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Easy No-Bake Cookie Butter Cheesecake Cups

Close-up of a cookie butter cheesecake cup with a bite taken out, drizzled with caramel and chocolate sauce.
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Make these simple, creamy cookie butter cheesecake cups without turning on your oven. They feature a crunchy cookie crust and rich filling, perfect for individual servings at any gathering.

Ingredients

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  • 1 1/2 cups crushed cookie butter cookies (like Biscoff or Speculoos)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup cookie butter spread (like Biscoff), plus extra for drizzling
  • 1/4 cup heavy cream
  • 12 standard paper or foil cupcake liners

Instructions

  1. Prepare the crust: In a medium bowl, mix the crushed cookies and melted butter until the crumbs are evenly moistened.
  2. Line a 12-cup muffin tin with cupcake liners. Press about 2 tablespoons of the cookie mixture firmly into the bottom of each liner to form the crust. Place the tin in the freezer while you prepare the filling.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Gradually add the sifted powdered sugar and vanilla extract. Beat until fully combined and creamy.
  5. Add the 1/2 cup of cookie butter spread and the heavy cream to the mixture. Beat on medium speed until the filling is light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in each cup. Fill them almost to the top.
  7. Chill the cups in the refrigerator for at least 4 hours, or until the filling is firm. For best results, chill overnight.
  8. Before serving, drizzle the tops of the cheesecake cups with extra melted cookie butter spread.
  9. Remove the paper liners before serving these individual cheesecake desserts.

Notes

  • You can use graham crackers mixed with cookie butter for a slightly different crust flavor.
  • If you do not have an electric mixer, you can use a whisk and some arm strength for the filling, but make sure your cream cheese is very soft.
  • These make-ahead party desserts freeze well for up to one month. Thaw them in the refrigerator before serving.

Nutrition

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