Description
Delicious and creamy cheesecake cups made with cookie butter and speculoos cookies, perfect for dessert lovers!
Ingredients
Scale
- 1 ½ cups (150 g) cookie butter sandwich cookies or speculoos cookies, crushed
- 5 tbsp unsalted butter, melted
- 225 g (8 oz) cream cheese, softened
- ½ cup (120 ml) heavy cream, cold
- ½ cup (60 g) powdered sugar
- ½ tsp vanilla extract
- ½ cup cookie butter spread (slightly melted for easy spreading)
- Whipped cream (for garnish)
- Extra cookie crumbs (for garnish)
- Warmed cookie butter drizzle (for garnish)
Instructions
- In a bowl, mix crushed cookies with melted butter until sandy.
- Press firmly into the bottom of serving cups or jars.
- In one bowl, beat cream cheese until smooth.
- In another, whip heavy cream until stiff peaks form.
- Fold whipped cream, powdered sugar, and vanilla into cream cheese until fluffy.
- Add a layer of crust to each cup.
- Spread a thin layer of melted cookie butter over crust.
- Spoon cheesecake filling on top.
- Repeat layers if desired for extra indulgence.
- Refrigerate at least 2–3 hours, or until set.
- Top with whipped cream, cookie crumbs, and a drizzle of melted cookie butter.
Notes
- Make sure the cream cheese is softened for best mixing results.
- Chill the cheesecake cups longer if you prefer a firmer texture.
- These cups can be prepared in advance for easy serving at parties.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg