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Cookie Butter Cheesecake Cups

Delightful cheesecake cups made with cookie butter and a crunchy crust, perfect for gatherings or a sweet snack.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Biscoff or speculoos cookie crumbs
  • 3 tbsp melted butter Melted for better adherence of crumbs
Cheesecake Filling Ingredients
  • 8 oz cream cheese, softened Make sure it's fully softened for a smooth texture
  • ¾ cup powdered sugar Adjust according to sweetness preference
  • ½ cup cookie butter Plus extra for drizzling
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream Whipped until soft peaks form
For Garnishing
  • Extra cookies for garnish (optional) Use cookie crumbs or whole cookies

Method
 

Preparation
  1. In a small bowl, mix the cookie crumbs and melted butter together. Spoon a layer into the bottom of each serving cup.
  2. In another bowl, whip the heavy cream until soft peaks form. Set it aside.
  3. In a large bowl, beat the cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
  4. Gently fold the whipped cream into the cookie butter mixture to create a light mousse texture.
Assembly
  1. Layer the cheesecake filling over the crumb crust in each cup. Drizzle with melted cookie butter.
  2. Repeat the layers, ending with cheesecake filling on top.
  3. Garnish with extra cookie crumbs or whole cookies as desired.
Chilling
  1. Chill in the fridge for at least 1 hour before serving.

Notes

Store any leftovers in the refrigerator in an airtight container for up to 3 days. Cups can be prepared a day in advance and chilled until ready to serve.