Cookie Butter Cheesecake Cups
Indulge in these delightful cookie butter cheesecake cups, combining creamy cheesecake with the warm flavors of cookie butter in bite-sized servings.
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling Ingredients
- 1 cup cream cheese, softened Bring to room temperature for smooth mixing.
- 1/2 cup cookie butter Use high-quality cookie butter for best flavor.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream Whipped to stiff peaks.
- Pinch none salt
Optional Toppings
- none Extra cookie butter for drizzling
- none Crushed cookies for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until well combined.
- Press about one tablespoon of the mixture into the bottom of each cupcake liner using a small cup.
- Bake the crusts for about 5 minutes and then allow them to cool.
Cheesecake Filling
- In a large bowl, beat the cream cheese, cookie butter, powdered sugar, vanilla extract, and salt until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cookie butter mixture until fully combined.
Assembly
- Spoon the cheesecake filling over the cooled crusts, filling each cup to the top.
- Refrigerate for at least 4 hours or overnight for best flavor and texture.
Serving
- Drizzle extra cookie butter on top and sprinkle with crushed cookies before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, use room temperature cream cheese and gently fold the whipped cream to maintain a light texture. Consider adding spices like cinnamon to enhance the flavor.