Cookie Butter Cheesecake

Cookie Butter, it’s one of those things that I love to hate. I love it because it tastes so dang good, I hate it because I have little self-control and typically end up eating half the jar–which is not very good for my waistline.

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Nonetheless, with its growing popularity and endless recipe possibilities I decided to create something with my “love to hate it” cookie butter–it’s a tough job, but someone has to do it. Gathering inspiration from Martha Stewart’s Cupcakes cookbook concurred that cookie butter + mini cheesecakes would basically be the best thing ever. So here you have it, individual cheesecakes loaded and swirled with all the cookie butter goodness I could fit! Enjoy!

Cookie Butter Cheesecake Cupcakes

Prep Time: 20 Minutes

Cook Time: 20-25 Minutes

Makes: 12 individual cheesecakes 


Cheesecake Filling

  • 1/2 cup of crushed Biscoff Cookies
  • ½  cup Cookie Butter (plus 1/4 cup more for swirling)
  • 1 pound (2 8-ounce packages) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream (can sub plain greek yogurt) 
  • 1/4 tsp fine salt


  • 1 cup of crushed Biscoff Cookies 
  • 1/2 cup melted butter 
  • 1/4 cup granulated sugar


  1. Preheat the oven to 275°F; line a standard muffin tins with 12 paper liners.
  2. In a bowl combine crushed cookies, butter and sugar. This will be your crust mixture, when pressed against the bowl it should stick. If the mixture seems too dry add another 1-2 tablespoons of melted butter.
  3. Put about 2 tablespoons of the crust mixture in each cookie liner, and press down to form a base for the cheesecake. 
  4. In a stand mixer on medium speed, beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Remove bowl from mixer and gently fold in the sour cream and salt; making sure not over-mix. Fold in the crushed Biscoff cookies.
  5. Divide the batter among the cookie-lined cups, filling each almost to the top. Melt a remaining cookie butter and swirl about a teaspoon on top of each cheesecake using a toothpick. 
  6. Bake until the filling is set, about 20 minutes.
  7. Remove from oven and transfer to wire racks to cool completely, the cheesecakes may remain in the muffin tins.
  8. Refrigerate at least 4 hours, or overnight, before serving.


These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.

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