Description
A creamy no-bake cheesecake with a Biscoff cookie crust, filled with cookie butter and topped with whipped cream.
Ingredients
Scale
- Biscoff Cookie Crust:
- 1 (8.8-ounce) package Biscoff cookies
- ½ cup butter, melted
- Cookie Butter Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) tub whipped topping, thawed
- 1 cup Biscoff cookies, crushed
- 1 cup cookie butter, melted
- Toppings:
- 1 cup whipped topping, thawed
- 4–5 Biscoff cookies, halved
Instructions
- Prepare the crust: Pulse Biscoff cookies in a food processor until finely ground. Mix crumbs with melted butter and press into a springform pan. Chill.
- Make the filling: Beat cream cheese and sweetened condensed milk until smooth. Fold in whipped topping and crushed cookies.
- Assemble the cheesecake: Pour filling over the crust. Drizzle melted cookie butter on top and swirl with a toothpick. Refrigerate for 2–4 hours.
- Add toppings: Pipe whipped topping around the edges and decorate with halved Biscoff cookies before serving.
Notes
- Use a springform pan for easy removal.
- Chill thoroughly for best results.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg