Cookie Butter Cheesecake Cups Recipe

Introduction

Cookie Butter Cheesecake Cups are a delightful no-bake treat that combines the rich, creamy texture of cheesecake with the spicy sweetness of cookie butter. Perfect for an easy dessert, these individual cups are both elegant and indulgent.

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 with the melted butter. Spoon a layer of this mixture into the bottom of each serving cup to form the crust.
2. Step 2: In a separate bowl, whip the heavy cream until soft peaks form. Set this aside.
3. Step 3: In a large bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract together 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 some melted cookie butter on top.
6. Step 6: Repeat the layering process, finishing with a layer of cheesecake filling on top.
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 dessert to set.

Tips & Variations

• Use lightly crushed cookies on top for added crunch and an attractive finish.
• For a gluten-free option, use gluten-free cookie crumbs.
• If you prefer a stronger cookie butter flavor, swirl extra cookie butter through the filling before setting.
• Serve with a sprinkle of cinnamon or a drizzle of caramel sauce for extra flavor complexity.

Storage

Store the cheesecake cups in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this time. Re-chill before serving if needed, but avoid freezing as it may affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, these cups actually benefit from sitting overnight to deepen the flavors. Just cover them tightly and refrigerate until ready to serve.

What can I use if I don’t have cookie butter?

If cookie butter is unavailable, you can substitute with peanut butter or almond butter, though the flavor will differ. Alternatively, blend crushed cookies with a bit of melted butter for a similar taste and texture.

Cookie Butter Cheesecake Cups Recipe

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4.9 from 51 reviews

Indulge in these creamy and delightful Cookie Butter Cheesecake Cups. Featuring a buttery cookie crumb crust and a luscious cookie butter mousse filling, these no-bake treats are perfect for quick desserts or elegant entertaining. Each cup is layered with whipped cream-infused cheesecake filling and finished with a drizzle of cookie butter and crunchy cookie garnishes.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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 (optional)

• Extra cookies for garnish

Instructions

1. Prepare the crust: In a small bowl, combine the cookie crumbs and melted butter thoroughly. Spoon an even layer of this mixture into the bottom of each serving cup to form a firm crust base.
2. Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form, taking care not to overbeat. Set the whipped cream aside for later folding.
3. Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract in a large bowl until the mixture is smooth and creamy, ensuring no lumps remain.
4. Fold whipped cream: Gently fold the whipped cream into the cookie butter cream cheese mixture to create a light and airy mousse-like texture without deflating the cream.
5. Assemble the layers: Spoon a layer of the cheesecake filling over the cookie crumb crust in each cup. Drizzle some melted cookie butter over this layer to add extra flavor.
6. Repeat layering: Add another layer of cookie crumbs followed by the remaining cheesecake filling, ending with a smooth cheesecake layer on top.
7. Garnish: Decorate the top of each cup with extra cookie crumbs or whole cookies for a decorative and crunchy finish.
8. Chill: Refrigerate the assembled cups for at least 1 hour to allow the filling to set and flavors to meld before serving.

Notes

• For best results, use room temperature cream cheese to avoid lumps.
• Feel free to substitute Biscoff cookie crumbs with any other spiced cookie crumbs to vary flavors.
• Chilling time can be extended up to 4 hours or overnight for a firmer texture.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: cookie butter, cheesecake cups, no-bake dessert, Biscoff, speculoos, creamy cheesecake mousse, whipped cream dessert