No Bake Biscoff Cheesecake Recipe
This No Bake Biscoff Cheesecake has a buttery cookie crust and cookie-butter cheesecake filling. The perfect dessert for the holidays!
Serving8 Servings
Ingredients
Crust:
- 1 ½ cups Biscoff Cookie Crumbs, I pulsed the cookies in my blender
- 6 Tablespoons butter, melted
Filling:
- 1 cup creamy cookie butter or biscoff spread
- 4 ounces cream cheese, softened to room temperature
- 1 3.4 ounce Instant vanilla pudding mix
- ½ cup milk
- 8 ounces cool whip
Instructions
- Pulse the cookies in a food processor or blender to make fine crumbs. Pulse in the melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of an 8-inch or 9-inch pie pan. Place it in the fridge while you get the filling ready.
- In a large bowl, mix together the cookie butter spread, cream cheese, dry pudding mix, and ½ cup of milk (use a hand mixer for a quicker, smoother filling). Fold in the cool whip until completely combined.
- Remove the crust from the fridge and pour the filling into the crust, using a spoon or rubber spatula to spread it evenly.
- Cover the pie with plastic wrap and refrigerate for about 4 hours until the filling is set and firm.
Notes
The texture will change if you substitute whipped cream.
Nutrition
Calories: 561 kcal · Carbohydrates: 53 g · Protein: 7 g · Fat: 36 g · Saturated Fat: 14 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 6 g · Trans Fat: 0.3 g · Cholesterol: 37 mg · Sodium: 302 mg · Potassium: 130 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 453 IU · Calcium: 79 mg · Iron: 1 mg