homemade whipped cream
- Add a drizzle of fleur de sel caramel sauce
To Store
- 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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
My husband loves this pie! So do I but trying to stay away from sugar.
Can this be made in a springform pan?
Best thing I’ve ever eaten,it’s a big hit with my family, I make it all the time!
So happy to hear that!
I love this cheesecake! I buy tons of Trader Joe’s cookie butter so this is a wonderful use for it!
You, too? It’s addicting!
I didn’t see the instructions on making the pie crust
Hi Sharon!
The Speculoos Cookie Crust post just went live today! You can find it right here: https://julieblanner.com/speculoos-cookie-crust/
Hope you enjoy!
Julie