Description
Cookie Butter Cheesecake Cups are a delicious and easy dessert that combines the flavors of cookie butter and cheesecake in a convenient cup.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup cookie butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 12 mini graham cracker crusts (store-bought or homemade)
- Extra cookie butter for drizzling (optional)
- Crushed cookies for topping (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the cookie butter and vanilla extract to the cream cheese mixture and continue to beat until fully combined and smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and ground cinnamon, continuing to whip until stiff peaks form.
- Gently fold the whipped cream into the cookie butter mixture until well combined, being careful not to deflate the whipped cream.
- Spoon or pipe the cheesecake filling into the mini graham cracker crusts, filling each one to the top.
- If desired, drizzle extra cookie butter over the filled cups and sprinkle with crushed cookies for added texture.
- Refrigerate the cheesecake cups for at least 2 hours before serving to allow them to set.
Notes
- For a chocolate twist, use chocolate cookie butter instead of regular cookie butter.
- You can also substitute the mini graham cracker crusts with chocolate cookie crusts for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg