Cookie Butter Cheesecake Cups Recipe

Introduction

These Cookie Butter Cheesecake Cups are a delightful treat combining creamy cheesecake with the warm, spiced flavor of cookie butter. Perfectly layered in individual servings, they’re easy to make and sure to impress at any gathering.

Ingredients

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cookie butter (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Extra cookies for garnish (optional)

Instructions

1. Step 1: In a small bowl, mix the cookie crumbs and melted butter until combined. Spoon a layer of this mixture into the bottom of each serving cup to form the crust.
2. Step 2: In another bowl, whip the heavy cream until soft peaks form. Set aside carefully.
3. Step 3: In a large bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract together until smooth and creamy.
4. Step 4: Gently fold the whipped cream into the cookie butter mixture, ensuring you maintain a light and airy mousse texture.
5. Step 5: Spoon a layer of cheesecake filling over the crumb crust in each cup, then drizzle a little melted cookie butter on top.
6. Step 6: Repeat the layers once more, finishing with a layer of cheesecake filling on top.
7. Step 7: Garnish each cup with extra cookie crumbs or whole cookies if desired.
8. Step 8: Chill the cups in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cheesecake to set.

Tips & Variations

• For a crunchy surprise, mix chopped cookies into the cheesecake filling before layering.
• Substitute maple syrup or honey for a touch of natural sweetness instead of powdered sugar.
• If you prefer a firmer crust, press the cookie crumb mixture firmly and chill it before adding the filling.
• Use vegan cream cheese and coconut cream to make a dairy-free version.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. For best texture and flavor, enjoy them within this time. When ready to serve, you can let them sit at room temperature for a few minutes to soften slightly. These cups do not freeze well due to their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, they can be prepared and chilled up to 24 hours in advance, making them a great option for parties and special occasions.

What if I don’t have cookie butter?

You can substitute cookie butter with peanut butter or almond butter for a different but delicious flavor, though the unique spiced note from cookie butter will be missing.

Cookie Butter Cheesecake Cups Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

Delight in these irresistibly creamy Cookie Butter Cheesecake Cups, layered with crunchy speculoos cookie crumbs and smooth, fluffy cookie butter mousse. Perfect for a no-bake dessert that’s both elegant and easy to prepare, these individual cheesecake cups are a dreamy treat topped with a drizzle of cookie butter and garnished with extra cookies for added crunch.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter

Filling

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cookie butter (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Garnish (Optional)

• Extra cookies for garnish

Instructions

1. Prepare the crust: In a small bowl, combine the cookie crumbs with melted butter until evenly mixed. Spoon a layer of this mixture into the bottom of each serving cup to form the crust.
2. Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Set this whipped cream aside to use later in the filling.
3. Mix the filling base: In a large bowl, beat together the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until the mixture is smooth and creamy.
4. Fold in whipped cream: Gently fold the whipped cream into the cookie butter cream cheese mixture. This will create a light, airy mousse-like texture.
5. Layer the cups: Spoon a layer of the cheesecake filling over the cookie crumb crust in each cup. Drizzle some melted cookie butter over this layer for extra flavor.
6. Repeat layering: Add another layer of cookie crumbs followed by the remaining cheesecake filling, finishing with a layer of the creamy filling on top.
7. Garnish: Sprinkle extra cookie crumbs or place whole cookies on top to garnish the cheesecake cups as desired.
8. Chill: Refrigerate the assembled cheesecake cups for at least 1 hour to allow them to set and the flavors to meld before serving.

Notes

• For best results, use softened cream cheese to ensure a smooth mixture without lumps.
• You can substitute Biscoff cookie crumbs with any speculoos or spiced biscuit crumbs if unavailable.
• Adjust the amount of powdered sugar according to your desired sweetness level.
• If you prefer a firmer crust, press the crumb mixture firmly into the cup bottoms.
• These cheesecake cups can be stored in the refrigerator for up to 3 days.
• For an extra decorative touch, drizzle warmed cookie butter on top just before serving.

Keywords: cookie butter cheesecake, no bake cheesecake cups, Biscoff dessert, speculoos cheesecake, easy no bake dessert, creamy cheesecake mousse