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Cookie Butter Cheesecake Cups

These delightful Cookie Butter Cheesecake Cups feature a crunchy cookie crust topped with a creamy, rich cookie butter cheesecake filling, perfect for individual servings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 200 g Speculoos cookies
  • 80 g Melted butter
Cheesecake Filling
  • 450 g Cream cheese softened
  • 100 g Granulated sugar
  • 200 g Cookie butter softened
  • 120 ml Heavy cream
  • 1 tsp Vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Food processor or Ziploc bag and rolling pin
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons

Method
 

Preparation
  1. Prepare the crust by crushing speculoos cookies into fine crumbs, then mix with melted butter until well combined. Press the mixture evenly into the bottoms of a 12-cup muffin tin lined with paper liners.
  2. For the filling, beat softened cream cheese and granulated sugar together until smooth. Gradually mix in the softened cookie butter and vanilla extract until fully incorporated.
  3. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cookie butter cheesecake mixture until no streaks remain.
  4. Divide the cheesecake filling evenly among the prepared crusts in the muffin tin. Bake at 175°C (350°F) for 18-22 minutes, or until the edges are set and the centers are slightly jiggly.
  5. Allow the cheesecake cups to cool completely at room temperature, then transfer to the refrigerator and chill for at least 4 hours before serving.

Notes

For best results, ensure cream cheese and cookie butter are at room temperature before mixing to prevent lumps. Chill thoroughly for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.