Description
These Cookie Butter Cheesecake Cups combine a rich and creamy cheesecake filling infused with smooth cookie butter atop a crunchy graham cracker crust. Perfectly portioned in individual cups, this no-bake dessert is easy to prepare, chilled to set, and topped with extra cookie butter and crunchy garnishes for added texture and flavor.
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 firmly with the back of a spoon to form a compact base. Chill in the refrigerator while preparing the filling.
- Prepare the cream cheese mixture: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free. Scrape sides of the bowl as needed. Add cookie butter, powdered sugar, and vanilla extract, then beat until well combined and creamy.
- Whip the heavy cream: In a separate clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form, meaning the cream stands straight when beaters are lifted. Avoid overbeating to prevent butter formation.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula and slow sweeping motions to keep the airy texture. Fold until no white streaks remain and the filling is uniform.
- Assemble cheesecake cups: Remove crust cups from the refrigerator. Spoon or pipe the cheesecake filling over each crust, smoothing the tops evenly.
- Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly.
- Garnish and serve: Just before serving, drizzle melted cookie butter over the tops and sprinkle with crushed graham crackers and mini chocolate chips for added texture and flavor. Serve chilled.
Notes
- For a stronger cookie butter flavor, increase the amount of cookie butter in the filling or drizzle extra on top before serving.
- Ensure cream cheese is softened to room temperature for a smoother filling.
- Be careful not to overbeat the whipping cream to maintain a light texture.
- Use piping bags for a decorative presentation if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cookie butter cheesecake, no bake cheesecake cups, individual cheesecake dessert, graham cracker crust, creamy cookie butter dessert
