Why Make This Recipe
Cookie Butter Cheesecake Cups are a delightful treat that combines the rich flavors of cheesecake and the sweet, spiced goodness of cookie butter. These cups are easy to make and perfect for any occasion. Whether you’re hosting a party or just want a sweet snack, these cheesecake cups are sure to please everyone.
How to Make Cookie Butter Cheesecake Cups
Ingredients:
- 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)
Directions:
- In a small bowl, mix cookie crumbs and melted butter. Spoon a layer into the bottom of each serving cup.
- In another bowl, whip the heavy cream until soft peaks form. Set aside.
- In a large bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
- Gently fold the whipped cream into the cookie butter mixture to create a light mousse texture.
- Layer the cheesecake filling over the crumb crust in each cup. Drizzle with melted cookie butter.
- Repeat the layers, ending with cheesecake filling on top.
- Garnish with extra cookie crumbs or whole cookies.
- Chill in the fridge for at least 1 hour before serving.
How to Serve Cookie Butter Cheesecake Cups
Serve these cheesecake cups cold, straight from the fridge. They make a great dessert for parties, gatherings, or simply an afternoon treat. For a special touch, add a drizzle of melted cookie butter or a sprinkle of cookie crumbs on top before serving.
How to Store Cookie Butter Cheesecake Cups
Store the cheesecake cups in an airtight container in the refrigerator. They can stay fresh for up to 3 days. You can also make them a day in advance, which makes them perfect for planning ahead!
Tips to Make Cookie Butter Cheesecake Cups
- Make sure your cream cheese is at room temperature for easier mixing.
- Don’t overwhip the heavy cream; soft peaks are perfect for a creamy texture.
- You can add a pinch of cinnamon to the cheesecake mixture for extra flavor!
Variation
You can substitute different flavors of cookie butter, like chocolate or cinnamon, to suit your taste. Additionally, you can use graham cracker crumbs instead of cookie crumbs for a different base.
FAQs
1. Can I use store-bought cookie butter?
Yes, store-bought cookie butter works great for this recipe! Look for it in the peanut butter or specialty sections of your grocery store.
2. How long do these cheesecake cups last in the fridge?
They can last for up to 3 days in the refrigerator when stored properly in an airtight container.
3. Can I make these cheesecake cups ahead of time?
Absolutely! You can prepare them a day in advance, which makes them a great option for parties or gatherings. Just be sure to chill them before serving.
Cookie Butter Cheesecake Cups
Ingredients
Method
- In a small bowl, mix cookie crumbs and melted butter. Spoon a layer into the bottom of each serving cup.
- In another bowl, whip the heavy cream until soft peaks form. Set aside.
- In a large bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
- Gently fold the whipped cream into the cookie butter mixture to create a light mousse texture.
- Layer the cheesecake filling over the crumb crust in each cup. Drizzle with melted cookie butter.
- Repeat the layers, ending with cheesecake filling on top.
- Garnish with extra cookie crumbs or whole cookies.
- Chill in the fridge for at least 1 hour before serving.