Mini Cookie Butter Cheesecake Cups
Delicious and easy treats that combine creamy cheesecake with the warm, spiced flavor of cookie butter.
Equipment
- Mixing Bowl
- Muffin Tin
- Electric Mixer
Ingredients
Crust
- 1 cup Cookie Crumbs Crushed graham crackers or digestive biscuits.
- 4 tablespoons Unsalted Butter Melted.
Filling
- 1/2 cup Cookie Butter Creamy cookie butter.
- 8 ounces Cream Cheese Softened.
- 1/4 cup Granulated Sugar
- 1/2 cup Heavy Whipping Cream Whipped to soft peaks.
- 1 teaspoon Vanilla Extract Pure vanilla extract.
- 1 pinch Salt To balance sweetness.
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cookie crumbs and melted butter. Stir until the crumbs are well-coated and resemble wet sand. Line a muffin tin with cupcake liners and evenly distribute the cookie crumb mixture among the cups, pressing it firmly into the bottom of each liner to form a solid base.
- Place the muffin tin in the preheated oven and bake for 5-7 minutes, or until the crust is slightly golden and firm. Remove the tin from the oven and allow the crusts to cool completely on a wire rack.
- In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the cookie butter, sugar, and vanilla extract to the cream cheese, mixing until everything is well combined and smooth.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cookie butter mixture until fully incorporated.
- Once the crusts have cooled, spoon the cheesecake filling into each muffin cup, filling them to the top. Smooth the tops with a spatula.
- Cover the muffin tin with plastic wrap or foil and refrigerate the cheesecake cups for at least 2 hours, or until set.
- Once chilled, remove the cheesecake cups from the muffin tin and peel away the cupcake liners. Top each cup with a dollop of whipped cream or a drizzle of cookie butter before serving.
Notes
These cheesecake cups can be made a day in advance and stored in the refrigerator. They can also be frozen for up to a month.