Cookie Butter Cheesecake Cups Recipe
Delightfully creamy and indulgent, these Cookie Butter Cheesecake Cups combine a graham cracker crust with a luscious cookie butter-infused cheesecake filling. Perfectly portioned in individual cups, they’re a no-bake treat that sets overnight and is garnished with melted cookie butter and a crunchy topping for an irresistible dessert experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust
- 1 cup graham cracker crumbs (about 8 full sheets)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar
For the Cheesecake Filling
- 8 ounces full-fat cream cheese, softened
- 1/2 cup smooth cookie butter
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For Garnish (Optional)
- 2 tablespoons cookie butter, melted
- Crushed graham crackers
- Mini chocolate chips
Instructions
- Make the crust: In a small bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon powdered sugar until the mixture resembles wet sand. Divide evenly among 6 small cups or ramekins (3-4 oz each), pressing firmly to create a compact base. Chill in the refrigerator while preparing the filling.
- Prepare the cream cheese mixture: Beat softened cream cheese with an electric mixer until smooth and lump-free. Scrape sides of bowl. Add cookie butter, powdered sugar, and vanilla extract, then beat until creamy and well combined.
- Whip the cream: In a separate chilled bowl, beat cold heavy whipping cream on medium-high speed until stiff peaks form, taking care not to overbeat and cause it to turn to butter.
- Fold whipped cream into cream cheese mixture: Using a spatula, gently fold whipped cream into the cream cheese mixture with slow, sweeping motions until fully incorporated and no white streaks remain.
- Assemble the cups: Remove crust cups from the fridge. Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops.
- Chill to set: Cover cups loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow them to set firmly.
- Garnish and serve: Before serving, drizzle with melted cookie butter and sprinkle crushed graham crackers and mini chocolate chips on top. Serve chilled.
Notes
- For a stronger cookie butter flavor, increase the amount in the filling to 2/3 cup.
- If individual cups are unavailable, this recipe can be made in a 7-inch springform pan for a larger cheesecake.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: cookie butter cheesecake, no bake cheesecake cups, individual cheesecake dessert, graham cracker crust, creamy cheesecake dessert
