No Bake Cookie Butter Cheesecake

Hi Friends!

Cookie butter is one of my favorite flavors in the fall, and this no bake cookie butter cheesecake is one of the most requested desserts I bring to any party!

No oven, no baking, no stress. Layers of Biscoff cookies and a creamy cheesecake pudding filling topped with melted cookie butter and crumbled cookies, covered and left in the refrigerator overnight to do its thing. By the time you pull it out, the cookies have softened into these incredible cake-like layers and the whole thing slices up clean and beautiful. It tastes like a cookie butter dream and it could not be easier to make!

• Zero baking required. Everything goes into a 9x13 dish, gets covered, and the refrigerator handles the rest.

• The cookie butter poured over the top sets into this glossy, slightly firm layer that makes every slice look and taste like something from a dessert shop.

• It genuinely gets better the longer it sits. Make it the night before and it’s even more incredible the next day than it was the first few hours.

• It feeds twelve people from one dish and costs a fraction of what you’d pay for something like this at a restaurant.

• 2 8.8 oz Biscoff cookie sleeves

• 13.4 oz Biscoff cookie butter

• 2 cups cold whole milk

• 1 3.4 oz dry jello cheesecake mix

• 1 teaspoon vanilla

• 8 oz cool whip refrigerated

• In a large mixing bowl, combine the Jello cheesecake pudding mix and cold whole milk as directed on the box. Stir until the mixture reaches a thickened consistency.

• Add the softened Cool Whip and fold gently into the pudding mixture until fully combined. Stir in the vanilla extract.

• Lay one sleeve of Biscoff cookies in an even layer across the bottom of a 9x13 casserole dish.

• Spread half the cheesecake mixture evenly over the cookie layer.

• Add a second even layer of Biscoff cookies over the cheesecake mixture.

• Spread the remaining cheesecake mixture evenly over the top.

• Add the entire jar of cookie butter to a microwave-safe bowl. Microwave in 15 to 20 second increments, stirring between each, until completely melted and pourable.

• Pour the melted cookie butter over the top layer of cheesecake mixture and spread evenly with a spatula.

• Crumble extra Biscoff cookies over the top. Cover tightly with foil and refrigerate for a minimum of 6 to 8 hours - overnight is even better.

• The longer this sits in the refrigerator the better. Overnight is the move if you can wait.

• The cookies soften into these incredible cake-like layers and the whole thing sets up beautifully.

• Heat the cookie butter in short increments and stir between each one. It can go from perfectly melted to too hot very fast and scorched cookie butter is a sad thing.

• Make sure the Cool Whip is refrigerated and softened - not frozen.

• Frozen Cool Whip doesn’t fold smoothly into the pudding and you’ll end up with lumps.

• This feeds a crowd from one dish and it gets better every day it sits in the fridge.

• Make it ahead without any guilt.

Let me know if you try it!

Happy Cooking!

-Meghan, The Everyday Cookbook