Delicious Cookie Butter Cheesecake Cups Recipe

Introduction

These Delicious Cookie Butter Cheesecake Cups are a perfect indulgent treat for any occasion. Creamy, rich, and bursting with the irresistible flavor of cookie butter, they are easy to make and perfect for portion control.

Ingredients

• 1 cup cookie butter
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. Step 2: In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand. Divide this mixture evenly among the lined muffin cups, pressing it down firmly to create a solid crust.
3. Step 3: In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and continue to mix until well combined. Stir in the cookie butter and vanilla extract, blending until creamy.
4. Step 4: One at a time, add the eggs to the mixture, beating well after each addition. Ensure a smooth, lump-free batter without overmixing.
5. Step 5: Carefully spoon the cheesecake mixture over the prepared crusts in the muffin tin, filling each cup about three-quarters full.
6. Step 6: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
7. Step 7: Once baked, remove the muffin tin from the oven and let the cheesecake cups cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours.

Tips & Variations

• Use crunchy cookie butter for added texture in the filling.
• Swap graham cracker crumbs for crushed speculoos cookies to enhance the spiced flavor.
• Top with a dollop of whipped cream or caramel drizzle before serving for extra indulgence.
• Make mini cheesecake cups by using a mini muffin tin for bite-sized treats.

Storage

Store the cheesecake cups in an airtight container in the refrigerator for up to 4 days. To enjoy, serve chilled or bring to room temperature for about 10 minutes. These cups do not freeze well due to their creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute cookie butter with peanut butter?

Yes, peanut butter can be used as a substitute, but it will change the flavor profile. Choose smooth peanut butter for a creamy texture.

Do I need to use cupcake liners?

While cupcake liners make removal easier and cleanup simpler, you can skip them and grease the muffin tin instead. Just be gentle when removing the cheesecake cups.

Delicious Cookie Butter Cheesecake Cups Recipe

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★★★★★

4.9 from 104 reviews

• Author: Jack
• Total Time: 2 hours 35 minutes
• Yield: 12 cheesecake cups 1x

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Description

These delicious Cookie Butter Cheesecake Cups are perfect individual-sized treats blending creamy cheesecake with spiced cookie butter flavor on a graham cracker crust. Easy to make and perfect for sharing or indulging yourself, these cheesecake cups bake up creamy with a slightly crunchy base and a luscious, smooth filling.

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Ingredients

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Crust

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• Pinch of salt

Filling

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 cup cookie butter
• 1 teaspoon vanilla extract
• 2 large eggs

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to prepare for the cheesecake cups.
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Stir thoroughly until the mixture resembles wet sand. Divide this crust mixture evenly among the lined muffin cups and press firmly to form a solid base.
3. Beat Cream Cheese: In a separate bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and free of lumps.
4. Add Sugar and Flavorings: Gradually add the granulated sugar to the cream cheese and continue mixing until fully incorporated. Stir in the cookie butter and vanilla extract until the mixture is creamy and well blended.
5. Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition to ensure a smooth, lump-free batter without overmixing.
6. Fill Muffin Cups: Spoon the cheesecake batter over the prepared crusts in the muffin tin. Fill each cup about three-quarters full to allow slight rise during baking.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The edges should be set while the centers retain a slight jiggle indicating perfect doneness.
8. Cool and Chill: Remove the cheesecake cups from the oven and allow them to cool at room temperature for about 30 minutes. Then transfer the cups to the refrigerator and chill for at least 2 hours before serving for best texture and flavor.

Notes

• Ensure the cream cheese is fully softened to prevent lumps in the filling.
• Do not overbeat the eggs to avoid a tough texture.
• Chilling the cheesecake cups is essential for them to set properly and enhance flavor.
• You can garnish with crushed cookie crumbs or a drizzle of melted cookie butter before serving.
• Store leftover cheesecake cups in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cookie butter cheesecake, cheesecake cups, individual cheesecake, graham cracker crust, cookie butter dessert, easy cheesecake recipe, baked cheesecake cups