Description

These Cookie Butter Cheesecake Cups are a luscious, no-bake dessert featuring a crunchy graham cracker crust and a creamy cheesecake filling infused with smooth cookie butter. Perfect for a quick, indulgent treat that sets in the fridge and requires no baking, these individual cups are easy to prepare and topped with optional drizzles and garnishes for an elegant finish.

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs (about 8 full sheets)
3 tablespoons unsalted butter, melted
1 tablespoon powdered sugar

For the Cheesecake Filling

8 ounces full-fat cream cheese, softened
1/2 cup smooth cookie butter
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold

For Garnish (Optional)

2 tablespoons cookie butter, melted
Crushed graham crackers
Mini chocolate chips

Instructions

Make the crust. In a small bowl, mix the graham cracker crumbs, melted butter, and powdered sugar until the mixture resembles wet sand. Divide evenly among 6 small cups or ramekins (3-4 oz each). Press firmly to create a compact base. Refrigerate cups while preparing the filling.
Prepare the cheesecake filling. Beat softened cream cheese with an electric mixer until smooth and lump-free. Scrape down sides. Add cookie butter, powdered sugar, and vanilla extract, then beat until creamy and well combined.
Whip the cream. In a chilled bowl, beat cold heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
Fold whipped cream into cheesecake mixture. Gently fold whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions until uniform and no white streaks remain, maintaining the airy texture.
Assemble the cups. Remove crust cups from refrigerator. Spoon or pipe cheesecake filling over chilled crusts, smoothing the tops for an even finish.
Chill to set. Loosely cover cups with plastic wrap and refrigerate for at least 4 hours or ideally overnight to allow the cheesecake filling to set firmly.
Add garnish and serve. Before serving, drizzle with melted cookie butter and sprinkle crushed graham crackers or mini chocolate chips for an extra decorative touch. Serve chilled.

Notes

For a stronger cookie butter flavor, increase the amount in the filling to 2/3 cup.
If you don’t have individual cups, prepare this recipe in a 7-inch springform pan as a larger cheesecake dessert.
Store leftovers covered in the refrigerator for up to 3 days.

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

Keywords: Cookie Butter Cheesecake, no-bake cheesecake cups, cookie butter dessert, graham cracker crust, creamy cheesecake, easy dessert cups