Description
These Cookie Butter Cheesecake Cups offer a luscious, no-bake dessert with a crunchy graham cracker crust and a creamy, smooth cookie butter cheesecake filling. Perfect for individual servings, these cups combine the rich flavor of cookie butter with classic cheesecake texture, garnished with a drizzle of cookie butter and crunchy toppings for a delightful treat.
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 the crust mixture evenly among 6 small cups or ramekins (3-4 oz each), pressing firmly to create a compact base. Refrigerate while preparing the filling.
- Prepare the cream cheese mixture. Beat the softened cream cheese in a large bowl with an electric mixer until smooth and lump-free. Scrape down the sides of the bowl, then add cookie butter, powdered sugar, and vanilla extract. Beat again until well combined and creamy.
- Whip the heavy cream. In a separate chilled bowl, beat the 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 cream cheese filling. Gently fold the whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions until uniform and no white streaks remain.
- Assemble the cheesecake cups. Remove crust cups from the refrigerator, then spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops as desired.
- Chill to set. Cover cups loosely with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake filling to set firmly.
- Garnish and serve. Before serving, drizzle melted cookie butter over each cup and sprinkle with crushed graham crackers or mini chocolate chips. Serve chilled for best flavor and texture.
Notes
- For a stronger cookie butter flavor, increase cookie butter in the filling to 2/3 cup.
- If individual cups are unavailable, this can be made in a 7-inch springform pan for a larger cheesecake.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cookie butter cheesecake, no-bake cheesecake, individual cheesecake cups, graham cracker crust, creamy cheesecake dessert
