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Cookie Butter Cheesecake Cups

Delightful individual cheesecake cups combining creamy cheesecake and cookie butter, perfect for sharing or enjoying solo.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups cookie butter biscuits, crushed
  • 1/3 cup unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened Ensure cream cheese is at room temperature for smoother mixing
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped Whip until stiff peaks form
  • 1/2 cup cookie butter spread, melted Reserve some for drizzling
For the topping
  • 1/4 cup caramel sauce
  • 1 cup whipped cream For topping
  • 8 whole cookie butter biscuits For garnish

Method
 

Preparation of Crust
  1. Crush the cookie butter biscuits into fine crumbs and combine them with the melted butter until evenly moistened.
  2. Press the mixture into the bottom of small serving cups to form a crust. Chill for 10–15 minutes.
Preparation of Filling
  1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. In a separate bowl, whip the heavy cream until stiff peaks form. Fold gently into the cream cheese mixture.
Assembling the Cups
  1. Drizzle melted cookie butter over the chilled crusts for an extra flavor layer.
  2. Spoon or pipe the cheesecake filling into the cups over the crust layer.
  3. Add more melted cookie butter if desired, and then top with a swirl of whipped cream.
  4. Drizzle caramel sauce over the top and sprinkle with extra crushed biscuits.
  5. Garnish each cup with a whole cookie butter biscuit.
Chill
  1. Chill for at least 2–3 hours or overnight before serving.

Notes

Store any leftover cheesecake cups in the refrigerator covered for up to 5 days. Add whipped cream and garnishes before serving to maintain appearance and texture. For variations, consider adding spices, chocolate swirls, or fruit toppings.