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Easy No-Bake Cookie Butter Cheesecake Cups

A close-up of one of the delicious cookie butter cheesecake cups topped with caramel and chocolate drizzle.
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Create individual, creamy cheesecake cups featuring a crunchy cookie crust and rich cookie butter flavor. This no-bake recipe is simple to assemble and perfect for parties or quick desserts.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or Biscoff cookie crumbs)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup cookie butter (Biscoff/Speculoos spread), plus extra for drizzling

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
  2. Divide the crust mixture evenly among 12 standard muffin cups lined with paper liners. Press the mixture firmly into the bottom of each liner to form the crust. Place the cups in the freezer while you prepare the filling.
  3. 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, beating until fully combined and creamy.
  4. In a separate bowl, whip the heavy whipping cream until medium peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Gently fold in the 1/2 cup of cookie butter until streaks remain; do not overmix to maintain some marbling.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
  7. Chill the cheesecake cups in the refrigerator for at least 4 hours, or until firm.
  8. Before serving, warm a small amount of extra cookie butter slightly (about 15 seconds in the microwave) so it is easily drizzled. Drizzle the melted cookie butter over the top of each cheesecake cup.
  9. Remove the paper liners before serving these simple cheesecake bites.

Notes

  • For a stronger cookie butter flavor, use crushed Biscoff cookies instead of graham crackers for the crust.
  • If you do not have paper liners, you can use silicone muffin molds or small clear plastic dessert cups.
  • These individual dessert portions keep well in the refrigerator for up to 4 days.

Nutrition

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