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Cookie Butter Cheesecake Cups

Creamy, no-bake cheesecake mousse layered with spiced Biscoff cookie crumbs and drizzled with melted cookie butter.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Dessert, Snack
Cuisine: American, European
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust & Topping
  • 8.8 oz Biscoff/Speculoos cookies crushed
  • 4 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup cookie butter spread creamy
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream cold
  • 0.25 cup cookie butter melted, for drizzle

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Food processor or zip-top bag
  • Dessert cups or jars
  • Piping bag

Method
 

  1. Crush the cookies into fine crumbs using a food processor or a rolling pin.
  2. Mix cookie crumbs with melted butter until the texture resembles wet sand.
  3. Press about 2 tablespoons of the crumb mixture into the bottom of each dessert cup. Reserve remaining crumbs.
  4. In a large bowl, beat softened cream cheese until smooth. Add 1 cup cookie butter, powdered sugar, and vanilla; beat until combined.
  5. In a separate bowl, whip heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
  7. Pipe the filling into cups, layering with reserved crumbs in the middle if desired.
  8. Top with a final swirl of filling, drizzle with melted cookie butter, and garnish with a cookie.
  9. Refrigerate for at least 2 hours before serving.

Notes

Keep refrigerated. Best served within 3-4 days. Can be frozen without the garnish for up to 1 month.