Description
Decadent mini cheesecake cups with a cookie crumb crust and rich cookie butter topping, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- In a small bowl, mix the cookie crumbs and melted butter until well combined.
- Spoon a layer of this mixture into the bottom of each serving cup, creating a firm base.
- In another bowl, whip the heavy cream until soft peaks form. Set aside gently.
- In a large bowl, beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
- Gently fold the whipped cream into the cookie butter mixture.
- Layer the cheesecake filling over the crumb crust in each cup, followed by a drizzle of melted cookie butter.
- Repeat the layers, ensuring that the last layer is cheesecake filling.
- Garnish with extra cookie crumbs or whole cookies.
- Chill the assembled cups in the fridge for at least one hour before serving.
Notes
Use room-temperature cream cheese for a smoother filling and to avoid lumps. Don’t skip the chilling step for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, cookie butter, no-bake, easy desserts