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Several cookie butter cheesecake cups are arranged on a serving tray.

Decadent No-Bake Cookie Butter Cheesecake Cups

These Decadent No-Bake Cookie Butter Cheesecake Cups are a delightful and easy-to-make dessert, featuring a rich Biscoff cookie crust and a creamy, flavorful cookie butter cheesecake filling.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 cups
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed Biscoff cookies (about 1 package)
  • 0.25 cup unsalted butter melted
For the Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup creamy cookie butter (like Biscoff spread), melted slightly if too firm
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 cup heavy cream cold
For Garnish (Optional)
  • Extra whipped cream
  • Additional crushed Biscoff cookies or cookie butter drizzle

Equipment

  • medium bowl
  • 12-cup muffin tin
  • electric mixer
  • large bowl
  • separate bowl

Method
 

Prepare the Crust
  1. Combine crushed Biscoff cookies and melted butter in a bowl and mix until it resembles wet sand.
Form the Cups
  1. Line a 12-cup muffin tin, then press the cookie mixture firmly into the bottom of each liner to form the crust.
  2. Refrigerate the muffin tin while preparing the filling.
Make the Cheesecake Filling
  1. Beat softened cream cheese in a large bowl with an electric mixer until smooth and creamy for 1-2 minutes.
  2. Add melted cookie butter, powdered sugar, and vanilla extract; beat until fully incorporated and smooth.
  3. In a separate bowl, thoroughly beat cold heavy cream until stiff peaks form, being careful not to overbeat.
  4. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain, maintaining airiness.
Fill and Chill
  1. Spoon or pipe the cheesecake filling evenly over the prepared crusts in the muffin tin.
  2. Refrigerate the cheesecake cups for at least 4 hours, or preferably overnight, until firm.
Serve
  1. Remove the firm cheesecake cups from the muffin tin and garnish with whipped cream, crushed Biscoff cookies, or a cookie butter drizzle just before serving.

Notes

For best results, make sure your cream cheese is fully softened and your heavy cream is very cold to achieve the perfect cheesecake and whipped cream consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.