Cookie Butter Cheesecake Cups are my go-to no-bake dessert when I want something rich but still easy to serve. They’re set in cupcake liners, so you get that nice mini cheesecake feel without slicing or fussing.
The flavor is all Biscoff cookie crust and creamy cookie butter cheesecake, with a simple cookie butter swirl on top. I like this version because it stays soft and creamy, and the little hit of salt keeps it from tasting flat.
These are especially good for holiday platters, weekend get-togethers, and make-ahead desserts when fridge space is limited. I usually serve them straight from the fridge with a little whipped cream and extra crumbs.
Why You’ll Love This Recipe
No-bake on purpose: No oven, no water bath, no worrying about cracks. It’s a chill-and-serve dessert that still tastes like real cheesecake.
Easy to portion: Since they’re made in liners, everyone gets their own little cup. I like that they’re neat to serve on a platter.
Cookie butter flavor: Cookie butter in the filling plus the swirl on top gives you that warm-spice, caramel-cookie taste in a big way.
Great make-ahead: These set up nicely in the fridge, so you can make them earlier in the day (or the night before) and forget about dessert.
Simple to dress up: A little whipped cream, crumbs, or a mini cookie on top makes them look finished without doing anything complicated.
Ingredients You’ll Need
Cookie crust
- Biscoff cookie crumbs: This is the classic base for these cups. I usually crush cookies in a food processor, but a zip-top bag and rolling pin works too.
- Unsalted butter: Melted butter is what makes the crumbs press in and hold together. If you only have salted butter, just keep the added salt in the filling on the lighter side.
- Granulated sugar: Optional, but it helps the crust taste a little more like a “dessert crust” and less like plain crushed cookies. I use it when I want a slightly firmer bite.
- Cupcake liners: Paper liners make these easy to lift out and serve. Foil liners work too and hold their shape a bit better.
Cookie butter cheesecake filling
- Cream cheese: Softened is key so you don’t get little lumps in the filling. Full-fat cream cheese gives the best texture here.
- Cookie butter spread: Use smooth cookie butter for the creamiest filling. If yours is very thick, let it sit at room temp for a few minutes so it blends easier.
- Powdered sugar: This sweetens and also helps the filling set up a little. I prefer powdered sugar over granulated in no-bake cheesecake because it mixes in cleanly.
- Vanilla extract: Just a little makes the filling taste more like cheesecake instead of straight cookie butter. Regular vanilla is perfect.
- Heavy whipping cream: Cold cream whips up quickly and gives the filling that light, mousse-y texture. I wouldn’t swap in half-and-half here.
- Lemon juice: Optional, but I like it because it cuts the richness and gives a slight tang. Fresh or bottled both work.
- Fine salt: Don’t skip it. A tiny pinch makes the cookie butter flavor taste more balanced.
Topping and garnish
- Cookie butter: Melting it makes it easy to drizzle and swirl. Let it cool a bit so it doesn’t melt the tops.
- Whipped cream: Totally optional, but it’s a nice contrast with the cookie butter. Homemade or store-bought is fine.
- Biscoff cookie crumbs: I sprinkle a little on top so people know what they’re getting before they bite in. It also looks nice.
- Mini Biscoff cookies: Optional, but they’re an easy garnish for parties. Regular cookies broken in half work too.
Recipe Instructions
- Line the pan: Line a 12-cup muffin pan with cupcake liners so the cheesecake cups lift out easily.
- Mix the crust: Stir the Biscoff cookie crumbs with melted butter and the sugar (if using) until the crumbs look evenly moistened.
- Press the crust: Press about 2 tablespoons of crust mixture firmly into each liner. Chill in the freezer for 10 minutes, or refrigerate while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese until smooth, scraping down the bowl so there are no lumps.
- Mix the filling: Beat in the cookie butter, powdered sugar, vanilla, lemon juice (if using), and salt until fully combined and creamy.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
- Fold: Fold the whipped cream into the cookie butter mixture until no streaks remain.
- Fill the cups: Pipe or spoon the filling over each crust and smooth the tops.
- Swirl the topping: Drizzle melted cookie butter over each cup and swirl lightly with a toothpick.
