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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish: Decorate each cup with extra cookie crumbs or a whole cookie for an attractive presentation and added crunch.
- 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
