A luscious no-bake cheesecake layered with creamy cookie butter filling and a buttery Biscoff cookie crust, perfect for a chilled indulgence.

Units Scale

Cook Mode Prevent your screen from going dark

In a bowl, combine Biscoff crumbs, melted butter, and brown sugar. Mix until fully moistened.
Press the mixture into the bottom and sides of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and cookie butter. Mix until creamy.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cookie butter mixture until smooth and fluffy.
Pour the filling into the crust and smooth the top. Refrigerate for at least 6 hours or overnight until set.
Garnish with swirls of cookie butter and crushed or whole Biscoff cookies before serving.