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–+ servings
Cookie Butter Cheesecake Cups

Deliciously Easy Cookie Butter Cheesecake Cups for Any Occasion

Indulge in these irresistible Cookie Butter Cheesecake Cups, featuring rich flavors and no-bake ease.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Biscoff or speculoos cookie crumbs Alternative options include gingersnap crumbs for a flavor twist.
  • 3 tbsp melted butter Binds the cookie crumbs for a cohesive crust.
For the Filling
  • 8 oz cream cheese, softened Ensure it's fully softened for easy mixing.
  • ¾ cup powdered sugar Keep this ratio for the best balance.
  • ½ cup cookie butter Adds rich flavor and sweetness; substitute with peanut butter if desired.
  • 1 tsp vanilla extract Essential for depth, so don’t omit this!
  • 1 cup heavy whipping cream Whip until soft peaks form for best results.
Optional Garnish
  • Extra cookies for garnish Adds a decorative touch and additional crunch.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Serving cups

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine cookie crumbs with melted butter until the mixture resembles wet sand. Press into the bottom of each serving cup to create a crust.
  2. Whip heavy cream with an electric mixer until soft peaks form, about 3-4 minutes. Set aside.
  3. In another bowl, mix cream cheese, powdered sugar, cookie butter, and vanilla extract with an electric mixer until smooth.
  4. Gently fold the whipped cream into the cookie butter mixture until fully combined.
  5. Layer the cheesecake filling into each cup on top of the crust, drizzling extra cookie butter in between layers.
  6. Optionally, sprinkle extra cookie crumbs or place whole cookies atop each filled cup.
  7. Refrigerate cups for at least 1 hour to allow the cheesecake to set.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

These cookie butter cheesecake cups can be made up to 24 hours in advance. Store in the fridge for up to 3 days or freeze for longer storage without garnishes.

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