Cookie Butter No-Bake Cheesecake

Ingredients

• 24 Biscoff cookies (Divided between two cookie layers, plus extra crumbs for topping; approximately 1 standard package)
• 0.5 cup Brewed coffee (Cooled; for dipping the cookies)
• 1.25 cup Cookie butter (Melted and divided for drizzling between layers and swirling over the top)
• 16 oz Cream cheese (Softened to room temperature)
• 1 cup Powdered sugar (For sweetening the cheesecake filling)
• 2 cup Heavy whipping cream (Chilled; whip until stiff peaks form)
• 1 tsp Vanilla extract
• 1 oz Semisweet chocolate (Shaved for garnish)

Steps

1. 1

   Prepare a shallow serving dish or 9-inch square baking dish. Brew the coffee and let it cool completely. Reserve a small amount of cookie butter for the final swirl and warm it gently until pourable, taking care not to overheat it.

2. 2

   Dip the Biscoff cookies briefly in the cooled coffee, one at a time. Arrange them in a single layer across the bottom of the dish; do not soak them for so long that they fall apart.

3. 3

   Drizzle melted cookie butter evenly over the first cookie layer.

4. 4

   Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy, with no visible lumps.

5. 5

   Add the chilled heavy cream to the cream cheese mixture and whip until the filling is thick and stiff peaks form. The mixture should hold its shape when the beaters are lifted.

6. 6

   Spread half of the cheesecake filling evenly over the cookie butter layer, reaching into the corners of the dish.

7. 7

   Dip the remaining Biscoff cookies briefly in coffee and arrange them over the cheesecake filling to create a second cookie layer.

8. 8

   Drizzle more melted cookie butter over the second layer of cookies.

9. 9

   Spread the remaining cheesecake filling over the second cookie-and-cookie-butter layer and smooth the surface.

10. 10

    Drizzle the reserved melted cookie butter over the top and use a knife or skewer to make a loose swirl.

11. 11

    Finish with crushed Biscoff cookie crumbs and shaved chocolate.

12. 12

    Refrigerate for at least 4 hours, or until fully chilled and firm enough to slice. Cut into portions and serve cold.

Notes

The transcript does not provide exact ingredient quantities, so the amounts are practical estimates for a crowd-sized 9-inch square dish. Keep the cookies only lightly dipped so the layers retain some structure. Store covered in the refrigerator and serve chilled.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• Biscoff
• cookie butter
• refrigerated
• make-ahead
• vegetarian