Description
This no bake cookie butter cheesecake is a luscious and creamy dessert that requires no baking, making it quick and easy to prepare. With just four main ingredients, it features a buttery Speculoos cookie crust and a rich, smooth filling combining cookie butter, cream cheese, powdered sugar, and whipped heavy cream. Perfect for an indulgent treat, this cheesecake offers a sweet and satisfying flavor profile that will delight dessert lovers.
Ingredients
Filling
- 1 cup heavy cream, cold
- 1½ cups powdered sugar
- 1 cup cookie butter
- 8 ounces cream cheese, softened
Crust
- Speculoos cookies, crushed
- Butter (unsalted), enough to bind cookies
- Sugar (optional, to taste)
Instructions
- Whip the Cream: In a large mixing bowl or stand mixer fitted with the whisk attachment, pour the cold heavy cream. Beat on low speed gradually increasing to medium-high until soft peaks form, ensuring the cream is fluffy and stable.
- Add Powdered Sugar: Gradually add powdered sugar in two halves (½ cup at a time) on low speed, mixing until just incorporated into the whipped cream. This helps avoid deflating the cream and delivers a smooth texture.
- Combine Cookie Butter and Cream Cheese: Add the cookie butter and softened cream cheese to the whipped cream mixture. Beat on medium-low speed until the filling becomes smooth and homogenous with no lumps.
- Prepare the Crust: Crush Speculoos cookies finely using a food processor or by pounding in a sealed bag with a mallet. Mix the crushed cookies with unsalted butter and sugar until the mixture holds together. Press the crust mixture firmly into the base of a greased pie dish. Refrigerate for 10 minutes to set.
- Assemble the Cheesecake: Using a spatula, scoop the cookie butter filling into the prepared pie crust, smoothing the surface evenly. Optionally, garnish with crushed Speculoos cookies for added texture and presentation.
- Chill: Cover the assembled cheesecake with plastic wrap and refrigerate for at least 2 hours to allow it to set properly before serving.
Notes
- Use cold heavy cream to achieve best whipping results.
- Do not substitute organic powdered sugar as it affects the filling consistency.
- For cleaner cheesecake slices, dip a sharp knife in warm water and wipe it clean between cuts.
- The Speculoos cookie crust adds signature buttery spiced flavor; refrigerate it well before adding filling.
- To store: Refrigerate covered for up to 5 days or freeze for up to 1 month in appropriate packaging. Defrost overnight in refrigerator before serving.
