No-Bake Cookie Butter Cheesecake Cups
These individual cups have a pressed Biscoff crumb base, a pale cookie-butter cheesecake filling, and a smooth cookie-butter top. Softened cream cheese beats smooth, while cold heavy cream is whipped separately and folded in for a lighter filling. Chill the filled cups for at least 2 hours before adding the topping; the filling needs to hold its shape so the warm cookie butter stays in a distinct layer.
Ingredients for No-Bake Cookie Butter Cheesecake Cups
- 1 1/2 cups finely crushed Biscoff cookie crumbs, about 20 cookies (150g)
- 4 tablespoons unsalted butter, melted (55g)
- 8 ounces cream cheese, softened to room temperature (225g)
- 1 cup cookie butter, divided (240g)
- 1/3 cup powdered sugar (40g)
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy whipping cream (240g)
Optional garnish: 2 to 3 tablespoons extra Biscoff crumbs or up to 8 Biscoff cookie halves.
How to Make No-Bake Cookie Butter Cheesecake Cups
- Prepare the crumbs: Set out eight clear 4-ounce dessert cups. Crush the Biscoff cookies into fine, even crumbs, then mix with the melted butter until the mixture resembles damp sand.
- Press the bases: Divide the crumbs among the cups and press firmly into level layers with the back of a spoon. Refrigerate while you make the filling.
- Mix the cream cheese: Beat the softened cream cheese until smooth. Add 1/2 cup cookie butter, the powdered sugar, and vanilla. Beat just until combined, scraping down the bowl as needed.
- Whip and fold: In a separate cold bowl, whip the heavy cream to stiff peaks that stand upright when the beaters are lifted. Gently fold it into the cream-cheese mixture with a spatula, stopping when no obvious streaks remain.
- Fill and chill: Divide the filling among the cups, leaving a shallow space for the topping. Smooth the surfaces and refrigerate for at least 2 hours. The filling should look set and hold its shape when lightly touched with a spoon; if it still looks soft, chill it longer.
- Add the topping: Briefly warm the remaining 1/2 cup cookie butter until pourable, then let it cool until warm, not hot. Spoon a thin, even layer over each chilled cup. If using extra crumbs, sprinkle them on before the topping sets. Refrigerate uncovered for about 15 to 30 minutes, until the topping no longer runs when a cup is tilted slightly. Add optional cookie halves just before serving.
How to Keep the Filling Light and Smooth
Room-temperature cream cheese beats smooth without leaving lumps. The heavy cream needs to stay cold so it can whip to stiff peaks. Once the cream is whipped, fold it in by hand rather than beating it into the filling; vigorous mixing can deflate it and leave the cheesecake dense.
How to Keep the Layers Distinct
Fine, evenly buttered crumbs form a compact base when pressed firmly into each cup. Keep the crumbs level instead of pushing them up the sides. Add the cookie-butter topping only after the filling has chilled, and let the warmed cookie butter cool before spooning it on so it does not soften or dent the cheesecake.
Make-Ahead and Storage
The cups can be made a day ahead. Once the topping has set, cover them without letting the covering touch the surface. Keep refrigerated at 40°F (5°C) or below, serve chilled, and use within 3 to 4 days.
For another individual chilled dessert, try No-Bake Cherry Cheesecake Cups with Graham Crust. For a different layered dessert, see No-Bake Pineapple Delight with Graham Cracker Crumbs.
Nutrition
Approximate nutrition per cup, based on 8 servings: 540 calories, 5g protein, 41g fat, and 37g carbohydrates. Approximate values per 100g: 450 calories, 4g protein, 34g fat, and 31g carbohydrates. Values vary with the brands used and do not include optional garnish.
Equipment
- Eight 4-ounce dessert cups
- Food processor or rolling pin
- Electric mixer
- Mixing bowls
- Spatula
Ingredients
For the crumb bases
- 1 1/2 cups finely crushed Biscoff cookie crumbs, about 20 cookies (150 g)
- 4 tablespoons unsalted butter, melted (55 g)
For the filling and topping
- 8 ounces cream cheese, softened to room temperature (225 g)
- 1 cup cookie butter, divided (240 g)
- 1/3 cup powdered sugar (40 g)
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy whipping cream (240 g)
Optional garnish
- 2 to 3 tablespoons extra Biscoff crumbs or up to 8 Biscoff cookie halves
Instructions
- Set out eight clear 4-ounce dessert cups.
- Crush the Biscoff cookies into fine, even crumbs and mix them with the melted butter until the mixture resembles damp sand.
- Divide the crumb mixture among the cups and press it firmly into level layers. Refrigerate while you make the filling.
- Beat the softened cream cheese until smooth.
- Add 1/2 cup cookie butter, the powdered sugar, and vanilla. Beat just until combined, scraping down the bowl as needed.
- In a separate cold bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream-cheese mixture until no obvious streaks remain.
- Divide the filling among the cups, leaving a shallow space for the topping, and smooth the surfaces.
- Refrigerate for at least 2 hours, until the filling looks set and holds its shape when lightly touched.
- Briefly warm the remaining 1/2 cup cookie butter until pourable, then let it cool until warm but not hot.
- Spoon a thin, even layer of cookie butter over each chilled cup. Add extra crumbs before the topping sets, if using.
- Refrigerate uncovered for 15 to 30 minutes, until the topping no longer runs when a cup is tilted slightly. Add cookie halves just before serving, if using.
Tips
- Use room-temperature cream cheese to help the filling beat smoothly.
- Keep the heavy cream cold so it whips to stiff peaks.
- Fold the whipped cream in gently by hand to keep the filling light.
- Chill the filling until set before adding the topping.
- Let the warmed cookie butter cool until warm, not hot, before spooning it over the filling.