Cookie Butter Cheesecake Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat layering: Add another layer of cookie crumbs followed by the remaining cheesecake filling, finishing with a layer of the creamy filling on top.
- Garnish: Sprinkle extra cookie crumbs or place whole cookies on top to garnish the cheesecake cups as desired.
- 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
Find it online: https://amayaharis.com/cookie-butter-cheesecake-cups-recipe/
