Description
This no bake cookie butter cheesecake is a luscious and creamy dessert that’s easy to prepare with just four main ingredients. Featuring a smooth blend of cookie butter and cream cheese atop a crunchy Speculoos cookie crust, it’s perfect for a quick yet indulgent treat that requires no baking.
Ingredients
Cheesecake Filling
- 1 cup heavy cream, cold
- 1½ cups powdered sugar
- 1 cup cookie butter
- 8 ounces cream cheese, softened
Pie Crust
- Speculoos cookies, crushed (amount to cover a pie dish)
- Butter, unsalted (amount to bind crust, approximately 4 tablespoons)
- Sugars (optional, as needed for crust sweetness)
Instructions
- Whip the Cream: In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the cold heavy cream on low speed, gradually increasing to medium-high until soft peaks form. This step sets the base for a light, airy cheesecake filling.
- Incorporate Sugar and Mix Filling: Add powdered sugar gradually, about ½ cup at a time on low speed, mixing just until each addition is incorporated to avoid deflating the whipped cream. Then add the cookie butter and softened cream cheese and beat on medium-low speed until the mixture is smooth and well combined.
- Prepare the Pie Crust: Crush Speculoos cookies in a food processor or with a mallet inside a bag until finely ground. Add unsalted butter and sugar (if using) to the crumbs and pulse or stir until the mixture resembles wet sand. Press this crust evenly into a greased pie dish, then refrigerate for at least 10 minutes to set.
- Assemble the Cheesecake: Using a spatula, spoon the cheesecake filling into the chilled pie crust and smooth the top evenly. Optionally, garnish with crushed Speculoos cookies for added texture and decoration.
- Chill to Set: Cover the assembled cheesecake with plastic wrap and refrigerate for at least 2 hours, allowing it to fully set and develop flavors before serving.
Notes
- Use cold heavy cream to achieve optimal whipping results.
- Do not substitute organic powdered sugar as it alters the cheesecake’s consistency.
- For clean cheesecake slices, dip a sharp knife in warm water and wipe it clean between cuts.
- The Speculoos cookie crust yields a deliciously crunchy base that complements the creamy filling.
- Store the cheesecake covered in the refrigerator for up to five days or freeze it for up to one month, thawing in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Cook
- Cuisine: American
