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Mini cookie butter cheesecake cups layered with crushed speculoos cookies, creamy cheesecake filling, and a drizzle of cookie butter, served in clear dessert cups.

Cookie Butter Cheesecake Recipe – Easy No-Bake Dessert Cups

These Cookie Butter Cheesecake Cups are rich, creamy, and irresistibly indulgent! Made with a buttery speculoos cookie crust, velvety no-bake cheesecake filling, and a luscious cookie butter swirl, they’re the perfect single-serve dessert for parties, holidays, or anytime you crave something sweet. Quick to assemble and no oven required—just chill and enjoy! Top with whipped cream or extra cookie crumbles for a stunning finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert, No-Bake Treat, Party sweet
Cuisine American / European-inspired
Servings 8 individual cups
Calories 350 kcal

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring Cups and Spoons
  • Food processor or rolling pin
  • Small jars, ramekins, or cupcake liners
  • Piping bag (optional)

Ingredients
  

Crust

  • 1½ cups crushed Biscoff or Speculoos cookies
  • ¼ cup unsalted butter, melted

Filling

  • 8 oz full-fat cream cheese, softened
  • ½ cup cookie butter
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream or whipped topping

Topping

  • 2 tbsp melted cookie butter
  • Crushed cookies
  • Optional: caramel drizzle, sea salt, chocolate shavings

Instructions
 

  • Make the Crust Crush cookies into fine crumbs. Mix with melted butter until evenly moistened. Spoon into cups and press down firmly. Chill for 15–20 minutes.
  • Prepare the Filling Beat cream cheese, cookie butter, powdered sugar, and vanilla until smooth. Fold in whipped topping gently until fully combined.
  • Layer the Cups Spoon or pipe filling over the chilled crust. Smooth the tops or swirl decoratively.
  • Chill to Set Refrigerate for 2–4 hours until firm.
  • Add Toppings Drizzle melted cookie butter and sprinkle crushed cookies or other garnishes.

Notes

  • Use room temperature cream cheese for a smoother filling.
  • For a chocolate swirl, fold in melted chocolate.
  • Add pumpkin puree and cinnamon for a seasonal twist.
  • Serve in mini jars or shot glasses for elegant presentation.
  • Make up to 2 days ahead and refrigerate.
  • Freeze unfrosted cups for up to 1 month—thaw and top before serving.
  • A touch of lemon juice can brighten the filling.
  • Garnish just before serving to maintain crunch.
 
Keyword Biscoff cups, Cookie butter dessert, No bake cheesecake, party sweets, Speculoos cheesecake