Description
A creamy, no-bake cheesecake filled with cookie butter and topped with whipped cream. Perfect for cookie butter lovers!
Ingredients
Scale
- Crust:
- 2 cups crushed Oreo cookies (about 20 cookies)
- 1/2 cup melted butter
- Filling:
- 24 oz cream cheese, softened
- 1 cup cookie butter (like Biscoff)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- Topping:
- Whipped cream
- Additional cookie butter for drizzling
Instructions
- For the crust:
- Mix crushed Oreos and melted butter. Press into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- For the filling:
- Beat cream cheese, cookie butter, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Pour over crust and smooth the top.
- Chill for at least 4 hours or overnight.
- Before serving, top with whipped cream and drizzle with cookie butter.
Notes
Make sure the cream cheese is softened for easy mixing. You can use store-bought whipped cream to save time. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 28g
- Fat: 32g
- Carbohydrates: 38g
- Protein: 6g