Entry #6: No-bake cookie butter cheesecake

 Hi everyone welcome back!

Since I learned how to make cookie butter cheesecake, I have been sending off some to my boyfriend to take to work and share with his co-workers. It turns out it was a hit at his office and since then they have been requesting I make them individual ones to take home. It’s always exciting to hear that someone enjoys what you make so I thought I would share the recipe here too. Sooo get your cooking tools and follow these easy steps below to create one yourself!

Disclaimer: You will not be required to cook, bake, or heat anything which makes this easy recipe perfect for those who want to save time and still have something delicious. 

Ingredients: 

Biscoff cookie butter spread 

Biscoff cookies 1 pack

Half a stick of butter

Two blocks of cream cheese 

Powdered sugar

Vanilla extract 

Heavy cream

Tools/Cooking utensils: 

Hand mixer

Silicone spatula

Measuring tools ranging from 1 tsp - 1 cup

Medium-sized baking dish to store your cheesecake (don't worry, you won't be baking anything!)

Two mixer bowls to mix your ingredients in

Food processor or blender 

Step 1:

Take your food processor/blender and place about ⅔ of your Biscoff cookies inside. You are going to want to blend the cookies until they are crumby. After blended place crumbs into your baking dish. 

Step 2: 

Melt a half stick of butter in the microwave for 20 seconds then take it out. Pour over the cookie crumbs and mix the ingredients together until butter is fully mixed in. You’re going to then smooth the mixture to cover the bottom of the baking dish. 

Step 3:

Once the cookie and butter mixture is smoothed out you're going to place the baking dish in the freezer. This will be your cheesecake crust.

Step 4:

In a mixing bowl, you are going to add two blocks of cream cheese, 1 teaspoon of vanilla extract, 1 cup of cookie butter spread,  and half a cup of powdered sugar in the bowl.

Step 5: 

With a hand mixer, mix the ingredients together until it combines fully to create a light brown and creamy mix. Set that bowl aside, clean your mixer, and move on to the next step.

Step 6: 

In another mixing bowl, add 2 cups of heavy whipping cream and 1 cup of powdered sugar. With the same hand mixer, mix the two ingredients together until you start to form a whipped cream consistency or stiffed peak. Once done, pour that mixture into the first mixing bowl you set aside.

Step 7:

With a silicone spatula, gently fold the mixtures through eachother. You don’t want to stir the mixture. 

Step 8:

Once mixtures are folded together, you have now made your cheesecake mix!  You're going to grab your baking dish from the freezer and place it on a hard surface. With your silicone spatula, scrape the cheesecake mix into the baking dish on top of the crust. 

Step 9:

With the spatula, gently smooth out the cheesecake mix to the ends of the baking dish. 

Step 10: 

With your food processor/ blender, make more cookie crumbs. You're going to sprinkle these crumbs over your cheesecake mix until fully covered. 

Step 11:

Place the baking dish filled with your now complete cheesecake into the fridge overnight to chill or for 24 hours for best results.

Congratulations!! You have now made the easiest, most tasty, no-bake cookie butter cheesecake! Cut a slice and enjoy! 

I hope you find this useful and decide to give it a try. I promise you, you won't be disappointed. 

Catch you in the next blog!