Cookie Butter Cheesecake Cups

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Cookie Butter Cheesecake Cups

Creamy No-Bake Biscoff Cheesecake Cups with a Spiced Cookie Crust

If you love the warm, caramelized spice flavor of cookie butter, these Cookie Butter Cheesecake Cups are about to become your new favorite dessert. Made with crushed spiced cookies like Biscoff and creamy cookie butter spread, these individual cheesecake cups are rich, smooth, and perfectly portioned.

They’re no-bake, easy to assemble, and ideal for parties, holidays, or elegant dessert tables.

Why You’ll Love These Cheesecake Cups

  • No baking required

  • Perfect individual portions

  • Creamy, smooth texture

  • Beautiful layered presentation

  • Make-ahead friendly

Preparation Time

  • Prep Time: 25 minutes

  • Chill Time: 4 hours (or overnight)

  • Total Time: About 4 hours 25 minutes

Ingredients

For the Cookie Crust

  • 1 ½ cups crushed Biscoff cookies (or similar spiced cookies)

  • 5 tbsp unsalted butter, melted

  • 2 tbsp brown sugar

For the Cheesecake Filling

  • 16 oz cream cheese, softened

  • ¾ cup cookie butter spread

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup heavy whipping cream

For the Topping

  • ¼ cup melted cookie butter (for drizzle)

  • Crushed Biscoff cookies

  • Whipped cream swirls (optional)

How to Prepare Cookie Butter Cheesecake Cups

Step 1: Prepare the Crust

  1. Mix crushed cookies, melted butter, and brown sugar until combined.

  2. Divide evenly between serving cups or jars.

  3. Press down firmly to create a compact crust layer.

  4. Refrigerate for 20 minutes to firm up.

Step 2: Make the Cheesecake Filling

  1. Beat softened cream cheese until smooth and creamy.

  2. Add cookie butter, powdered sugar, and vanilla extract. Mix until fully incorporated.

  3. In a separate bowl, whip heavy cream until stiff peaks form.

  4. Gently fold whipped cream into the cookie butter mixture.

This creates a light yet rich cheesecake texture.

Step 3: Assemble

  1. Spoon or pipe cheesecake filling over the chilled crusts.

  2. Smooth tops with a spoon or spatula.

  3. Refrigerate for at least 4 hours or until set.

Step 4: Decorate

Before serving:

  • Drizzle melted cookie butter over the top.

  • Sprinkle crushed cookies for texture.

  • Add whipped cream swirls if desired.

Pro Tips for Perfect Results

Use room temperature cream cheese to prevent lumps.

Chill overnight for best texture and flavor.

Pipe filling with a piping bag for a clean, professional look.

Warm cookie butter slightly before drizzling for smooth flow.

Storage Instructions

Store covered in the refrigerator for up to 4 days.

Do not freeze once assembled, as texture may change.

Estimated Calories

Per cup (based on 8 servings):
Approximately 420–500 calories.

Calories vary depending on portion size and toppings.

Optional Variations

Chocolate Cookie Butter Cups:
Add a layer of chocolate ganache between crust and filling.

Salted Caramel Version:
Drizzle caramel sauce and sprinkle flaky sea salt on top.

Mini Cheesecake Shots:
Serve in small dessert shot glasses for parties.

Final Thoughts

These Cookie Butter Cheesecake Cups are rich, creamy, and packed with spiced cookie flavor in every bite. The smooth cheesecake filling combined with the buttery cookie crust creates the perfect balance of texture and sweetness.

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