🍯 Biscoff Caramel Cookie Butter Cheesecake

A rich, no-bake cheesecake with a buttery Biscoff cookie crust, a luscious cookie butter filling, and caramel drizzles—heaven in every bite!

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Servings: 10–12

Chill Time: 6 hours or overnight
No oven needed!

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🍪 Ingredients

For the Crust:

• 2 cups Biscoff cookie crumbs

• ½ cup unsalted butter, melted

For the Filling:

• 2 blocks (8 oz each) cream cheese, softened

• ¾ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup Biscoff cookie butter (smooth or crunchy)

• 1½ cups cold heavy whipping cream

For the Topping:

• ½ cup melted Biscoff cookie butter, for dripping

• Extra Biscoff cookies, whole or crushed

• Optional: Caramel sauce, for drizzling

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🍰 Instructions

1. Make the Crust

   • In a bowl, mix the Biscoff cookie crumbs and melted butter until combined.

   • Press firmly into the bottom of a 9-inch springform pan.

   • Place in the fridge to chill while you prepare the filling.

2. Make the Filling

   • In a large bowl, beat the cream cheese until smooth and creamy.

   • Add in the powdered sugar, vanilla extract, and cookie butter. Beat until fully incorporated.

   • In a separate bowl, whip the heavy cream until stiff peaks form.

   • Gently fold the whipped cream into the cookie butter mixture until well combined and airy.

3. Assemble

   • Pour the filling over the chilled crust. Smooth the top with a spatula.

   • Refrigerate for at least 6 hours, preferably overnight, to fully set.

4. Decorate

   • Once set, drizzle the top with melted cookie butter and caramel sauce (if using).

   • Garnish with whole or crushed Biscoff cookies for extra crunch and flair.

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🧊 Storage Tips

• Refrigerate: Keep chilled for up to 5 days.

• Freeze: Freeze individual slices for up to 1 month—wrap tightly and thaw in the fridge before serving.

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✨ Creamy, dreamy, and loaded with Biscoff flavor—this no-bake cheesecake is guaranteed to wow any cookie butter fan!