Cookie Butter Cheesecake Cups

These Cookie Butter Cheesecake Cups are a creamy, no-bake treat layered with rich cookie butter flavor and a buttery cookie crust. I make them in individual portions, which means they’re perfect for parties, small gatherings, or whenever I want a personal-sized dessert that feels indulgent without the need for slicing. They’re simple, satisfying, and packed with that spiced, caramelized taste I can’t get enough of.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, no oven required, and comes together in under 30 minutes. The cookie butter adds a warm, spiced flavor to the creamy cheesecake, and the individual cups make serving a breeze. Whether I’m entertaining or just storing a few in the fridge for later cravings, these cheesecake cups are always a hit. Plus, they’re freezer-friendly, so I can make a batch ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Biscoff cookies or speculoos cookies, crushed

• Melted butter

For the filling:

• Cream cheese, softened

• Cookie butter (such as Biscoff spread)

• Powdered sugar

• Vanilla extract

• Heavy whipping cream

Optional toppings:

• Whipped cream

• Crushed cookies

• Warmed cookie butter drizzle

Directions

1. I start by mixing the crushed Biscoff cookies with melted butter until the texture resembles wet sand.

2. I spoon the crust mixture into the bottom of small cups or jars and press it down gently to form a base.

3. In a mixing bowl, I beat the softened cream cheese until smooth, then add the cookie butter, powdered sugar, and vanilla. I mix until well combined.

4. In a separate bowl, I whip the heavy cream to stiff peaks, then gently fold it into the cookie butter mixture until fluffy.

5. I spoon or pipe the cheesecake filling on top of the crust in each cup and smooth the tops.

6. I refrigerate the cups for at least 2–4 hours to set, or overnight if I want a firmer texture.

7. Before serving, I top each cup with whipped cream, cookie crumbs, or a drizzle of melted cookie butter.

Servings and timing

This recipe makes about 6 to 8 small cheesecake cups, depending on the size of the containers I use. It takes around 20 minutes to prepare and at least 2 hours to chill, so they’re ready in under 3 hours total.

Variations

When I want something extra indulgent, I layer in caramel sauce or chocolate chips between the crust and filling. I’ve also added a swirl of Nutella or used Oreo crumbs for a chocolatey base. For a lighter version, I use Greek yogurt instead of some of the cream cheese. If I’m making them for a party, I assemble them in mini shot glasses for bite-sized versions.

Storage/reheating

I store the cheesecake cups covered in the fridge for up to 4 days. For longer storage, I freeze them without the toppings for up to 2 months. When I want to serve them, I let them thaw in the fridge overnight. Since they’re no-bake, I never heat them—just enjoy straight from the fridge or slightly softened from the freezer.

FAQs

Can I make these ahead of time?

Yes, I often make them the night before. They actually taste better once they’ve had time to chill and set properly.

Do I have to whip the cream separately?

Yes, whipping the cream separately and folding it in makes the filling light and fluffy. If I skip this step, the texture can turn out too dense.

Can I use a different type of cookie for the crust?

Definitely. I’ve used graham crackers, Oreos, and even gingersnaps—they all work well, but Biscoff gives the strongest cookie butter flavor.

Is this recipe gluten-free?

Not by default, since Biscoff cookies contain wheat. But I’ve made it gluten-free using gluten-free speculoos-style cookies and checking that the cookie butter is also safe.

Can I double the recipe?

Yes, I double it all the time for larger batches. The filling holds up well, and I just divide it evenly among more cups.

Conclusion

Cookie Butter Cheesecake Cups are one of my favorite no-bake desserts to whip up when I want something rich, creamy, and full of spiced cookie flavor. They’re easy to prepare, fun to serve, and always disappear fast. Whether I’m making a few for myself or a tray for guests, these little cups deliver big dessert satisfaction every single time.