Print

Cookie Butter Cheesecake with Biscoff Crust

With a Biscoff cookie crust and a no-bake cookie butter cheesecake filling, this pie is ready in about 30 minutes!
Course Pie
Prep Time 45 minutes
Cook Time 14 minutes
Total Time 59 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 - 10 oz. package Biscoff cookies finely crushed
  • 2 tbsp. sugar
  • 4 tbsp. butter melted
  • 1 - 8 oz. package reduced-fat cream cheese softened
  • 1 c. cookie butter
  • 3/4 c. powdered sugar
  • 1 - 8 oz. container whipped topping thawed

Instructions

  1. In a medium bowl, combine cookie crumbs, sugar, and butter.
  2. Press into the bottom and up the edges of a 9-inch pie plate.
  3. Bake at 350 degrees for 12-14 minutes, or until it's firm and set.
  4. Cool completely.
  5. In a large mixing bowl, beat cream cheese, cookie butter, powdered sugar, and whipped topping.
  6. Beat until smooth.
  7. Spread evenly into pie crust.
  8. Refrigerate until chilled, at least 30 minutes.
  9. Cut and serve!