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Creamy Cookie Butter Cheesecake Cups

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These Creamy Cookie Butter Cheesecake Cups are a quick, easy, and indulgent personal dessert featuring a buttery cookie crust and a silky, spiced cookie butter cheesecake filling. Perfect for parties, gifting, or a comforting treat, they come together in just five simple steps and can be customized for gluten-free or dairy-free diets.

Ingredients

Scale
  • 1 cup (100g) crushed speculoos cookies or graham crackers
  • 3 tablespoons (40g) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar (optional)
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (120g) cookie butter (such as Lotus Biscoff)
  • 1/3 cup (80ml) sour cream
  • 1/3 cup (40g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup (120ml) heavy whipping cream (optional, for topping)
  • 1 tablespoon (8g) powdered sugar (optional, for topping)
  • 1/4 teaspoon vanilla extract (optional, for topping)

Instructions

  1. Make the Cookie Crust: In a medium bowl, combine crushed speculoos cookies or graham crackers with melted butter and sugar (if using). Mix until evenly moistened. Spoon about 1 tablespoon of mixture into each lined muffin cup or ramekin and press firmly. Set aside.
  2. Prepare the Creamy Filling: In a large bowl, beat softened cream cheese until fluffy (1-2 minutes). Add cookie butter and mix until fully incorporated. Mix in sour cream, powdered sugar, vanilla extract, and salt. Beat until smooth and lump-free (2-3 minutes).
  3. Assemble the Cheesecake Cups: Spoon about 2 tablespoons of filling onto each prepared crust. Smooth the tops with a spatula or spoon. Do not overfill; cups should be about 3/4 full.
  4. Chill to Set: Refrigerate the assembled cups for at least 2 hours (overnight for best texture). For a quick set, freeze for 30 minutes but do not freeze solid.
  5. Whip Up the Topping (Optional): In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form (2-3 minutes). Dollop or pipe onto each cheesecake cup just before serving.

Notes

For best results, use room temperature cream cheese and sour cream. Do not skip the chilling step for proper texture. For gluten-free, use gluten-free cookies. For dairy-free, substitute with coconut-based cream cheese and cream. Top with whipped cream, berries, or extra cookie crumbs for added flair. Store in the fridge for up to 4 days or freeze (without topping) for up to 2 months.

Nutrition

Keywords: cookie butter, cheesecake cups, no bake, easy dessert, personal dessert, speculoos, Biscoff, party dessert, make ahead, creamy cheesecake

Find it online: https://atomicbite.com/creamy-cookie-butter-cheesecake-cups-easy-5-step-personal-dessert/