Creamy cookie butter cheesecake filling layered over a buttery Biscoff cookie crust and topped with caramel, whipped cream, and crushed cookies. These individual cups are simple to make, perfectly portioned, and taste like pure luxury in every spoonful.
Cookie Butter Cheesecake Cups
Why You’ll Fall in Love with This Recipe
These no-bake Cookie Butter Cheesecake Cups are the ultimate indulgence—creamy, dreamy, and irresistibly spiced. Every bite combines the smooth richness of cheesecake with the warm flavor of Biscoff cookies, layered beautifully for a dessert that’s as elegant as it is easy.
Tools You’ll Need
Mixing bowls (medium and large)
Electric mixer or hand whisk
Rubber spatula
Measuring cups and spoons
Small cups or jars for serving
Piping bag (optional for neat layering)
Ingredients
Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
½ cup cookie butter (Biscoff spread)
1 teaspoon vanilla extract
½ cup heavy whipping cream
Cookie Layer:
1 cup crushed Biscoff cookies
2 tablespoons melted butter
Toppings:
Caramel sauce, for drizzling
Whipped cream
Crushed and whole Biscoff cookies
Step-by-Step Instructions
1. Make the Crust
In a bowl, combine crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated. Spoon into cups or jars and press down gently to form a firm base.
2. Prepare the Filling
In a separate bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture until fully combined and fluffy.
3. Assemble
Spoon or pipe the cheesecake filling over the cookie crust in each cup. Smooth the tops with a spatula.
4. Chill
Refrigerate for at least 2 hours, or overnight, to allow the cheesecake to set.
