Mini Cookie Butter Cheesecake Cups (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)
02 -
¼ cup melted butter
→ Cheesecake Filling
03 -
8 oz cream cheese, softened
04 -
½ cup cookie butter (Biscoff spread)
05 -
¼ cup powdered sugar
06 -
½ cup heavy whipping cream
07 -
1 tsp vanilla extract
→ Toppings
08 -
½ cup caramel sauce
09 -
Extra Biscoff crumbs
10 -
Whipped cream
11 -
Whole Biscoff cookies for garnish
# Instructions:
01 -
Mix cookie crumbs & melted butter, then press into the bottom of each dessert cup.
02 -
Beat cream cheese, cookie butter, and powdered sugar until smooth. In a separate bowl, whip heavy cream until soft peaks form, then fold into the mixture.
03 -
Layer cookie crust, cheesecake filling, caramel drizzle, and repeat. Top with whipped cream, cookie crumbs, and a whole Biscoff cookie.
04 -
Refrigerate for at least 2 hours before serving.
# Notes:
01 -
Use a piping bag for a clean cheesecake layer.
02 -
Drizzle extra caramel for extra indulgence.
03 -
These are perfect for meal prep—store in the fridge for up to 3 days.