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.

No bake cookie butter cheesecake in a white ceramic pie pan.
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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.

A slice of no bake cookie butter cheesecake on a white plate.

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.

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.

No bake cookie butter cheesecake in a white ceramic pie pan.

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

  • Minimal Ingredients – Made with pantry ingredients, heavy whipping cream and cream cheese!
  • So Simple – Just mix it up in your stand mixer.
  • Make Ahead – This is the best dessert to make ahead, making entertaining stress free!
A slice of no bake cookie butter cheesecake on a white plate.

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.
No bake cookie butter cheesecake in a white ceramic pie pan.

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. The filling of a no bake cheesecake in a glass mixer bowl
  3. Fill – Scoop cookie butter filling into pie crust and smooth using a spatula. The filling of a no bake cheesecake in a graham cracker pie crust.
  4. Refrigerate – Cover and refrigerate 2+ hours. Garnish with crushed speculoos cookies to serve. No bake cookie butter cheesecake in a white ceramic pie pan.

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.
A slice of no bake cookie butter cheesecake on a white plate, with a pie pan behind it.

Frequently Asked Questions

Is no-bake cheesecake as good as baked cheesecake?

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!

Do you refrigerate cookie butter?

No! Cookie butter doesn’t need to be refrigerated. Like peanut butter, it is a shelf table product.

No bake cookie butter cheesecake in a white ceramic pie pan.

Serving Suggestions

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.

A slice of no bake cookie butter cheesecake on a white plate, with a pie pan behind it.

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.
A close up of a sliced cookie butter cheesecake.

More Cookie Butter

More Desserts
No bake cookie butter cheesecake in a white ceramic pie pan.
5 from 11 votes

No Bake Cookie Butter Cheesecake Recipe

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.
Prep: 10 minutes
Cook: 0 minutes
Total: 2 hours 10 minutes
Servings: 8
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Ingredients  

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

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.
Calories: 570kcal | Carbohydrates: 54g | Protein: 5g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 72mg | Sodium: 203mg | Potassium: 85mg | Fiber: 1g | Sugar: 37g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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