🎄 Christmas Cookie Butter Cream Cake
A creamy no-bake holiday dessert with layers of spiced cookies, fluffy vanilla cream, cookie butter, and crunchy cookie crumbs.
Ingredients
- 2 packages Biscoff or speculoos cookies, about 16 oz total
- 2 cups heavy whipping cream, cold
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup cookie butter, divided
- 1/2 cup crushed cookies, for topping
- 2–3 tbsp milk, if needed for thinning
Instructions
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Make the cream: Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
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Prepare the cookie butter: Warm about 3/4 cup cookie butter for 15–20 seconds until soft and easy to drizzle. Add a splash of milk if needed.
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Layer the cake: Arrange a layer of cookies in the bottom of an 8x8-inch dish. Spread with one-third of the cream mixture, then drizzle with cookie butter. Repeat the layers until the dish is full, finishing with cream on top.
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Decorate: Swirl the remaining cookie butter over the top and sprinkle generously with crushed cookies.
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Chill: Cover and refrigerate for at least 6 hours, preferably overnight, so the cookies soften into cake-like layers.
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Serve: Slice cold and add an extra drizzle of cookie butter before serving.
Save this easy Christmas dessert for your holiday menu! 🎄🍪
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