Gluten-Free Biscoff Cookie Butter Cheesecake Dip
A no-bake spread combining creamy cookie butter and tangy cream cheese with a crunch of toffee bits and chocolate chips. Sweet, buttery, and indulgent, this dip works as a dessert for casual gatherings, parties, or snack boards. The Biscoff flavor dominates while toffee adds textural contrast and depth. Serve chilled with cookies, pretzels, or cinnamon sugar tortillas for dunking.
Ingredients
- 1 ½ cups cookie butterpeanut butter0.75:1nut allergy swapdairy-freeadds peanuts
peanut butter is denser, use less
- 12 ounces cream cheese, softened
- ⅓ cup confectioners sugar
- ¼ cup heavy cream
- 1 teaspoon kosher salt
- 1 cup chocolate toffee bitscrushed pretzels1:1texture swap
adds saltiness and crunch instead of sweetness
- 3 tablespoon mini chocolate chips
Instructions
- 1
Combine cream cheese and cookie butter in a large bowl using a hand mixer until creamy, scraping sides occasionally.
- 2
Add salt and confectioners sugar, mix until incorporated.
- 3
Add heavy cream 2 tablespoons at a time, mixing until creamy and smooth.
- 4
Fold in all but 3 tablespoons of toffee bits with a spatula.
- 5
Transfer to serving bowl and top with remaining toffee bits and mini chocolate chips.
- 6
Cover and chill at least 30 minutes.
- 7
Remove from fridge 15-20 minutes before serving.
Tips
Add cream gradually in 2-tablespoon increments to control consistency; the dip firms when chilled so slight softness at room temperature is ideal.
Reserve some toffee bits and chocolate chips for topping before folding to maintain textural contrast and visual appeal.
Good to Know
Cover and refrigerate up to 3 days.
Prepare through chilling step up to 24 hours ahead. Remove from fridge 15-20 minutes before serving.
Transfer to serving bowl. Accompany with cookies, pretzels, and cinnamon sugar tortillas for dunking. Serve chilled or at cool room temperature.
Common Mistakes
Add cream too quickly to avoid a curdled or separated mixture.
Fold toffee bits gently to avoid crushing them and losing crunch.
Chill at least 30 minutes before serving to avoid a too-soft dip.
Substitutions
Dairy-Free Swaps
peanut butter is denser, use less
Full guide →General Alternatives
adds saltiness and crunch instead of sweetness
FAQ
Can I make this dairy-free?
Substitute cream cheese with dairy-free cream cheese alternative (whipped to same texture) and heavy cream with full-fat coconut milk or cashew cream. Taste and adjust sweetness as alternatives may vary in richness.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. The dip will firm slightly over time as toffee absorbs moisture. Stir gently before serving to restore creaminess if needed.
Can I freeze this dip?
Freezing is not recommended as the creamy texture will become grainy and toffee bits will lose crunch upon thawing. Best served fresh or chilled for up to 3 days.