Cookie Butter Cheesecake Cups

Dessert lovers, this one’s for you! If you’ve ever stood in the kitchen sneaking spoonfuls of cookie butter straight from the jar (no shame, we’ve all been there), you’re going to love these Cookie Butter Cheesecake Cups.

They’re rich, creamy, and no-bake, layered with buttery cookie crumbs, fluffy cheesecake mousse, and swirls of cookie butter in every bite. Served in individual cups, they’re perfect for parties, holiday treats, or just a cozy night at home when you’re craving something sweet but simple.

this Recipe

What Are Cookie Butter Cheesecake Cups?

These are mini no-bake cheesecakes, but with a cookie butter twist. Each cup is filled with layers of cookie crumb crust (think Biscoff or speculoos cookies), a whipped cheesecake filling, and generous drizzles of cookie butter spread. The result? A dessert that’s sweet, spiced, creamy, and crunchy all at once.

They look fancy but come together in minutes—no oven needed!

Why You’ll Love This Recipe

• No-bake and super easy—perfect for beginners
• Individual servings—great for parties or portion control
• Packed with cookie butter flavor—think spiced shortbread in creamy form
• Make-ahead friendly—store them in the fridge until you’re ready to serve
• Gorgeous presentation with minimal effort

What Do They Taste Like?

Imagine the flavor of spiced cookies mixed with creamy cheesecake. The filling is fluffy and light thanks to whipped cream, but still rich with cream cheese and cookie butter. The cookie crumbs add a sweet crunch, and the cookie butter drizzle ties everything together with a warm, cinnamon-y finish.

Benefits of Making These at Home

• Control the sweetness—adjust the layers to your taste
• Use your favorite cookies—Biscoff, speculoos, or even gingersnaps
• Perfect for make-ahead desserts—no last-minute baking
• Fun to assemble—a great recipe for kids to help with
• Looks impressive but takes minutes to prepare

Ingredients

Here’s what you’ll need for Cookie Butter Cheesecake Cups:

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cookie butter (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Extra cookies for garnish (optional)

Tools You’ll Need

• Electric mixer or hand whisk
• Mixing bowls
• Spatula
• Piping bag or spoon for layering
• 4–6 small cups or jars

Ingredient Swaps & Additions

• Use gingersnap crumbs if you can’t find Biscoff
• Add cinnamon or nutmeg to the cream layer for extra spice
• Top with caramel sauce for more indulgence
• Use Greek yogurt for a lighter version of the cheesecake layer
• Try almond butter or peanut butter for variation (but cookie butter is the star!)

How to Make Cookie Butter Cheesecake Cups

Step-by-Step Instructions

1. Make the crust: In a bowl, mix cookie crumbs and melted butter until combined. Press a layer of crumbs into the bottom of each cup.
2. Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
3. Make the cheesecake filling: Beat cream cheese, powdered sugar, cookie butter, and vanilla until smooth.
4. Fold in the whipped cream: Gently fold the whipped cream into the cheesecake mixture to create a light mousse texture.
5. Layer the cups: Spoon or pipe cheesecake mixture over the crust layer, drizzle with melted cookie butter, then repeat the layers.
6. Garnish: Top with cookie crumbs, whole cookies, or extra whipped cream.
7. Chill: Refrigerate for at least 1 hour before serving.

What to Serve With Cookie Butter Cheesecake Cups

• Hot coffee or espresso
• Chai tea for extra spice
• Fresh berries on the side
• A drizzle of caramel or chocolate sauce (optional)
• Serve as part of a dessert buffet for parties

Tips for the Best Cheesecake Cups

• Soften the cream cheese for a smooth texture
• Use cold whipping cream for easy whipping
• Chill the cups well before serving—they taste better cold
• Melt the cookie butter slightly to make drizzling easier
• Don’t overmix the whipped cream into the cheesecake for a light texture

Storage Instructions

• Fridge: Store covered for up to 3 days
• Freezer: Freeze without toppings for up to 1 month—thaw in the fridge before serving
• Make ahead: Assemble the night before for stress-free entertaining

Frequently Asked Questions

Can I use store-bought cookie crumbs?

Yes! Biscoff cookie crumbs are perfect, but you can also crush cookies in a food processor.

Do I need a piping bag?

Nope! A spoon works just fine, but a piping bag makes the layers look pretty if you want that swirl effect.

Can I make this dessert in a large dish instead of cups?

Absolutely! Use an 8×8-inch pan and serve it as a layered dessert with a spoon.

Conclusion

These Cookie Butter Cheesecake Cups are the ultimate no-bake treat. Creamy, crunchy, sweet, and spiced—each bite is pure cookie butter bliss. They’re easy to make, perfect for sharing, and guaranteed to disappear fast.

Once you try them, you’ll want to keep this recipe on repeat for holidays, parties, or anytime you need a quick dessert fix.

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Nutritional Information (Per Cup – Approximate, serves 6)

• Calories: 420
• Fat: 30g
• Carbs: 30g
• Sugar: 24g
• Protein: 4g

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July 14, 2025 by Melissa