Who wants a piece of this cheesecake for Shavuot? We know we do! The best part is that it’s no-bake, so no need to worry about your cheesecake cracking on top or separating from the pan!

No-Bake Cookie Butter Cheesecake
- Cooking and Prep: 8 h
- Serves: 8
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Contains:
Ingredients (19)
Crust
Cheesecake Filling
Cookie Butter Crumbles
Topping/Garnish
Start Cooking
Prepare the Cookie Butter Crumbles
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Mix all cookie crumble ingredients together in a bowl until combined.
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Lay out a large piece of Gefen Parchment Paper and place the batter on the right side.
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Fold left side of parchment paper over and use a rolling pin to spread batter into a rectangle that’s about 1/4 inch thick.
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Place in freezer to set. Once hardened, crumble into chunks, and leave in fridge or freezer until ready to use.
Prepare the Gelatin Mixture
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Mix gelatin powder with water and let sit for two minutes.
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Then, microwave for 15 seconds. You want the mixture to be warm so the granules ‘melt’ but do not boil. Set aside.
Prepare the Crust
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Mix crumbs with melted butter and sugar and press into a nine-inch springform pan. (If you want a more solid base, bake for 10 minutes at 350 degrees Fahrenheit and let cool).
Prepare the Cheesecake Filling
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With the whisk attachment on your mixer, beat cream cheese until smooth.
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Lower speed and gradually add confectioners’ sugar. Use a spatula to scrape the bowl and beat again.
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Add in vanilla and melted white chocolate. Scrape the bowl again to make sure the bottom and sides are smooth.
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Add in heavy/whipping cream and bring mixer to high speed. Beat for three to four minutes until thick and fluffy.
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Add in gelatin mixture and mix just enough to combine. Add in cookie butter crumbles and fold in.
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Spread evenly over crust. Let set in the fridge.
Decorate
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Warm cookie butter in microwave to make it pourable but not hot. Spread evenly over cheesecake batter.
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Garnish with whipped cream, lotus cookies, and lotus cookie crumbs.
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Let set in fridge overnight before unmolding.
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To unmold, use a sharp knife along the rim before releasing the springform pan. Carefully transfer to a serving plate.
You can skip the gelatin if you don't care for the neat slices. It will still be delicious either way!