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–+ servings
Cookie Butter Cheesecake Cups

Delightful Cookie Butter Cheesecake Cups for a Sweet Escape

These Cookie Butter Cheesecake Cups are a no-bake delight, blending creamy cheesecake and buttery cookie crust for a quick and easy treat.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Desserts
Cuisine American
Servings 4 cups
Calories 300 kcal

Equipment

  • Medium bowl
  • electric mixer
  • spatula
  • cups or jars

Ingredients
  

For the Crust

  • 1 cup Biscoff or speculoos cookie crumbs Provides a buttery, sweet crust; substitute with graham cracker crumbs if necessary.
  • 3 tbsp melted butter Binds the cookie crumbs together to form the crust.

For the Filling

  • 8 oz cream cheese, softened Main ingredient for richness and creaminess; ensure it's at room temperature for best blending.
  • ¾ cup powdered sugar Sweetens the filling; adjust according to taste preferences.
  • ½ cup cookie butter Adds delectable flavor; try Nutella for a different twist.
  • 1 tsp vanilla extract Enhances flavor; use pure extract for the best results.
  • 1 cup heavy whipping cream Whipped to stiff peaks for lightness.

For Garnishing

  • Extra cookies for garnish Optional; can replace with fresh berries for a fruity option.

Instructions
 

Step-by-Step Instructions

  • In a medium bowl, combine 1 cup of Biscoff cookie crumbs with 3 tablespoons of melted butter. Mix until the texture resembles wet sand.
  • Spoon the crumb mixture into the bottoms of small cups or jars. Firmly press the mixture down to form an even crust layer.
  • In a separate bowl, beat 8 ounces of softened cream cheese using an electric mixer on medium speed until smooth and creamy.
  • Gradually mix in ¾ cup of powdered sugar, ½ cup of cookie butter, and 1 teaspoon of vanilla extract. Blend until fully combined.
  • In a clean mixing bowl, whip 1 cup of heavy whipping cream using an electric mixer until stiff peaks form.
  • Gently fold the whipped cream into the creamy mixture using a spatula, ensuring the filling remains fluffy.
  • Spoon the cheesecake filling into each prepared cup, filling them to the top.
  • Drizzle extra cookie butter over the tops of your filled cups.
  • Place your cheesecake cups in the refrigerator for at least 2 hours to let the flavors meld and the filling set.

Notes

Ensure cream cheese is at room temperature for smooth blending. Keep these cheesecake cups covered in the refrigerator for freshness.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 40mgIron: 0.5mg
Keyword Cookie Butter, Cookie Butter Cheesecake Cups, dessert cups, easy cheesecake, No-Bake Dessert, Sweet Treat
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