Cookie Butter Cheesecake Cups
kodiakcakes.com/blogs/recipes/cookie-butter-cheesecake-cups
- Calories 408
- Protein 9g
- Total Fat 3g
- Carbs27g
These Cookie Butter Cheesecake Cups are the kind of treat that feels fancy but couldn’t be easier to pull together. Made with Kodiak Cookie Butter Overnight Oats, each bite has a soft, slightly chewy base with a rich, creamy cheesecake filling that’s packed with cookie butter flavor. Plus, this no-bake treat delivers 9g of protein per serving, making them even more satisfying than your average dessert (no complaints there). The cookie butter drizzle on top and cookie crunch just seals the deal. Keep them chilled and enjoy whenever you’re craving something sweet and easy to grab.
Recipe provided by Kitchen McCabe
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
For The Crust:
- 2 packets Kodiak Cookie Butter Overnight Oats
- 3 tablespoons nut butter(almond, peanut, etc)
- 3 tablespoons butter, melted
- 1 tablespoon water
For The Filling:
- 8 oz cream cheese(one block), room temperature
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1/4 cup cookie butter
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
For The Topping:
- 2 tablespoons cookie butter
- 1/4 cup butter cookies, crushed (optional)
Directions
- Place the contents of the Overnight Oats packets in a food processor fitted with an “S” blade, along with the nut butter, melted butter, and water.
- Process for about 30 seconds or until a thick dough forms.
- Divide the dough into eight equal sections and place each section in the well of a muffin tin (preferably silicone). Press the dough in each well against the bottom and sides to form a cup base for the filling.
- Chill the cups in the refrigerator for one hour or until firm. While the cups are chilling, make the filling.
- Place the cream cheese and sour cream in a mixing bowl and beat with an electric mixer until very smooth and lump free. Add the powdered sugar, cookie butter, and vanilla extract and beat again, scraping down the sides as needed, until smooth.
- Add the whipping cream to the mixture, beating in slowly at first, then upping the speed to high. Beat for 20 seconds or until thick, fluffy and smooth.
- Remove the oat cups from the muffin tin. Spoon or pipe the filling into the chilled oat cups, dividing evenly between each cup.
- Drizzle the cookie butter over the tops of the filled cups and sprinkle each cup with crushed cookies.
- Store covered in the refrigerator.