Go Back
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

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