This No Bake Cookie Butter Cheesecake is the perfect summer dessert. No need to turn the oven on on those extremely hot days. Creamy cheesecake swirled with luscious cookie butter.
What makes this No Bake Cookie Butter Cheesecake so good?
For starters, it’s a NO BAKE cheesecake which is already a win in my book. This No Bake Cookie Butter Cheesecake is my go to especially when I don’t turn the oven on in those hot summer months. This cheesecake is also loaded with Biscoff Cookie Butter. The perfect balance of sweetness and the amazing unique flavor of cookie butter.
What’s the difference between no bake and traditional cheesecake?
Other than the way they are made, the biggest difference is texture. The No Bake Cheesecake is folded in with whipped cream so the texture is very airy and light slightly different than that of traditional cheesecake.
How is this no bake cheesecake made?
For the crust I mixed the melted butter, graham cracker crust, and brown sugar together then pressed it into a 9 inch square baking pan. For the batter start out with room temperature cream cheese so it is softened. Mix the cookie butter, vanilla and cream cheese together, set aside. Whip the heavy cream until stiff peaks form. Gently fold the heavy cream into the cream cheese mixture until fully incorporated.
Scoop 2- 3 Tablespoons of cookie butter on top of batter. With a knife create a swirl pattern. Refrigerate
Can I use a pre-made crust?
Absolutely! I would just recommend that you get a 10 inch pre-made graham cracker crust or 2 regular graham crust.
Tips
- The cream cheese should be room temperature
- Place the mixing bowl and beaters in the fridge for 20 minutes
- The cold bowl and beaters will help create a light and fluffy whipped cream
- If your short on time, you can certainly pop the cream cheese in the microwave in intervals of 15-20 seconds until just softened
Can these be made into mini cheesecakes?
Absolutely! I would recommend about 8 to 10 of the mini cheesecake graham crust.
Still craving something sweet?
- Million Dollar Chocolate Chip Cookies
- Fluffy and Easy Blueberry Peach Coffee Cake
- Baked Peach Cobbler French Toast
- Easy Blueberry Cheese Danish Recipe
- Easy Strawberry Biscuits (Popeyes Copycat Recipe)
No Bake Cookie Butter Cheesecake
Equipment
- Stand Mixer
Ingredients
- 1 cup Heavy Cream
- 16 oz Cream Cheese Softened
- 1 cup Cookie Butter
- 1 teaspoon Vanilla Extract
- 1/2 cup Sugar
- 2 tablespoon Cookie Butter Reserved for topping
Graham Cracker Crust
- 1 1/2 cup Graham Cracker Crumbs
- 1/2 cup Butter melted
- 2 tablespoon Brown Sugar
Instructions
Graham Cracker Crust
- 1. Line a 9 in square baking pan with parchment. 2. In a bowl, mix together the graham cracker crust, melted butter and sugar. 3. Press into the 9 in baking pan.4. Freeze the crust for about 10 minutes.
No Bake Cookie Butter Cheesecake
- 1. Place the mixing bowl and beater into the fridge for about 20 minutes.2. After about 20 minutes, beat the heavy cream until stiff peaks form. Set aside. 3. Mix cream cheese, sugar, cookie butter and vanilla together.4. Gently fold the whipped cream into the cream cheese mixture.5. Pour into the graham cracker crust. 6. Top with 2 Tablespoons of Cookie Butter and create a swirl pattern with a knife.
chahinez @lifestyleofafoodie
I love how you wrote this article! Amazing job Bianca 🙂