Spiced Cookie Butter Cheesecake Cups
These Spiced Cookie Butter Cheesecake Cups feature a crushed cookie crust, a creamy cheesecake filling swirled with luscious cookie butter, and are baked to perfection in a muffin tin, offering a delightful individual dessert.
Equipment
- Oven
- Muffin tin
- Mixing bowls
- Electric mixer
- Microwave
Ingredients
Crust
- 1 ½ cups crushed shortbread cookies or graham crackers
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- large egg
- 1 teaspoon vanilla extract
- ½ cup creamy cookie butter (like Biscoff spread)
Garnish (Optional)
- extra crushed cookies
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Combine crushed cookies and melted butter in a bowl, then press about a tablespoon of the mixture into the bottom of each muffin liner.
Cheesecake Batter
- Beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the egg and vanilla extract and mix until just combined, being careful not to overmix.
- Divide the cheesecake mixture evenly among the 12 muffin cups, filling each about two-thirds full.
Cookie Butter Swirl
- Warm the cookie butter in the microwave for 15-20 seconds to make it pourable.
- Spoon 1-2 teaspoons of warmed cookie butter over each cheesecake filling and gently swirl it in with a knife or toothpick.
Baking and Chilling
- Bake for 18-22 minutes until the edges are set but the centers still jiggle slightly.
- Remove from the oven and cool completely in the muffin tin on a wire rack.
- Transfer to the refrigerator and chill for at least 3-4 hours, or preferably overnight.
Serving
- Once chilled, gently remove the cheesecake cups from the muffin tin.
- Garnish with an optional drizzle of warm cookie butter or a sprinkle of additional crushed cookies.
Notes
For an extra touch, toast the crushed cookies slightly before mixing with butter for a deeper flavor. Ensure cream cheese is at room temperature for a smooth batter, preventing lumps. Do not overmix the cheesecake batter after adding the egg to maintain its creamy texture. Chilling the cheesecake cups overnight is highly recommended for the best firm texture and flavor development. These cheesecake cups are perfect for individual servings at parties or as a special treat, and they can be made a day in advance.