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Creamy No-Bake Cookie Butter Cheesecake Recipe with Easy Speculoos Crust

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A luscious, no-bake cheesecake featuring a spiced Speculoos cookie crust and a creamy cookie butter filling. Perfect for quick, indulgent desserts without turning on the oven.

Ingredients

Scale
  • 1 ¾ cups (175g) Speculoos cookies, finely crushed
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 1 cup (250g) cookie butter
  • 1 cup (240ml) heavy cream, cold
  • ½ cup (60g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (optional)

Instructions

  1. Crush the Speculoos cookies into fine crumbs using a food processor or a sealed plastic bag with a rolling pin.
  2. Mix the crumbs with melted butter and sugar (if using) until the mixture holds together when pressed.
  3. Press this mixture evenly into the bottom of a 9-inch springform pan, compacting firmly.
  4. Chill the crust in the fridge while preparing the filling.
  5. Pour the cold heavy cream into a chilled bowl and whip using an electric mixer until stiff peaks form.
  6. In another bowl, beat the softened cream cheese until smooth and creamy with no lumps.
  7. Add cookie butter, powdered sugar, vanilla extract, and cinnamon to the cream cheese and beat until fully combined and silky.
  8. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep it light and fluffy.
  9. Pour the creamy filling over the chilled Speculoos crust and smooth the top with a spatula.
  10. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Before serving, run a knife around the edges before releasing the springform pan.
  12. Slice with a sharp, warm knife for clean cuts and optionally garnish with extra cookie crumbs or caramel sauce.

Notes

Let cream cheese and cookie butter soften to room temperature to avoid lumps. Use cold cream and a chilled bowl for whipping to achieve stiff peaks. Fold whipped cream gently to keep the filling light and fluffy. Press crust firmly and chill before adding filling to prevent sogginess. Chill cheesecake at least 4 hours or overnight for best texture and flavor. Warm knife before slicing for clean cuts.

Nutrition

Keywords: no-bake cheesecake, cookie butter cheesecake, Speculoos crust, easy cheesecake, no oven dessert, creamy cheesecake, holiday dessert

Find it online: https://chrisfeasts.com/creamy-no-bake-cookie-butter-cheesecake-recipe-with-easy-speculoos-crust/