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Easy No-Bake Cookie Butter Cheesecake Cups

Close-up of a single cookie butter cheesecake cup topped with dripping caramel and chocolate sauce.

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Make these simple, creamy cookie butter cheesecake cups without turning on your oven. They feature a crunchy cookie crust, rich filling, and are perfect for parties or individual treats.

Ingredients

Scale
  • 1 1/2 cups finely crushed Biscoff cookies (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • 1/2 cup cookie butter (like Biscoff spread), plus extra for drizzling

Instructions

  1. Prepare the crust: Combine the crushed cookies and melted butter in a small bowl. Mix until the crumbs are evenly moistened.
  2. Divide the crust mixture evenly among 8 small dessert cups or ramekins. Press the mixture down gently to form a base. Place the cups in the refrigerator while you prepare the filling.
  3. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. In a separate bowl, whip the cold heavy cream until medium peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Gently fold in 1/2 cup of cookie butter into the cream cheese mixture until swirled but mostly incorporated. Do not overmix if you want a marbled look.
  6. Spoon or pipe the cheesecake filling over the chilled crusts in each cup.
  7. Chill the cups in the refrigerator for at least 4 hours, or until firm.
  8. Before serving, warm a small amount of extra cookie butter slightly so it is easily pourable. Drizzle the melted cookie butter over the top of each cheesecake cup.

Notes

  • You can use graham crackers instead of Biscoff cookies for the crust if you prefer a different flavor base.
  • For a firmer texture, chill the cups overnight.
  • These individual serving cheesecake desserts are excellent for make-ahead preparation for gatherings.

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