Make these rich, creamy, individual cheesecake cups without turning on your oven. They feature a simple cookie crust and a decadent cookie butter filling, perfect for parties or a quick sweet treat.
Author:katiehayes
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:8 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups finely crushed cookie butter cookies (like Biscoff)
1/4 cup unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 cup cookie butter spread (like Biscoff)
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
Extra cookie butter, for drizzling
Instructions
Prepare the crust: In a small bowl, mix the crushed cookies and melted butter until the crumbs are evenly moistened.
Press the crust mixture evenly into the bottom of 6 to 8 standard muffin cups lined with paper liners, or into small serving glasses. Chill in the refrigerator while you prepare the filling.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar, cookie butter spread, and vanilla extract to the cream cheese mixture. Beat until fully combined and creamy. Scrape down the sides of the bowl as needed.
In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
Chill the cheesecake cups in the refrigerator for at least 4 hours, or until firm.
Before serving, drizzle the tops with extra melted cookie butter spread.
Notes
For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
If you do not have paper liners, lightly spray the muffin tin cups with non-stick spray before pressing in the crust.
You can use any brand of speculoos or cookie butter spread for this recipe.