Cookie Butter Cheesecake Cups (Print Version)
Rich, no-bake dessert cups featuring layers of cookie crumbs, whipped cheesecake, and buttery cookie swirls.
# What You'll Need:
→ Crust
01 -
1 cup Biscoff or speculoos cookie crumbs
02 -
3 tablespoons melted butter
→ Cheesecake Filling
03 -
8 ounces cream cheese, softened
04 -
3/4 cup powdered sugar
05 -
1/2 cup cookie butter, plus extra for drizzling
06 -
1 teaspoon vanilla extract
→ Whipped Cream
07 -
1 cup heavy whipping cream
→ Optional Garnish
08 -
Extra cookie crumbs or whole cookies
# Steps to Follow:
01 -
Combine cookie crumbs with melted butter in a bowl. Press the mixture evenly into the bottom of each serving cup.
02 -
Using an electric mixer or whisk, beat the heavy cream until soft peaks form. Set aside.
03 -
In a separate bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
04 -
Gently fold the whipped cream into the cream cheese mixture to achieve a light, mousse-like consistency.
05 -
Spoon or pipe a layer of cheesecake mousse over the crust in each cup, drizzle with melted cookie butter, then repeat the layers as desired.
06 -
Top with extra cookie crumbs, whole cookies, or whipped cream. Refrigerate for a minimum of 1 hour before serving.
# Additional Notes:
01 -
Soften cream cheese for a smooth filling and use cold heavy cream for easier whipping. Do not overmix whipped cream to maintain light texture.
02 -
Store covered in the refrigerator for up to 3 days or freeze without toppings for up to one month. Thaw in the refrigerator before serving.