Description
Cookie Butter Cheesecake Cups are a uniquely delightful treat made with cookie butter and creamy cheesecake.
Ingredients
Scale
- For the Crust:
- 1 ½ cups Graham Cracker Crumbs
- ¼ cup Granulated Sugar
- ½ cup Unsalted Butter, melted
- Pinch of Salt (optional)
- For the Filling:
- 2 (8-ounce) packages Full-Fat Cream Cheese, softened
- ¾ cup Cookie Butter (like Biscoff or Lotus Speculoos Spread), softened
- ¾ cup Granulated Sugar
- 2 Large Eggs, at room temperature
- ¼ cup Sour Cream or Full-Fat Greek Yogurt, at room temperature
- 1 teaspoon Pure Vanilla Extract
- Pinch of Salt
- For Topping (Optional):
- ¼ cup Cookie Butter, softened (for drizzling)
- Whipped Cream
- Crushed Biscoff Cookies
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Combine 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and optional pinch of salt. Stir in ½ cup melted unsalted butter until moistened. Press 1½-2 tablespoons of mixture firmly into each muffin cup. Bake for 5-7 minutes; cool on a wire rack.
- Ensure 2 (8 oz) full-fat cream cheese packages and ¾ cup cookie butter are at room temperature. In a large bowl, beat cream cheese on medium speed until smooth (2-3 min). Add softened cookie butter; beat until fully incorporated (1-2 min).
- Add ¾ cup granulated sugar, 1 tsp pure vanilla extract, and a pinch of salt. Beat on low until combined, then medium for 1 minute until light. Reduce speed to low; add 2 large eggs, one at a time, beating just until incorporated. Gently mix in ¼ cup room temperature sour cream or Greek yogurt until just combined.
- Reduce oven temperature to 325°F (160°C). Spoon the filling evenly into the cooled crusts, filling almost to the top. Bake for 18-22 minutes, until edges are set and centers have a slight jiggle.
- Turn off oven, leave cheesecakes inside with the door ajar for 15-20 minutes. Remove to a wire rack and cool completely at room temperature (1-2 hours). Refrigerate for a minimum of 4 hours, or preferably overnight, to fully set.
- Gently warm the additional ¼ cup cookie butter until soft. Remove chilled cheesecake cups from the tin. Spoon or drizzle softened cookie butter onto each cup. Garnish with whipped cream and crushed Biscoff cookies, if desired. Serve and enjoy!
Notes
- These cups can be made a day in advance.
- Store any leftovers in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg