There’s something magical about the combination of creamy cheesecake and the warm, spiced flavor of cookie butter. These Mini Cookie Butter Cheesecake Cups bring together these two beloved treats in perfect, portion-controlled servings that are as impressive to serve as they are delicious to eat.
Whether you’re hosting a dinner party or simply craving something sweet, these little cups of heaven strike the perfect balance between rich indulgence and light dessert. The speculoos cookie crust provides a perfect foundation for the velvety cookie butter cheesecake filling, creating a dessert that’s sure to become a new favorite in your recipe collection.
Why You’ll Love This
- Perfect portion control with individual serving sizes that eliminate the need for slicing
- No water bath required, unlike traditional cheesecakes
- Make-ahead friendly – prepare them up to two days before serving
- Impressive presentation with minimal effort
- Familiar cheesecake texture with the unique, cozy flavor of cookie butter
Ingredients
- 1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)
- ¼ cup melted butter
- 8 oz cream cheese, softened
- ½ cup cookie butter (Biscoff spread)
- ¼ cup powdered sugar
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- ½ cup caramel sauce
- Extra Biscoff crumbs
- Whipped cream
- Whole Biscoff cookies for garnish
Instructions
- Mix cookie crumbs & melted butter, then press into the bottom of each dessert cup.
- Beat cream cheese, cookie butter, and powdered sugar until smooth. In a separate bowl, whip heavy cream until soft peaks form, then fold into the mixture.
- Layer cookie crust, cheesecake filling, caramel drizzle, and repeat. Top with whipped cream, cookie crumbs, and a whole Biscoff cookie.
- Refrigerate for at least 2 hours before serving.
Tips & Variations
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cheesecake mixture
- Substitute graham crackers for the speculoos cookies if you can’t find them
- Drizzle with melted chocolate or caramel sauce before serving for extra decadence
- For a firmer texture, refrigerate overnight rather than just 2 hours
- Make mini versions using a mini muffin tin – just reduce the baking time to 12-15 minutes
- For a lighter version, use reduced-fat cream cheese (though the texture will be slightly different)
Serving Suggestions
These Mini Cookie Butter Cheesecake Cups are perfect served alongside a hot cup of coffee or tea. The warm beverage balances the cool, creamy texture of the cheesecake beautifully. For an extra special dessert course, pair with fresh berries on the side – the bright acidity of strawberries or raspberries cuts through the richness of the cheesecake.
If you’re hosting a dessert party, consider creating a mini dessert bar with these cheesecake cups alongside other bite-sized treats like brownies or fruit tarts.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- Can be frozen for up to 1 month – thaw overnight in the refrigerator before serving
- The cheesecakes are done when the edges are set but the center still has a slight jiggle
- Allow cream cheese to come to room temperature for at least 30 minutes for the smoothest texture
FAQs
Can I use store-bought cookie crumbs instead of crushing whole cookies?
Yes! Pre-crushed cookie crumbs work perfectly. Use about 1/2 cup of crumbs for this recipe.
What exactly is cookie butter?
Cookie butter is a spread made from speculoos cookies, which are spiced shortcrust biscuits. Popular brands include Biscoff and Trader Joe’s Cookie Butter. It has a consistency similar to peanut butter with a cinnamon-gingerbread flavor.
Can I make these without paper liners?
Yes, but be sure to thoroughly grease the muffin tin with butter or cooking spray. Let the cheesecakes cool completely before carefully removing them with a knife or small offset spatula.
Why did my cheesecakes crack on top?
Cheesecakes typically crack from overbaking or cooling too quickly. Next time, try baking for a slightly shorter time and allow them to cool gradually at room temperature before refrigerating.
[recipe_card]
