Go Back
To make No-Bake Cookie Butter Cheesecake Cups, you need simple, tasty ingredients. Here’s the full list: - 1 cup cookie butter - 1 pack (8 oz) cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup whipped cream (store-bought or homemade) - 1 cup crushed graham crackers - 1/4 cup unsalted butter, melted - Chocolate chips (for garnish) - Crushed cookies (for garnish) Each ingredient plays a key role in creating those rich flavors. The cookie butter brings a sweet, spiced taste. Cream cheese adds a creamy texture. Powdered sugar sweetens the mix perfectly. Vanilla extract gives a warm note. Whipped cream makes it light and fluffy. The graham crackers and butter create a crunchy base. Finally, chocolate chips and crushed cookies add a fun touch on top. When you gather these ingredients, you set yourself up for a fun cooking adventure. Start by melting the butter in a small bowl. Then, crush the graham crackers into small bits. Mix the melted butter with the crushed graham crackers until they stick together. This is the base for our cheesecake cups. Now, take about 2 tablespoons of this mixture and divide it into your serving glasses. Press it down gently to form a solid base. In a larger bowl, add the softened cream cheese and cookie butter. Use an electric mixer to blend them until the mixture is smooth. Next, add the powdered sugar and vanilla extract. Continue mixing until everything is well combined. Now, it's time to fold in the whipped cream. Do this gently to keep the mix light and fluffy. Spoon the creamy cheesecake filling over the graham cracker base in each glass. Fill them generously, but leave a little space at the top. After filling all the glasses, place them in the refrigerator. Let them chill for at least 2 hours so they can set properly. Enjoy this sweet treat! To get the best texture for your cheesecake, start with softened cream cheese. Softening the cream cheese makes it easy to mix. It helps you avoid lumps in your filling. Next, use gentle folding techniques when you add the whipped cream. This keeps the mixture airy and light. Use a spatula to fold instead of stirring. This way, you keep the volume. For a lovely finish, add some chocolate chips on top. They give a nice crunch and sweet touch. Crushed cookies also make a great garnish. You can use any cookie you like. For an eye-catching presentation, serve in clear glasses. It lets everyone see the layers. You can even add a dollop of whipped cream on top for extra flair. Enjoy making these cheesecake cups! {{image_2}} You can make these cheesecake cups even more fun! Try adding peanut butter or Nutella. Just mix in a few tablespoons when you blend the cream cheese. That way, you get extra creaminess and rich flavor. If you want a different taste, swap cookie butter for other spreads. Speculoos or gingerbread spreads work great too. You can even use flavored cream cheese, like chocolate or strawberry. The options are endless! If you need gluten-free options, look for gluten-free graham crackers. They taste just as good! You can also use crushed nuts for the base. For vegan versions, use plant-based cream cheese. You can find dairy-free whipped cream, too. This way, everyone can enjoy this treat without worry. Make it your own with these easy swaps! To store leftover cheesecake cups, first, cover each glass tightly. You can use plastic wrap or a lid. This keeps them fresh and prevents them from drying out. If you have multiple cups, stack them carefully in the fridge. I recommend using airtight containers for the best results. These containers help keep your cheesecake cups safe and tasty. You can keep the no-bake cheesecake cups in the refrigerator for up to five days. After that, the flavors may change, and they might not taste as good. If you’re unsure, always check for any signs of spoilage before enjoying. Keeping them in good storage helps maintain their delightful taste and creamy texture. Yes, you can make these cups ahead of time. I suggest preparing them the day before. They taste even better after sitting overnight. The flavors blend well, and the dessert sets nicely. Just remember to cover them tightly to keep them fresh. If you don't have cookie butter, you can use peanut butter or Nutella. Both options add a rich taste. You can also try almond butter for a nutty flavor. Each substitute offers a unique twist to the cheesecake. You can tell the cheesecake has set when it feels firm to the touch. It should not jiggle when you gently shake it. The surface will also look smooth. After chilling for at least two hours, it’s ready to enjoy! In this post, we covered how to create easy no-bake cheesecake cups. You learned about the key ingredients, like cookie butter and cream cheese. I provided step-by-step instructions for a perfect graham cracker crust and a creamy filling. Tips for texture and serving ideas ensured success. I hope you feel ready to try making these cheesecake cups. They are fun, tasty, and great for sharing. Enjoy the process and get creative with flavors!

No-Bake Cookie Butter Cheesecake Cups

Indulge in these No-Bake Cookie Butter Cheesecake Cups that are sure to satisfy your sweet cravings! This easy recipe features creamy cookie butter and whipped cream layered over a buttery graham cracker crust. Perfect for parties or a delightful treat at home, these dessert cups are a breeze to make. Ready in just 20 minutes plus chill time, click through to explore the full recipe and impress your friends with this delicious dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup cookie butter

1 pack (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup whipped cream (store-bought or homemade)

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

Chocolate chips (for garnish)

Crushed cookies (for garnish)

Instructions
 

In a medium mixing bowl, combine the melted butter and crushed graham crackers until well blended.

    Divide the graham cracker mixture evenly among serving glasses, using about 2 tablespoons per glass. Press down slightly to form a base.

      In another large bowl, blend the softened cream cheese and cookie butter until smooth using an electric mixer.

        Add the powdered sugar and vanilla extract to the mixture, continuing to beat until well combined.

          Gently fold in the whipped cream until there are no lumps visible, maintaining a light and airy texture.

            Spoon the cheesecake mixture over the prepared graham cracker crust in each glass, filling them generously.

              Refrigerate the cheesecake cups for at least 2 hours to set.

                Before serving, garnish with a sprinkle of chocolate chips and crushed cookies on top of each cup.

                  Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6