Cookie Butter No-Bake Cheesecake
There's something incredibly nostalgic about a cheesecake, isn't there? Whether it reminds you of family gatherings or cozy nights in, this cookie butter no-bake cheesecake takes that comfort to a whole new level. It’s quick to whip up and requires no baking, making it a fantastic choice for any occasion.
Equipment
- medium bowl
- 9-inch springform pan
- Large Mixing Bowl
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs A classic base for any cheesecake.
- 0.5 cup unsalted butter melted, binds the crust together beautifully.
For the Filling
- 2 cups cream cheese softened, the creamy star of our dessert!
- 1 cup cookie butter adds that irresistible flavor.
- 1 cup powdered sugar sweetens the filling just right.
- 1 teaspoon vanilla extract enhances the overall flavor.
- 1 cup whipped cream for a light and airy texture.
Optional
- Extra cookie butter for drizzling optional, because who can resist more cookie butter?
Instructions
- Step 1: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
- Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Step 4: Add the cookie butter, powdered sugar, and vanilla extract to the cream cheese. Mix until well combined and smooth.
- Step 5: Gently fold in the whipped cream until fully incorporated.
- Step 6: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Step 7: Refrigerate the cheesecake for at least 4 hours, or until set.
- Step 8: Before serving, drizzle extra cookie butter on top if desired. Slice and enjoy!
Notes
Store leftovers in the refrigerator, covered, for up to 5 days. If you want to keep it longer, you can freeze it for up to a month.