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Cookie Butter Cheesecake Cups - Easy No-Bake Dessert

These easy no-bake Cookie Butter Cheesecake Cups feature a crunchy speculoos cookie crust, a creamy, spiced cookie butter cheesecake filling, and a decadent cookie butter drizzle. Perfect for a quick, impressive dessert!
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Prep Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Crust
  • 200 g Speculoos/Biscoff cookies finely crushed (about 1 1/2 cups crumbs)
  • 1/4 cup Unsalted butter melted
For the Cheesecake Filling
  • 16 oz Cream cheese softened, full-fat is best
  • 1/2 cup Powdered sugar sifted
  • 1/2 cup Cookie butter spread e.g., Biscoff, smooth variety
  • 1 tsp Vanilla extract
  • 1 cup Heavy cream cold
For the Topping (Optional)
  • 1/4 cup Cookie butter spread melted slightly for drizzling
  • 2 Speculoos/Biscoff cookies crumbled for garnish

Equipment

  • Standard 12-cup muffin tin
  • Paper or silicone cupcake liners
  • Food processor or ziplock bag and rolling pin
  • Large Mixing Bowl
  • Electric Hand Mixer (or Stand Mixer)
  • Medium Mixing Bowl
  • Rubber Spatula

Method
 

Prepare the Crust
  1. Line a 12-cup muffin tin with paper or silicone cupcake liners. Set aside.
  2. In a food processor, finely crush the speculoos/Biscoff cookies until they resemble fine crumbs. Alternatively, place cookies in a ziplock bag and crush with a rolling pin.
  3. Transfer the cookie crumbs to a medium bowl and add the melted butter. Mix well until all crumbs are moistened.
  4. Divide the cookie mixture evenly among the 12 muffin liners, about 1 tablespoon per cup. Press the crumbs firmly into the bottom of each liner using the back of a spoon or your fingers. Place the muffin tin in the freezer while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  2. Add the sifted powdered sugar, 1/2 cup cookie butter spread, and vanilla extract to the cream cheese. Beat until fully combined and smooth, scraping down the sides of the bowl as needed.
  3. In a separate medium mixing bowl, using clean beaters, whip the cold heavy cream on high speed until stiff peaks form (this should take 2-4 minutes). Be careful not to over-whip, as it can turn grainy.
  4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined and no streaks of whipped cream remain. Do not overmix, or the filling will lose its airy texture.
Assemble and Chill
  1. Remove the muffin tin from the freezer. Spoon or pipe the cheesecake filling evenly over the cookie crusts in each liner, filling them almost to the top. Smooth the tops with the back of a spoon.
  2. Place the muffin tin in the refrigerator and chill for at least 3 hours, or preferably overnight, until the cheesecake cups are firm.
Serve
  1. Once chilled, carefully remove the cheesecake cups from the muffin tin. Peel off the paper liners (if using).
  2. For the optional topping, gently warm the remaining 1/4 cup cookie butter in the microwave for 15-30 seconds until it's pourable. Drizzle it over the tops of the cheesecake cups and sprinkle with additional crumbled cookies.
  3. Serve immediately and enjoy!

Notes

These cookie butter cheesecake cups are best enjoyed cold. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For easier serving, you can let them sit at room temperature for 5-10 minutes before eating.