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The Ultimate No-Bake Cookie Butter Cheesecake Cups

Close-up of a cookie butter cheesecake cup with a bite taken out, drizzled generously with caramel sauce.
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Make these easy, no-bake cookie butter cheesecake cups for a creamy, indulgent treat perfect for parties or quick desserts. They feature a crunchy cookie crust and rich Biscoff filling.

Ingredients

Scale
  • 1 1/2 cups finely crushed Biscoff cookies (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup creamy cookie butter (like Biscoff spread), plus extra for topping
  • 12 standard cupcake liners or small dessert cups

Instructions

  1. Prepare the crust: In a small bowl, combine the crushed Biscoff cookies and melted butter until the crumbs are evenly moistened.
  2. Divide the crust mixture evenly among 12 cupcake liners placed in a muffin tin. Press the mixture firmly into the bottom of each liner to form the base.
  3. Make the filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until just combined.
  4. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. In a small bowl, warm 1/4 cup of cookie butter slightly (about 15 seconds in the microwave) to make it easier to mix. Fold this warmed cookie butter into the cream cheese mixture until the filling is uniform in color and texture.
  6. Spoon or pipe the cheesecake filling evenly over the crusts in each cup. Smooth the tops.
  7. Chill the cups in the refrigerator for at least 4 hours, or until firm.
  8. Before serving, warm a few tablespoons of extra cookie butter until pourable. Drizzle the melted cookie butter over the top of each chilled cheesecake cup.

Notes

  • For an extra crunchy crust, you can briefly bake the crusts for 5 minutes at 350°F (175°C) and let them cool completely before adding the filling.
  • If you do not have Biscoff cookies, you can substitute with graham crackers for the crust, but the flavor profile will change.
  • Make these ahead! These individual cheesecake servings hold up well in the refrigerator for up to three days.

Nutrition

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