These Cookie Butter No-Bake Cheesecake Cups were inspired by one of my most popular desserts. I originally made and sold this recipe as a whole cheesecake, but as more people began requesting it for parties and special events, I knew I needed a more convenient way to serve it.

That’s when I transformed it into individual cheesecake cups and they were an instant hit!

Not only are they perfect for entertaining, but everyone gets their own delicious serving without the hassle of slicing a cake. Today, they’re one of my favorite desserts to make because they’re just as beautiful as they are delicious.

Recipe

Cookie Butter No-Bake Cheesecake Cups

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These Cookie Butter No-Bake Cheesecake Cups are creamy, rich, and packed with delicious cookie butter flavor. Served in individual portions with no baking required, they’re an easy, beautiful dessert that’s perfect for parties, holidays, and special occasions.

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Scale

Ingredients

1 8.8 oz package Biscoff cookies
2 8 oz packages cream cheese, softened to room temperature
1 container Biscoff cookie butter
1 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups heavy whipping cream

Instructions

Crush 3/4 of the package of Biscoff cookies into crumbs, leaving a little texture. Do not crush them into a fine powder.
In a large bowl, whip the heavy whipping cream until stiff peaks form. Set aside.
In a separate large bowl, beat the softened cream cheese, 1 cup of the Biscoff cookie butter, and the vanilla extract with an electric mixer until smooth and creamy.
Add the powdered sugar and mix until fully combined.
Gently fold the whipped cream into the cream cheese mixture until light, fluffy, and well incorporated.
Assemble the dessert cups by layering: cheesecake filling, Biscoff cookie crumbs (press some around the inside edges of the cups for a beautiful presentation), cheesecake filling, more Biscoff cookie crumbs, then a final layer of cheesecake filling.
Microwave the remaining Biscoff cookie butter for 15–20 seconds, or until smooth and pourable. Spoon or drizzle it over the top of each cheesecake cup.
Garnish each cup with a whole Biscoff cookie.
Cover and refrigerate for at least 4 hours, or overnight, before serving.

Connie’s notes

Use room-temperature cream cheese. This creates a smooth, lump-free cheesecake filling.

Whip the heavy cream to stiff peaks. This helps the cheesecake hold its shape while keeping it light and fluffy.

Fold the whipped cream in gently. Overmixing can deflate the filling and make it less airy.

Don’t over-crush the cookies. Leaving some larger pieces adds a delicious crunch and texture.

Warm the cookie butter slightly. Microwave it for 15–20 seconds so it’s easy to drizzle over the cheesecake cups.

Chill before serving. Refrigerate for at least 4 hours, but overnight is even better for the best flavor and texture.

Make them ahead of time. These dessert cups are perfect to prepare a day in advance, making them ideal for parties and gatherings.

Get creative with toppings. Add extra cookie crumbs, whipped cream, a drizzle of melted chocolate, or a whole Biscoff cookie for an extra-special presentation.

Store leftovers properly. Keep the cheesecake cups covered in the refrigerator for up to 4 days.

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