Introduction

These Cookie Butter Cheesecake Cups are a delightful treat combining creamy cheesecake filling with the warm, spiced flavor of cookie butter atop a crunchy graham cracker crust. Perfect for individual servings, they are easy to make and impressive to serve at any gathering.

Cookie Butter Cheesecake Cups Recipe - Recipe Image

Ingredients

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

Step 1: Make the crust. In a small bowl, mix the graham cracker crumbs, melted butter, and 1 tablespoon of powdered sugar until it 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.
Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and no lumps remain. This might take a minute or two. Scrape down the sides of the bowl. Add the 1/2 cup of cookie butter, 1/3 cup powdered sugar, and vanilla extract. Beat again until everything is well combined and creamy.
Step 3: In a separate, clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream stands up straight and doesn’t droop. Be careful not to overbeat, or it will turn to butter.
Step 4: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a slow, sweeping motion to incorporate them without deflating the cream. Fold until no white streaks remain and the filling is uniform.
Step 5: Remove the cups from the fridge. Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops. For a fancy touch like a cheesecake taco, you can use a piping bag.
Step 6: Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to set firmly.
Step 7: Just before serving, drizzle with melted cookie butter and sprinkle with crushed graham crackers or other desired toppings. Serve chilled.

Tips & Variations

For a stronger cookie butter flavor, increase the amount in the filling to 2/3 cup.
If you don’t have individual cups, make this dessert in a 7-inch springform pan for a larger cheesecake.
Use a piping bag to fill the cups neatly and add a professional look.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. When ready to serve, you can enjoy them chilled straight from the fridge. Avoid freezing, as the texture may change after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy cookie butter instead of smooth?

Yes, but smooth cookie butter blends better for a creamy cheesecake filling. Crunchy types may add texture but could make folding less smooth.

What if I don’t have graham crackers for the crust?

You can substitute with digestive biscuits, vanilla wafers, or any mildly sweet, crunchy cookie crumbs for a similar base.

Cookie Butter Cheesecake Cups Recipe

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★★★★★

4.8 from 123 reviews

These Cookie Butter Cheesecake Cups offer a rich, creamy dessert with a crunchy graham cracker crust and a luscious cookie butter cheesecake filling. Perfect for individual servings, they are chilled to perfection and can be garnished with melted cookie butter, crushed graham crackers, and mini chocolate chips for an indulgent treat.

Author: Dana
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 6 individual 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 powdered sugar until the mixture resembles wet sand. Divide evenly among 6 small cups or ramekins (3-4 oz each). Press down firmly with the back of a spoon to create a compact base, then refrigerate while preparing the filling.
Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Scrape down the sides, then add cookie butter, powdered sugar, and vanilla extract. Beat until creamy and well combined.
Whip the cream: In a separate chilled bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form, being careful not to overbeat to avoid turning it into butter.
Fold whipped cream into cream cheese: Gently fold the whipped cream into the cream cheese mixture with a spatula using slow, sweeping motions until fully incorporated and smooth.
Assemble the cups: Remove crust cups from the refrigerator and spoon or pipe the cheesecake filling over the crusts, smoothing the tops as desired.
Chill to set: Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up.
Garnish and serve: Before serving, drizzle with melted cookie butter, sprinkle with crushed graham crackers and mini chocolate chips. Serve chilled.