đ„ Cookie Butter Cheesecake Cups â The No-Bake, Dreamy Dessert Youâll Want on Repeat
Hello dessert lover! đ If youâve ever taken a spoon to a jar of cookie butter and thought, âThis should be a dessert all on its own,â well⊠your dessert dreams are about to come true. Introducing the Cookie Butter Cheesecake Cup â a rich, creamy, no-bake indulgence layered with spiced cookie goodness and silky whipped cheesecake. Itâs fast, fancy, and absolutely unforgettable.
Perfect for date nights, holidays, or just treating yourself after a long week, these single-serve cheesecake cups are equal parts cozy and luxurious. And the best part? You only need a few ingredients and less than 20 minutes of prep to make them. No oven. No stress. Just pure cookie-butter-bliss. Letâs dive in. đ§
đ Ingredients (With Premium Upgrades)
For the Cheesecake Layer:
- 8 oz cream cheese, softened â Upgrade: Use European-style cream cheese or organic full-fat cream cheese for richer texture.
- œ cup powdered sugar â Sifted for smoothness.
- 1 cup heavy whipping cream â Upgrade: Use organic grass-fed cream for a luxurious whipped texture.
- 1 tsp vanilla extract â Upgrade: Use Madagascar bourbon vanilla bean paste for deeper flavor and gourmet appeal.
For the Cookie Butter Layer:
- œ cup cookie butter (like Biscoff or Speculoos) â Warm slightly to make it spreadable.
- 2 tbsp milk â Optional, to thin the cookie butter to drizzle or layer easily.
đ©âđł Step-by-Step Instructions (With Pro Dessert Chef Secrets)
Step 1: Whip the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until completely smooth and creamy.
- Add the powdered sugar and vanilla extract and mix again until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form â this takes 2â3 minutes with a hand mixer on high speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until light and fluffy.
- Chefâs Tip:Â Be gentle â donât deflate the whipped cream. This is what makes your cups airy like mousse!
Step 2: Prepare the Cookie Butter Layer
- Warm the cookie butter in the microwave for 10â15 seconds to soften (donât overheat!).
- If needed, stir in 1â2 tbsp of milk to make it slightly runnier for easy layering.
- Optional:Â For crunch, stir in crushed Biscoff cookies into the cookie butter before layering.
Step 3: Assemble the Cheesecake Cups
- Use 4â6 small dessert glasses or jars. Layer as follows:
- Bottom layer:Â A tablespoon of cookie butter.
- Middle layer:Â Generous spoonful of the cheesecake mixture.
- Top layer:Â Swirl or drizzle of cookie butter or crumble more cookies on top.
- Pro Tip:Â Pipe the cheesecake layer using a pastry bag or zip-top bag with the corner snipped for a clean presentation.
Step 4: Chill and Serve
- Cover loosely with plastic wrap and refrigerate for at least 2 hours (or overnight) to set.
- Serve cold, optionally garnished with whipped cream, more cookie crumbles, or a sprinkle of cinnamon.
đž Serving Suggestions (Make It Instagram-Worthy)
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