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Easy No-Bake Cookie Butter Cheesecake Cups

Close-up of a single cookie butter cheesecake cup drizzled with caramel and chocolate, topped with cookie crumbs.
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You can make these creamy, individual cheesecake cups without turning on your oven. They feature a spiced cookie crust and a rich cookie butter filling, making them a simple, impressive dessert for any gathering.

Ingredients

Scale
  • 1 1/2 cups finely crushed cookie butter cookies (like Biscoff or Speculoos)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup cookie butter spread (like Biscoff), plus extra for drizzling
  • 1/4 cup heavy cream
  • Optional: Extra crushed cookies or cookie butter for topping

Instructions

  1. Prepare the crust: In a small bowl, mix the crushed cookies and melted butter until the crumbs are evenly moistened.
  2. Divide the crust mixture evenly among 12 standard muffin cups lined with paper liners or placed in a muffin tin. Press the mixture firmly into the bottom of each cup to form the base. Chill in the refrigerator for 15 minutes.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Gradually add the sifted powdered sugar and vanilla extract, mixing until just combined and creamy. Do not overmix.
  5. In a separate bowl, lightly whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
  6. Warm the 1/2 cup of cookie butter slightly in the microwave (about 15-20 seconds) so it is easily stirrable, but not runny. Fold the warmed cookie butter into the cheesecake filling until streaks disappear and the mixture is uniform in color.
  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. For best results, chill overnight.
  9. Before serving, remove the paper liners. Drizzle the tops of the cheesecake cups with extra melted cookie butter and sprinkle with crushed cookies, if desired.

Notes

  • You can use graham crackers mixed with a pinch of cinnamon and ginger for a similar crust if you do not have cookie butter cookies.
  • To make this a make-ahead dessert, assemble the cups completely and keep them covered in the refrigerator for up to 3 days.
  • If you are serving these at a party, you can use small clear plastic cups or ramekins instead of paper liners for a more elegant presentation.

Nutrition

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