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.
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
- 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
- Preheat the oven to 275°F; line a standard muffin tins with 12 paper liners.
- 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.
- Put about 2 tablespoons of the crust mixture in each cookie liner, and press down to form a base for the cheesecake.
- 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.
- 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.
- Bake until the filling is set, about 20 minutes.
- Remove from oven and transfer to wire racks to cool completely, the cheesecakes may remain in the muffin tins.
- 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.