Cookie Butter Cheesecake Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat layering: Add another layer of cookie crumbs followed by the remaining cheesecake filling, ending with a smooth cheesecake layer on top.
- Garnish: Decorate the top of each cup with extra cookie crumbs or whole cookies for a decorative and crunchy finish.
- 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
Find it online: https://yumwithmia.com/cookie-butter-cheesecake-cups-recipe/
