No Bake Cookie Butter Cheesecake Cups: An easy to make no bake dessert that packs a lot of delicious flavor. This no bake cookie butter dessert is creamy light, fluffy, and tastes just like cheesecake! Mix together Biscoff Cookie Butter and cream cheese to make the most delectable dessert worthy of any dessert party table.

THE CRUST: Each dessert has a bed of Lotus Biscoff Cookie Butter Cookies. It’s simple, all you do is add cookie crumbs to the bottom of each cup.

THE FILLING: You can’t go wrong with cream cheese and creamy cookie butter. And if that’s not enough, how about combining that with homemade vanilla whipped cream? Oh YES!

THE TOPPING: Spoon some of the cookie butter into a small microwave safe bowl, heat on high 15 seconds. In a back and forth motion add a drizzle of cookie butter. Top with cookie butter cookie crumbs. DELICIOUS!

The container you choose for your cheesecake cups is not crucial to the flavor of the dessert. The reason for the individual portions is, convenience for your guests, presentation, and allowing your guests to be able to enjoy more than one dessert. I used an 8 ounce disposable cup with a lid for my desserts. Mason jars are also a great option. Click here for the cups I used (not an affiliate link)→Clear Plastic Cups.

HOMEMADE CHOCOLATE COOKIE BUTTER RECIPE

HOMEMADE SHORTBREAD VANILLA RUM COOKIE BUTTER RECIPE

I strongly encourage you to make your own whipped cream. You can’t match the light and delicious flavor. BUT….if you find yourself in a time crunch replacing the homemade whipped cream with store bought whipped topping (Cool Whip) would work.

Tips for Make Homemade Whipped Cream

Forget about store bought frozen whipped cream! This Sweet Vanilla Whipped Cream Topping is all you will ever need or use! Made with thick rich heavy whipping cream and vanilla paste (or extract) this is what you need to put that something special on top of your pies, hot drinks, as a filling or frosting. Nothing compares to the real thing.

NO WATER: Make sure all your tools, the mixing bowl, and spatula are completely dry. The water will not mix into your cream.
COLD EVERYTHING: Start with a cold bowl and beaters. It’s the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.
DO NOT OVER WHIP: Making whipped cream seems easy enough, but if you beat cream too long, luscious, soft peaks can quickly turn into a grainy mess. Whip the heavy cream even further and you could end up with butter!
HOW TO FIX BROKEN WHIPPED CREAM: Most batches of overwhipped cream can be saved using this easy trick: With the mixer running at low speed, slowly drizzle cold, unwhipped heavy cream into the mixing bowl. Keep adding cream until the broken whipped cream regains its fluffy texture.

BONUS RECIPE

THE CRUST—INGREDIENTS:

1 (8.8 ounce) package Lotus Biscoff cookies, finely crushed (about 2½ cups)
6 tablespoons unsalted butter, melted
pinch of salt

DIRECTIONS

Preheat oven to 350°.
In a medium bowl, add the crushed cookie crumbs, melted butter, and salt.
Transfer the mixture to a 9-inch springform pan. Use the bottom of a flat glass to press crumbs into the bottom and up the sides of the pan
Bake 8 minutes, remove from the oven and let cool completely.

THE FILLING—INGREDIENTS

2 (8 ounce) cream cheese, softened
1½ cups creamy cookie butter
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract

THE TOPPING:

¼ cup cookie butter
cookie crumbs

DIRECTIONS

THE FILLING: In a large mixing bowl add the cream cheese and cookie butter. Mix until light and fluffy (about 3 minutes). Transfer to an extra large bowl. MAKE WHIPPED CREAM (see below) Once the whipped cream is made, add half to the cream cheese mixture. Fold in and then add the remaining whipped cream. Spoon filling into the prepared pan with the baked crust. Use an offset spatula to even out the top. Refrigerate AT LEAST 2 hours. Remove the ring and serve.
WHIPPED CREAM: Place a mixing bowl and whisk attachment in the freezer 15 minutes. Add the heavy cream, vanilla and sugar to the cold bowl. Start on low until the cream starts to thicken (making sure to scrap down the sides). Once the cream starts to thicken turn the mixer on high. Whip until stiff peaks form. DO NOT OVER BEAT.
THE TOPPING: Melt cookie butter in the microwave 15 seconds. In a back and forth motion, add a drizzle of cookie butter. Top with additional cookie crumbs.

