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No-Bake Cookie Butter Cheesecake Cups

A close-up of one of the amazing cookie butter cheesecake cups, featuring a dark crust, light brown filling, caramel drizzle, and cookie topping.
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Make these creamy, individual cookie butter cheesecake cups without turning on the oven. They feature a simple cookie crust and rich, smooth filling, perfect for quick indulgence or parties.

Ingredients

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  • 1 1/2 cups crushed spiced cookies (like Biscoff or graham crackers)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cookie butter (plus extra for topping)
  • 1/2 cup heavy whipping cream
  • 1/4 cup caramel sauce, for drizzling
  • Mini cookie butter cookies, for garnish

Instructions

  1. Prepare the crust: Combine the crushed cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Press about 1 tablespoon of 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. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Gradually add the powdered sugar and vanilla extract, beating until fully combined and creamy.
  5. Beat in the 1 cup of cookie butter until the mixture is uniform in color and texture.
  6. In a separate bowl, whip the heavy whipping cream until medium peaks form. Gently fold the whipped cream into the cookie butter cream cheese mixture until just combined. Do not overmix.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
  8. Refrigerate the cups for at least 4 hours, or until firm. For best results, chill overnight.
  9. Before serving, remove the paper liners. Top each cheesecake cup with a small spoonful of extra cookie butter, a drizzle of caramel sauce, and one mini cookie butter cookie.

Notes

  • You can use graham crackers for the crust if you do not have spiced cookies, but the flavor will change.
  • For an even creamier texture, let the cheesecake cups sit at room temperature for 5 minutes before serving.
  • If you do not have muffin liners, you can use small glass jars or ramekins, but adjust chilling time as needed.

Nutrition

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