Description
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. A buttery, crunchy base made from cookie-butter biscuits meets smooth, velvety cheesecake filling — all topped with an irresistible drizzle of warm cookie butter. Perfect for parties, dessert tables, or when you’re craving something indulgent yet portion-controlled.
Ingredients
For the Crust
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1 ½ cups cookie-butter cookies or spiced biscuits, crushed
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3 Tbsp butter, melted
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2 Tbsp cookie butter, for extra flavour
For the Cheesecake Filling
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16 oz (≈450 g) cream cheese, softened
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½ cup (≈100 g) granulated sugar
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2 Tbsp cookie butter (room temperature)
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1 tsp vanilla extract
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2 large eggs, room temperature
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½ cup sour cream or full-fat Greek yogurt
For the Topping (Optional)
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2 Tbsp cookie butter, melted (for drizzling)
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Crumbled spiced cookies or cookie-butter sandwich cookies
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Whipped cream, for garnish
Instructions
1. Prepare the Crust
Preheat oven to 325 °F (163 °C). Line a 12-cup muffin tin with paper liners or silicone molds.
In a bowl, mix cookie crumbs, melted butter, and cookie butter until combined.
Press about 1–2 Tbsp of the mixture into each cup to form a base.
Bake for 5–7 minutes, then let cool slightly.
2. Make the Cheesecake Filling
In a mixing bowl, beat cream cheese until smooth. Add sugar, cookie butter, and vanilla; beat until well combined.
Add eggs one at a time, mixing just until incorporated. Stir in sour cream until smooth and creamy.
3. Fill & Bake
Divide filling evenly among crusts, leaving space at the top.
Bake for 18–20 minutes, until edges are set and centres have a slight wobble.
Turn off oven and let cups cool inside with the door cracked open for 20 minutes.
Remove, then chill in the fridge for at least 2–3 hours, or overnight.
4. Add Toppings & Serve
Once chilled, remove from liners. Drizzle with melted cookie butter, top with cookie crumbs, and finish with a swirl of whipped cream if desired. Serve cold.
Notes
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Room temperature ingredients = smooth, lump-free cheesecake.
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Don’t overmix after adding eggs; too much air can cause cracking.
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Chill thoroughly — it’s the secret to that creamy, firm texture.
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Quality cookie butter matters — it’s the heart of the flavour.
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Store in the fridge up to 5 days or freeze (without toppings) up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 240kcal
- Protein: 4g
- Cholesterol: 70mg