Cookie Butter Cheesecake Cups

Calling all dessert lovers—if you’re looking for a fast, fuss-free, and irresistibly delicious treat, these Cookie Butter Cheesecake Cups are your perfect match. Layered with creamy cheesecake, spiced cookie butter, and crunch—all without using the oven, they’re an ideal go-to for cozy nights or spontaneous get-togethers .

Why You’ll Fall in Love

No baking required: Just mix, layer, and chill.
Flavor-packed: The creamy cheesecake plays perfectly with rich, aromatic cookie butter.
Effortless yet impressive: Perfect for snacks, parties, or dessert trays that wow.

Ingredients

For the crust:
- 1½ cups (about 150 g) of crushed cookie butter sandwich cookies or Speculoos cookies
- 5 tablespoons unsalted butter, melted
For the cheesecake layer:
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) cold heavy cream
- ½ cup (60 g) powdered sugar
- ½ teaspoon vanilla extract
For layering and garnish:
- ½ cup cookie butter spread, gently warmed for drizzling
- Whipped cream and extra cookie crumbs for topping.

Directions

Make the crust
Combine crushed cookies with melted butter until the mixture looks like moist sand. Press it firmly into the bottoms of your serving cups or jars.
Prepare the cheesecake filling
- Whip the cream cheese until smooth in one bowl.
- In a separate bowl, whip the cold heavy cream until it forms stiff peaks.
- Carefully fold the whipped cream, powdered sugar, and vanilla into the cream cheese mixture, aiming to keep it fluffy.
Assemble the cups
Layer the crust at the bottom, add a thin layer of melted cookie butter, then spoon in the cheesecake filling. Want more indulgence? Repeat layers for extra richness.
Chill
Cover and refrigerate for at least 2–3 hours until the cheesecake is set.
Finish and serve
Top with whipped cream, sprinkle with cookie crumbs, and drizzle with warmed cookie butter for that final indulgent touch.

Expert Tips

Use cold heavy cream to ensure firm, airy peaks.
Room-temperature cream cheese blends more smoothly.
Let the cups chill thoroughly—even overnight for a firmer texture.
Customize the garnish—think fresh fruit or chocolate shavings for visual flair.

Variations to Explore

Swap the crust for chocolate sandwich cookies for a richer chocolate kick.
Make a nut-free version using allergen-safe cookies and spreads.
Add a fresh twist with a layer of berries.
Go vegan using plant-based cream cheese and coconut cream.
Capture fall vibes by swirling in pumpkin puree and spices.

Serving Suggestions

Serve these chilled cups alongside a hot coffee or milk for a lovely contrast.
Present them on a decorative tray with garnishes like fresh berries or mint.
Add a scoop of vanilla ice cream on the side to elevate indulgence.

FAQs

Can I prepare these in advance?
Absolutely! Make them ahead and chill for up to two days.
Can I replace cookie butter?
Nutella or another favorite spread works—though it will shift the flavor a bit.
How long do they last in the fridge?
They stay fresh for up to 4 days if properly covered.
Are they freezer-friendly?
Yes! Wrap tightly, freeze, and thaw in the fridge overnight when ready.

Final Thoughts

Crafting these Cookie Butter Cheesecake Cups isn’t just a recipe—it’s a journey into dessert bliss. From the crunchy base to the silky cheesecake and that final cookie butter drizzle, each bite is a mini celebration. And best of all? They’re delightfully simple and oven-free. So gather your ingredients, assemble the layers, chill, and embrace the joy—and maybe a few happy requests for the recipe after serving!