Description
Indulge in these delightful Cookie Butter Cheesecake Cups that perfectly blend the creamy goodness of cheesecake with the warm, spiced flavor of cookie butter. Perfect for any occasion, these individual servings are sure to impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- 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
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- 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.
- 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.
- One at a time, add the eggs to the mixture, beating well after each addition. Ensure a smooth, lump-free batter without overmixing.
- Carefully spoon the cheesecake mixture over the prepared crusts in the muffin tin, filling each cup about three-quarters full.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Ensure your cream cheese is at room temperature for easier blending. For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs. You can also add a tablespoon of lemon juice for a citrusy twist.