Ingredients (Serves 4‑6)
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1½ cups (150 g) cookie butter sandwich cookies or speculoos cookies, crushed
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5 tbsp unsalted butter, melted
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225 g (8 oz) cream cheese, softened
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½ cup (120 ml) heavy cream, cold
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½ cup (60 g) powdered sugar
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½ tsp vanilla extract
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½ cup cookie butter spread (slightly melted for easy spreading)
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Whipped cream (for garnish)
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Extra cookie crumbs (for garnish)
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Warmed cookie butter drizzle (for garnish)
Instructions
Step 1: Prepare the Cookie Crust
Mix the crushed cookies with melted butter until the mixture looks like sandy crumbs. Press the mixture firmly into the bottom of serving cups or jars to form a base layer.
Step 2: Make the Cheesecake Filling
In one bowl, beat the softened cream cheese until smooth. In another bowl, whip the cold heavy cream until stiff peaks form. Fold together the whipped cream, powdered sugar, and vanilla into the cream cheese until fluffy and well‑combined.
Step 3: Layer with Cookie Butter
Spread a thin layer of slightly melted cookie butter over the crust in each cup. This adds flavor and a touch of richness between crust and filling.
Step 4: Fill the Cups
Spoon or pipe the cheesecake filling on top of the cookie butter layer. If you like extra layers, you can repeat the crust/cookie butter/filling layering once more.
Step 5: Chill Until Set
Refrigerate the assembled cheesecake cups for at least 2‑3 hours, or until they are fully set and firm enough to hold their shape when handled.
Step 6: Garnish & Serve
Before serving, top with whipped cream, extra cookie crumbs, and a drizzle of warmed cookie butter. Serve cold.