Description
Make easy, individual servings of creamy cheesecake topped with rich cookie butter. This no-bake recipe uses a simple cookie crust and is perfect for parties.
Ingredients
Scale
- 1 cup graham cracker crumbs (or Biscoff cookie crumbs)
- 3 tablespoons melted unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup cookie butter (like Biscoff spread)
- 2 tablespoons cookie butter, melted, for topping
Instructions
- Line a standard 12-cup muffin tin with paper liners.
- Combine the graham cracker crumbs and melted butter in a small bowl. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust. Place the tin in the freezer while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the powdered sugar and vanilla extract. Beat until fully combined and creamy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Spoon or pipe the cheesecake filling evenly over the chilled crusts, filling each cup almost to the top.
- Chill the cups in the refrigerator for at least 4 hours, or until firm.
- Before serving, warm the remaining 2 tablespoons of cookie butter slightly so it is pourable. Drizzle the melted cookie butter over the top of each chilled cheesecake cup.
Notes
- For a stronger cookie flavor, use crushed Biscoff cookies instead of graham crackers for the crust.
- You can substitute the heavy cream with 8 ounces of thawed, cool whip for a slightly faster filling process.
- These cups hold well in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 55