Oh my gosh, you guys—I have to tell you about these Cookie Butter Cheesecake Cups. They’re dangerously good. Like, hide-them-from-your-family-so-you-can-have-seconds good. I first made them for a last-minute potluck, and let’s just say I came home with zero leftovers and a bunch of new best friends. The best part? No oven required. Seriously, just mix, chill, and try not to eat all the filling with a spoon before it hits the crust (no judgment if you do—I’ve been there).

Imagine this: a crunchy Biscoff cookie crust, a creamy swirl of cookie butter cheesecake filling, and a little extra drizzle of that spiced-sweet goodness on top. It’s like if cheesecake and your favorite cookie had a baby, and that baby was magically portioned into adorable cups ready to devour. Perfect for summer when turning on the oven feels like a crime, or honestly, any time you need a dessert that’s equal parts easy and showstopping. Let’s make ‘em!

Why You’ll Love Cookie Butter Cheesecake Cups

Okay, let me count the ways these little cups of joy will steal your heart (and possibly your self-control):

No oven, no problem: Perfect for when it's too hot to bake or you just don’t feel like dealing with a water bath (we’ve all been there). Just mix, chill, and boom—dessert magic.
Cookie butter everything: That spiced, caramelized flavor in every bite? Yes, please. It’s like cheesecake got a cozy sweater made of cookies.
Individual servings: No slicing, no fighting over who got the bigger piece. Plus, they’re adorable—great for parties or pretending you’re fancy.
Impressively easy: If you can stir and fold, you can make these. Even if your baking skills max out at toast, you’ve got this.
Leftovers (ha!): They keep beautifully in the fridge, though good luck not eating them all in one sitting.

Seriously, these are the dessert equivalent of a warm hug. But with cookies. And cream. And zero regrets.

Ingredients You’ll Need for Cookie Butter Cheesecake Cups

Alright, time to raid your pantry—or, let’s be real, make an emergency cookie butter run. Here’s what you’ll need to make these little cups of happiness:

For the Crust:

1 cup Biscoff or speculoos cookie crumbs – Just smash those cookies into fine crumbs (or buy pre-crumbled if you’re feeling fancy). Pro tip: A zip-top bag and rolling pin are your best friends here.
3 tablespoon melted butter – Salted or unsalted, your call. I use salted because I like that tiny bit of contrast with the sweet.

For the Filling:

8 oz cream cheese – Full-fat, please. And softened to room temperature—this is non-negotiable unless you enjoy lumpy cheesecake (no one does).
¾ cup powdered sugar – Sift it if you’re extra, but I usually just dump it in and hope for the best. Works every time.
½ cup cookie butter – Plus extra for drizzling because, let’s be honest, more is more here. Trader Joe’s or Biscoff brand both work great.
1 teaspoon vanilla extract – The vanilla whisper that ties everything together.
1 cup heavy whipping cream – Cold, straight from the fridge. This is what gives the filling that dreamy, fluffy texture.

For Garnish (Optional but Highly Encouraged):

Extra Biscoff cookies – Crumbled or whole, for that "I definitely meant to make it look this pretty" vibe.

That’s it! Simple, right? Now, let’s turn this into magic.

Step-by-Step Cookie Butter Cheesecake Cups Instructions

1. Prepare the Biscoff Crust

Grab a medium bowl and toss in your cookie crumbs and melted butter. Mix it up until it looks like wet sand—you know, the kind that would make a perfect sandcastle if you were at the beach instead of making dessert. Now, press this glorious mixture firmly into the bottom of your cups (I use 6 small dessert cups or ramekins, but get creative!). Pro tip: Use the back of a spoon or a small glass to really pack it down so it doesn’t crumble when you take that first bite. Pop these in the fridge to set while you work on the filling. Easy peasy.

2. Make the Cookie Butter Filling

In a big bowl, beat the cream cheese until it’s smooth and no lumps remain—this is where room-temperature cream cheese is your hero. Cold cream cheese will fight you, and ain’t nobody got time for that. Add the powdered sugar, cookie butter, and vanilla, then beat again until everything’s creamy and dreamy. Taste it (you know you want to) and do a little happy dance because dang, that’s good.

3. Fold in Whipped Cream

Now, in another bowl, whip that cold heavy cream until stiff peaks form. You’ll know it’s ready when you can tilt the bowl upside down without disaster striking. Gently fold the whipped cream into the cream cheese mixture. Key word: gently. Use a spatula and pretend you’re folding clouds into the batter—no aggressive stirring or you’ll deflate all that fluffy goodness. The filling should be light, smooth, and utterly irresistible.

4. Assemble and Chill

Spoon the filling over your chilled crusts, smoothing the tops with the back of a spoon. Now, the hardest part: walk away. Let these beauties chill in the fridge for at least 2 hours (overnight is even better). Right before serving, drizzle with extra cookie butter and crumble a cookie or two on top for that “I’m a dessert pro” flair. Then dig in and try not to eat all six at once. No promises, though.

