Cookie Butter Cheesecake Cups (Print Format)
No-bake cups with rich cookie butter filling, crushed cookies, and caramel. They’re simple yet fancy-looking individual treats!
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
1 1/2 cups crushed Biscoff cookies (or use graham crackers)
→ Cheesecake Filling
03 -
1/2 cup Biscoff spread (cookie butter)
04 -
8 ounces softened cream cheese
05 -
1 teaspoon vanilla extract
06 -
1/2 cup whipped heavy cream
07 -
1/4 cup powdered sugar
→ Toppings
08 -
Whipped cream
09 -
Caramel sauce (1/2 cup)
10 -
Whole Biscoff cookies for decoration
11 -
Crushed Biscoff crumbs
# Steps:
01 -
Combine the melted butter and cookie crumbs, then press it firmly into the bottom of individual serving cups.
02 -
Blend cookie butter, cream cheese, and powdered sugar until super smooth. Whip the cream till soft peaks form in a separate bowl, then gently mix it in.
03 -
Layer the crust, cheesecake mix, and caramel in the cups. Repeat layers, finishing with whipped topping, cookie crumbs, and a whole cookie for fun.
04 -
Pop it in the fridge for at least 2 hours until it sets.
# Tips:
01 -
For neater layers, try filling the cheesecake mixture into a piping bag.
02 -
Add a bonus touch with extra caramel drizzled on top.
03 -
Great for making ahead—store these little cups in the fridge for up to 3 days.