Creamy No Bake Cookie Butter Cheesecake Recipe – Easy 5-Step Dessert

Posted on December 22, 2025

no bake cookie butter cheesecake - featured image

I blame my sweet tooth for a lot of things, but mostly for the day I decided to whip up this creamy no bake cookie butter cheesecake. It started with a half-eaten jar of Biscoff cookie butter staring me down from the pantry shelf, practically begging to be used for something other than a midnight spoonful. So, I did what any self-respecting dessert lover would do—I turned it into a cheesecake. And not just any cheesecake, but one that’s silky, cloud-light, and doesn’t require turning on the oven (because who needs more heat in the kitchen, honestly?).

That first bite? It was like a hug from the inside out. Cookie butter swirled with tangy cream cheese, nestled on a buttery cookie crust—I mean, it’s almost unfair how good this is. My friends now request this no bake cookie butter cheesecake at every gathering, and I’ve stopped pretending I mind. If you love creamy, dreamy, outrageously easy desserts, this one’s about to steal your heart (and probably your last spoonful of cookie butter).

Now, I’ve made this recipe at least a dozen times, tweaking little things here and there until I landed on what I think is the ultimate version. So if you’re ready for the best cheesecake of your life—no oven, no fuss—let’s get into it.

Why You’ll Love This Creamy No Bake Cookie Butter Cheesecake

Let’s be real: I’m obsessed with this recipe, and I have a feeling you will be too. Here’s why it’s become my go-to dessert for basically every occasion (even if “occasion” just means Tuesday night Netflix).

Ready in 5 Easy Steps: You don’t need to be a pastry chef—or even own an oven. Seriously, if you can stir and chill, you can make this.
Outrageously Creamy Texture: The filling is smooth, fluffy, and rich. Thanks to the combo of cookie butter and whipped cream, every bite melts in your mouth.
Cookie Butter in Every Layer: There’s cookie butter in the crust, in the filling, and even drizzled on top. No plain bites here!
Make-Ahead Friendly: I love a dessert that actually gets better as it sits. Make it the night before, and the flavor deepens (plus you can relax before company arrives).
No Fussy Equipment: No water bath, no complicated steps, no worrying about cracks. Just mix, chill, and eat.
Impresses Absolutely Everyone: I’ve served this to “I don’t like cheesecake” people and watched them go back for seconds. It’s that good.

This creamy no bake cookie butter cheesecake is the kind of dessert that makes you feel like a dessert genius with minimal effort. It’s luscious, a little over-the-top, and just plain fun to eat. If you want a showstopper that doesn’t stress you out, this is it.

What Ingredients You’ll Need for No Bake Cookie Butter Cheesecake

Okay, let’s talk ingredients. The beauty of this cheesecake is you don’t need anything fancy—just a few pantry staples and one magical jar of cookie butter. Here’s the rundown (with all my tips and tricks included):

Speculoos Cookies or Biscoff Cookies (200g / about 28 cookies) — These make the absolute best crust. If you can’t find them, graham crackers work, but you’ll miss out on that signature spice. I blitz them in a food processor for fine crumbs.
Unsalted Butter (6 tbsp / 85g, melted) — Holds the crust together. I’ve used salted in a pinch, and it works fine, but unsalted lets the cookie flavor shine.
Cream Cheese (16 oz / 450g, full-fat, room temp) — Philadelphia is my go-to for classic tang and texture. Room temp is important or you’ll get lumpy filling (ask me how I know).
Cookie Butter Spread (1 cup / 250g, plus more for topping) — The star of the show. I use Lotus Biscoff brand, but Trader Joe’s Speculoos works too. If you want that extra swirl on top, warm a few spoonfuls for drizzling.
Powdered Sugar (3/4 cup / 90g) — Sweetens the filling without grittiness. Don’t swap for granulated; it won’t dissolve as smoothly.
Heavy Whipping Cream (1 cup / 240ml, cold) — This gives the cheesecake that fluffy, mousse-like texture. I whip mine separately for max volume.
Vanilla Extract (2 tsp / 10ml) — Adds warmth. I’m partial to Nielsen-Massey, but use whatever you love.
Pinch of Salt — Don’t skip it! Just a touch balances the sweetness and makes the cookie butter pop.
Optional Toppings: Extra cookie crumbs, melted cookie butter, or whipped cream. For parties, I sprinkle crushed cookies in a ring around the edge. Looks gorgeous, takes 10 seconds.

Substitutions & Notes:

For gluten-free: Use gluten-free cookies for the crust (Schar makes a good version).
No heavy cream? You can use store-bought whipped topping (like Cool Whip) if you’re in a pinch—about 2 cups. It’s not quite as rich, but still tasty.
If you can’t get cookie butter, try peanut butter for a different twist. It’s not the same flavor, but it works in a dessert emergency.
Don’t have a food processor? Put cookies in a zip bag and smash with a rolling pin. Great stress relief.

I learned the hard way that low-fat cream cheese gets too watery. Stick with full-fat for the best, creamiest texture. Trust me, it’s dessert—go big or go home.