Delicious Variations for Cookie Butter Cheesecake Cups

Okay, so the classic version is already a 10/10, but if you're feeling fancy (or just want an excuse to make these again next week), here are some fun twists to try:

Chocolate Lover’s Dream: Swap half the cookie butter for Nutella, or drizzle melted chocolate on top. Bonus points for adding mini chocolate chips to the filling.
Caramel Swirl: Fold in a few tablespoons of salted caramel sauce before chilling. The sweet-salty combo? Chef’s kiss.
Cookie Swap: Use graham crackers or Oreos instead of Biscoff for the crust. Different cookie, same deliciousness.
Espresso Kick: Add a shot of cooled espresso or 1 teaspoon instant coffee to the filling for a mocha vibe. Perfect for pretending you’re at a café.
Berry Burst: Top with fresh raspberries or a quick strawberry sauce for a fruity contrast to all that richness.

See? Endless possibilities. Just don’t blame me when you start dreaming up your own wild combos—I’ve fallen down that rabbit hole too.

Serving and Storing Cookie Butter Cheesecake Cups

These little guys are best served chilled, straight from the fridge—trust me, that extra time cooling makes all the difference in texture. When you’re ready to wow your guests (or just treat yourself), add that final drizzle of cookie butter and a sprinkle of crushed Biscoff cookies right before serving. It’s like putting a bow on a present, but way more delicious.

Got leftovers? (Unlikely, but let’s pretend.) Pop them in an airtight container and stash them in the fridge for up to 3 days. They might get a tad softer, but they’ll still taste amazing. Freezing? Not ideal—the texture gets a little weepy. Better to just… eat them all now. You’re welcome.

Helpful Notes for Perfect Cookie Butter Cheesecake Cups

Before you dive in, here are a few pro tips to make sure your cheesecake cups turn out flawless every time:

Room temp is key: Seriously, don’t skip softening that cream cheese. Cold cream cheese = lumpy filling, and nobody wants that. If you forgot, zap it in the microwave for 10-second bursts until it’s soft but not melty.
Chill like you mean it: That 2-hour chill isn’t a suggestion—it’s what gives the filling that perfect, sliceable (well, spoonable) texture. Overnight is even better if you can resist.
Go wild with toppings: Crushed cookies, chocolate shavings, a pinch of sea salt—garnish however you like. These cups are your canvas!
Lighter option: Use reduced-fat cream cheese and whipped topping if you must, but fair warning—it won’t be quite as dreamy. Worth it? Debatable.

Now go forth and cheesecake, my friend. You’ve got this!

Frequently Asked Questions About Cookie Butter Cheesecake Cups

Alright, let’s tackle those burning questions I know you’re thinking—because they’re the same ones I had when I first made these!

1. Can I use peanut butter instead of cookie butter?
You can, but it’ll taste like peanut butter cheesecake (which is still delicious, just different). The magic here is in the spiced, caramelized flavor of cookie butter, so if you swap it, lean into the peanut vibe with a chocolate drizzle or crushed peanuts on top.
2. How long do these keep in the fridge?
About 3 days in an airtight container—though they’re best within the first 48 hours. The crust might soften a bit, but hey, it’s still cheesecake. No complaints here.
3. Can I freeze them?
I wouldn’t. The filling gets weepy when thawed, and the texture goes from dreamy to… not. Better to share extras with neighbors (or your future self at 2 a.m.).
4. My filling is runny—what did I do wrong?
Either the cream wasn’t whipped to stiff peaks, or the cups didn’t chill long enough. Pop ’em back in the fridge for another hour and cross your fingers. If all else fails, call it a mousse and eat it with a spoon!
5. Can I make these gluten-free?
Absolutely! Use gluten-free cookies for the crust (Schär makes a great speculoos-style one), and double-check your cookie butter label to be safe.

There you go—no mysteries, just solutions. Now, go forth and cheesecake with confidence!

Final Thoughts on Cookie Butter Cheesecake Cups

Look, if you’ve made it this far, you already know these little cups are a game-changer. They’re the kind of dessert that makes people ask, “You made this?!” while you grin and pretend it took all day (your secret’s safe with me). No oven, no fuss—just creamy, cookie-buttery bliss in every bite. So grab that spoon, take a deep breath of spiced sweetness, and dive in. Life’s too short for boring desserts, and trust me, these? Anything but boring.

Delicious Cookie Butter Cheesecake Cups Recipe

Author: Emily Parker
Total Time: 2 hours 15 mins
Yield: 6 cups 1x
Diet: Vegetarian

Print Recipe

Description

Delicious Cookie Butter Cheesecake Cups made with creamy cookie butter and a Biscoff crust.

Ingredients

Scale

1 cup Biscoff or speculoos cookie crumbs
3 tbsp melted butter
8 oz cream cheese, softened
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

Mix cookie crumbs and melted butter, press into cups.
Beat cream cheese, powdered sugar, cookie butter, and vanilla until smooth.
Whip heavy cream until stiff peaks form, fold into cream cheese mixture.
Spoon filling over crust, chill for 2 hours.
Drizzle with extra cookie butter and garnish with cookies before serving.

Notes

Use room temperature cream cheese for smoother filling.
Chill cups for at least 2 hours before serving.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 28g
Sodium: 210mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg

Keywords: cookie butter cheesecake, Biscoff dessert, no-bake cheesecake