Cookie Butter Cheesecake Cups
No-bake Cookie Butter Cheesecake Cups feature layers of spiced cookie crumbs, fluffy cream cheese filling, and ribbons of caramelized cookie butter. These individual desserts chill in the fridge and serve beautifully for parties, potlucks, or weeknight treats.
Equipment
- Electric mixer
- Mixing bowls
- Clear serving cups or glasses
- Rubber spatula
Ingredients
For the Cookie Crust
- 1.5 cups Biscoff cookie crumbs or speculoos cookies, finely crushed
- 4 tablespoons butter melted
For the Cheesecake Filling
- 8 ounces cream cheese softened to room temperature
- 0.5 cup cookie butter spread
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
For Topping
- 2 tablespoons cookie butter warmed for drizzling
- Extra cookie crumbs optional garnish
- Whole Biscoff cookies optional garnish
Instructions
- Combine crushed Biscoff cookies with melted butter in a bowl, mixing until texture resembles wet sand. Divide mixture evenly among 6-8 clear serving cups. Press down firmly with the back of a spoon to create a compact crust layer.
- In a separate bowl, whip cold heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Set aside in refrigerator.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until completely smooth with no lumps, about 1 minute. Add powdered sugar, cookie butter, and vanilla extract. Beat on medium speed until mixture is fluffy and pale, about 2 minutes.
- Gently fold whipped cream into the cookie butter mixture using a rubber spatula. Cut through the center and lift from the bottom, turning the bowl as you fold. Continue until no white streaks remain and mixture is light and airy.
- Spoon or pipe half of the cheesecake filling over the cookie crust in each cup, dividing evenly. Smooth the tops gently.
- Warm 1-2 tablespoons of cookie butter in microwave for 10 seconds until pourable. Drizzle over the filling layer in each cup.
- Add remaining cheesecake filling to cups, smoothing tops. Drizzle with additional warmed cookie butter. Garnish with cookie crumbs or whole cookies if desired.
- Cover cups with plastic wrap and refrigerate for at least 2 hours, or overnight for best texture. Serve chilled.
Notes
Use full-fat cream cheese for best texture and flavor. Reduced-fat versions contain more water and won't set properly.
Cookie butter brands vary in consistency. If too thick to drizzle, stir in 1 teaspoon of heavy cream or milk.
These cups store covered in refrigerator for up to 4 days. Do not freeze as texture becomes grainy when thawed.
For neater layers, transfer filling to a piping bag or zip-top bag with corner snipped off before filling cups.