What exactly is cookie butter?

It’s a spread made by blending spiced cookies (usually Speculoos or Biscoff). Think of peanut butter but switch the nutty taste for a sweet, gingerbread vibe.

Can I skip using a springform pan?

Totally! You could assemble it in ramekins, dessert cups, or even a pie dish lined with parchment to make serving up easier.

How do the baked and no-bake versions differ?

Baked cheesecakes use eggs and have a firmer, classic texture. No-bake kinds are fluffier and more like mousse.

Can this be prepped in advance?

Yes, it’s even better after sitting overnight in the fridge. Prep a day or two before, then just add the toppings when it’s time to serve.

Is freezing an option?

You bet! Freeze it (without toppings) for a couple of months. When ready, let it thaw in the fridge overnight, then top with caramel and cream.

Dreamy Cookie Butter Cheesecake

Category: Sweet Treats for Every Craving

Lush dessert with caramel and cookie butter. Features two styles: a baked richer version or a light no-bake option on a Biscoff crust.

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By Ana

Updated on Thu, 05 Jun 2025 23:20:01 GMT

Lush cheesecake featuring cookie butter and caramel | homebitesbyana.com

Recipe FAQs

→ What exactly is cookie butter?: It’s a spread made by blending spiced cookies (usually Speculoos or Biscoff). Think of peanut butter but switch the nutty taste for a sweet, gingerbread vibe.
→ Can I skip using a springform pan?: Totally! You could assemble it in ramekins, dessert cups, or even a pie dish lined with parchment to make serving up easier.
→ How do the baked and no-bake versions differ?: Baked cheesecakes use eggs and have a firmer, classic texture. No-bake kinds are fluffier and more like mousse.
→ Can this be prepped in advance?: Yes, it’s even better after sitting overnight in the fridge. Prep a day or two before, then just add the toppings when it’s time to serve.
→ Is freezing an option?: You bet! Freeze it (without toppings) for a couple of months. When ready, let it thaw in the fridge overnight, then top with caramel and cream.

Caramel Cookie Butter Treat

Creamy cheesecake hugged by a Biscoff cookie crust, drizzled with caramel and whipped cream. Ideal for fans of cookie butter!

Prep Time

25 min

Cooking Time

45 min

Total Time

70 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 10 Servings (1 full cheesecake sliced into 8-10 portions)

Dietary Preferences: Vegetarian

Ingredients

→ Crust

01 1/4 cup butter, melted

02 1 1/2 cups of crushed Biscoff cookies (or graham crackers)

→ Cheesecake Filling

03 8 ounces of cream cheese, brought to room temperature

04 1/2 cup brown sugar

05 1 teaspoon of vanilla

06 1/2 cup of cookie butter spread (Biscoff)

07 1/2 cup of heavy cream

08 Two eggs, optional for baked version

→ Topping

09 Whipped cream for garnishing

10 Extra crushed Biscoff bits

11 1/2 cup of caramel sauce

Steps

Step 01

Blend the cookie crumbs and melted butter. Press firmly into the bottom of dessert cups or a springform tin. Chill for at least 15 minutes. If you'd like it firmer, bake for about 8 minutes at 350°F (175°C).

Step 02

Cream together the softened cream cheese, cookie butter, and sugar until it's smooth. Blend in the vanilla and whipping cream until it's combined. If baking, gently mix in eggs, one at a time, using the lowest mixer setting.

Step 03

To bake: Place in a 325°F (163°C) oven for 40-45 minutes, making sure the center stays a bit wobbly. For no-bake: Chill in the refrigerator for at least 4 hours, or overnight for the best set.

Step 04

Take it out of the cooler (or oven, once cooled) and drizzle with caramel. Add whipped cream on top and a handful of cookie crumbs before serving. Slice and dig in!