Cookie Butter Cheesecake Cups

Creamy cookie butter cheesecake filling layered over a buttery Biscoff cookie crust and topped with caramel, whipped cream, and crushed cookies. These individual cups are simple to make, perfectly portioned, and taste like pure luxury in every spoonful.

Why You'll Fall in Love with This Recipe

These no-bake Cookie Butter Cheesecake Cups are the ultimate indulgence—creamy, dreamy, and irresistibly spiced. Every bite combines the smooth richness of cheesecake with the warm flavor of Biscoff cookies, layered beautifully for a dessert that’s as elegant as it is easy.

Tools You’ll Need

• Mixing bowls (medium and large)

• Electric mixer or hand whisk

• Rubber spatula

• Measuring cups and spoons

• Small cups or jars for serving

• Piping bag (optional for neat layering)

Ingredients

Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• ½ cup cookie butter (Biscoff spread)

• 1 teaspoon vanilla extract

• ½ cup heavy whipping cream

Cookie Layer:

• 1 cup crushed Biscoff cookies

• 2 tablespoons melted butter

Toppings:

• Caramel sauce, for drizzling

• Whipped cream

• Crushed and whole Biscoff cookies

Step-by-Step Instructions

1. Make the Crust
In a bowl, combine crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated. Spoon into cups or jars and press down gently to form a firm base.

2. Prepare the Filling
In a separate bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture until fully combined and fluffy.

3. Assemble
Spoon or pipe the cheesecake filling over the cookie crust in each cup. Smooth the tops with a spatula.

4. Chill
Refrigerate for at least 2 hours, or overnight, to allow the cheesecake to set.

5. Garnish and Serve
Before serving, drizzle with caramel sauce, top with whipped cream, and sprinkle crushed Biscoff cookies. Add a whole cookie for the perfect finishing touch.

Pro Tips for Success

• Use cold heavy cream for the best whipped texture.

• Don’t overmix when folding the whipped cream—keep it light and airy.

• For a stronger flavor, swirl in extra cookie butter before chilling.

• Serve in clear cups or jars for a beautiful layered presentation.

Customization Ideas

• Flavor twist: Add a layer of chocolate ganache or Nutella for extra richness.

• Holiday version: Sprinkle cinnamon or nutmeg on top for a festive touch.

• Different cookies: Try graham crackers, Oreos, or speculoos biscuits as the base.

Storage & Reheating Tips

• Store in the refrigerator for up to 4 days, covered.

• These cheesecake cups are not meant to be frozen, as freezing may alter the creamy texture.

• Serve chilled for the best flavor and consistency.

Approximate Nutrition (per serving)

• Calories: 380

• Protein: 4g

• Carbohydrates: 30g

• Fat: 28g

• Sugar: 22g

• Sodium: 180mg

(Values are approximate and vary depending on portion size and toppings.)

Prep & Chill Time

• Prep Time: 20 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 20 minutes

Frequently Asked Questions

Can I make these ahead of time?
Yes, you can prepare them up to 24 hours in advance. Add toppings just before serving for the best look and texture.

Do I have to use Biscoff spread?
No, any cookie butter or speculoos spread works well. You can even try peanut butter for a twist.

Can I use store-bought crust?
Yes, pre-made graham cracker crumbs or cookie crusts can be used to save time.

Final Thoughts

Cookie Butter Cheesecake Cups are a no-bake dessert that feels gourmet yet comes together effortlessly. With their creamy texture, buttery cookie base, and rich caramel topping, they’re guaranteed to impress guests—or make any ordinary day feel like a special occasion.