Cookie Butter Cheesecake Cups Recipe

Introduction

These Cookie Butter Cheesecake Cups are a delightful treat combining rich, creamy cheesecake with the warm spice of cookie butter and a crunchy cookie crumb base. Perfect for individual servings, they’re easy to assemble 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, then set it aside.
3. Step 3: In a large bowl, beat together the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
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 cookie crumb crust in each cup. Drizzle a little melted cookie butter on top.
6. Step 6: Repeat the layers, finishing with a top layer of cheesecake filling in each cup.
7. Step 7: Garnish 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 a crunchier crust, press the cookie crumb mixture firmly into the cups before adding the filling.
• Use classic Biscoff spread or any speculoos cookie butter available for authentic flavor.
• Try adding a sprinkle of cinnamon or nutmeg to the cream cheese mixture for extra warmth.
• Top with chopped nuts or caramel drizzle as a tasty variation.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. For best texture, consume within this time. When ready to serve, let them sit at room temperature for about 10 minutes to soften slightly, or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, you can prepare them a few hours or even a day in advance. Just keep them refrigerated, covered tightly to maintain freshness.

Can I substitute the cookie butter?

If you don’t have cookie butter, peanut butter or almond butter can be used for a different but delicious twist, though the flavor will change.

Cookie Butter Cheesecake Cups Recipe

---

★★★★★

4.8 from 131 reviews

• Author: Zoe
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Delight in these creamy Cookie Butter Cheesecake Cups featuring a crunchy Biscoff cookie crumb crust and a luscious cookie butter mousse filling, perfect for an elegant yet easy dessert.

---

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

• Extra cookies for garnish (optional)

---

Instructions

1. Prepare the crust: In a small bowl, combine Biscoff or speculoos cookie crumbs with the melted butter until the mixture resembles wet sand. Spoon an even 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, use a mixer to whip the heavy whipping cream until soft peaks form. Set this aside carefully to maintain its airy texture.
3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar, cookie butter, and vanilla extract until the mixture is smooth and creamy without lumps.
4. Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture. This process should be done carefully to preserve the whipped cream’s light, mousse-like texture.
5. Assemble the cups – first layer: Spoon a layer of cheesecake filling on top of the cookie crumb crust in each serving cup. Drizzle a small amount of melted cookie butter over this layer to enhance flavor.
6. Assemble the cups – second layer: Add another layer of cookie crumb mixture, followed by the remaining cheesecake filling, ensuring the top layer is the filling for a smooth finish.
7. Garnish: Sprinkle extra cookie crumbs or place whole cookies on top for decoration if desired.
8. Chill the dessert: Refrigerate the assembled cheesecake cups for at least 1 hour to set and develop flavors before serving.

Notes

• For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
• Use fresh heavy whipping cream for better whipping results and a lighter texture.
• The dessert can be prepared a day ahead and refrigerated to deepen the flavors.
• Substitute vegan cream cheese and whipped topping to make a dairy-free version.
• Cookie butter drizzling adds extra richness but can be omitted if preferred.

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

Keywords: cookie butter cheesecake, no-bake cheesecake cups, Biscoff dessert, easy cheesecake recipe, cookie crumb crust, mousse cheesecake