Cookie Butter Cheesecake Cups

🥄 Cookie Butter Cheesecake Cups – The No-Bake, Dreamy Dessert You’ll Want on Repeat

Hello dessert lover! 👋 If you’ve ever taken a spoon to a jar of cookie butter and thought, “This should be a dessert all on its own,” well… your dessert dreams are about to come true. Introducing the Cookie Butter Cheesecake Cup — a rich, creamy, no-bake indulgence layered with spiced cookie goodness and silky whipped cheesecake. It’s 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. Let’s dive in. 🧁

🛒 Ingredients (With Premium Upgrades)

For the Cheesecake Layer:

• 8 oz cream cheese, softened – Upgrade: Use European-style cream cheese or organic full-fat cream cheese for richer texture.
• ½ cup powdered sugar – Sifted for smoothness.
• 1 cup heavy whipping cream – Upgrade: Use organic grass-fed cream for a luxurious whipped texture.
• 1 tsp vanilla extract – Upgrade: Use Madagascar bourbon vanilla bean paste for deeper flavor and gourmet appeal.

For the Cookie Butter Layer:

• ½ cup cookie butter (like Biscoff or Speculoos) – Warm slightly to make it spreadable.
• 2 tbsp milk – Optional, to thin the cookie butter to drizzle or layer easily.

👩‍🍳 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 — this takes 2–3 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.
• Chef’s Tip: Be gentle — don’t 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 10–15 seconds to soften (don’t overheat!).
• If needed, stir in 1–2 tbsp of milk to make it slightly runnier for easy layering.
• Optional: For crunch, stir in crushed Biscoff cookies into the cookie butter before layering.

Step 3: Assemble the Cheesecake Cups

• Use 4–6 small dessert glasses or jars. Layer as follows:
• Bottom layer: A tablespoon of cookie butter.
• Middle layer: Generous spoonful of the cheesecake mixture.
• Top layer: Swirl or drizzle of cookie butter or crumble more cookies on top.
• Pro Tip: 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.

📸 Serving Suggestions (Make It Instagram-Worthy)

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