No-Bake Cookie Butter Cheesecake: creamy and very delicious
published on 27 March, 2019 at 14:50
Ingredients:
The Base
5.3 oz cookies (150 gr)
1/4 cup unsalted butter (60 gr), melted
The Cheesecake
14 oz full fat cream cheese (400 gr), room temperature
1 cup cookie butter , room temperature
1 tsp vanilla extract
1/2 cup whipping cream min 35% fat (125 ml), chilled
2 tbsp icing sugar (25 gr), sifted
The Caramel
1/4 cup unsalted butter (60 gr)
3 tbsp sugar (40 gr)
2 tbsp brown sugar (20 gr)
1/2 tsp vanilla extract
1/4 cup whipping cream (60 ml)
Others
some whipped cream
Directions:
Blend the cookies and mix with melted butter, spread on the bottom of the mold and refrigerate.
Whisk cream cheese in a bowl then add in cookie butter, vanilla extract and mix well to combine. Set aside.
In another bowl, add in whipping cream and icing sugar. Whisk until soft peaks and pour in into cheesecake mixture. Gently fold the mixture until well combined. Pour on the base and refrigerate overnight.
Place a pan on medium heat and add in butter, salt, sugar and brown sugar. Stir until both sugars are totally dissolved.
Slowly and carefully add in the cream and vanilla extract. Pour on the cheesecake and let it cool.
In another bowl, add in whipping cream and icing sugar. Whisk until soft peaks and pour in into cheesecake mixture. Gently fold the mixture until well combined. Pour on the base and refrigerate overnight.
Place a pan on medium heat and add in butter, salt, sugar and brown sugar. Stir until both sugars are totally dissolved.
Slowly and carefully add in the cream and vanilla extract. Pour on the cheesecake and let it cool.
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