No-Bake Cookie Butter Cheesecake Cups

Serves 4 · 20 min prep

Ingredients

• 20 cookies Biscoff cookies (or similar speculoos)
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup + 2 tbsp cookie butter (Biscoff spread), divided
• 1/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 3/4 cup heavy whipping cream, cold
• 1/8 tsp pinch of salt
• for topping extra crushed cookies and cookie butter drizzle

Instructions

1. 1Crush 16 of the Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Stir the crumbs with the melted butter until the mixture resembles wet sand and holds together when pinched.
2. 2Divide the buttered crumbs evenly among four 8-ounce jars or glasses. Press firmly into an even base layer with the back of a spoon; refrigerate while you make the filling.
3. 3In a large bowl beat the softened cream cheese with a hand mixer on medium speed for 1 minute until completely smooth and free of lumps.
4. 4Add cookie butter, powdered sugar, vanilla, and salt; beat another 1–2 minutes until fluffy and fully combined, scraping the bowl halfway.
5. 5In a separate chilled bowl whip the cold heavy cream to stiff peaks, about 2–3 minutes. Gently fold the whipped cream into the cookie-butter mixture in two additions until no white streaks remain and the filling is light.
6. 6Spoon or pipe the cheesecake filling over the crusts, dividing evenly and smoothing the tops. Tap jars lightly on the counter to settle.
7. 7Warm the remaining cookie butter in the microwave 10–15 seconds until pourable. Drizzle over each cup and swirl lightly with a toothpick if desired.
8. 8Crush the remaining cookies and sprinkle on top. Cover and refrigerate at least 2 hours (or overnight) so the filling firms to a sliceable mousse texture.
9. 9Serve cold straight from the fridge. The cups keep covered in the refrigerator up to 3 days.