Creamy Cookie Butter Cheesecake Cup Recipe

These Cookie Butter Cheesecake Cups are mini no-bake desserts that bring together the rich, spiced flavor of cookie butter with the smooth creaminess of cheesecake. Served in individual portions, they’re easy to make, easy to serve, and absolutely irresistible. Whenever I want a quick dessert that feels fancy but takes minimal effort, this is the one I go for.

Why You’ll Love This Recipe

I love this recipe because it’s indulgent yet incredibly simple. There’s no baking required, which means I can whip them up quickly and let the fridge do the rest. The cookie butter adds a warm, caramelized spiced flavor that pairs perfectly with the creamy cheesecake filling. Plus, the individual cups make them perfect for parties, meal prep, or just treating myself without having to make a whole cake.

Ingredients

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

For the crust:

• Crushed graham crackers or speculoos cookies

• Melted butter

• Brown sugar (optional)

For the filling:

• Cream cheese, softened

• Cookie butter

• Powdered sugar

• Vanilla extract

• Whipped topping or heavy cream, whipped to stiff peaks

For the topping (optional):

• Melted cookie butter (for drizzling)

• Crushed cookies for garnish

• Whipped cream

Directions

1. I start by mixing the crushed cookies with melted butter (and a touch of brown sugar if I want extra sweetness), then press the mixture into the bottom of small cups or jars.

2. In a large bowl, I beat cream cheese until smooth, then add cookie butter, powdered sugar, and vanilla. I mix until fully combined and creamy.

3. I fold in whipped topping or freshly whipped cream until the mixture is light and fluffy.

4. I spoon or pipe the filling over the crust layer in each cup, smoothing the tops.

5. For a finishing touch, I drizzle melted cookie butter over the tops and sprinkle with crushed cookies.

6. I refrigerate the cups for at least 2 hours (or overnight) to let them set.

Servings and timing

This recipe makes about 6–8 cheesecake cups, depending on size. It takes roughly 20 minutes to prepare, plus at least 2 hours of chilling time.

Variations

• I sometimes mix crushed cookies right into the filling for texture.

• Swapping graham crackers with chocolate cookies changes the base flavor.

• For a holiday twist, I add a pinch of cinnamon or nutmeg to the filling.

• I’ve layered the filling with cookie butter drizzle for a parfait-style dessert.

Storage/Reheating

I store the cheesecake cups in the refrigerator, covered, for up to 4 days. Since they’re no-bake, there’s no reheating involved—just grab a spoon and enjoy. I don’t recommend freezing them, as the texture can change once thawed.

FAQs

What is cookie butter?

Cookie butter is a creamy spread made from speculoos cookies—it has a spiced, caramelized flavor that works beautifully in desserts.

Can I use homemade whipped cream?

Yes, I often whip heavy cream with a bit of powdered sugar and fold it in. It makes the texture even richer and fresher.

Are these gluten-free?

They can be! I use gluten-free cookies for the crust and double-check that the cookie butter I’m using is also gluten-free.

How do I make these more firm?

Letting them chill overnight gives the best texture. I also make sure not to over-mix once I fold in the whipped cream.

Can I make them in advance?

Absolutely. I usually make them a day ahead and keep them chilled until ready to serve—they’re perfect for prepping ahead.

Conclusion

Cookie Butter Cheesecake Cups are a rich, creamy, no-bake treat that I keep coming back to. They’re quick to prepare, full of cozy flavor, and easy to customize. Whether I’m hosting guests or just want a sweet ending to the day, these little cups of joy always hit the spot.

Creamy Cookie Butter Cheesecake Cup Recipe

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• Author: Linda
• Prep Time: 20 minutes
• Total Time: 2 hours 20 minutes (includes chilling time)
• Yield: 6–8 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

These Creamy Cookie Butter Cheesecake Cups are easy no-bake desserts that combine the cozy, spiced richness of cookie butter with smooth cheesecake filling in individual servings. Perfect for parties, holiday treats, or indulgent make-ahead desserts, these cheesecake cups are fast, foolproof, and utterly irresistible.

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Ingredients

• For the Crust:
• 1 cup crushed graham crackers or speculoos cookies
• 4 tbsp melted butter
• 1–2 tbsp brown sugar (optional, for extra sweetness)
• For the Filling:
• 8 oz cream cheese, softened
• ½ cup cookie butter
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1½ cups whipped topping or whipped heavy cream (stiff peaks)
• For the Topping (Optional):
• 2 tbsp melted cookie butter (for drizzle)
• Crushed cookies (for garnish)
• Whipped cream

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Instructions

1. Combine crushed cookies, melted butter, and brown sugar (if using). Press mixture into the bottom of small serving cups or jars.

2. In a bowl, beat softened cream cheese until smooth. Add cookie butter, powdered sugar, and vanilla; mix until creamy.

3. Gently fold in whipped topping or whipped cream until light and fluffy.

4. Spoon or pipe the cheesecake mixture over the crust layer in each cup.

5. Drizzle melted cookie butter on top and sprinkle with crushed cookies.

6. Refrigerate at least 2 hours (or overnight) to set.

7. Top with whipped cream just before serving, if desired.

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Notes

• Layer cookie butter drizzle between filling for a parfait-style effect.
• Mix crushed cookies into the filling for extra crunch.
• Use chocolate cookie crust for a deeper flavor contrast.
• Add a pinch of cinnamon or nutmeg to the filling for holiday spice.
• Best enjoyed chilled—do not freeze, as the texture may change.