Cookie Butter Cheesecake Cups
Delightful no-bake cheesecake cups featuring a crunchy crust, rich cream cheese filling infused with cookie butter, topped off with extra cookie butter drizzle.
Ingredients
For the crust
- 1 cup Biscoff or speculoos cookie crumbs Use high-quality crumbs for the best texture.
- 3 tbsp melted butter Ensure it's cooled before mixing with the crumbs.
For the filling
- 8 oz cream cheese, softened Use full-fat for richer flavor.
- ¾ cup powdered sugar Sifted to prevent lumps.
- ½ cup cookie butter Plus extra for drizzling.
- 1 tsp vanilla extract For added flavor depth.
- 1 cup heavy whipping cream Chill the bowl for improved whipping.
- extra cookies for garnish Optional—crushed, whole, or dipped in chocolate.
Instructions
Prepare the Crust
- In a small bowl, mix the cookie crumbs and melted butter until combined; the mixture should resemble wet sand.
- Spoon a generous layer into the bottom of each serving cup and press down firmly to form a solid base.
Prepare the Filling
- In another bowl, whip the heavy cream until soft peaks form, about 2-3 minutes; set aside.
- In a large mixing bowl, beat softened cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy, about 2 minutes on high speed.
- Gently fold the whipped cream into the cookie butter mixture in three additions.
Assemble the Cups
- Layer the cheesecake filling over the crumb crust in each cup and drizzle with melted cookie butter.
- Repeat the layers—crumbs, filling, and drizzle—ending with the cheesecake filling on top.
- Finish with extra cookie crumbs or whole cookies for garnish.
- Chill in the fridge for at least 1 hour before serving.
Notes
These cheesecake cups can be made ahead and stored in the fridge for up to 5 days. For long-term storage, freeze for up to 3 months.