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A cheesecake topped with a layer of chocolate, piped cream, and arranged biscotti cookies, displayed on a teal plate against a pink background.

No-Bake Cookie Butter Cheesecake

ThisNo-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!
Author: Nick Makrides
4 from 2 votes
Print Recipe Pin Recipe
Prep 40 minutes
Total 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 517 kcal

Ingredients

Base

  • 3 cups (300 g) speculoos cookies
  • 1/2 cup (125 g) unsalted butter, melted

Cheesecake

  • 3 tbsp powdered gelatin + 4 tbsp cold water
  • 2 blocks (500 g) cream cheese
  • 2 cups (500 ml) heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 cups (300 g) white chocolate, melted
  • 1/2 cup (200 g) cookie butter
  • 1/2 cup (100 g) mini chocolate chips
  • 1/2 cup (125 ml) caramel sauce

Whipped cream

Decorations

  • 1/2 cup (100 g) 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.

Video

Notes

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

Nutrition

Calories:517kcal | Carbohydrates: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
Keyword Cheesecake, cookie butter, No-Bake
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