Ingredients
Method
Prepare the crust
- In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the base.
- Chill in the fridge while you prepare the filling.
Make the filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the cookie butter, powdered sugar, and vanilla extract. Mix until fully combined and creamy.
- Gently fold in the whipped topping until the filling is light and fluffy. Be careful not to overmix.
Assemble the cups
- Spoon or pipe the filling into the prepared cupcake liners, filling each one to the top.
- Smooth the tops with a spatula or the back of a spoon.
Chill and serve
- Chill the cheesecake cups in the fridge for at least 2 hours, or until set.
- Once chilled, garnish with a drizzle of extra cookie butter, whipped cream, and crushed graham crackers, if desired.
Notes
These cheesecake cups are perfect for make-ahead treats! Store them in an airtight container in the fridge for up to 5 days. They freeze well too; just thaw in the fridge before serving. Soften cream cheese before using for the smoothest filling. Customize with different toppings like caramel sauce or chocolate drizzles.
