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Easy No-Bake Cookie Butter Cheesecake Cups

Close-up of one of the amazing cookie butter cheesecake cups topped with caramel and chocolate drizzle.
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Create these simple, creamy cookie butter cheesecake cups featuring a crunchy cookie crust. This no-bake dessert is perfect for parties or quick indulgences and can be made ahead of time.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff or speculoos cookies
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • 1/2 cup cookie butter (like Biscoff spread), plus extra for topping

Instructions

  1. Combine the crushed cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Press about 1 tablespoon of the crumb mixture firmly into the bottom of 12 standard muffin cups lined with paper liners or placed in a muffin tin. Chill the crusts for 15 minutes.
  3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Gently fold in 1/2 cup of the cookie butter into the cheesecake filling until just combined. Do not overmix.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
  7. Refrigerate the cups for at least 4 hours, or until firm.
  8. Before serving, warm a small amount of extra cookie butter slightly so it is drizzly. Top each cheesecake cup with a drizzle of the warm cookie butter.

Notes

  • For the best texture, ensure your cream cheese is fully softened before mixing.
  • You can use graham crackers instead of cookie butter cookies for the crust if desired.
  • These individual dessert portions keep well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookincorner.com/cookie-butter-cheesecake-cups-recipe/