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Easy No-Bake Cookie Butter Cheesecake Cups

A close-up of a single cookie butter cheesecake cup topped with whipped cream and a generous caramel drizzle.
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You will love these creamy, individual cheesecake cups featuring a crunchy Biscoff crust and rich cookie butter flavor. This no-bake dessert satisfies sweet cravings with minimal effort.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies (about 25 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup cookie butter (like Biscoff or Speculoos), plus extra for topping
  • Optional: Caramel sauce for drizzling

Instructions

  1. Prepare the crust: Place the crushed cookies in a medium bowl. Pour the melted butter over the crumbs and mix until the crumbs are evenly moistened.
  2. Press the crust mixture firmly into the bottom of 12 standard muffin cups lined with paper liners. Place the cups in the freezer while you prepare the filling.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until combined.
  4. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Gently fold in the 1/2 cup of cookie butter until streaks disappear, being careful not to overmix. You want a creamy texture.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
  7. Refrigerate the cheesecake cups for at least 4 hours, or until firm. For best results, chill them overnight.
  8. Before serving, top each cup with a small spoonful of extra cookie butter, a drizzle of caramel sauce if using, and a small Biscoff cookie piece.

Notes

  • You can use graham crackers or shortbread cookies for the crust if you do not have Biscoff cookies, but the flavor will change.
  • For a smoother filling, let your cream cheese sit at room temperature for about an hour before starting.
  • These **No Bake Cheesecake Cups** are great for meal prep; they keep well in the refrigerator for up to four days.

Nutrition

Find it online: https://carlacooking.com/cookie-butter-cheesecake-cups/