Biscoff Cookie Butter Cheesecake

5 from 5 votes

Biscoff Cookie Butter Cheesecake

This Biscoff cookie butter cheesecake is a decadent creamy cheesecake made with a no-bake filling. It takes just 20 minutes and six ingredients: cookie butter, whipped cream, cream cheese, powdered sugar, melted butter, and cookies.

Servings:

Ingredients

Biscoff Crust

8.8 ounces biscoff lotus cookies about 32 cookies in the package, see note 1
3 ounces salted butter
1 teaspoon ground cinnamon optional

Biscoff Cheesecake Filling

16 ounces full-fat cream cheese
¾ cup heavy whipping cream
½ cup powdered sugar
¾ jar 14.1 ounce (400 gram) biscoff cookie butter
salt to taste

US Customary - Metric

Instructions

Make the cookie crust. Pulse the cookies in a food processor. Or, put the cookies in a bag and beat them with a rolling pin. Reserve a few spoons of the cookie crumble to decorate the cheesecake. In a large bowl, mix the cookie crumbles with melted butter and ground cinnamon (optional). Press the crust mixture into a parchment paper lined springform pan or pie dish. Bake at 350℉ (175 ℃) for 8 minutes. Allow the crust to cool while preparing the cheesecake batter.
Make the filling. In a bowl, beat the whipped cream until peaks form. Don't overbeat or the cream will curdle. In a separate bowl, add the softened cream cheese, cookie butter (reserve a few spoons for the drizzle), and powdered sugar. Using an electric mixer, beat until smooth. Fold in the whipped cream with a spatula.
Assemble the cheesecake. Pour the cheesecake mixture into the cooled cookie crust. Heat some of the cookie butter in the microwave and drizzle it on top. Sprinkle the cookie crumbles on top. Refrigerate for an hour to set.

Notes

Substitute 12 graham cracker sheets + ¼ cup sugar for 32 lotus cookies. The butter and cooking temperature/time remains the same.
Use a 9" spring form pan instead of a pie dish.
Storage- store in an airtight container in the fridge for up to 5 days.

Nutrition