Description
These Cookie Butter Cheesecake Cups are delightful individual desserts featuring a crunchy Biscoff cookie crust, creamy cheesecake filling enhanced with cookie butter, and topped with whipped cream and optional caramel drizzle. Perfect for a quick yet elegant treat that requires no baking, just chilling.
Ingredients
Scale
Crust
- 1 cup crushed Biscoff cookies or graham crackers
- 4 tablespoons melted butter
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
Toppings
- 1/2 cup cookie butter, warmed
- Whipped cream, for topping
- Caramel sauce, for drizzling (optional)
- Extra cookie crumbs and cookie pieces, for garnish
Instructions
- Prepare the crust: Crush the cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin until fine.
- Mix crust ingredients: Combine the crushed cookie crumbs with the melted butter until the mixture resembles wet sand in texture.
- Form crust base: Press the crumb mixture firmly into the bottoms of individual dessert cups to create the crust layer.
- Beat cream cheese: In a medium bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add sugar and vanilla: Mix in the powdered sugar and vanilla extract until fully combined and smooth.
- Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until light and fluffy, being careful not to deflate the mixture.
- Assemble cheesecake layer: Spoon or pipe the cheesecake filling over each crust layer in the cups, smoothing the tops.
- Warm and add cookie butter: Warm the cookie butter in the microwave for 15–20 seconds until pourable, then drizzle or spoon it evenly over the cheesecake layer.
- Add final toppings: Top each cup with whipped cream, an optional drizzle of caramel sauce, and garnish with extra cookie crumbs and a cookie piece.
- Chill and set: Refrigerate the assembled cheesecake cups for at least 2 hours to allow the dessert to firm up before serving.
Notes
- Ensure the cream cheese is fully softened at room temperature for best mixing results.
- Use either Biscoff cookies or graham crackers based on preference; Biscoff adds extra spice and caramel notes.
- For a dairy-free version, substitute cream cheese and whipped topping with suitable plant-based alternatives.
- These cheesecake cups can be prepared a day ahead and stored covered in the refrigerator.
- Chilling time is essential for proper texture, so do not skip or shorten the refrigeration step.
