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Cookie Butter Cheesecake Cups

Delightful cheesecake cups featuring a creamy cookie butter filling and a crunchy graham cracker crust, perfect for sharing with loved ones.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 2 tablespoons melted butter
For the filling
  • 16 oz cream cheese, softened Make sure to use room temperature for smooth texture.
  • 1 cup cookie butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream Whip until stiff peaks form.
  • 1/4 cup cookie butter for topping For drizzling on top before serving.
  • Optional crushed cookies for garnish

Method
 

Preparation
  1. In a mixing bowl, combine crushed graham crackers and melted butter. Stir until crumbs are moistened.
  2. Press the mixture into the bottom of serving cups to form the crust.
  3. In another bowl, beat together cream cheese and cookie butter until smooth and creamy.
  4. Mix in powdered sugar and vanilla extract until well combined.
  5. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
  6. Spoon the cheesecake filling over the crust in each cup.
  7. Top each cup with a dollop of reserved cookie butter.
Chilling
  1. Let the cheesecake cups chill in the fridge for at least 3 hours.
Serving
  1. Before serving, sprinkle crushed cookies on top for extra crunch.
  2. Serve chilled directly from the fridge.

Notes

These cups can be stored in the fridge for about 3 days in an airtight container. For variations, try different cookie butter flavors or experimenting with the crust.