The Ultimate No-Bake Cookie Butter Cheesecake Cups (With Biscoff Crust)
Make these creamy, individual cookie butter cheesecake cups. They require no baking and feature a crunchy cookie crust, making them a quick solution for an indulgent sweet treat.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 4 hr 20 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed speculoos cookies (like Biscoff)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cookie butter, plus extra for topping
- 1/2 cup heavy whipping cream, cold
- 1/4 cup cookie butter, melted (for drizzling)
Instructions
- Prepare the crust: Mix the crushed cookies and melted butter until fully combined. Press about 2 tablespoons of the mixture firmly into the bottom of each liner in a 12-cup muffin tin lined with paper liners. Place the tin in the freezer while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until just combined.
- Beat in the 1/2 cup of cookie butter until the mixture is uniform and creamy.
- In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cookie butter cream cheese mixture until no streaks remain.
- Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin tin.
- Chill the cups: Place the muffin tin back in the refrigerator and chill for at least 4 hours, or until firm.
- Finish and serve: Once set, remove the paper liners. Warm the extra 1/4 cup of cookie butter slightly so it is pourable. Drizzle the melted cookie butter over the top of each cheesecake cup. Add a small dollop of whipped cream or a mini cookie on top if desired.
Notes
- You can use graham crackers or shortbread cookies for the crust if you do not have speculoos cookies, but the flavor will change.
- For the best texture, let the cream cheese sit at room temperature for about 30 minutes before mixing.
- These individual portion desserts keep well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 210
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 70
Find it online: https://www.purecookingjoy.com/cookie-butter-cheesecake-cups/