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No-Bake Cookie Butter Cheesecake Cups

A close-up of one cookie butter cheesecake cup topped with caramel and chocolate drizzle, sitting on a white plate.
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Make simple, individual cheesecake cups featuring a crunchy cookie crust and a creamy, tangy cookie butter filling. This no-bake recipe is quick to assemble.

Ingredients

Scale
  • 1 1/2 cups cookie crumbs (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup cookie butter (like Biscoff)
  • 2 tablespoons cookie butter, melted, for topping

Instructions

  1. Combine the cookie crumbs and melted butter in a small bowl. Mix until the crumbs are evenly moistened.
  2. Press about 1 tablespoon of the crumb mixture into the bottom of each liner in a 12-cup muffin tin lined with paper or foil liners. Place the tin in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Fold in the 1/2 cup of cookie butter into the cream cheese mixture until uniform.
  6. Spoon or pipe the filling evenly over the chilled crusts in the muffin tin cups.
  7. Refrigerate the cups for at least 4 hours, or until firm.
  8. Before serving, drizzle the tops of the chilled cheesecake cups with the remaining 2 tablespoons of melted cookie butter.

Notes

  • You can use store-bought cookie butter crumbs to save time on crushing the cookies.
  • For the best texture, ensure your cream cheese is fully softened before mixing.
  • These cups keep well in the refrigerator for up to 3 days.

Nutrition

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