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Cookie Butter Cheesecake Cups

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Cookie Butter Cheesecake Cups are no-bake individual desserts layered with a buttery Biscoff cookie crust and a creamy, spiced cookie butter cheesecake filling. Perfect for parties or make-ahead treats, they’re easy to assemble and rich in flavor.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes (including chill time)
  • Yield: 6–8 cheesecake cups
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups Biscoff cookies or speculoos cookies, crushed
  • 5 tbsp melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup cookie butter (like Biscoff spread)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Optional toppings:
  • Whipped cream
  • Crushed cookies
  • Melted cookie butter drizzle

Instructions

  1. Mix crushed cookies and melted butter until well combined.
  2. Spoon mixture into cups or jars and press down to form crust layers.
  3. In a bowl, beat cream cheese until smooth. Add cookie butter, powdered sugar, and vanilla. Mix until combined.
  4. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cookie butter mixture until fluffy.
  5. Spoon or pipe cheesecake filling over the crust in each cup. Smooth tops.
  6. Refrigerate for at least 2–4 hours, or overnight for firmer texture.
  7. Top with whipped cream, cookie crumbs, or a drizzle of warmed cookie butter before serving.

Notes

  • Use Oreo crumbs or graham crackers for a different crust flavor.
  • Layer caramel sauce or chocolate chips between the crust and filling for extra indulgence.
  • Make mini versions in shot glasses for party-sized servings.
  • Store in the fridge for up to 4 days or freeze (without toppings) for up to 2 months.
  • Thaw frozen cups in the fridge overnight before serving.

Nutrition

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