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.
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.
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- White Ceramic Pie Dish
Test Kitchen Tips
Use cold cream and chill mixing bowl for the best whip.
To slice, dip a sharp knife in warm water and wipe clean with paper towels after each cut for clean slices.
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.
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
Ingredients
- 1 cup heavy cream cold
- 1½ cups powdered sugar
- 1 cup cookie butter
- 8 ounces cream cheese softened
- 1 pie crust
Instructions
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat heavy cream on low, gradually increasing speed until soft peaks form.1 cup heavy cream
- Add ½ cup powdered sugar at a time on low speed until just incorporated. Add cookie butter and cream cheese and beat on medium-low speed until smooth.1½ cups powdered sugar, 1 cup cookie butter, 8 ounces cream cheese
- Using a spatula, scoop batter into pie crust and smooth. Optional, garnish with crushed Speculoos cookies.1 pie crust
- Cover with plastic wrap and refrigerate 2+ hours before serving.
Julie’s Tips
Speculoos Cookie Crust
Instructions
-
In a food processor or bag with a mallet, crush speculoos cookies until smooth.
-
Add butter and sugars to food processor and pulse or to a medium mixing bowl and stir to combine.
-
Press into a greased pie dish. Refrigerate 10 minutes before filling.
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.
Can I use cool whip instead of heavy whipping cream?
Hi Jessica,
We’ve never tested that as a substitution, but I don’t think it would give you the same creamy, decadent texture!
Hope you enjoy,
Julie
A new family favorite!!!! Thank you for sharing your recipe!!!
Hi Tiffany, so glad you enjoyed. Have a beautiful week!