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These Cookie Butter Cheesecake Cups are a dream for anyone who loves creamy, spiced desserts. They come together quickly without any baking, combining layers of buttery cookie crumbs, silky cheesecake mousse, and luscious curls of cookie butter. Perfect for a cozy night at home or a festive party treat, these cups deliver rich flavor and an irresistible texture in each individual serving.
I first made these for a holiday gathering and was amazed at how quickly they disappeared. Now they're a staple whenever I want a fussfree but impressive dessert.
Ingredients
- One cup Biscoff or speculoos cookie crumbs: crunchy base and spicy sweetness, pick fresh cookies for crunch
- Three tablespoons melted butter: helps bind crumbs with a rich buttery note
- Eight ounces softened cream cheese: creates that classic creamy cheesecake texture, room temperature is key for smoothness
- Three quarters cup powdered sugar: gives just the right sweetness and melts into the cream cheese perfectly
- Half a cup cookie butter plus extra for drizzling: the star ingredient for that warm cinnamon and caramel flavor, choose good quality cookie butter
- One teaspoon vanilla extract: adds depth and balances the spices
- One cup heavy whipping cream: whips up airy for a light mousse feel
- Extra cookies for garnish optional: adds a nice crunch and pretty presentation
Instructions
- Make the crust:
- Combine the cookie crumbs with melted butter in a bowl until the mixture feels evenly moistened but still crumbly. Spoon or press a firm layer of crumbs into the bottom of each cup or jar, making sure it is packed gently to form a solid base to hold your layers.
- Whip the cream:
- Using a mixer or hand whisk, whip the heavy cream until it just holds soft peaks. This means when you lift the whisk, the cream forms a gentle point but is still soft and creamy. Set aside this whipped cream as it will lighten the dense cheesecake filling.
- Prepare the cheesecake filling:
- In a clean bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract together until the mixture is perfectly smooth with no lumps. This will be your creamy, spiced cheesecake base.
- Fold whipped cream gently:
- Add about a third of the whipped cream to your cream cheese mixture and stir gently with a spatula. Repeat adding the rest of the whipped cream in two more additions, folding carefully to keep the mousse light and airy without deflating it.
- Layer the cups:
- Spoon or pipe a generous layer of the cheesecake mixture over the crumb crust in each cup. Drizzle some extra melted cookie butter on top for a warm swirled effect. Add another layer of crust crumbs if you like, then repeat the cheesecake and cookie butter drizzle layers until your cups are full.
- Garnish and chill:
- Top each cup with a sprinkle of cookie crumbs, a cookie piece, or a dollop of whipped cream for decoration. Refrigerate the cups for at least one hour before serving to let everything set and flavors meld.
Cookie butter is my favorite ingredient here because it brings a warm, spiced flavor that reminds me of cozy winter afternoons baking with family. The way it blends into the cheesecake filling and swirls on top makes every bite feel indulgent but familiar.
Storage tips
These cheesecake cups keep well covered in the fridge for up to three days. If freezing, skip garnishing with cookies or cream first and freeze in airtight containers for up to one month. Thaw overnight in the fridge before serving.
Ingredient substitutions
If cookie butter is hard to find, crushed gingersnap cookies provide similar spice notes. You can also try almond butter or peanut butter for a different nutty twist, though cookie butter is the classic choice here. Substituting Greek yogurt for part of the cream cheese lightens the filling without losing creaminess.
Serving suggestions
Serve with a hot cup of coffee or chai tea to complement the spiced notes in the cups. Fresh berries add a pop of brightness, and a drizzle of caramel or chocolate sauce can add extra indulgence for parties.
Chill the cups before serving for best texture. They're perfect for parties or a quiet night in.
Common Questions About the Recipe
- → Can I use store-bought cookie crumbs?
Yes, store-bought Biscoff or speculoos cookie crumbs work perfectly, but crushing your favorite cookies is also a great option.
- → Do I need a piping bag for layering?
A spoon is sufficient, though a piping bag offers a prettier, more uniform swirl of the cheesecake mousse.
- → Can these be prepared in a larger dish instead of individual cups?
Absolutely, use an 8x8-inch pan to layer and serve as a single dessert, perfect for sharing.
- → How should I store these cups?
Keep them refrigerated covered for up to 3 days, or freeze without toppings for up to a month. Thaw in the fridge before serving.
- → What can I serve alongside these cups?
Pair with hot coffee, chai tea, fresh berries, or a drizzle of caramel or chocolate sauce for extra indulgence.
- → Can I add spices to the cheesecake layer?
Yes, adding cinnamon or nutmeg to the cream layer enhances the spiced flavor profile beautifully.