Today I’m bringing you a truly irresistible, no-bake dessert that’s going to make you instantly popular: Cookie Butter Cheesecake Cups! If you’re a fan of those deep, caramelized, spiced Biscoff cookies—and who isn’t?—then trust me, you are going to fall head over heels for this recipe. These easy dessert cups skip the oven entirely, relying on a silky, creamy filling that’s spiked with that glorious cookie butter flavor, all perched on a crunchy cookie crust. They’re the perfect grab-and-go treat for parties, meal prep, or just a little moment of spiced sweetness all to yourself. This one’s a game-changer!
Why You’ll Love This Recipe
- No-Bake Magic: You don’t have to touch your oven! This recipe is incredibly easy and perfect for hot weather or when you just want a quick dessert fix.
- Irresistible Flavor: It combines the perfect crunch of a Biscoff crust with a smooth, ultra-creamy cheesecake filling that has that warm, spiced, signature cookie butter taste.
- Individual Portions: Making them in cups or jars means they’re perfectly portioned and look absolutely gorgeous, making them ideal for entertaining or a simple weeknight treat.
- Quick to Assemble: With only about 15 minutes of prep time, the hardest part is waiting for them to chill!
Ingredients
All you need for these dreamy cheesecake cups are a few simple components, and a little patience while they set! But first, gather up these essential ingredients:
- Crushed Biscoff or speculoos cookies: This is the heart of the dish! They provide that essential spiced, caramelized flavor and crunch for the crust.
- Unsalted butter, melted: This is the delicious glue that binds your cookie crumbs into a sturdy, flavorful crust.
- Brown sugar: Just a little bit to enhance the caramel notes and help the crust set up perfectly.
- Cream cheese, softened: Your essential cheesecake base! Make sure it’s properly softened to guarantee a perfectly smooth, lump-free filling.
- Cookie butter (Biscoff spread): The star ingredient! It injects that rich, warming spice into the cream cheese for the ultimate flavor twist.
- Granulated sugar: Provides the perfect amount of sweetness to balance the richness of the cream cheese and cookie butter.
- Vanilla extract: A classic flavor booster that enhances all the other sweet and creamy notes in the filling.
- Heavy whipping cream: Whipping this up and folding it in is the key to getting that light, airy, and mousse-like texture—no heavy cream needed!
- Cookie butter, melted (for topping): This drizzle provides a beautiful presentation and a final, concentrated hit of flavor right before serving.
- Crushed Biscoff cookies (for garnish): Because you can never have too much cookie crunch! This adds a wonderful texture contrast to the silky filling.
Note: The full ingredients with exact measurements and nutritional information will be right under the article in the recipe card.
How to Make the Cookie Butter Cheesecake Cups
The only thing better than the taste of these cups is how incredibly easy they are to put together. Let’s do this!
Step 1: Prep the Crust Mixture
In a small bowl, combine your crushed cookies, melted butter, and brown sugar. Mix everything thoroughly until the texture is like wet sand—it should just hold together when you pinch it.
Step 2: Form the Crusts
Spoon about 2 tablespoons of the crust mixture into the bottom of each serving cup or jar (we’re aiming for 6 cups). Use the back of the spoon or a small measuring cup to press down gently and evenly to form a compact base. Set these aside.
Step 3: Make the Cheesecake Base
In a large bowl, take your softened cream cheese, cookie butter, sugar, and vanilla extract. Beat this mixture with an electric mixer until it is completely smooth and wonderfully creamy. Make sure to scrape down the sides!
Step 4: Fold in the Whipped Cream
In a separate, clean bowl, whip your heavy cream until soft peaks form. Then, gently use a spatula to fold the whipped cream into the cheesecake mixture. Do this carefully until it’s just combined—you want to keep that lovely, airy volume!
Step 5: Fill the Cups
Spoon or pipe the cheesecake filling over your prepared crusts. I like to use a piping bag for a neater look, but a spoon works perfectly well! Smooth the tops with a spatula.