No Bake Cookie Butter Cheesecake Cups

Yield: Makes 8 (8 ounce) Cups

An easy to make no bake dessert that packs a lot of delicious flavor. This no bake cookie butter dessert is creamy light, fluffy, and tastes just like cheesecake! Mix together Biscoff Cookie Butter and cream cheese to make the most delectable dessert worthy of any dessert party table. ALSO INCLUDED: HOW TO MAKE A 9-INCH NO BAKE COOKIE BUTTER CHEESECAKE.

Ingredients

For the No Bake Cookie Butter Cheesecake Cups Filling:

1 (8.8 ounce) package Lotus Biscoff Cookies
1 (8 ounce) cream cheese, softened
¾ cup creamy Lotus Biscoff Cookie Butter
1-1/3 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

For the Topping:

¼ cup creamy Lotus Biscoff Cookie Butter
cookie crumbs
½ cup Lotus Biscoff Cookie Butter
Cookie butter cookie crumbs

For the No Bake Cookie Butter Cheesecake Crust:

1 (8.8 ounce) package Lotus Biscoff cookies, finely crushed (about 2½ cups)
6 tablespoons unsated butter, melted
pinch of salt

For the Cheesecake Filling:

2 (8 ounce) packages of cream cheese, softened
1½ cups creamy Lotus Biscoff Cookie Butter
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

For the No Bake Cookie Butter Cheesecake Cups:

Add 2 tablespoons of cookie crumbs to the bottom of each cup.
In a medium mixing bowl, whip together the cream cheese and cookie butter. Transfer to a large bowl.
Clean and dry mixing bowl, add bowl and the whisk attachment to the freezer for 10 minutes.
To the cold mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
Whisk until stiff peaks (about 2½ minutes). Fold whipped cream into cream cheese mixture.
Spoon on top of the cookie crumbs, a thick layer of the cheesecake into each cup.
Place the ¼ cup of cookie butter into a small microwave safe bowl, heat 15 seconds.
In a back and forth motion add a drizzle of melted cookie butter on the tops of each cheesecake cup. Sprinkle on top more cookie crumbs. Refrigerate until ready to serve. Stays fresh up to 4 days.

For the No Bake Cookie Butter Cheesecake:

THE CRUST: Preheat oven to 350°.
In a medium bowl, add the crushed cookie crumbs, melted butter, and salt.
Transfer the mixture to a 9-inch springform pan.
Use the bottom of a flat glass to press crumbs into the bottom and up the sides of the pan.
Bake 8 minutes, remove from the oven and let cool completely.
THE FILLING: In a large mixing bowl add the cream cheese and cookie butter. Mix until light and fluffy (about 3 minutes). Transfer to an extra large bowl. MAKE WHIPPED CREAM (see below) Once the whipped cream is made, add half to the cream cheese mixture. Fold in and then add the remaining whipped cream. Spoon filling into the prepared pan with the baked crust. Use an offset spatula to even out the top. Refrigerate AT LEAST 2 hours. Remove the ring, Add the toppings and serve.
WHIPPED CREAM: Place a mixing bowl and whisk attachment in the freezer 15 minutes. Add the heavy cream, vanilla and sugar to the cold bowl. Start on low until the cream starts to thicken (making sure to scrap down the sides). Once the cream starts to thicken turn the mixer on high. Whip until stiff peaks form. DO NOT OVER BEAT.
THE TOPPING: Melt cookie butter in the microwave 15 seconds. In a back and forth motion, add a drizzle of cookie butter. Top with additional cookie crumbs.

**NEWSLETTER:** Receive (twice a month) seasonally themed newsletters full of recipes, tips and tricks. Sometimes even FREE gifts! Click here for the Newsletter→**CURTAIN CALL NEWSLETTER**

THANKS FOR VISITING♥

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life