Cookie Butter Cheesecake Cups
Delight in these creamy, no-bake Cookie Butter Cheesecake Cups that perfectly blend the rich taste of cheesecake with the cozy flavor of cookie butter.
Ingredients
For the Cheesecake Filling
- 1 cup cookie butter Use your favorite brand
- 8 oz cream cheese, softened Make sure it's at room temperature
- 1/2 cup powdered sugar Adjust sweetness to taste
- 1 teaspoon vanilla extract Optional: for added flavor
- 1 cup whipped topping For a lighter texture
For the Crust and Topping
- 12 mini graham cracker crusts Store-bought or homemade
- A sprinkle of cinnamon for garnish Enhances flavor and presentation
- Crushed cookies for topping (optional) Use cookies that complement cookie butter
Instructions
Preparation
- Gather all your ingredients, ensuring the cream cheese is softened to room temperature.
- In a mixing bowl, combine the softened cream cheese and cookie butter. Beat them together until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, mixing on low speed until well combined and lump-free.
- Gently fold in the whipped topping until the mixture is fluffy and well blended.
- Spoon or pipe the cheesecake mixture into the mini graham cracker crusts, filling them generously.
- Smooth the tops with a spatula for a nice finish.
- Sprinkle a little cinnamon on top and add crushed cookies if desired.
- Place the cups in the refrigerator for at least two hours to chill and set.
- Serve chilled and enjoy!
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers covered in an airtight container in the refrigerator for up to five days. Avoid freezing as texture may change.