Cookie Butter Cheesecake Cups are an irresistible, no-bake dessert that brings creamy cheesecake decadence together with the spiced, caramelized crunch of Biscoff cookies. Served in individual cups, this dessert is as elegant as it is indulgent. Perfect for parties, holidays, or satisfying your cookie butter craving, each layer offers a luscious combination of textures and rich flavor.
At the base, a buttery blend of crushed Biscoff cookies provides the ideal crunchy contrast to the airy, whipped cheesecake layer above. The filling—made with cream cheese, powdered sugar, and freshly whipped cream—is ultra-smooth and lightly sweetened, allowing the cookie butter to shine through. Alternating layers of cheesecake, crumbs, and swirls of cookie butter ensure every spoonful is packed with flavor.
What makes this dessert stand out is its simplicity. There’s no oven involved and no complex steps—just mix, layer, chill, and enjoy. It’s also highly presentable, especially when served in clear cups or jars that showcase its beautiful layers. Best of all, it’s make-ahead friendly, so you can prep it in advance and let the refrigerator do the work.
Whether you’re planning a dinner party or just want something special to end a weeknight meal, these cookie butter cheesecake cups offer the perfect blend of creamy, crunchy, and sweet. It’s comfort and sophistication in a single spoonful.
Servings and timing:
- Serves: 6
- Ready in: 30 minutes (plus at least 1 hour chilling)
Ingredients:
- 1½ cups crushed Biscoff cookies (or similar spiced cookies)
- 4 tablespoons melted butter
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy cream
- ½ cup cookie butter (plus extra for drizzling)
- Whipped cream for topping
- Extra cookie crumbs for garnish
Instructions:
- Prepare the crust:
In a bowl, mix the crushed cookies with melted butter until the texture resembles wet sand. Spoon a layer into the bottom of 6 clear serving cups and press lightly to form the base. - Make the cheesecake filling:
Beat the softened cream cheese and powdered sugar together until smooth and creamy. - Whip the cream:
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated. - Assemble the cups:
Layer the cheesecake filling over the cookie crust, adding small spoonfuls or swirls of cookie butter in between layers. Repeat with remaining ingredients, finishing with a layer of filling. - Top and garnish:
Pipe or spoon whipped cream over each cup. Drizzle with warmed cookie butter and sprinkle with extra cookie crumbs for texture and visual appeal. - Chill and serve:
Refrigerate for at least 1 hour before serving to allow the layers to set and flavors to meld.
Variations :
- Nutty Twist: Add a layer of chopped pecans or walnuts between the cookie and cheesecake layers for crunch.
- Chocolate Lovers: Stir mini chocolate chips into the filling or top with a chocolate drizzle.
- Mini Jar Gifts: Assemble in mini mason jars for a portable, gift-worthy dessert.
- Holiday Flair: Add a pinch of cinnamon or nutmeg to the filling for festive spice.
Tips :
- Warm the cookie butter: Microwave it for 10–15 seconds to make drizzling smoother and cleaner.
- Use a piping bag: For neat layers and easier assembly, pipe the cheesecake filling into the cups.
- Make ahead: These can be made up to 24 hours in advance and stored in the fridge.
- Chill the bowl: For best results when whipping cream, use a chilled bowl and beaters.
