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Easy No-Bake Cookie Butter Cheesecake Cups

Close-up of one of the cookie butter cheesecake cups topped with caramel and chocolate drizzle.
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Make these individual cheesecake cups without turning on your oven. They feature a simple crust, a creamy filling, and the rich flavor of cookie butter for a quick, satisfying dessert.

Ingredients

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  • 1 1/2 cups crushed Biscoff or speculoos cookies
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cookie butter (like Biscoff spread), plus extra for topping
  • 1/4 cup heavy whipping cream
  • 12 paper or foil liners for a standard muffin tin

Instructions

  1. Prepare the crust: Combine the crushed cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Line a standard muffin tin with 12 paper or foil liners. Press about 2 tablespoons of the cookie mixture firmly into the bottom of each liner to form the crust. Place the tin 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.
  4. Add the powdered sugar and vanilla extract to the cream cheese. Beat until fully combined and creamy.
  5. Gently mix in the 1/2 cup of cookie butter until the mixture is uniform in color and smooth. Do not overmix.
  6. In a separate small bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
  8. Refrigerate the cups for at least 4 hours, or until the filling is firm.
  9. Before serving, warm 2 tablespoons of extra cookie butter slightly so it is pourable. Drizzle the melted cookie butter over the top of each cheesecake cup.

Notes

  • You can use graham crackers instead of cookie crumbs for the crust if you prefer a different base flavor.
  • For a cleaner look when filling, use a piping bag fitted with a large round tip to pipe the cheesecake mixture onto the crusts.
  • These individual dessert portions hold up well in the refrigerator for up to 3 days.

Nutrition

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