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Cookie Butter Cheesecake Cups

Cookie Butter Cheesecake Cups

Simple and delicious cheesecake cups made with cookie butter and Biscoff crumbs.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6 cups

Equipment

  • Mixing bowl
  • electric mixer
  • muffin tin or cups

Ingredients
  

For the Crust

  • 1 cup Biscoff or speculoos cookie crumbs
  • 3 tablespoon melted butter

For the Filling

  • 8 oz cream cheese softened
  • ¾ cup powdered sugar
  • ½ cup cookie butter plus extra for drizzling
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For Garnish

  • extra cookies optional

Instructions
 

  • Mix the cookie crumbs and melted butter until combined. Press the mixture into the bottom of muffin cups or a muffin tin to form the crust.
  • In a bowl, beat the cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
  • In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
  • Spoon the filling over the crust in the muffin cups. Chill for at least 2 hours before serving.
  • Drizzle with extra cookie butter and garnish with cookies if desired.

Notes

For best results, chill the cheesecake cups overnight to set completely.
Keyword cookie butter cheesecake, Biscoff cheesecake, no-bake dessert