No Bake Mini Cookie Butter Tarts — A Mini Cookie Butter Tarts recipe that will make you feel all the feels! These delicious bites are perfect for entertaining…
You all know the token delicious cookies that they serve on flights, right? The ones that are super crunchy and a perfect mix of sweet and zesty?
They’re officially known as Biscoff Cookies or speculoos. But I, Alyssa prefer to call them little morsels of heaven.
The people who created these epic little cookies were genius enough to realize that cookies alone were not enough.
So they oh-so-kindly graced the world (and our grocery store shelves) with cookie butter. I mean, does life really get any better than cookies turned into a peanut butter-like goodness? I think not!
Lots of magical tears are being shed over this stuff. And I took it upon myself to make Mini Cookie Butter Tarts with them…
Mini Cookie Butter Tarts Filling
These Mini Cookie Butter Tarts with cookie butter filling utilize the two OG cookie butter products to give you a double dose of this divine substance.
However, to break up the flavor and sweetness just a bit (and provide a bit of a calorie break during this high calorie season known as the holidays), I used Greek yogurt as the base of the filling.
I mixed in gelatin to make it thicker and richer without adding additional calories.
The tarts are then topped with a dollop of whipped cream, a drizzle of cookie butter and a simple, but impactful chocolate curl.
Chocolate curs are super easy to make. Just melt chocolate, spread it thinly on the back of a baking sheet, let cool, then use a knife to scrape the chocolate into curls.
Or you can also buy them pre-made in the baking section of your local craft store.
Can You Make This Recipe In Advance?
These Mini Cookie Butter Tarts also happen to be no-bake so they can be made in advance.
Make sure to store them in the fridge or even the freezer in an airtight container. Also, wait to add toppings until you’re ready to serve.
Keep them on hand for holiday parties, visiting family or unexpected guests. As they only need a few minutes to come to room temp before serving.
The hardest part will simply be trying not to eat them all beforehand!
How do you guys feel about cookie butter? Do you enjoy it right from the jar (We won’t judge if you do!) or, are you such a fan that you’ll take it in any shape, fashion or form?
Mini Cookie Butter Tarts Recipe
Mini Cookie Butter Tarts Recipes
- Food processor or blender
- Mixing bowl
- Muffin tin
For the crust:
- 10 oz Biscoff cookies
- 0.5 cup unsalted butter If you use salted butter, omit the additional salt.
- 1 tsp salt
For the filling:
- 0.5 cup cookie butter
- 1.5 cup greek yogurt
- 1 tsp unflavored gelatin
- Biscoff cookie pieces or crumbs
- Cookie butter
- Melted chocolate (white, dark, or milk)
- Chocolate curls
- Whipped cream
- Pulse the cookies in a food processor until fine.
- In a bowl, mix the pulsed cookies with the melted butter and salt. Then, put 3 tablespoons of the mixture into each muffin tin.
- Using your fingers or the back of a spoon, firmly press the mixture into the bottom and sides of the pan. Place in the freezer for at least an hour or until hard.
- Use a knife to gently pop them out of the pan. Be careful as the sides can crumble a bit if they aren't very thick.
- Keep them on a flat surface (like a baking sheet) in the refrigerator until you're ready to fill them.
- To make the filling:
- Fold the yogurt, cookie butter and gelatin together until smooth and combined.
- Fill each tart with 1-2 tablespoons of the mixture.
- Top with whipped cream, a drizzle of extra cookie butter (heat it in the microwave for a few seconds to make drizzling easier), melted chocolate or whatever else your tastebuds desire.
- Serve immediately or store untopped tarts in the refrigerator or freezer in an airtight container.