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Irresistible No-Bake Cookie Butter Cheesecake Cups

A close-up of one of the amazing cookie butter cheesecake cups, topped with a generous caramel drizzle.

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Whip up these easy, creamy cookie butter cheesecake cups! This no-bake recipe delivers rich speculoos cheesecake flavor in perfect individual servings, complete with a crunchy cookie crust. They are a guaranteed crowd-pleaser for parties or a sweet indulgence.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies (or similar 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)
  • 1/4 cup heavy cream
  • 1/2 cup cookie butter, melted, for drizzling

Instructions

  1. Prepare the crust: Combine the crushed cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Press the crust mixture firmly into the bottom of 12 standard muffin cups lined with paper liners, or into small serving glasses. Place the cups in the freezer while you prepare the filling.
  3. Make the creamy cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Gradually add the powdered sugar and vanilla extract, mixing until just combined and smooth.
  5. Beat in the 1/2 cup of cookie butter and the heavy cream until the filling is light and fluffy. Do not overmix.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in each cup.
  7. Refrigerate the cheesecake cups for at least 4 hours, or until firm. For best results, chill overnight.
  8. Before serving, drizzle the tops of the chilled cups with the remaining melted cookie butter.

Notes

  • For an extra special touch, top with a small piece of a whole cookie butter cookie.
  • If you are making these for a party, you can prepare the cups a day ahead.
  • If you do not have Biscoff cookies, graham crackers work well for the cookie crust base.

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