Cookie Butter Cheesecake Cups
No bake cookie butter cheesecake cups with a Biscoff cookie crust and swirled cookie butter topping
PRINT PINServings 12
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.
Notes
1. for cleaner swirls cool melted cookie butter to warm not hot; swap heavy cream with 8 oz thawed whipped topping for a faster set; use gluten free cookie crumbs if needed; store covered refrigerated up to 4 days or freeze up to 1 month and thaw overnight
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g