Dreamy No-Bake Cookie Butter Cheesecake Cups

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If you love the warm, spiced flavor of cookie butter, these No-Bake Cookie Butter Cheesecake Cups will become your new go-to treat. Each cup is layered with buttery cookie crumbs, silky cheesecake mousse, and a lush swirl of cookie butter. They look elegant, require zero baking, and come together effortlessly—perfect for parties, holidays, or satisfying a quick dessert craving.

Ingredients

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cookie butter (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Extra speculoos cookies for garnish (optional)

Instructions

Step-by-Step Directions

1. Prepare the crust:
   Combine cookie crumbs and melted butter in a bowl. Press a thin layer into the bottom of each serving cup.
2. Whip the cream:
   In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
3. Make the cheesecake filling:
   Beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
4. Fold in the whipped cream:
   Gently fold the whipped cream into the cheesecake mixture to create a fluffy mousse.
5. Assemble the cups:
   Add a layer of cheesecake filling over the crust, drizzle with melted cookie butter, and repeat the layers as desired.
6. Decorate:
   Top with crushed cookies, cookie crumbs, or a swirl of cookie butter.
7. Chill:
   Refrigerate at least 1 hour to allow the layers to set before serving.

Instructions

Step-by-Step Directions

1. Prepare the crust:
   Combine cookie crumbs and melted butter in a bowl. Press a thin layer into the bottom of each serving cup.
2. Whip the cream:
   In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
3. Make the cheesecake filling:
   Beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
4. Fold in the whipped cream:
   Gently fold the whipped cream into the cheesecake mixture to create a fluffy mousse.
5. Assemble the cups:
   Add a layer of cheesecake filling over the crust, drizzle with melted cookie butter, and repeat the layers as desired.
6. Decorate:
   Top with crushed cookies, cookie crumbs, or a swirl of cookie butter.
7. Chill:
   Refrigerate at least 1 hour to allow the layers to set before serving.

Pro Tips

• Use softened cream cheese for a smooth, lump-free filling.
• Chill your mixing bowl before whipping cream for quicker, better peaks.
• Melt the cookie butter slightly for easier drizzling.
• Don’t overmix the whipped cream—this keeps the mousse airy.
• For the neatest layers, use a piping bag.

Why This Recipe Works

• No-bake convenience—great for beginners and busy days.
• Rich, spiced flavor from cookie butter and speculoos crumbs.
• Elegant presentation without complicated steps.
• Individual portions make serving easy and mess-free.
• Perfect make-ahead dessert for gatherings or holidays.

Substitutions & Variations

• Use gingersnap crumbs instead of speculoos for a deeper spice.
• Add a pinch of cinnamon or nutmeg to the cheesecake layer.
• Swap cookie butter with peanut butter or almond butter for a flavor twist.
• Fold in Greek yogurt for a lighter, tangier mousse.
• Top with caramel sauce or chocolate drizzle for added indulgence.

Make-Ahead, Storage & Reheating Guide

• Make ahead: Assemble up to 24 hours before serving and refrigerate.
• Refrigerate: Store covered for up to 3 days.
• Freeze: Freeze without garnishes for up to 1 month. Thaw overnight in the fridge.
• Reheating: Not applicable—this dessert is served cold.

Serving Ideas

• Pair with espresso, cappuccino, or chai.
• Serve with fresh berries for contrast.
• Add a caramel drizzle for extra sweetness.
• Offer in a dessert trio with mini mousse cups or fruit parfaits.

Nutrition (Per Serving Estimate)

Approx. for 6 servings

• Calories: 420
• Fat: 30g
• Carbs: 30g
• Sugar: 24g
• Protein: 4g

Frequently Asked Questions

Can I use store-bought cookie crumbs?

Yes! Biscoff cookie crumbs or crushed speculoos cookies both work perfectly.

Do I need a piping bag?

No. A spoon works just fine, but a piping bag gives cleaner, more decorative layers.

Can I prepare this dessert in a larger dish?

Absolutely! Use an 8×8-inch dish and create layered bars or a scoop-style dessert.

Can I lighten the recipe?

Yes—swap part of the cream cheese with Greek yogurt and reduce the cookie butter slightly.

These No-Bake Cookie Butter Cheesecake Cups deliver the perfect balance of creamy, crunchy, and spiced sweetness. Simple to assemble yet impressive enough for any occasion, they’re a dessert you’ll want to keep on repeat. Whether you’re hosting guests or treating yourself, each bite brings warm flavor and irresistible texture.

No-Bake Cookie Butter Cheesecake Cups

Creamy no-bake cookie butter cheesecake cups layered with spiced crumbs and mousse. Simple, delicious, and perfect for parties or everyday treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Calories 420 kcal

Ingredients

  

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cookie butter (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Extra speculoos cookies for garnish (optional)

Instructions

 

• Prepare the crust:

  Combine cookie crumbs and melted butter in a bowl. Press a thin layer into the bottom of each serving cup.
• Whip the cream:

  In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
• Make the cheesecake filling:

  Beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth and creamy.
• Fold in the whipped cream:

  Gently fold the whipped cream into the cheesecake mixture to create a fluffy mousse.
• Assemble the cups:

  Add a layer of cheesecake filling over the crust, drizzle with melted cookie butter, and repeat the layers as desired.
• Decorate:

  Top with crushed cookies, cookie crumbs, or a swirl of cookie butter.
• Chill:

  Refrigerate at least 1 hour to allow the layers to set before serving.

Notes

• For the best texture, use full-fat cream cheese.
• Let the cups chill fully for the layers to firm and flavors to blend.
• Add garnishes right before serving for freshness.
• These cups travel well for parties and potlucks.

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