No-Bake Cookie Butter Cheesecake
Creamy, luscious and decadent no-bake cookie butter cheesecake. Made from both the speculoos cookies and cookie butter. And better yet, this no-bake cheesecake doesn’t require any gelatin in it.
Servings: 12 people
Ingredients
The Base
- 5.3 oz speculoos cookies (150 gr)
- ¼ cup unsalted butter (60 gr), melted
The Cheesecake
- 14 oz full fat cream cheese (400 gr), room temperature
- 1 cup cookie butter (285 g), room temperature
- 1 teaspoon vanilla extract
- ½ cup whipping cream min 35% fat (125 ml), chilled
- 2 tablespoon icing sugar (25 gr), sifted
The Caramel
- ¼ cup unsalted butter (60 gr)
- 3 tablespoon sugar (40 gr)
- 2 tablespoon brown sugar (20 gr)
- ½ teaspoon vanilla extract
- ¼ cup whipping cream (60 ml)
Others
- some whipped cream
Instructions
The Base
- Blend the speculoos cookies in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
- Pour into a 7 inch (18 cm) springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
The Cheesecake
- Whisk cream cheese in a bowl for several minutes until light and fluffy. Then add in cookie butter, vanilla extract and mix well to combine. Set aside.
- In another bowl, add in whipping cream and icing sugar. Whisk until soft peaks and pour in into cheesecake mixture. Gently fold the mixture until well combined.
- Pour into the base and spread evenly. Leave to chill in the fridge overnight.
The Caramel
- Place a pan on medium heat and add in butter, salt, sugar and brown sugar. Stir until both sugars are totally dissolved.
- Slowly and carefully add in the cream and vanilla extract. Stir well and continue cooking until the mixture slightly thickened. Pour into a jar and leave it to cool to room temperature. Note: I would recommend you preparing the caramel a few hours before serving so that it has time to set.
Assembling
- Pour cooled caramel onto the cheesecake and swirl the pan around to fully cover the top surface. Place in the fridge for 1-2 hours to let it set.
- Once fully set, remove the cheesecake from the pan and pipe some whipped cream on top. Place some speculoos cookies on whipped cream, slice and enjoy!
How To Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- This recipe doesn't uses gelatin so it usually takes longer to set.
- Use unsalted butter.
- The caramel will start melting a bit when the cheesecake is out from the fridge for quite a while
Nutrition
Calories: 456.4kcal | Carbohydrates: 27.8g | Protein: 4.6g | Fat: 36.8g | Saturated Fat: 18.5g | Cholesterol: 72.7mg | Sodium: 154.1mg | Potassium: 75.5mg | Fiber: 0.2g | Sugar: 17.7g | Calcium: 48.3mg | Iron: 0.4mg