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No-Bake Cookie Butter Cheesecake

by Nick Makrides
No-Bake Cookie Butter Cheesecake

Have you ever tried cookie butter? The name says it all! It tastes just like eating cookie paste! So delicious! Couple it with chocolate chips and caramel and you have something really special. This No-Bake Cookie Butter cheesecake is ultra-indulgent! A yummy cookie butter base, cookie butter and chocolate cheesecake and topped with speculoos cookies and whipped cream!

Nick’s favorite thing…

I love how much you guys love this recipe! It’s a delicious celebration of speculoos cookies. A Dutch cookie that has a delicious and unique flavor.

What does it taste like?

This cheesecake starts off with a speculoos cookie crust, a light no-bake chocolate chip and cookie butter cheesecake. It’s topped with whipped cream, more speculoos cookies and a drizzle of cookie utter.

What the heck is cookie butter?

If you’ve never had cookie butter, you’re in for a treat! Think of the consistency of peanut butter. It’s a spreadable cookie mixture, that tastes like delicious cookies.. So delicious! Both crunchy or smooth will work for this recipe!

What are the ingredients I need?

Unsalted butter – make sure your butter is softened.

Powdered gelatin – this is used to set this cheesecake. You cannot leave it out otherwise the cheesecake will not set.

Philadelphia cream cheese – make sure your cream cheese is softened.

Heavy cream – this is the type of cream you use for whipping.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

White chocolate – I used Nestle cooking buttons.

Cookie butter – this is a cookie spread. The brand I used is ‘Lotus’.

Mini choc chips – regular sized ones will work too.

Salted Caramel Sauce – a delicious caramel sauce that is slightly salty which elevates the caramel flavour and cuts through the sweetness.

My Top Tips!

  • Gelatin is an important part of helping this cheesecake set, so don’t skip it. I’ve found the best way to mix it is by using a fork. For some reason it results in a lump free mixture.
  • You can use regular sized chocolate chips if you wish.
  • The Speculoos cookies I used were the ‘Lotus’ brand. But any brand will work. And amy brand cookie butter will work.

Other Cookie Recipes You Might Like!

Let’s Connect!

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I hope you guys enjoyed this simple but delicious recipe with me. Giving the recipe a 5-star ⭐⭐⭐⭐⭐ rating really helps out a lot. Please also feel free to join me in the comments section below. And feel free to share with your family and friends on social media.

I’ll see you all on the following recipe!

N x

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No-Bake Cookie Butter Cheesecake

No-Bake Cookie Butter Cheesecake

Serves 12

5 from 1 vote
Prep Time: 40 mins
Total Time: 2 hrs 20 mins
Course: Dessert
Cuisine: American

Ingredients

Base

  • 3 cups speculoos cookies
  • 1/2 cup unsalted butter, melted

Cheesecake

  • 3 tbsp powdered gelatin + 4 tbsp cold water
  • 2 blocks cream cheese
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 cups white chocolate, melted
  • 1/2 cup cookie butter
  • 1/2 cup mini chocolate chips
  • 1/2 cup caramel sauce

Whipped cream

Decorations

  • 1/2 cup cookie butter, warm
  • 12 speculoos cookies


Instructions

Base

  • To make the base add the cookies into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
  • Place the crumbs into an 8” springform pan lined with baking paper. Use the back of a spoon to press firmly into the bottom of the pan.Place in the fridge to chill.

Cheesecake

  • Add the gelatin and water into a small mixing bowl and use a fork to mix until well combined. Set aside to rest for 5 minutes. Microwave for30 seconds to melt.
  • Add the cream cheese, vanilla and cream into the bowl of a food processor and blitz until smooth. Then add the gelatin and white chocolate and mix until well combined. You will need to scrape the bowl down at least once.
  • Split the mixture into two bowls and add the warm cookie butter to one. Mix using a spatula until well combined. Add the chocolate chips and fold. Pour the mixture into the bottom of the prepare cheesecake base and chill for 20 minutes.
  • Add the caramel sauce to the other half of the cheesecake mixture and mix until well combined.
  • Pour the mixture on top of the chilled cheesecake and chill for a final 60 minutes.
  • Once chilled and set, carefully take out of the springform pan and set on a serving plate. Pour the warm cookie butter on top and spread with a spatula or spoon allowing some to drip over the edges of the cheesecake.

Whipped Cream

  • Pour the cream and vanilla extract into a large mixing bowl.Use an electric hand mixer to whip to stiff peaks.
  • Fit the end of a piping bag with a Wilton 6b piping tip and pipe swirls on top of the cheesecake.
  • Finish with cookies wedged in between the cream swirls.

Notes

Storage
This cheesecake can be stored in an airtight container for up to three days.

Nutrition

Calories : 517kcal
Carbonhydrates: 32g
Protein: 4g
Fat: 43g
Saturated Fat: 25g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 10g
Trans Fat : 1g
Cholesterol: 108mg
Sodium: 82mg
Potassium : 120mg
Fiber: 1g
Sugar : 21g
Vitamin A: 1145IU
Vitamin C: 1mg
Calcium: 100mg
Iron: 1mg
Nutrition Disclosure

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