Okay…so this cheesecake is utterly amazing! I can’t stop eating it, and neither can my family. It’s so delicious! This Cookie Butter Cheesecake with Crumbly Cashew Graham Cracker Crust is to die for! This recipe uses cookie butter, which is super scrumptious! If you have a sweet tooth like me and love cheesecake, you will fall in love with this recipe!
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This cheesecake recipe is easy to make. I love gourmet cooking and taking tons of specialized time to curate delicious food because I’m a foodie, but I’m also a busy mom of three boys so I also like easy recipes too. I consider this recipe pretty easy because it uses common ingredients (in the U.S.) and the kitchen skills required are pretty simple.
I’m so excited to share this with you! It’s SO GOOD!
I’m guilty though, I even savored it with a glass of red wine, and let me tell you, that was divine! It’s amazing with milk too, my boys will tell you;)
Please scroll down to easily print this recipe. If you are like me, you like to have the recipe in front of you so you don’t screw it up:) I get interrupted all the time, so I often need the recipe on the counter to pick up where I left off before being interrupted;)
The Ingredients Needed to Make Cookie Butter Cheesecake Crumbly Cashew Graham Cracker Crust
Oh, that name just sounds scrumptious! And, Lotus Biscoff Cookie Butter®, if you have not yet tried this, you must find it at your next visit to the store. It is a product made in Belgium. In stores near me, I’ve found it by the peanut butter and other spreads.
As the name implies, cookie butter is made of cookies. Hello, yum! How could it not be delish! It’s totally amazing and it makes the most amazing cheesecake!
The crust for this recipe is super crumbly and tasty, I could eat it all by itself!
The 10 ingredients needed to make this cheesecake include:
- cream cheese, block
- cookie butter
- graham cracker crumbs
- brown sugar
- butter, melted
- cashew, finely crushed
- chia seeds
- coconut oil
The dry ingredients get mixed together to make the crust (dry ingredients first graham cracker crumbs, brown sugar, cashews, chia seeds, then add melted butter and coconut oil). Sitr well to moisten and break up clumps. Press crust into greased pie dish. Bake 10 minutes at 375°.
Combine wet ingredients (cream cheese, sugar, cookie butter, eggs) and blend with a mixer, handheld or freestanding. Pour cheesecake filling into baked crust and smooth it flat. Return cheesecake to the oven and bake at 325°, don’t forget to reduce the oven temperature before baking! Make sure you check cheesecake during baking to assess for doneness, your oven may cook faster or slower than mine.
Let cool completely and refrigerate for several hours prior to serving.
Top with fruit for an extra treat.
And, hello yum!
You can print this recipe with amounts and instructions if you scroll down.
Perfect for Dessert Anytime!
Cookie Butter Cheesecake with Crumbly Cashew Graham Cracker Crust, that title just gets me, it sounds so amazing! And it is amazing! It is perfect for dessert anytime, plus it is a perfect addition to a holiday dessert table such as Easter or Christmas. It would go great at New Year’s Eve too when everyone is indulging in good rich food.
The crust is even delicious on it’s own. I love the added nutrition from the cashews and chia seeds in this luxurious dessert. If I can sneak in a little healthy ingredients into my dessert, I feel less guilty eating it;) Not that desserts need to be healthy, they are meant to be indulgent, however, I can’t resist adding in some healthy ingredients when it works out. So, why not add them in!
Eat well and enjoy life!
I hope you try out this recipe and let me know how it goes for you:) I’d love to hear. My boys adore this recipe and they’ve devoured tons of slices as I worked out this recipe. They aren’t complaining one little bit either!!
Looking for another yummy dessert? Check out my recipe for Maple Cinnamon Pumpkin Bread
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Enjoy some self-care and relieve stress by taking a bath:)
Cookie Butter Cheesecake with Crumbly Cashew Graham Cracker Crust
- 16 ounces cream cheese block, softened
- 1/2 cup sugar
- 1/2 cup cookie butter
- 3 eggs
- 1 1/2 cups graham cracker crumbs
- 1 Tablespoon brown sugar packed
- 6 Tablespoons butter, melted
- 1/4 cup cashews, finely crushed
- 1 teaspoon Chia Seeds
- 2 1/2 teaspoons coconut oil divided
- Crust: Combine 1 1/2 c. graham crackers crumbs, 1 Tbsp. brown sugar (packed), 1 tsp. chia seeds, and 1/4 c. finely crushed cashews in a bowl and stir. To crush cashews, add the cashews to a sealed bag and crush with a spiked kitchen mallet. Stir all dry ingredients together. Add 6 Tbsp. melted butter with 2 tsp. melted coconut oil to dry ingredients. Stir well to moisten. Break up clumps. Grease glass pie pan with 1/2 tsp. coconut oil. Press crust to pack down into the pie pan with the back of a spoon.
- Bake crust at 375 degrees for 10 minutes, then remove it. Reduce oven temperature to 325 degrees.
- While crust is baking, blend 16 oz. cream cheese, 1/2 c. white sugar, 1/2 c. cookie butter, and 3 eggs in a bowl and blend for about 5-7 minutes with a handheld blender or freestanding blender until smooth.
- Pour cheesecake filling into crust. Smooth top flat with a spoon or knife. Bake for 55-60 minutes at 325 degrees. It will puff up and then sink as it cools. It is done when a toothpick is inserted in the center and comes out clean. Don't overbake.
- Remove and cool completely. It will sink as it cools. Store cheesecake in the refrigerator for a few hours, the longer the better, prior to serving. Store leftovers covered in the fridge.
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