Cookie Butter Cheesecake Cups Recipe

Introduction

These Cookie Butter Cheesecake Cups are a delightful no-bake treat combining the rich flavor of cookie butter with creamy cheesecake. Easy to assemble and perfect for individual servings, they make an impressive dessert for any occasion.

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, then set aside.
3. Step 3: In a large bowl, beat together the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and well combined.
4. Step 4: Gently fold the whipped cream into the cookie butter mixture, creating a light and airy mousse texture.
5. Step 5: Spoon a layer of the cheesecake filling over the crumb crust in each cup. Drizzle a little melted cookie butter over the filling.
6. Step 6: Repeat the layers, ending with the 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 filling to set.

Tips & Variations

• For an extra crunch, add chopped nuts or crushed cookies between the layers.
• If you prefer a stronger cookie butter flavor, gently warm the cookie butter before drizzling to make it easier to pour.
• Use mini mason jars or clear plastic cups for a charming presentation.
• Substitute regular sugar with powdered erythritol for a lower-sugar option.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. For best texture, enjoy within this time. When ready to eat, serve chilled—no reheating needed as this is a no-bake dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, these cups can be prepared a day in advance and chilled overnight, which actually helps the flavors develop better.

What can I use if I can’t find cookie butter?

You can substitute cookie butter with peanut butter or almond butter, but the classic Biscoff flavor is unique and recommended for this recipe.

Cookie Butter Cheesecake Cups Recipe

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★★★★★

4.7 from 118 reviews

• Author: Sarah
• Total Time: 1 hour 15 minutes
• Yield: 6 cheesecake cups 1x

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Description

These Cookie Butter Cheesecake Cups are a delightful no-bake dessert featuring a crunchy Biscoff cookie crumb crust layered with a smooth, creamy cookie butter cheesecake mousse. Perfectly sweet and indulgent, they are easy to assemble and ideal for serving in individual portions, garnished with extra cookies for a beautiful finish.

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Ingredients

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Crust

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

Cheesecake 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

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Instructions

1. Prepare the crust: In a small bowl, combine the Biscoff cookie crumbs with the melted butter until the mixture is evenly moistened. Spoon a layer of this mixture into the bottom of each serving cup, pressing lightly to form a firm base.
2. Whip the cream: In a separate bowl, whip the heavy whipping cream using a mixer until soft peaks form. Set this whipped cream aside for folding into the cheesecake mixture.
3. Make the cheesecake filling: In a large bowl, beat together the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
4. Fold in the whipped cream: Gently fold the whipped cream into the cookie butter cream cheese mixture with a spatula. This technique preserves the airy mousse texture of the filling.
5. Assemble the layers: Spoon a layer of the cheesecake filling over the cookie crumb crust in each cup. Drizzle a small amount of melted cookie butter over the filling to add extra flavor.
6. Repeat layering: Add another layer of cookie crumbs if desired, followed by more cheesecake filling, topping each cup with a final layer of the creamy cheesecake mixture.
7. Garnish: Decorate each cup with extra cookie crumbs or a whole cookie for an attractive presentation and added crunch.
8. Chill: Refrigerate the assembled cheesecake cups for at least 1 hour before serving to allow the filling to set properly and flavors to meld.

Notes

• Use room temperature cream cheese for easier mixing and a smoother texture.
• For a lighter version, substitute heavy cream with whipped coconut cream for a dairy-free option.
• Be gentle when folding the whipped cream to maintain the mousse’s light, fluffy consistency.
• These cups can be prepared a day in advance and stored covered in the refrigerator.
• If cookie butter is not available, you can melt Biscoff cookies and mix with a bit of butter to recreate the flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: cookie butter cheesecake cups, no-bake cheesecake, Biscoff dessert, easy cheesecake recipe, individual cheesecake cups