Introduction

These Cookie Butter Cheesecake Cups are a delightful treat that combines the rich, creamy texture of cheesecake with the warm, spiced flavor of cookie butter. Perfect for individual servings, they are easy to make and sure to impress at any gathering.

The image shows three clear cups filled with layered desserts placed on a white marbled surface. Each cup has four main layers: the bottom layer is crumbly, light brown cookie crumbs, followed by a creamy, smooth beige layer, then another crumbly cookie layer, and topped with thick, white whipped cream swirled in a peak. The whipped cream is sprinkled with more of the crumbly cookie crumbs and each cup is garnished with a single round, beige cookie standing upright at the center. The texture of the crumbs contrasts with the smoothness of the cream layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Biscoff or speculoos cookie crumbs
3 tbsp melted butter
8 oz cream cheese, softened
¾ cup powdered sugar
½ cup cookie butter (plus extra for drizzling)
1 tsp vanilla extract
1 cup heavy whipping cream
Extra cookies for garnish (optional)

Instructions

Step 1: In a small bowl, mix the cookie crumbs and melted butter until well combined. Spoon a layer of this mixture into the bottom of each serving cup to form the crust.
Step 2: In another bowl, whip the heavy cream until soft peaks form. Set this whipped cream aside for folding later.
Step 3: In a large bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract together until the mixture is smooth and creamy.
Step 4: Gently fold the whipped cream into the cream cheese mixture. This will lighten the texture, creating a mousse-like consistency.
Step 5: Spoon a layer of the cheesecake filling over the crumb crust in each cup. Drizzle a little melted cookie butter on top of this layer for extra flavor.
Step 6: Repeat the layering process, ending with a final layer of cheesecake filling on top.
Step 7: Garnish with extra cookie crumbs or whole cookies if desired for a decorative touch.
Step 8: Chill the cups in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the texture to set.

Tips & Variations

For a crunchier crust, toast the cookie crumbs lightly before mixing with butter.
Swap cookie butter for peanut butter or Nutella for a different twist on the filling.
Use mini dessert cups or mason jars for an attractive presentation.
If you prefer a firmer cheesecake, add a teaspoon of gelatin dissolved in warm water to the cream cheese mixture before folding in the whipped cream.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve. To re-fluff the filling if it becomes slightly dense, gently stir before serving. These are best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

The image shows three clear plastic cups filled with layered dessert. Each cup has three layers: the bottom and middle layers are made of crumbly, light brown cookie crumbs, while the middle layer is a creamy, pale beige filling. On top, there is a tall swirl of white whipped cream sprinkled with more cookie crumbs. A round brown cookie with a pattern is pressed into the whipped cream at the center of each cup. All three cups are placed close together on a white marbled surface, with a warm and soft background blur. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, these cups can be prepared a day in advance and stored in the fridge. Chilling allows the flavors to deepen and the texture to set perfectly.

What can I use if I don’t have cookie butter?

If cookie butter isn’t available, you can substitute with smooth peanut butter, almond butter, or even Nutella. Each option will provide a unique flavor but maintain the creamy texture.