Print

Cookie Butter Cheesecake Cups Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

These Cookie Butter Cheesecake Cups are a delightful no-bake dessert featuring a crumbly graham cracker crust and a creamy cheesecake filling infused with smooth cookie butter. Perfectly portioned in individual cups, they are easy to prepare and ideal for parties or a sweet treat any time. Topped with melted cookie butter, crushed graham crackers, and mini chocolate chips, these cheesecake cups offer rich flavor and a luscious, airy texture.

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

  1. Make the crust. In a small bowl, mix the graham cracker crumbs, melted butter, and 1 tablespoon of powdered sugar until the mixture 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 prepare the filling.
  2. Prepare the cream cheese mixture. In a large mixing bowl, beat the softened cream cheese using an electric mixer until completely smooth and lump-free, scraping down the sides as needed. Add the cookie butter, powdered sugar, and vanilla extract, then beat again until well combined and creamy.
  3. 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 up straight without drooping when the beaters are lifted. Avoid overbeating to prevent turning the cream into butter.
  4. Fold whipped cream into cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture using a spatula with a slow sweeping motion to keep the mixture light and airy. Continue folding until no white streaks remain and the filling is uniform.
  5. Assemble the cheesecake cups. Remove the crust-lined cups from the refrigerator. Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops. Using a piping bag can create a clean, elegant presentation.
  6. Chill to set. Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake filling to set firmly.
  7. Garnish and serve. Just before serving, drizzle with melted cookie butter and sprinkle with crushed graham crackers and mini chocolate chips or other desired toppings. Serve chilled and enjoy.

Notes

  • For a stronger cookie butter flavor, increase the cookie butter in the filling to 2/3 cup.
  • If individual cups are unavailable, prepare the dessert in a 7-inch springform pan as a larger cheesecake.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Ensure cream cheese is fully softened for a smooth filling without lumps.
  • Chill the mixing bowl and beaters before whipping cream to achieve better volume.
  • Fold the whipped cream gently to preserve the cheesecake’s light and airy texture.
  • Using a piping bag enhances the presentation for a professional look.

Keywords: cookie butter cheesecake, no-bake cheesecake, cheesecake cups, easy dessert, individual cheesecakes, cookie butter dessert, graham cracker crust

Find it online: https://cookwithyana.com/cookie-butter-cheesecake-cups-recipe/