Ingredients
- Cookie Butter Cookies: 15 (crushed)
- Cream cheese: 8 ounces (softened)
- Cookie butter: 1/2 cup (plus extra for topping)
- Granulated sugar: 1/4 cup
- Vanilla extract: 1/2 teaspoon
- Heavy cream: 2 tablespoons
- Salt: Pinch
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Step 2: In a medium bowl, combine the crushed cookie butter cookies. Press about 1-2 tablespoons of the cookie mixture into the bottom of each liner to create the crust.
- Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Step 4: Add the cookie butter, vanilla extract, salt, and heavy cream to the cream cheese mixture. Beat until well combined and smooth.
- Step 5: Spoon the cheesecake batter evenly over the cookie crusts in the muffin tin.
- Step 6: Bake for 18-20 minutes, or until the edges are set but the center is still slightly jiggly. Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving. Top with extra cookie butter before serving if desired.
Notes
- Store leftover cheesecake cups in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- These are best enjoyed chilled, but if you want a slightly softer texture, let them sit at room temperature for about 10-15 minutes before serving.
- Drizzle with melted cookie butter and sprinkle with extra crushed cookie butter cookies just before serving for added flavor and visual appeal.
- To prevent a lumpy filling, make sure your cream cheese is fully softened to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American