Several weeks ago, Quinn suggested that I make a cheesecake using one of his favorite things – speculoos cookies. I added that to my baking list, where it lingered for quite a while. But with his birthday coming up this weekend, I decided now was the time for this dessert to make its debut.
In case you aren’t familiar with speculoos cookies, they are sweet, crunchy cookies filled with lots and lots of spices. And as if the cookies aren’t enough, there’s also speculoos cookie butter. It’s a creamy, spreadable jar of deliciousness made from those tasty cookies.
Knowing how much Quinn loves the flavor of those cookies, I went all out and made the crust from the cookies and the filling with the spread. And for good measure, I sprinkled a few more crumbled cookies on top.
There’s certainly no shortage of flavor here. And as an added bonus, the filling is quick to make and doesn’t require any baking time! If you, too, are a big fan of all things speculoos, then you’re going to love this cheesecake!
Cookie Butter No-Bake Cheesecake
This creamy cookie butter no-bake cheesecake is made from mouthwatering cookie butter filling set in a buttery cookie crust. Don't forget the whipped cream!
Ingredients
For the crust:
- 6 ounces speculoos cookie crumbs*
- 1/4 cup unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 3/4 cup cookie butter spread**
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
For the topping:
- 3/4 cup heavy cream
- 1 & 1/2 teaspoons granulated sugar
- 6 to 7 crumbled speculoos cookies, for garnish
Instructions
To make the crust:
- Preheat oven to 350°.
- Combine the cookie crumbs and melted butter until thoroughly combined. Press firmly and evenly into the bottom of a 9-inch springform pan.
- Bake 10 to 12 minutes, or until crust is lightly browned. Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, cookie butter, brown sugar, and vanilla until throughly combined and smooth.
- Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture.
- Spread the filling evenly over the cooled crust. Refrigerate the cheesecake for at least 4 hours.
To make the topping:
- Place the cream in a large bowl. Using an electric mixer with a whisk attachment, whip the cream until it begins to thicken. Sprinkle the sugar on top, and continue whipping the cream until soft peaks form.
- Spread the whipped cream evenly over the top of the chilled cheesecake. Sprinkle with the crumbled cookies.
- Keep refrigerated.
Notes
*Biscoff is a popular brand of these cookies. They are also available from several brands as speculoos cookies. I used Biscoff cookies and needed 22 cookies for the crust. **Look for various brands of cookie butter spread or Biscoff spread alongside other spreads like peanut butter.
7 Comments on “Cookie Butter No-Bake Cheesecake”
Absolutely LOVE cookie butter…it’s the new Nutella for me! Pinned this recipe for sure 🙂
This is incredibly dangerous. The day I saw Trader Joe’s speculoos cheesecake I walked away quickly before I bought 10 of them and then ate one while driving home. It would have happened.
This is essentially the same as biscoff cookies and biscoff spread right?
Yes, Biscoff is a popular brand. Trader Joe’s sells Speculoos.
I have never heard of this cookie butter spread, but WOW, I think I am going to be in trouble! This sounds wonderful I am anxious to try your recipe and see what my guests think of it! I will be sharing and pinning this!
Annnnnddd now you’ve reminded me that I haven’t had cookie butter in my life in far too long! Definitely buying a jar on my way home today…and possibly whipping up this cheesecake tomorrow.
This looks delicious. I love a no bake cheesecake. My boys have just discovered cheesecake (at the local café) so this may be my first homemade cheesecake treat for them …