Equipment Needed for the Ultimate No Bake Cookie Butter Cheesecake

You won’t need much to pull this off—just basic kitchen gear. I’ve made this in a friend’s college apartment with nothing but a whisk and a stubborn attitude, so don’t stress if you’re low on fancy tools.

9-inch (23cm) Springform Pan — Classic cheesecake style. You can use a pie dish if that’s all you have, but slices will be a little messier (still delicious, though).
Mixing Bowls — One for the crust, one for the filling, one for the whipped cream. I use glass so I can see if everything’s mixed.
Hand Mixer or Stand Mixer — For the smoothest filling. I’ve used a whisk in a pinch, but your arm will get a serious workout.
Food Processor — For cookie crumbs. If not, zip bag + rolling pin works just fine.
Measuring Cups & Spoons — Baking is chemistry. I always measure, especially for crust-to-butter ratio.
Rubber Spatula — For scraping every last bit of filling into the crust. No wasting the good stuff.

Bonus: If you want those ultra-clean slices, run a sharp knife under hot water between cuts. People always ask how I get those bakery-style wedges—this is the secret.

How to Make Creamy No Bake Cookie Butter Cheesecake (Step-by-Step)

Alright, let’s get into the good stuff. Here’s exactly how I make my cookie butter cheesecake—messy apron, real-life tips, and all.

Make the Cookie Crust (10 minutes)
Crush your cookies into fine crumbs (food processor or by hand). You need about 2 cups (200g) of crumbs. Stir in melted butter and a pinch of salt until the mixture looks like wet sand. Press firmly into the bottom (and slightly up the sides) of your springform pan. I use the bottom of a measuring cup to get it even. Pop in the freezer while you prep the filling.
Whip the Cream (5 minutes)
In a cold bowl, whip the heavy cream with a hand mixer on medium-high until stiff peaks form. This means when you lift the beaters, the cream stands straight up. Don’t over-whip or you’ll make butter (ask me about the time I did this and had to start over).
Mix the Cheesecake Filling (10 minutes)
In a large bowl, beat cream cheese until smooth and fluffy (about 2 minutes). Add cookie butter, powdered sugar, vanilla, and a pinch of salt. Beat again until totally smooth—it should look like a mousse and smell amazing. Scrape down the sides as needed so there are no lumps.
Fold in Whipped Cream (2 minutes)
Gently fold the whipped cream into the cookie butter mixture with a spatula. Go slow—this keeps the filling light and airy. You want it fully combined but don’t deflate all the fluffiness.
Assemble & Chill (at least 4 hours, hands-off)
Spoon the filling onto the chilled crust and smooth the top with a spatula. For extra flair, drizzle melted cookie butter over the top and swirl with a toothpick. Cover and chill in the fridge at least 4 hours (overnight is even better). The wait is the hardest part, but it’s worth it for those clean, dreamy slices.

When you’re ready to serve, run a thin knife around the edge before releasing the pan. Slice, top with more cookie crumbs and whipped cream if you want, and bask in the compliments. (You earned them.)

My Best Tips & Techniques for Foolproof Cookie Butter Cheesecake

Okay, here’s where I spill all the secrets I’ve picked up from making no bake cookie butter cheesecake way too many times (and eating more slices than I care to admit):

Room Temperature Cream Cheese is Non-Negotiable: Cold cream cheese = lumpy filling. I leave mine out for a good hour before starting. If I forget (which happens), I cut it into cubes and microwave for 10 seconds at a time until just soft.
Don’t Skip Whipping the Cream Separately: Folding in whipped cream (rather than just pouring in liquid) makes the cheesecake cloud-like and stable. I’ve tried shortcuts—they don’t work as well.
Chill Long Enough: Four hours is the absolute minimum for clean slices, but overnight is best. If you rush it, you’ll get soft, messy pieces. Still tasty, but not as pretty.
Crust Troubleshooting: If the crust feels too crumbly, add another tablespoon of melted butter. Too greasy? Add more crumbs. It’s forgiving, so adjust as needed.
Decorating Hack: Warm 2 tablespoons of cookie butter in the microwave for 15 seconds, drizzle over the top, and swirl with a toothpick. Looks pro, takes a minute.
Extra Thick Crust?: Double the crust ingredients. I do this for my crust-obsessed family—they say it tastes like a giant cookie under the cheesecake.
Make Ahead: I actually prefer making this a day early. The flavors meld, and the texture sets up perfectly. Just cover tightly so it doesn’t pick up fridge smells.

And my final tip? Hide a slice for yourself in the back of the fridge. You’ll thank me tomorrow.

