Caramel cookie butter cheesecake stacks a spiced cookie crumb crust, a fluffy no bake cream cheese filling, and a glossy topping of melted cookie butter and caramel.

It needs no oven and no gelatin, only time in the refrigerator to set firm. Slices come out clean, with a crisp base, a light creamy middle, and a rich spiced finish that suits any dessert table.

The crust uses crushed spiced cookies and melted butter, so it sets firm in the refrigerator without any baking.

Folding whipped topping into the sweetened cream cheese gives a light, mousse like filling that still holds a clean slice.

The melted cookie butter and caramel topping sets into a smooth glaze that adds the signature spiced flavor.

2 cups spiced cookie crumbs (about 20 cookies)
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream
1 cup cookie butter, melted
1/4 cup caramel sauce
Whole spiced cookies and crushed cookies for garnish, optional

Spiced cookie crumbs. Crush the cookies to fine crumbs so the crust packs tightly and cuts without crumbling.

Cream cheese. Full fat blocks give the filling its body, and room temperature cheese beats up smooth without lumps.

Whipped topping. It lightens the filling and helps it hold its shape without gelatin or eggs.

Cookie butter. This spiced spread melts into a pourable glaze with a flavor like caramelized shortbread.

Caramel sauce. A small amount mixed into the cookie butter adds shine and a buttery sweetness.

1. Make the crust Mix the cookie crumbs with the melted butter until they look like wet sand, then press the mixture firmly into the bottom of a 9 inch springform pan.

2. Chill the crust Refrigerate the pan while you make the filling so the crust sets firm.

3. Beat the cream cheese Beat the softened cream cheese and sugar until smooth and creamy, scraping down the bowl as needed, then mix in the vanilla.

4. Fold in the topping Gently fold in the whipped topping until the filling is light and fluffy with no streaks.

5. Fill the pan Spread the filling evenly over the chilled crust and smooth the top.

6. Set the filling Refrigerate for at least 4 hours, or overnight, until completely firm.

7. Glaze and decorate Warm the cookie butter in short microwave intervals until pourable, stir in the caramel sauce, cool slightly, and pour over the set cake, then decorate with whole and crushed cookies.

Slice with a knife warmed in hot water and wiped dry for neat edges, and serve each piece chilled with an extra cookie on the side. Strong coffee balances the sweetness, so pour a mug of fresh coffee or try a caramel coffee frappe. For a wider spread, add fresh fruit pavlova, vanilla bean creme brulee, and silky chocolate ganache.

Cover the cake and refrigerate for 4 to 5 days. Return leftovers to the refrigerator within 2 hours of serving because the cream cheese filling is perishable. For longer storage, freeze wrapped slices for up to 1 month and thaw them in the refrigerator overnight. Garnish with fresh cookie pieces after thawing to keep them crisp.

Soften the cream cheese. Let the blocks stand at room temperature until soft so the filling beats smooth.

Press the crust firmly. Use the flat bottom of a glass to pack the crumbs tightly so slices do not crumble.

Cool the topping. Pour the cookie butter glaze once it has cooled slightly so it does not melt the filling.

Use short intervals. Warm the cookie butter in short microwave intervals and stir between each so it does not scorch.

Chill long enough. Four hours is the minimum for a firm slice, and overnight gives the cleanest cuts.

Flag the allergens. The dessert contains milk and wheat, and cookie butter often contains soy, so check labels.

Add a pinch of salt. A pinch of sea salt on the caramel layer sharpens the sweetness.

Check trusted guidance. For safe handling of dairy desserts, read the University of Wisconsin Extension leftovers guidance before serving.

Yes, the recipe is fully no bake. The crust and filling set in the refrigerator, and no eggs or gelatin are needed.

Chill it for at least 4 hours, though overnight gives a firmer filling and cleaner slices.

Yes, freeze wrapped slices for up to 1 month and thaw them in the refrigerator overnight.

What can I use instead of the springform pan?

Individual cups or glasses work well, and a standard pie dish also holds the filling if you serve it straight from the dish.

Why is my filling runny?

The cream cheese may have been too warm or the cake needed more chill time. Refrigerate longer until firm.

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Caramel Cookie Butter Cheesecake

A no bake cheesecake with a spiced cookie crust, a light cream cheese filling, and a cookie butter caramel glaze.

Print Recipe Pin Recipe

Prep Time 4 50

Total Time 4 50

Course Dessert

Cuisine American

Servings 12 slices

Calories 430 kcal

Equipment

9-inch springform pan
Hand mixer
microwave safe bowl
thin knife

Ingredients

Main Ingredients

2 cup spiced cookie crumbs about 20 cookies
6 tbsp unsalted butter melted
16 oz cream cheese softened
½ cup sugar
1 tsp vanilla extract
1 cup whipped topping or whipped cream
1 cup cookie butter melted
¼ cup caramel sauce
8 whole spiced cookies optional, for garnish

Instructions

Cooking

Crust. Combine the crumbs and butter, press into a 9 inch springform pan, and chill while you mix the filling.
Beat. Beat the cream cheese, sugar, and vanilla until smooth.
Fold. Fold in the whipped topping until light and even.
Chill. Spread over the crust and refrigerate at least 4 hours until firm.
Glaze. Melt the cookie butter, stir in the caramel, cool slightly, and pour over the top.
Decorate. Add whole and crushed cookies and slice into 12 pieces.