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Ultimate No-Bake Cookie Butter (Biscoff) Cheesecake Cups

Close-up of a cookie butter cheesecake cup being drizzled heavily with thick caramel sauce.
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Make these easy, no-bake cookie butter cheesecake cups for a creamy, indulgent individual dessert. They feature a buttery cookie crust and rich filling, perfect for parties or a quick sweet treat.

Ingredients

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  • 1 1/2 cups crushed Biscoff cookies (or graham crackers)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cookie butter (like Biscoff spread), plus extra for topping
  • 1 cup heavy whipping cream, cold
  • 1/4 cup granulated sugar (for whipped cream)

Instructions

  1. Prepare the crust: Mix the crushed cookies and melted butter until evenly moistened. Press about 1 1/2 tablespoons of the mixture firmly into the bottom of 12 standard muffin cups lined with paper liners or into small serving jars. Place the cups in the freezer while you prepare the filling.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl.
  3. Beat in the cookie butter until fully combined and the mixture is uniform in color and texture.
  4. In a separate, clean bowl, whip the cold heavy cream and granulated sugar until stiff peaks form.
  5. Gently fold the whipped cream into the cookie butter cream cheese mixture until just combined. Do not overmix.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
  7. Chill the cheesecake cups in the refrigerator for at least 4 hours, or until firm. For best results, chill overnight.
  8. Before serving, warm a small amount of extra cookie butter slightly so it is pourable. Drizzle the melted cookie butter over the top of each cheesecake cup.

Notes

  • If you do not have Biscoff cookies, you can substitute with graham crackers for the crust, but using Biscoff enhances the overall cookie butter flavor.
  • For a smoother drizzle, microwave the topping cookie butter in 10-second intervals until it reaches a thin, pourable consistency.
  • You can use mini springform pans or small glass jars instead of muffin liners for a different presentation.

Nutrition

Find it online: https://yumdrizzle.com/cookie-butter-cheesecake-cups/