Caramel Cookie Butter Cheesecake
A no bake cheesecake with a spiced cookie crust, a light cream cheese filling, and a cookie butter caramel glaze.
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.
Notes
Substitutions: Use individual cups instead of a springform pan.
Tips: Soften the cream cheese and chill at least 4 hours for clean slices.
Storage: Refrigerate up to 5 days or freeze up to 1 month. Nutrition does not include the optional garnish cookies.