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.
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.
Notes
Use cold cream for best results.Do not substitute organic powdered sugar, which yields a different consistency.For clean slices, dip sharp knife in warm water and wipe clean with paper towels after each cut.
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.
