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No-Bake Cookie Butter Cheesecake Cups

Close-up of a cookie butter cheesecake cup with a bite taken out, showing the creamy filling and dark crust, topped with caramel.
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Make easy, individual cheesecake cups using cookie butter. This recipe requires no oven time and sets quickly in the refrigerator.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies (or similar speculoos cookies)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • 1/2 cup creamy cookie butter, 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 firmly into the bottom of 6 to 8 small serving cups or ramekins. Place the cups in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until fully combined.
  4. In a separate, chilled bowl, whip the cold heavy 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 creamy cookie butter until the mixture is uniform.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the cups.
  8. Refrigerate the cheesecake cups for at least 4 hours, or until firm.
  9. Before serving, warm a small amount of extra cookie butter slightly (about 10 seconds in the microwave) to make it drizzle-able. Drizzle the topping over each cup.

Notes

  • You can use graham crackers instead of cookie butter cookies for the crust if preferred.
  • For a firmer texture, chill the cups overnight.
  • Use a piping bag with a large round tip to neatly fill the cups with the cheesecake mixture.

Nutrition

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