Cookie Butter Cheesecake Cups Recipe
These Cookie Butter Cheesecake Cups are a delightful no-bake dessert featuring a crunchy graham cracker crust topped with a creamy, smooth filling infused with the rich flavor of cookie butter. Perfectly portioned for individual servings, they are easy to prepare and make a wonderful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 6 individual cheesecake cups 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, mix the graham cracker crumbs, melted butter, and 1 tablespoon of powdered sugar until the mixture resembles wet sand. Divide this mixture evenly among 6 small cups or ramekins (about 3-4 oz each). Press down firmly with the back of a spoon to create a compact base. Place the cups in the refrigerator to chill while you make the filling.
- Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free. Scrape down the bowl’s sides. Add the cookie butter, powdered sugar, and vanilla extract, then beat again until well combined and creamy.
- Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Lift the beaters to ensure the cream stands straight without drooping. Be cautious not to overbeat.
- Fold the whipped cream into the cream cheese mixture: Use a spatula and a slow, gentle folding motion to incorporate the whipped cream into the cream cheese mixture, folding until no white streaks remain and the filling is uniform and light.
- Assemble the cups: Remove the crusts from the refrigerator. Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops evenly. Using a piping bag is optional for a decorative touch.
- Chill to set: Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake filling to set firmly.
- Add garnish and serve: Just before serving, drizzle melted cookie butter over the cheesecake cups and sprinkle with crushed graham crackers or mini chocolate chips as desired. Serve chilled.
Notes
- For a stronger cookie butter flavor, increase the cookie butter amount in the filling to 2/3 cup.
- If you don’t have individual cups, prepare this dessert in a 7-inch springform pan for a larger, shareable cheesecake.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Keywords: cookie butter cheesecake cups, no-bake cheesecake, individual cheesecake desserts, graham cracker crust, creamy cheesecake filling, easy dessert, no bake, cookie butter dessert
Find it online: https://tastygenius.com/cookie-butter-cheesecake-cups-recipe/
