Cookie Butter Cake

30 mins
Serves 1
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Directions

  1. 1Crush 12 oz of Biscoff cookies using a food processor or by hand.
  2. 2Crush 12 oz of Biscoff cookies using a food processor or by hand.
  3. 3Crush 12 oz of Biscoff cookies using a food processor or by hand.
  4. 4Melt one stick of salted butter.
  5. 5Melt one stick of salted butter.
  6. 6Melt one stick of salted butter.
  7. 7Mix the melted butter with the crushed Biscoff cookies.
  8. 8Mix the melted butter with the crushed Biscoff cookies.
  9. 9Mix the melted butter with the crushed Biscoff cookies.
  10. 10Dump the cookie mixture into a 13x9 pan.
  11. 11Dump the cookie mixture into a 13x9 pan.
  12. 12Dump the cookie mixture into a 13x9 pan.
  13. 13Mash the cookie mixture down flat in the pan.
  14. 14Mash the cookie mixture down flat in the pan.
  15. 15Mash the cookie mixture down flat in the pan.
  16. 16Spread one jug of Philadelphia no-bake cheesecake over the top of the cookie base.
  17. 17Spread one jug of Philadelphia no-bake cheesecake over the top of the cookie base.
  18. 18Spread one jug of Philadelphia no-bake cheesecake over the top of the cookie base.
  19. 19Microwave two jugs of Biscoff cookie butter to make it easier to pour.
  20. 20Microwave two jugs of Biscoff cookie butter to make it easier to pour.
  21. 21Microwave two jugs of Biscoff cookie butter to make it easier to pour.
  22. 22Pour the microwaved cookie butter over the cheesecake layer.
  23. 23Pour the microwaved cookie butter over the cheesecake layer.
  24. 24Pour the microwaved cookie butter over the cheesecake layer.
  25. 25Refrigerate the cake for 30 minutes to an hour until set.
  26. 26Refrigerate the cake for 30 minutes to an hour until set.
  27. 27Refrigerate the cake for 30 minutes to an hour until set.
  28. 28Spread an 8 oz tub of Cool Whip over the top of the set cake.
  29. 29Spread an 8 oz tub of Cool Whip over the top of the set cake.
  30. 30Spread an 8 oz tub of Cool Whip over the top of the set cake.
  31. 31Crumble the remaining 4 oz of Biscoff cookies and sprinkle them over the Cool Whip layer.
  32. 32Crumble the remaining 4 oz of Biscoff cookies and sprinkle them over the Cool Whip layer.
  33. 33Crumble the remaining 4 oz of Biscoff cookies and sprinkle them over the Cool Whip layer.
  34. 34Serve and enjoy.
  35. 35Serve and enjoy.
  36. 36Serve and enjoy.

Ingredients

  • 12 oz Biscoff cookies
  • 12 oz Biscoff cookies
  • 12 oz Biscoff cookies
  • 1 stick salted butter
  • 1 stick salted butter
  • 1 stick salted butter
  • 1 jug Philadelphia no-bake cheesecake
  • 1 jug Philadelphia no-bake cheesecake
  • 1 jug Philadelphia no-bake cheesecake
  • 2 jugs Biscoff cookie butter
  • 2 jugs Biscoff cookie butter
  • 2 jugs Biscoff cookie butter
  • 8 oz Cool Whip
  • 8 oz Cool Whip
  • 8 oz Cool Whip
  • 4 oz crumbled Biscoff cookies (from the remaining 4 oz of the second pack)
  • 4 oz crumbled Biscoff cookies (from the remaining 4 oz of the second pack)
  • 4 oz crumbled Biscoff cookies (from the remaining 4 oz of the second pack)

Equipment

food processor13x9 panmicrowave

Tips

  • Microwave cookie butter slightly to make it easier to pour.
  • Make it for any occasion, not just holidays.