Description
These Cookie Butter Cheesecake Cups are a rich and creamy no-bake dessert featuring a buttery Biscoff crust, luscious cookie butter cheesecake filling, and a decadent drizzle of melted cookie butter. Perfect for parties or cozy nights in, these mini cheesecakes deliver indulgent flavor with minimal effort.
Ingredients
- 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
Instructions
- Prepare the crust: Mix crushed Biscoff cookies with melted butter. Press into bottoms of serving cups.
- Make the filling: Beat cream cheese until smooth. Add powdered sugar, cookie butter, and vanilla; mix until combined.
- Whip cream: In a separate bowl, whip heavy cream to stiff peaks. Fold into cheesecake mixture.
- Assemble: Spoon or pipe filling over crust. Smooth tops.
- Chill: Refrigerate for at least 2 hours until set.
- Garnish: Drizzle with melted cookie butter and sprinkle with crushed cookies before serving.
Notes
- Can substitute Biscoff with graham crackers or digestive biscuits for the crust.
- Store in fridge up to 5 days or freeze without toppings for up to 1 month.
- Use store-bought whipped topping if short on time.
- Microwave cookie butter briefly for easier drizzling.
