No-Bake Speculoos Cookie Butter Cheesecake Cups
These little cheesecake cups pair a crunchy spiced cookie base with a light, mousse-like cream cheese and cookie butter filling. There is no oven involved, so they are an easy make-ahead dessert for parties, holidays or a weekend treat.
Preparation Steps
Stir the cookie crumbs and melted butter together until the crumbs look like damp sand. Divide among 4 small glasses or dessert cups and press down firmly with the back of a spoon.
In a mixing bowl, beat the softened cream cheese with the sugar for 1 to 2 minutes, until smooth with no lumps.
Add the cookie butter spread and beat briefly to combine. Fold in the whipped cream with a spatula, using gentle strokes so the filling stays light.
Spoon or pipe the filling over the crusts and smooth the tops. Cover and refrigerate for at least 2 hours, or overnight, until set.
Just before serving, add a swirl of whipped cream to each cup, drizzle with warm cookie butter or caramel, sprinkle with crushed cookies and tuck a whole cookie into the top.
Tips & Variations
- Let the cream cheese sit at room temperature for 30 to 60 minutes first; cold cream cheese leaves small lumps in the filling.
- Graham cracker or gingersnap crumbs work in place of speculoos, and smooth peanut butter can stand in for the cookie butter.
- Keep the cups covered in the fridge for up to 3 days; add the toppings shortly before serving so the cookies stay crisp.
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