Cookie Butter Cheesecake Cups with Whipped Cream
A cool, no-bake dessert built in small glasses: a crisp spiced cookie base, a smooth cream cheese filling flavored with cookie butter, and a pile of whipped cream on top. They are ideal for summer gatherings because they set in the fridge and need no oven.
Preparation Steps
Combine the crushed cookies with the melted butter in a small bowl. Press a layer of the mixture into the bottom of 3 or 4 dessert glasses or jars.
Beat the cream cheese and sugar together with a hand mixer until completely smooth and creamy.
Mix in the cookie butter, then fold in the whipped cream by hand until no streaks remain.
Divide the filling among the glasses on top of the crust. A piping bag or a zip-top bag with the corner snipped off keeps the layers neat.
Cover and chill for at least 2 hours, until the filling holds its shape.
Top each cup with whipped cream, a drizzle of caramel or warm cookie butter, a sprinkle of crumbs and a whole cookie, then serve cold.
Tips & Variations
- Fold the whipped cream in at the end and do not overmix, or the filling will lose its airy texture.
- For a fruity version, add a spoonful of sliced strawberries or banana between the crust and the filling.
- Store covered in the refrigerator for up to 3 days and add the crunchy toppings just before serving.
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