Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cookie Butter Cheesecake Cups

Irresistible Cookie Butter Cheesecake Cups (No-Bake & Personal Sized)

  • Author: Lyndy
  • Total Time: 15 minutes + chilling time
  • Yield: 6–8 cups 1x

Description

Cookie Butter Cheesecake Cups are rich, creamy, no-bake personal-sized desserts made with a buttery cookie crumb crust, a whipped cookie butter cheesecake filling, and customizable toppings. Perfect for parties, dessert tables, bake sales, or anytime you want a quick, indulgent treat without turning on the oven.

Ingredients

Scale
  • 1 cup Biscoff or Speculoos cookie crumbs (about 15 cookies, finely crushed)
  • 3 tablespoons unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 cup cookie butter (smooth recommended)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • Optional toppings: whipped cream, extra cookie crumbs, melted cookie butter drizzle

Instructions

  1. Prepare the crust: Mix cookie crumbs with melted butter until fully combined. Divide evenly among dessert cups and gently press into the bottom.
  2. Make cheesecake filling: Beat softened cream cheese and powdered sugar until smooth. Add cookie butter and vanilla extract, then continue mixing until creamy.
  3. Whip the cream: In a separate chilled bowl, whip heavy cream until stiff peaks form.
  4. Fold together: Gently fold the whipped cream into the cheesecake mixture to create a light, fluffy filling.
  5. Assemble: Pipe or spoon filling over crust layers in each cup. Smooth or leave swirled on top.
  6. Chill: Refrigerate for at least 2 hours, or until firm.
  7. Garnish & serve: Add whipped cream, cookie crumbs, or a drizzle of warm cookie butter before serving.

Notes

  • Flavor variations: Swap cookie butter for Nutella, add lemon zest with raspberry compote, or use pumpkin puree for fall flavors.
  • Texture tips: Use full-fat cream cheese and avoid overmixing after adding whipped cream.
  • Make ahead: Assemble 1 day in advance and garnish right before serving.
  • Storage: Refrigerate up to 4 days; freeze without toppings for up to 1 month.
  • Serving ideas: Use clear cups for layers, mini jars for parties, or themed wrappers for events.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (no-bake)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: Cheesecake Cups, No-Bake Desserts, Cookie Butter Cheesecake, Personal Sized Desserts, Dessert Cups, Easy Cheesecake, Cookie Butter Recipes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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