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Cookie Butter Cheesecake Cups Recipe

Cookie Butter Cheesecake Cups Recipe
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★★★★★

5 from 14 reviews

Indulge in these creamy and decadent Cookie Butter Cheesecake Cups, featuring a crunchy Biscoff cookie crumb base, smooth cookie butter cheesecake mousse, and a luscious drizzle of cookie butter. Perfect for an easy no-bake dessert that’s sure to impress at any gathering.

Ingredients

Scale

Crust

  • 1 cup Biscoff or speculoos cookie crumbs
  • 3 tbsp melted butter

Cheesecake 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, mix the Biscoff or speculoos cookie crumbs with melted butter until combined. Spoon a layer of this mixture into the bottom of each serving cup to create the crust base.
  2. Whip the Cream: In another bowl, whip the heavy cream using a hand mixer or stand mixer until soft peaks form. Set this aside for folding later to ensure a light texture.
  3. Make the Cheesecake Mixture: In a large bowl, beat the softened cream cheese together with powdered sugar, cookie butter, and vanilla extract until the mixture is smooth and creamy without lumps.
  4. Fold in the Whipped Cream: Gently fold the whipped cream into the cookie butter cream cheese mixture. Use a spatula to combine carefully to maintain a fluffy mousse-like texture.
  5. Assemble the Cups: Layer the cheesecake filling over the cookie crumb crust in each cup. Drizzle a small amount of extra melted cookie butter over the layer for added flavor.
  6. Build Layers: Repeat the layers by adding another layer of cookie crumbs if desired and more cheesecake filling, finishing with a smooth cheesecake layer on top.
  7. Garnish: Finish each cup with a sprinkle of extra cookie crumbs or a whole cookie for an elegant touch.
  8. Chill and Serve: Place the cups in the refrigerator and chill for at least 1 hour to allow the layers to set and flavors to meld. Serve chilled for best taste and texture.

Notes

  • You can substitute the cookie butter with any creamy cookie spread if Biscoff is unavailable.
  • For firmer cups, chill the dessert overnight instead of 1 hour.
  • Use full-fat cream cheese and heavy cream for the best creamy texture.
  • To make this gluten-free, ensure you use gluten-free cookie crumbs and gluten-free cookie butter.
  • These cups can be stored in the refrigerator for up to 3 days when covered.

Nutrition

Keywords: cookie butter cheesecake, no bake dessert cups, biscoff cheesecake, cookie crumb crust dessert, easy cheesecake cups

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