Indulgent No-Bake Cookie Butter Cheesecake Cups
These no-bake cheesecake cups feature a delightful Biscoff cookie crust and a creamy, airy cookie butter filling, finished with an optional drizzle of melted cookie butter. They are easy to make and perfect for a quick, indulgent dessert.
Equipment
- medium bowl
- 12-cup muffin tin
- paper liners
- electric mixer
- large bowl
- separate chilled bowl
- spoon
- microwave (optional)
- toothpick (optional)
Ingredients
For the Cookie Crust:
- 1 ½ cups crushed Biscoff cookies (or other speculoos/ginger cookies) about 180g
- ¼ cup unsalted butter, melted 55g
For the Cookie Butter Cheesecake Filling:
- 8 oz cream cheese, softened 226g
- ½ cup cookie butter (e.g., Biscoff spread), at room temperature 120g
- ½ cup granulated sugar 100g
- 1 tsp vanilla extract
- 1 ½ cups heavy cream, chilled 360ml
For the Topping (Optional):
- ¼ cup cookie butter, melted 60g
Instructions
Prepare the Crust
- Combine crushed Biscoff cookies and melted butter in a medium bowl until well mixed.
Form the Bases
- Line a 12-cup muffin tin with paper liners; divide the cookie crumb mixture evenly and press firmly into the bottom. Refrigerate while preparing the filling.
Make the Cheesecake Filling
- Beat softened cream cheese, ½ cup cookie butter, granulated sugar, and vanilla extract in a large bowl with an electric mixer until smooth and creamy.
Whip the Cream
- In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Combine
- Gently fold the whipped cream into the cookie butter cream cheese mixture until light, airy, and no streaks remain; do not overmix.
Fill the Cups
- Spoon or pipe the cheesecake filling evenly over the cookie crusts in each muffin cup and smooth the tops.
Add Topping (Optional)
- If desired, gently melt ¼ cup of cookie butter in the microwave until pourable, then drizzle or swirl it over the tops of the cheesecake cups.
Chill
- Refrigerate the cheesecake cups for at least 4 hours, or preferably overnight, until firm and set.
Serve
- Remove cups from the muffin tin and peel away paper liners just before serving.
Notes
Ensure all cream cheese and cookie butter are at room temperature for a smooth filling. Chill the heavy cream and mixing bowl for best whipping results. For easy removal, run a thin knife around the edges of the cups before peeling off liners. These cheesecake cups can be stored in an airtight container in the refrigerator for up to 3-4 days.