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Cookie Butter Cheesecake Cups Recipe

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.

Ingredients

Scale

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