- Chill: Refrigerate for at least 4 hours, or until set.
- Garnish and serve: Add whipped cream, Biscoff crumbs, or mini cookies right before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use softened cream cheese. If it’s still cool in the middle, you’ll fight lumps the whole time. I like to let it sit out until it presses easily with a finger.
Whip the cream to stiff peaks. This is what gives the filling structure so it sets up like a no-bake cheesecake and not like a dip.
Cool the melted cookie butter a bit. Warm is great for swirling, but hot cookie butter can melt the surface and make the swirl muddy.
Press the crust firmly. A flat-bottomed glass or a measuring spoon works well here. A packed crust keeps the cups from crumbling when you peel the liner back.
Add lemon juice if you like a little tang. It won’t make it taste like lemon, but it does keep the filling from tasting one-note.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A small swirl of whipped cream on top makes these look finished fast. I like adding a pinch of crumbs over the whipped cream so it doesn’t look plain.
- Fresh berries: Strawberries or raspberries are nice on the side if you want something bright on the plate. I usually just set a few berries next to each cup.
- Extra cookie butter drizzle: If you want them a little richer, warm a spoonful of cookie butter and drizzle right before serving. It’s especially good if the cups have been chilled overnight.
- Dessert platter: These fit right in with brownies, chocolate truffles, or simple sugar cookies. I like mixing textures so the table doesn’t feel like all one thing.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The crust stays firm and the filling stays creamy, which is exactly what you want with this recipe.
You can make this recipe ahead and keep the cups chilled until you’re ready to serve. I usually wait to add whipped cream and cookies until the last minute so they look fresh.
If you want them to last longer, you can freeze individual portions in a freezer-safe container. Thaw in the fridge overnight and add the garnishes after they’re thawed.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use Cool Whip instead of heavy cream?
Yes. You can swap the heavy cream for 8 oz of thawed whipped topping. It sets up a little faster and is a bit sweeter, so I sometimes reduce the powdered sugar slightly if I know my cookie butter is already sweet.
How do I get cleaner cookie butter swirls on top?
Let the melted cookie butter cool down to warm, not hot. Then drizzle and swirl gently with a toothpick, just a couple of passes, so it doesn’t blend into the cheesecake layer.
Can I make these gluten free?
You can, as long as you use gluten-free cookie crumbs for the crust. Everything else in the filling is naturally gluten free, but I still check labels on cookie butter and any garnishes just in case.
Do these need the lemon juice?
No, it’s optional. I like it because it adds a little tang and keeps the filling from tasting heavy, but the cups still set and taste great without it.
Can I freeze cookie butter cheesecake cups?
Yes, they freeze well. Freeze them in a covered container, then thaw in the fridge overnight; I’d wait to add whipped cream and cookies until after thawing.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cookie Butter Cheesecake Cups
INGREDIENTS
Cookie crust
- 1 1/2 cups Biscoff cookie crumbs
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar optional
- 12 cupcake liners.
Cookie butter cheesecake filling
- 16 oz cream cheese softened
- 3/4 cup cookie butter spread
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
- 1 tbsp lemon juice optional
- 1/8 tsp fine salt.
Topping and garnish
- 1/4 cup cookie butter melted
- whipped cream optional
- Biscoff cookie crumbs for garnish
- mini Biscoff cookies optional.
INSTRUCTIONS
Cookie crust
- line a 12 cup muffin pan with cupcake liners
- stir cookie crumbs with melted butter and sugar until evenly moistened
- press about 2 tbsp crust mixture firmly into each liner
- chill in the freezer for 10 minutes or refrigerate while making the filling.
Cheesecake filling
- beat cream cheese until smooth
- beat in cookie butter
- powdered sugar
- vanilla
- lemon juice
- and salt until fully combined and creamy
- in a separate bowl whip cold heavy cream to stiff peaks
- fold whipped cream into the cookie butter mixture until no streaks remain.
Assemble and chill
- pipe or spoon filling over each crust and smooth the tops
- drizzle melted cookie butter over each cup and swirl lightly with a toothpick
- refrigerate at least 4 hours or until set
- garnish with whipped cream
- crumbs
- or cookies just before serving.
