Decadent Cookie Butter Cheesecake Cups
These decadent cookie butter cheesecake cups feature a delicious speculoos cookie crust and a creamy cookie butter cheesecake filling. They are easy to make and perfect for parties or a sweet treat.
Equipment
- 12-cup muffin tin
- paper liners
- medium bowl
- electric mixer
- large bowl
Ingredients
For the Crust
- 1 ½ cups crushed speculoos cookies (like Biscoff)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup creamy cookie butter (e.g., Biscoff spread) plus more for swirling/topping
- 1 teaspoon vanilla extract
For Garnish (Optional)
- Whipped cream
- Extra crushed speculoos cookies
- Melted cookie butter for drizzling
Instructions
Prep
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners for easy removal.
Make the Crust
- Combine crushed speculoos cookies and melted butter in a bowl, then press mixture firmly into the bottom of each muffin cup.
Bake the Crust
- Bake crusts for 5-7 minutes to set, then remove and cool.
Prepare the Filling
- Beat softened cream cheese in a large bowl with an electric mixer until smooth, scraping down the sides.
Add Sugar and Eggs
- Gradually add granulated sugar, beating until combined; then beat in eggs one at a time, mixing just until incorporated without overmixing.
Incorporate Cookie Butter and Vanilla
- Gently fold in ½ cup cookie butter and vanilla extract until just combined, creating a smooth batter.
Fill the Cups
- Divide cheesecake filling evenly among the prepared muffin cups, filling each about ¾ full over the cooled crusts.
Bake the Cheesecakes
- Bake for 20-25 minutes, or until edges are set with a slight jiggle in the center.
Cool and Chill
- Cool cheesecake cups completely at room temperature, then chill in the refrigerator for at least 3-4 hours or overnight.
Garnish and Serve
- Once chilled, remove cheesecake cups from the tin and garnish with whipped cream, melted cookie butter, or crushed cookies if desired before serving.
Notes
For best results, make sure your cream cheese is completely softened to avoid lumps in the filling. To easily remove the cheesecake cups, ensure they are thoroughly chilled. You can use any brand of speculoos cookies or cookie butter you prefer.