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No-Bake Cookie Butter Cheesecake Cups

A close-up of individual cookie butter cheesecake cups featuring a thick crust, creamy filling, and a swirl of caramel topping.
Print Recipe

Make individual, creamy cheesecake cups using cookie butter and a simple no-bake method. These are quick to assemble and perfect for parties.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies (or similar speculoos cookies)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup cookie butter spread (plus extra for topping)

Instructions

  1. Combine the crushed cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Press about 2 tablespoons of the crumb mixture into the bottom of 6 small serving cups or ramekins. Chill the crusts for 10 minutes.
  3. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. In another bowl, whip the cold heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until just combined.
  6. Fold in 1/2 cup of the cookie butter spread until streaks remain; do not overmix for a marbled effect.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the cups.
  8. Refrigerate the cups for at least 4 hours, or until firm.
  9. Before serving, warm a small amount of extra cookie butter slightly and drizzle it over the top of each cheesecake cup.

Notes

  • Use full-fat cream cheese for the best texture.
  • You can substitute graham crackers for the cookie butter crust if desired.
  • These cups are best made one day ahead to allow for proper setting.

Nutrition

Find it online: https://sundayflavor.com/cookie-butter-cheesecake-cups/