Cookie Butter Cheesecake Cups

Cookie Butter Cheesecake Cups

Author: Chef Elsa Prep Time: 20 min
Cook Time: 0 min Total Time: 60 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Decadent mini cheesecake cups with a cookie crumb crust and rich cookie butter topping, perfect for any occasion.

Ingredients

  • 1 cup Biscoff or speculoos cookie crumbs
  • 3 tablespoons melted butter
  • 8 ounces cream cheese, softened
  • ¾ cup powdered sugar
  • ½ cup cookie butter (plus extra for drizzling)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Extra cookies for garnish (optional)
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Instructions

  1. In a small bowl, mix the cookie crumbs and melted butter until well combined.
  2. Spoon a layer of this mixture into the bottom of each serving cup, creating a firm base.
  3. In another bowl, whip the heavy cream until soft peaks form. Set aside gently.
  4. In a large bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
  5. Gently fold the whipped cream into the cookie butter mixture.
  6. Layer the cheesecake filling over the crumb crust in each cup, followed by a drizzle of melted cookie butter.
  7. Repeat the layers, ensuring that the last layer is cheesecake filling.
  8. Garnish with extra cookie crumbs or whole cookies.
  9. Chill the assembled cups in the fridge for at least one hour before serving.

Notes

  1. Notes
  2. Use room-temperature cream cheese for a smoother filling and to avoid lumps. Don’t skip the chilling step for best texture.