Step 6: Garnish and Chill
Take the remaining cookie butter, melt it briefly (a quick zap in the microwave is usually enough), and drizzle it over the top of each cup. Sprinkle with extra crushed Biscoff cookies. Now, the hardest part: chill them in the refrigerator for at least 2 hours to allow the flavors to truly set and the filling to firm up.
Step 7: Serve and Savor
Serve them straight from the fridge and enjoy the silky, spiced sweetness. Trust me, every bite is pure bliss!
Pro Tips for Making the Recipe
- Softened Cream Cheese is Key: Take your cream cheese out at least 30 minutes to an hour before you start. If it’s too cold, your filling will be lumpy, and we want that perfect, smooth texture!
- Don’t Over-Whip the Heavy Cream: Only whip the cream to soft peaks. If you over-whip it to stiff peaks, your filling will be dense, not light and airy.
- Use the Right Tools for the Crust: A flat-bottomed shot glass or the back of a measuring spoon is perfect for pressing the crust firmly into the cups. A firm crust means less crumbling when you dig in!
- For Piping: If you want a bakery-quality swirl, use a piping bag fitted with a star tip (like a Wilton 1M) for the filling.
How to Serve
These little dessert cups are so beautiful they barely need any extras, but here are a few fun ideas for serving and pairing:
- A Spoon and a Smile: Honestly, they’re perfect served cold with just a small spoon. Their individual size makes them super easy for guests to grab and enjoy.
- Coffee Pairing: The spiced, warm flavor of the cookie butter pairs beautifully with a hot cup of coffee, an espresso, or a spiced chai latte.
- Fresh Whipped Cream: For a little extra indulgence, top them with a small dollop of fresh, unsweetened whipped cream before adding the cookie butter drizzle.
- Side of Berries: While the flavor profile is rich, a few fresh raspberries or sliced strawberries on the side can add a wonderful, bright contrast.
Make Ahead and Storage
These cups are fantastic for making ahead, which means less stress for your next gathering!
Storing Leftovers
Place any leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, though I doubt they’ll last that long!
Freezing
Yes, you can freeze these! Flash freeze the uncovered cups until solid (about an hour), then wrap each cup tightly in plastic wrap or transfer them to a freezer-safe container. Freeze for up to 1 month.
Reheating
No reheating necessary! Simply thaw frozen cups overnight in the refrigerator. Before serving, let them sit at room temperature for about 10–15 minutes to let the filling slightly soften to that perfect creamy texture.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Biscoff or speculoos is what gives these cups their signature flavor, you can easily swap them out. Graham crackers are a classic choice and work perfectly, or you could use vanilla wafers or even gingersnaps for a slightly different spiced crust. Just ensure the amount remains the same, and adjust the butter/sugar slightly if your chosen cookie is drier or sweeter.
Why is my cheesecake filling too soft or runny?
The most common culprit for a soft filling is either not using a full-fat cream cheese or skipping the step of whipping the heavy cream properly. The whipped heavy cream is what provides the essential lightness and structure. Make sure you whip it to soft peaks before gently folding it in. Also, a proper 2-hour chill time is non-negotiable for the cups to set.
Can I make this as a whole cheesecake instead of cups?
Yes, you can! You’ll likely need to double the recipe to fit a standard 8-inch or 9-inch springform pan. Line the bottom of the pan with the crust, pour in the filling, and chill it for a minimum of 6 to 8 hours (or preferably overnight) to ensure it sets firmly enough to slice beautifully.
Where can I find cookie butter spread?
Cookie butter spread (often branded as Biscoff, Speculoos, or sometimes simply “cookie butter”) is now widely available! You can typically find it in the peanut butter and jam aisle of most major supermarkets, often right next to the nut butters or sometimes near the specialty cookie section. It usually comes in a jar, similar to a creamy peanut butter.