Ways to Mix Up Your No Bake Cookie Butter Cheesecake

Once you’ve got the basic version down, you can have some fun with it. Here are a few of my favorite ways to switch things up (all tested by yours truly):

Chocolate Cookie Butter Cheesecake: Add 1/4 cup (25g) cocoa powder to the crust and sprinkle mini chocolate chips into the filling. It’s like a cross between a truffle and cheesecake—dangerously good.
Salted Caramel Swirl: Drizzle salted caramel sauce over the top before chilling. The sweet-salty combo with cookie butter is next level.
Nutty Crunch: Fold in 1/2 cup chopped toasted pecans or hazelnuts to the filling for a little crunch. My dad swears by this version.
Mini Cheesecakes: Press crust into the bottoms of cupcake liners (in a muffin tin), fill, and chill. Perfect for parties or portion control (if you have any willpower, which I do not).
Gluten-Free: Sub gluten-free cookies for the crust—Schar or Kinnikinnick work well. The filling is naturally gluten-free.
Dairy-Free: Use plant-based cream cheese (like Kite Hill) and coconut whipped topping. The flavor is a little different, but still addictive.
Pumpkin Spice: Add 1/2 cup canned pumpkin and 1 teaspoon pumpkin pie spice to the filling in the fall. It’s like pumpkin pie and cheesecake had a delicious baby.

Bonus: If you love cookie butter as much as I do, swirl extra into the batter before chilling. You’ll get pockets of gooey cookie butter in every slice.

Serving Ideas & Storage for Cookie Butter Cheesecake

This no bake cookie butter cheesecake is just as good dressed up for a party as it is eaten straight from the fridge. Here’s how I like to serve and store it:

Serving Suggestions

Classic: Serve cold, cut into generous slices. I always add a dollop of whipped cream and sprinkle cookie crumbs on top for crunch.
Dessert Platter: Cut into bite-size squares for a dessert bar. They disappear fast!
Over the Top: Drizzle with warm cookie butter, caramel sauce, or chocolate ganache. No regrets.
Holiday Spread: Top with festive sprinkles or edible gold leaf for a showstopping centerpiece.

How to Store

Fridge: Keeps 4–5 days, covered tightly. The flavor gets even better after a day or two.
Freezer: Slices freeze beautifully. Wrap each piece in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge or eat straight from frozen (like an ice cream bar—don’t judge).
Make Ahead: This recipe is perfect for prepping the night before a party. Just hold off on the whipped cream and toppings until ready to serve for the prettiest presentation.

Pro tip: If your cheesecake gets a little soft at room temp, pop slices in the freezer for 10 minutes before serving. The texture is dreamy.

Nutritional Info & Health Benefits

I’m not here to pretend this is health food, but I’ll share what I know (and why I feel good about a slice):

Per Slice (1/12 of cake)	Approximate Value
Calories	390
Protein	5g
Carbs	35g
Fat	26g
Fiber	1g

Cookie butter cheesecake is rich but more satisfying than a typical store-bought dessert, thanks to the combo of protein (from cream cheese) and fat (from cream and cookie butter).
There’s no added gelatin or artificial stabilizers—just real ingredients and honest-to-goodness flavor.
It’s naturally egg-free, so it works for anyone with egg allergies.

Listen, it’s dessert. But sometimes, a slice of homemade no bake cookie butter cheesecake is the mental health boost I need (especially after a long week). And honestly, I’d rather eat this than a store-bought pastry any day.

Final Thoughts: Go Make This Cheesecake!

So that’s my creamy no bake cookie butter cheesecake recipe, start to finish. I know I went on and on, but when you find a dessert that’s this easy and this delicious, you want to shout it from the rooftops (or at least text it to all your friends).

This is my “company’s coming” secret weapon, my “just because” treat, and the recipe people always ask for after the first bite. I hope you love it as much as my family and friends do—and I hope it finds a permanent spot in your dessert rotation, too.

Make it your own! Try the variations, swap in different cookies, adjust the toppings. The best recipes are the ones you tweak for yourself. And if you make this, I genuinely want to hear about it—drop a comment below or tag me on Instagram (@yourhandle). Nothing makes me happier than seeing your creations.

Happy (no bake) baking! May your kitchen smell like sweet, spiced cookie butter and your fridge always have a hidden slice just for you.

FAQs About No Bake Cookie Butter Cheesecake

Q: Can I use Nutella or peanut butter instead of cookie butter?

A: Yup! I’ve tried both. Nutella gives you a chocolate-hazelnut vibe (delicious), and peanut butter is a little saltier but works great. Just use the same amount and expect a different flavor profile.

Q: My cheesecake didn’t set—what went wrong?

A: Usually it’s not chilled long enough or the whipped cream wasn’t beaten to stiff peaks. Chill at least 4 hours (overnight is best!), and don’t skip whipping the cream separately. If your kitchen is really warm, pop the cheesecake in the freezer for 30 minutes before serving.

Q: Can I make this ahead for a party?

A: Absolutely. I almost always make no bake cookie butter cheesecake the day before. Just cover tightly and add any toppings right before serving for the freshest look.

Q: Do I need to use a springform pan?

A: Nope. A regular pie pan works, or you can make mini cheesecakes in a muffin tin. Slices are just a bit easier (and more photogenic) with a springform, but the taste is exactly the same.

Q: How do I get clean slices?

A: Run a sharp knife under hot water, wipe it clean, and slice. Repeat between cuts. It sounds fussy, but it’s the trick to those bakery-perfect wedges you see on Pinterest. (Also, chilling longer helps!)

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