Cookie Butter Cheesecake Cups

If you’re a fan of rich, spiced cookie butter and creamy cheesecake, these Cookie Butter Cheesecake Cups bring both together in one adorable dessert. Crunchy cookie-butter crusts give way to luscious cheesecake cups, topped with cookie-butter drizzle and maybe a few crumbled cookie pieces. Perfect for parties, dessert tables, or whenever you want something indulgent yet manageable.

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Why You’ll Love This Recipe

• A fun mini dessert format — individual cups make them easy to serve and eat.
• The distinctive caramelized, spiced flavour of cookie butter adds warm richness.
• Creamy cheesecake filling balances the sweet-spicy crust for great flavour contrast.
• Prepares ahead easily — chill time helps them set and flavours deepen.
• Customisable with toppings like chopped cookies, sea salt, whipped cream for extra flair.

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Recipe Details

• Prep Time: ~20 minutes (plus chilling time)
• Bake Time: ~20 minutes (for filling & crust)
• Chill Time: Minimum ~2-3 hours (preferably longer)
• Yield: ~12 mini cups (depending on size)
• Category: Dessert
• Method: Baked (or no-bake adaptation possible)
• Cuisine: Modern / Dessert Fusion
• Diet: Vegetarian (contains dairy)
• Keywords: cookie butter cheesecake, cheesecake cups, individual desserts

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Ingredients You’ll Need

For the Crust

• 1 ½ cups cookie-butter cookies or spiced biscuits, crushed
• 3 Tbsp butter, melted
• 2 Tbsp cookie butter (for extra flavour in crust)

For the Cheesecake Filling

• 16 oz (≈ 450 g) cream cheese, softened
• ½ cup (≈ 100 g) granulated sugar
• 2 Tbsp cookie butter (room temperature)
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• ½ cup sour cream (or full-fat Greek yogurt)

For the Topping (Optional)

• 2 Tbsp cookie butter, melted for drizzling
• Crumbled spiced cookies or chopped cookie-butter sandwich cookies
• Whipped cream (for garnish)

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Instructions

1. Prepare the Crust

Pre-heat your oven to 325 °F (163 °C). Line a muffin tin with 12 paper liners (or use silicone cups).
In a bowl, combine the cookie-butter cookie crumbs, melted butter and 2 Tbsp cookie butter. Mix until combined. Press about 1–2 Tbsp of the mixture into the bottom of each muffin liner to form a firm crust layer. Bake the crusts for ~5 7 minutes until set. Remove and allow to cool slightly.

2. Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar, cookie butter, and vanilla extract and beat until combined.
Add the eggs one at a time, mixing only until just incorporated after each. Then stir in the sour cream until the mixture is smooth and light.

3. Fill & Bake

Divide the cheesecake filling evenly among the prepared crust cups, leaving a little space at the top. Bake for ~18-20 minutes, or until the edges are set and the centres have a slight wobble when tapped.
Turn off the oven and allow the cups to cool in the oven with the door slightly open for ~20 minutes. Then remove and let them cool to room temperature, followed by chilling in the refrigerator for at least 2-3 hours (preferably overnight) until fully set.

4. Add Toppings & Serve

Once chilled, remove liners (if paper) and place cups on a serving tray or plates. Drizzle melted cookie butter over each cheesecake cup, add crumbled cookies or chopped sandwich cookies, and top with a dollop of whipped cream if desired. Serve chilled.

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You Must Know

• Bring the cream cheese, sour cream (or yogurt), and eggs to room temperature — this ensures a smooth, lump-free filling.
• Avoid over-mixing once you’ve added the eggs; too much air causes cracks or uneven texture.
• Chilling the cheesecake cups is key—they need time to firm up for clean slices or servings.
• Use quality cookie butter and spiced cookies for the crust and topping; flavour depends largely on the base ingredients.

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Storage Tips

• Store the cheesecake cups in an airtight container in the fridge for up to 4 days.
• Can be frozen: wrap individually or cover the tray well and freeze for up to ~2 months. Thaw overnight in the fridge before serving.
• When serving from freezer, let sit ~10 minutes at room temp for best texture.

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Ingredient Substitutions

• Use gluten-free spiced cookies + gluten-free cookie butter to make the recipe gluten-free.
• For lower sugar: reduce the sugar in the filling slightly (by ~¼ cup) and taste; texture may be marginally softer.
• Swap sour cream for full-fat Greek yogurt if preferred; flavour will vary slightly.
• For nut-free: ensure cookie butter is nut-free (some contain peanut or almond-based) and use safe cookies.

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Serving Suggestions

• Arrange on a dessert platter with mini spoons for guests.
• Serve alongside coffee, tea, or even a dulce-de-leche latte to echo cookie-butter flavour.
• Add fresh berries or fruit compote for contrast and brightness.
• Ideal for lazy brunch dessert, potlucks, or when you want something cute and self-contained.

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Pro Tips

• Use a cookie scoop for even filling portions for each cup — helps with uniform size.
• Tap the muffin tray gently on the counter after filling to remove air bubbles before baking.
• If you see cracks or browning on top, cover loosely with foil for final minutes or reduce oven temp slightly next time.
• For nice presentation, warm the cookie butter for 10 seconds in the microwave before drizzling so it flows easily.

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Frequently Asked Questions

→ Can I make these ahead of time?
Yes — the cheesecake cups are perfect to make ahead. Bake today, chill overnight, add toppings just before serving.
→ Can I make a no-bake version?
Yes — you could prepare the crust as above, then combine cream cheese, cookie butter, a bit of whipped cream or gelatin (if preferred) and chill until set instead of baking. Texture will differ.
→ Why did my cups collapse or sink?
Possible reasons: crust pressed too thin, filling overfilled, or baking time too long/too hot. Maintain correct levels, use uniform baking tin, and monitor carefully.
→ Can I scale this recipe?
Yes — you can double or triple ingredients and use standard cupcake tins or smaller molds; adjust baking time slightly if using larger cups.

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✨ These Cookie Butter Cheesecake Cups combine the irresistible flavour of cookie butter with creamy cheesecake texture in an individual-serving format. Elegant, fun, and delicious—ideal for your next dessert moment.

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