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.
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
Instructions
-
Combine crushed cookies, melted butter, and brown sugar (if using). Press mixture into the bottom of small serving cups or jars.
-
In a bowl, beat softened cream cheese until smooth. Add cookie butter, powdered sugar, and vanilla; mix until creamy.
-
Gently fold in whipped topping or whipped cream until light and fluffy.
-
Spoon or pipe the cheesecake mixture over the crust layer in each cup.
-
Drizzle melted cookie butter on top and sprinkle with crushed cookies.
-
Refrigerate at least 2 hours (or overnight) to set.
-
Top with whipped cream just before serving, if desired.
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.
