These Cookie Butter Cheesecake Cups are rich, creamy, and packed with spiced cookie flavor. With a buttery cookie crust and a smooth, no-bake cheesecake filling, they’re the perfect single-serve dessert for any occasion. I like to top them with a drizzle of melted cookie butter and a sprinkle of crushed cookies for that extra indulgent finish. Cookie Butter Cheesecake Cups

Why You’ll Love This Recipe

I love how easy and elegant these cheesecake cups are. They require no baking, come together in under 30 minutes, and always impress. The spiced Biscoff flavor pairs beautifully with the tangy cream cheese and the light, airy texture of whipped cream. Whether I’m making them for a dinner party or just treating myself, they never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

30 Biscoff cookies, finely crushed
2 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
½ cup powdered sugar
½ cup cookie butter (like Biscoff spread)
1 teaspoon vanilla extract
1 cup heavy whipping cream
Additional cookie butter and crushed cookies for topping

Directions

Make the crust: I mix the crushed cookies with melted butter until the texture resembles wet sand. Then I divide it into serving cups and press it down firmly to form a base.
Prepare the filling: In a bowl, I beat the cream cheese until it’s smooth, then add powdered sugar, cookie butter, and vanilla extract and beat until combined.
Whip the cream: I whip the heavy cream until stiff peaks form and then gently fold it into the cream cheese mixture.
Assemble: I spoon or pipe the cheesecake filling over the cookie crusts in each cup and smooth the tops.
Chill: I refrigerate the cups for at least 2 hours to let the cheesecake set properly.
Top and serve: Right before serving, I drizzle melted cookie butter on top and sprinkle with crushed cookies.

Servings and Timing

Servings: 8 cheesecake cups
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

I sometimes add a pinch of cinnamon or nutmeg to the filling for a warmer spice profile.
When I want extra crunch, I layer in chopped pecans or walnuts.
For a fruity twist, I top them with fresh raspberries or sliced strawberries.
I’ve also made mini versions using a mini muffin pan and liners for bite-size treats.
When I’m feeling indulgent, I add a swirl of Nutella into the filling.

Storage/Reheating

I keep leftover cheesecake cups in the fridge for up to 5 days, covered with plastic wrap or lids.
For longer storage, I freeze them without toppings for up to a month and thaw overnight in the fridge.
These are best enjoyed cold, so I don’t reheat them.

FAQs

What is cookie butter?

Cookie butter is a creamy spread made from speculoos cookies. It has a spiced, caramel-like flavor and smooth texture.

Can I use a different cookie for the crust?

Yes, graham crackers or digestive biscuits work, though the flavor will be slightly different than Biscoff.

Can I make these ahead of time?

Definitely. I often prepare them a day in advance and just garnish before serving.

Can I use store-bought whipped topping instead of whipping cream?

Yes, it’s a quick substitute, though freshly whipped cream gives a better taste and texture.

How do I make the cookie butter easier to drizzle?

I microwave it for about 15 seconds and stir until it’s smooth and pourable.

Conclusion

These Cookie Butter Cheesecake Cups are an effortless yet impressive dessert that I love to make and share. They’re creamy, sweet, and full of cozy cookie flavor. Whether I’m serving them at a party or keeping a stash in the fridge for myself, they always hit the spot.