Biscoff Cookie Butter Delight (Tiktok Recipe)
This no-bake Biscoff Cookie Butter Delight is rich, creamy, wildly indulgent and dangerously easy to make for parties, holidays or late-night fridge raids.
If there’s one thing my house agrees on, it’s that Biscoff anything disappears fast. I’ve made a lot of desserts over the years, but the moment cookie butter comes out, my teenage boys magically appear in the kitchen like it’s a summoning spell.
They pretend they’re “just passing through,” but somehow they’re holding a spoon and asking how long until it’s set. This recipe has become one of those “make it again” desserts, which in teen language means it’s elite.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
I love this Biscoff Cookie Butter Delight because it’s no-bake, feeds a crowd, and looks fancy without requiring any actual fancy skills. It’s the kind of dessert you bring to a potluck and quietly wait for compliments while pretending it was no big deal.
Meanwhile, you know it took minimal effort and zero oven time, which is my favourite combo.
Looking for more delicious Biscoff recipes?! Check out this 2-ingredient Japanese Cheesecake or Biscoff Truffles!
Ingredients
- 16 oz Biscoff cookies, finely crushed – These form the buttery, spiced cookie crust that holds everything together.
- ½ cup butter, salted, melted – Helps bind the crust and adds rich flavour with just the right amount of salt.
- 28 oz Cookie Butter – The star of the show, melted into a smooth, dreamy layer of pure indulgence.
- 16 oz cream cheese – Creates a thick, tangy cheesecake layer that balances the sweetness.
- 2 cups powdered sugar – Sweetens the cream cheese filling while keeping it silky smooth.
- 2 tsp pure vanilla extract – Adds warmth and depth to the cheesecake layer.
- 8 oz Cool Whip – Lightens the dessert and gives it that classic fluffy finish.
- Crumbled Biscoff Cookies – The final touch for texture, crunch, and visual drama.
Instructions
1. Start by combining the finely processed Biscoff cookies and melted butter. Mix until the consistency resembles wet sand, then press evenly into the bottom of a greased 9×13 baking dish to form the crust.
2. In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla. Mix with an electric mixer until smooth and creamy, then spread evenly over the Biscoff crust.
3. Place the cookie butter in a microwave-safe dish and heat in one-minute intervals, stirring after each, until melted and smooth.
4. Pour the melted cookie butter over the cheesecake layer, smoothing it out evenly. Refrigerate for 10 to 15 minutes until slightly set.
5. Top with a layer of Cool Whip and garnish with crushed and whole Biscoff cookies. Refrigerate for one hour before serving.
Prep Time: 45 Minutes
Fridge Time: 70 Minutes
Cook Time: None
Servings: 12 Servings
Recipe Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Use the bottom of a measuring cup to press the crust evenly and firmly into the pan.
- Warm the cookie butter slowly and stir often so it doesn’t overheat or separate.
- Chill between layers so everything sets cleanly and slices beautifully.
- For extra flair, drizzle a little melted cookie butter over the top right before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this dessert is perfect for making a day in advance and storing covered in the fridge.
Can I freeze Biscoff Cookie Butter Delight?
You can freeze it for up to one month, but thaw in the fridge for best texture.
Do I have to use Cool Whip?
Cool Whip works best for stability, but homemade whipped cream can be used if served the same day.
This Biscoff Cookie Butter Delight is rich, crowd-pleasing, and totally teen-approved. Just don’t expect leftovers.
If you love this Biscoff cookie butter delight, please give it a five star rating by clicking on the stars in the recipe card below!
Biscoff Cookie Butter Delight (Tiktok Recipe)
Ingredients
- 16 oz Biscoff cookies finely crushed (about two packs)
- ½ cup butter salted, melted
- 28 oz Cookie Butter
- 16 oz cream cheese
- 2 cups powdered sugar
- 2 tsp pure vanilla extract
- 8 oz Cool Whip
- Crumbled Biscoff Cookies for topping
Instructions
- Start by combining the finely processed Biscoff cookies and melted butter. Mix until the consistency resembles wet sand, then press evenly into the bottom of a greased 9×13 baking dish to form the crust.
- In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla. Mix with an electric mixer until smooth and creamy, then spread evenly over the Biscoff crust.
- Place the cookie butter in a microwave-safe dish and heat in one-minute intervals, stirring after each, until melted and smooth.
- Pour the melted cookie butter over the cheesecake layer, smoothing it out evenly. Refrigerate for 10 to 15 minutes until slightly set.
- Top with a layer of Cool Whip and garnish with crushed and whole Biscoff cookies. Refrigerate for one hour before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Use the bottom of a measuring cup to press the crust evenly and firmly into the pan.
- Warm the cookie butter slowly and stir often so it doesn’t overheat or separate.
- Chill between layers so everything sets cleanly and slices beautifully.
- For extra flair, drizzle a little melted cookie butter over the top right before serving.
Nutrition
Definitely a 10