Mini Cookie Butter Shooter Cups (Print Version)
# Ingredients:
→ Cookie Butter Layers
01 -
1 cup cookie butter spread (e.g., Biscoff)
02 -
1/4 cup heavy whipping cream
→ Cheesecake Layer
03 -
8 oz cream cheese, softened
04 -
1/2 cup powdered sugar
05 -
1 tsp vanilla extract
06 -
1 cup heavy whipping cream, whipped to soft peaks
→ Cookie Crumbs
07 -
1 cup crushed Biscoff cookies
08 -
2 tbsp melted butter
→ Garnish
09 -
Whole Biscoff cookies
10 -
Drizzle of cookie butter (warm slightly if needed)
# Instructions:
01 -
In a small bowl, mix the cookie butter spread with the heavy whipping cream until smooth and creamy. Set aside.
02 -
Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped heavy cream until light and fluffy.
03 -
Combine the crushed Biscoff cookies with melted butter, mixing until the texture is crumbly but holds together slightly.
04 -
In small clear cups, layer the cookie crumbs, cookie butter mixture, and cheesecake filling. Repeat the layers until the cups are full, finishing with cheesecake filling on top.
05 -
Insert a whole Biscoff cookie into each cup and drizzle with warm cookie butter for extra flavor. Refrigerate for at least 30 minutes to allow the layers to set before serving.
# Notes:
01 -
Refrigeration allows the layers to stabilize, enhancing both presentation and texture.