Cookie Butter Cheesecake Cups Recipe
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.
- 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.
Notes
- Increase cookie butter to 2/3 cup in the filling for a stronger flavor.
- If you don’t have individual cups, make the dessert in a 7-inch springform pan.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: cookie butter cheesecake, no-bake cheesecake, individual cheesecake cups, easy dessert, creamy cheesecake, cookie butter dessert
Find it online: https://dishedbydana.com/cookie-butter-cheesecake-cups-recipe/
