I brought this to a family gathering and it was completely gone before I even got a piece. I've made it three times since then and the same thing keeps happening. Learn from my mistakes and hide a corner piece for yourself before you put it out.

A white scalloped dish holds a dessert topped with a caramel-colored layer and crumbled cookies, sitting on a blue and white checkered cloth on a wooden surface.

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.

The Cookie Layers

Two full sleeves of Biscoff cookies are the full focus here. They start crispy and soften into cake-like layers as they sit in the refrigerator with the cheesecake filling. Keep extra for crumbling on top.

The Cheesecake Filling

Jello cheesecake instant pudding mix combined with cold whole milk thickens quickly into a creamy base. Cool Whip folded in makes it light and mousse-like. Vanilla extract adds warmth throughout.

The Cookie Butter Topping

An entire jar of Biscoff cookie butter melted in the microwave and poured over the top is the finishing layer that makes this dessert completely over the top in the best possible way. It sets slightly in the refrigerator and becomes the most incredible thing you've ever put on a no-bake dessert.

How to Make Cookie Butter No-Bake Cheesecake

Step 1: Make the Cheesecake Filling

Combine the cheesecake pudding mix and cold whole milk in a large mixing bowl and stir as directed on the box until thickened. Fold in the softened Cool Whip until fully combined and smooth. Stir in the vanilla extract.

Step 2: Layer the Dish

Lay one sleeve of Biscoff cookies in an even single layer across the entire bottom of a 9x13 casserole dish. Spread exactly half the cheesecake filling evenly over the cookie layer. Add a second layer of Biscoff cookies over the filling. Spread the remaining cheesecake filling evenly over the top.

A white ceramic dish filled with a smooth layer of white whipped cream or frosting sits on a countertop, with candles and decor in the background.

A white baking dish with a layer of Biscoff cookies arranged neatly over a layer of white cream, on a kitchen counter with candles and decor in the background.

A white ceramic baking dish with wavy edges is filled with a smooth, caramel-brown mixture. The dish sits on a light countertop near blue candles and a gold decorative object.

Step 3: Add the Cookie Butter

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 over the top cheesecake layer and spread evenly with a spatula.

Step 4: Top and Chill

Crumble extra Biscoff cookies over the melted cookie butter layer. Cover tightly with aluminum foil and refrigerate for a minimum of 6 to 8 hours. Overnight is strongly recommended.

Close-up of a dessert topped with a creamy layer and crushed brown cookie pieces, possibly speculoos or Biscoff cookies, in a white dish.

How To Store This Cheesecake

Cover and store in the refrigerator for up to 5 days. It genuinely tastes better on day two and day three as the cookies continue to soften and the layers become more cohesive. Keep it covered between servings so the cookie butter layer stays smooth and doesn't dry out.

How to Serve Cookie Butter No-Bake Cheesecake

Pull it straight from the refrigerator and slice into squares. The cookie butter layer will be slightly firm and slices cleanly with a sharp knife. A small dollop of extra Cool Whip and half a Biscoff cookie standing up in each slice makes the presentation look really intentional and beautiful. Be sure to serve cold. For a full dessert spread, pair alongside these Peach Crumble Bars for a table that covers both a creamy no-bake dessert and a warm, fruity baked bar without any overlap.

What People Ask About This Cheesecake

Can I use a different pudding flavor?

Yes. Vanilla pudding produces a slightly more neutral base that still pairs beautifully with the Biscoff flavor. White chocolate pudding adds extra sweetness and a slightly different flavor profile. The cheesecake flavor is specifically recommended because its slight tang mirrors what a real cheesecake would taste like and balances the sweetness of the cookie butter perfectly.

Does it matter what type of milk I use?

Whole milk is specifically recommended because its fat content produces the thickest, creamiest pudding base. Lower fat milks like 2% work but produce a slightly thinner consistency that may not set as firmly. Skim milk is not recommended for this recipe. Whatever milk you use it has to be cold.... warm milk won't thicken the instant pudding properly.

Can I make this in a different size dish?

Yes. An 8x8 dish makes a smaller, thicker version that feeds 6 to 8 people. A 9x13 is specifically recommended for a crowd. You can also make individual portions in mason jars or glasses, just layer the cookies and filling the same way and top with a spoonful of melted cookie butter per jar. The individual portions are an especially great option for a party or gathering.

Why does it need to chill for so long?

The chilling time does two things. First it allows the pudding filling to fully set and firm up so the dessert slices cleanly rather than collapsing. Second and more importantly it gives the Biscoff cookies time to absorb moisture from the filling and soften from crispy cookies into those incredible cake-like layers that make this dessert so special. At 6 hours the cookies are starting to soften. At overnight they're perfect. The patience is worth it.

Meghankay