Smooth, spiced, and irresistibly creamy—this No Bake Cookie Butter Cheesecake turns simple ingredients into a show-stopping dessert.
With a buttery crust and a velvety filling made from cream cheese, whipped cream, and sweet cookie butter, it’s an easy treat that’s ready to impress without ever touching the oven.
Table of Contents
Why You’ll Love This Cookie Butter Cheesecake
This cheesecake is the definition of effortless indulgence.
• No baking required—perfect for busy days
• Creamy, rich texture with warm cookie spice flavor
• Easy to make ahead for holidays or parties
• Customizable with toppings like caramel or crushed cookies
• Kid-friendly and freezer-stable
• Tastes like a Biscoff cookie in cheesecake form
Growing up in Texas, my mom used to stash cookie butter in her food truck for dipping churros. The flavor stuck with me—warm, nutty, and nostalgic. This cheesecake brings that memory back, only creamier and easier to share.
Ingredients You’ll Need
This recipe comes together with just five pantry staples.
Main Ingredients:
• 1 cup heavy cream, cold (for rich whipped texture)
• 1½ cups powdered sugar (sweetness and structure)
• 1 cup cookie butter (flavor base)
• 8 ounces cream cheese, softened (creamy foundation)
• 1 pie crust (store-bought or homemade)
Optional Add-Ons or Substitutes:
• Use graham cracker crust for extra crunch
• Add a drizzle of melted cookie butter on top
• Swap cookie butter for almond or cashew butter
• Sprinkle crushed Biscoff cookies over the top
• Stir in cinnamon for more warmth
• Use mini crusts for individual servings
Step-By-Step Instructions
This dessert doesn’t need an oven—just a whisk, a bowl, and a bit of chill time.
- Whip the cream. In a large bowl, beat cold heavy cream until stiff peaks form. (Jake tip: chill your bowl and beaters for best results.)
- Blend the filling. In another bowl, beat cream cheese, cookie butter, and powdered sugar until smooth and creamy. (Don’t rush—texture is key here.)
- Fold together. Gently fold the whipped cream into the cookie butter mixture until fully combined. (Use a spatula, not a mixer, to keep it airy.)
- Fill the crust. Spoon mixture into pie crust, smoothing the top. (A swirl pattern on top looks bakery-style.)
- Chill. Cover and refrigerate for at least 4 hours or overnight. (This sets the texture and deepens the flavor.)
Quick reminders:
• Don’t overwhip the cream—it can turn grainy.
• Use room-temp cream cheese for smooth blending.
• Let it chill fully before slicing.
• Add toppings after chilling for clean presentation.
Expert Tips For Success
• Use full-fat cream cheese—it makes the filling stable.
• Avoid overmixing after folding in whipped cream.
• Chill at least 6 hours for perfect sliceable texture.
• Add a pinch of salt to balance the sweetness.
• For extra shine, warm 2 tablespoons cookie butter and drizzle before serving.
• Try freezing 30 minutes before serving for a firmer bite.
• Serve with whipped cream or caramel drizzle for contrast.
Once chilled, this cheesecake cuts cleanly and melts in your mouth with every forkful.
Serving Suggestions
The beauty of this no-bake cheesecake is how easy it is to dress up for any occasion.
• Top with crushed Biscoff cookies or shortbread crumbs
• Drizzle with caramel or melted cookie butter
• Add whipped cream and cinnamon dust
• Serve with coffee or a chai latte
• Pair with Vanilla French Beignets for brunch
• Great as a make-ahead dessert for family dinners
It’s the kind of dessert that looks fancy but feels like home—rich, golden, and comforting.
Storing And Reheating
This cheesecake keeps beautifully in the fridge or freezer.
How to Store It:
• Store covered in the fridge for up to 4 days
• For longer storage, freeze up to 2 months
• Keep it covered with plastic wrap or foil
• Store slices individually for easy grab-and-go desserts
• Add toppings only before serving for freshness
How to Reheat It:
• No reheating required—serve chilled
• For a softer bite, let it rest at room temp for 10 minutes
• If frozen, thaw overnight in the fridge
• Avoid microwaving to prevent melting
• Refresh toppings just before serving
This cheesecake holds its shape even after a few days—perfect for entertaining or gifting.
Frequently Asked Questions
Can I make this cheesecake ahead?
Yes! It actually tastes better after chilling overnight, letting the flavors meld.
What cookie butter should I use?
Any smooth brand like Biscoff or Trader Joe’s works perfectly.
Can I use whipped topping instead of cream?
You can, but real whipped cream gives a richer texture and flavor.
Final Thoughts
This No Bake Cookie Butter Cheesecake proves that comfort desserts don’t need ovens—just good ingredients and a bit of patience. It’s creamy, smooth, and spiced with that signature cookie butter flavor that feels like a warm hug in dessert form.
• Keep it chilled and creamy for perfect texture
• Add a simple drizzle for restaurant-style flair
• Make it ahead—it only gets better overnight
For more no-bake treats, try my Protein Oreo Fluff, Strawberry Cheesecake Dump Cake, or Biscoff Tiramisu. Each one brings that same creamy, homemade charm Jake loves to share.
No Bake Cookie Butter Cheesecake
Ingredients
Equipment
Method
- In a large bowl, whip cold heavy cream until stiff peaks form.
- In another bowl, beat cream cheese, cookie butter, and powdered sugar until smooth.
- Gently fold whipped cream into the cookie butter mixture until fully combined.
- Spoon filling into the pie crust and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight until set.
Nutrition
Notes
- Chill at least 4–6 hours for best texture.
- Use full-fat cream cheese for stability.
- Avoid overwhipping the cream to prevent a grainy filling.
- This cheesecake is freezer-friendly and ideal for making ahead.
