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No-Bake Cookie Butter Cheesecake Cups

A close-up of one cookie butter cheesecake cup with a dark crust, white filling, and swirled cookie butter frosting.
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Make simple, creamy cheesecake cups featuring a spiced cookie butter crust and a smooth, no-bake filling. These individual desserts are quick to prepare and perfect for parties.

Ingredients

Scale
  • 1 1/2 cups crushed speculoos cookies (about 20 cookies)
  • 1/4 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup cookie butter (Biscoff or similar)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons cookie butter, for topping

Instructions

  1. Line a 12-cup muffin tin with paper liners.
  2. Combine the crushed cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  3. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner to form the crust. Place the tin in the freezer while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese, powdered sugar, 1/2 cup cookie butter, and vanilla extract until smooth and fully combined. Scrape down the sides of the bowl.
  5. In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin tin.
  8. Refrigerate the cups for at least 4 hours, or until firm.
  9. Before serving, top each cheesecake cup with a small spoonful of extra cookie butter.

Notes

  • Use a food processor to crush the cookies quickly for the crust.
  • If you do not have a muffin tin, you can use small glass jars or ramekins.
  • For the best texture, ensure your cream cheese is fully softened before mixing.

Nutrition

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