Cookie Butter Cheesecake Cups
Delightful and easy-to-make cookie butter cheesecake cups that are rich, creamy, and perfect for any occasion.
Ingredients
For the crust
- 1 cup Biscoff or speculoos cookie crumbs
- 3 tbsp melted butter
For the cheesecake filling
- 8 oz cream cheese, softened Make sure it is at room temperature.
- 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)
Instructions
Preparation
- In a small bowl, mix cookie crumbs and melted butter. Spoon a layer into the bottom of each serving cup.
Filling
- In another bowl, whip the heavy cream until soft peaks form. Set aside.
- In a large bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
- Gently fold the whipped cream into the cookie butter mixture to create a light mousse texture.
Assembly
- Layer the cheesecake filling over the crumb crust in each cup. Drizzle with melted cookie butter.
- Repeat the layers, ending with cheesecake filling on top.
- Garnish with extra cookie crumbs or whole cookies.
Chilling
- Chill in the fridge for at least 1 hour before serving.
Notes
These cups can be made ahead of time and stored in the fridge for up to three days. Make sure to cover them well to keep them fresh. Freezing is not recommended as it might change the texture of the filling.