Biscoff Cheesecake Bars are the perfect treat for any occasion! A creamy and indulgent cheesecake filling is sandwiched between two layers of crushed Biscoff cookies. These rich cookie butter cheesecake bars are a decadent dessert that your friends and family will rave about!
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❤️ Why you'll love this recipe
- These are rich and dense Biscoff cheesecake bars that you will fall in love with after the first bite.
- The cheesecake filling is creamy, smooth, and full of flavor.
- The Biscoff cookie crusts provide the perfect amount of sweetness and crunch.
Ingredients
An overview of ingredients - full ingredients and instructions in the recipe card below.
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For the crust
- Biscoff cookies 48 Biscoff cookies
- unsalted butter, melted
- salt
For the filling
- cream cheese, room temperature
- granulated white sugar
- Biscoff creamy cookie butter
- sour cream
- pure vanilla extract
- large eggs, room temperature
Biscoff Topping
- Biscoff cookie butter, melted
- Biscoff cookies, crumbled
- white chocolate chips, melted
Equipment
- Food Processor
- 9x13 baking pan
- Parchment Paper
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Wooden Spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350°F/177°C. Then line a 9"x13" baking pan with parchment paper and set aside. Allow some of the parchment paper to hang over the sides for easier removal when the cheesecake is finished.
Crust
- Using a food processor or blender, pulse the Biscoff cookies until the cookies become fine crumbs.
- In a medium bowl, combine the crumbs and melted butter and mix until evenly coated.
- Add the cookie crumbs to the pan and press down firmly to form a crust. Use the back of a measuring cup or glass to help make it even
- Bake in the preheated 350°F oven for 10 minutes. The crust will be slightly golden.
- When done baking, remove it from the oven and set it on a wire rack. Don't shut the oven off. Leave it on for the cheesecake.
Filling
- Using a handheld mixer with beaters attached or stand mixer with paddle attachment, beat the softened cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no more lumps.
- Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Use a rubber spatula to scrape any cream cheese off the sides or bottom of the bowl.
- Then add the eggs in one at a time, just until each egg is incorporated. Do not overmix.
- Pour the cheesecake filling onto the crust and spread evenly on top.
- Bake for about 35 minutes, or until lightly browned. The center may still be a little soft but it should look set and should not be a wet batter.
- Place the pan on a wire rack to cool for at least one hour on the counter. Once the pan is cool to the touch, transfer it to the refrigerator and chill for 4 hours.
- Once the pan is cool to the touch, transfer it to the refrigerator and chill for 4 hours.
Topping
- In a microwave-safe bowl, microwave the cookie butter for 30 seconds then mix it with a spoon. If it is still not melted, microwave it for 15 seconds and mix it again until it is creamy and smooth.
- Pour the melted cookie butter onto the chilled cheesecake and spread evenly on top.
- Then place back in the refrigerator to chill for about 30 minutes until the topping has firmed up and set.
- Do not top with crumbled cookies until ready to serve.
- Once the topping is firm, you can remove the cheesecake from the pan and top it with crumbled Biscoff cookies and drizzle white chocolate.
- Cut into squares. Serve and enjoy!
How to store, reheat, and freeze
Storing: The Biscoff cheesecake is best stored in a covered airtight container in the refrigerator. It will last for up to one week.
Freezing: You can freeze this cheesecake for up to three months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. When ready to eat, thaw the cheesecake overnight in the refrigerator.
Expert Tips
Expert Tip: It's super important that you make sure that your ingredients are at room temperature. To get a smooth cheesecake layer, you need fully softened cream cheese.
- It’s best to top with the crumbled cookies right before serving. That way it retains its crispness.
- You should be able to find Biscoff in most major retailers (Safeway, Albertson’s, Smith’s, Walmart, etc.) next to the peanut butter. If you can’t find it in stores, you can order it online or go with another brand. Trader Joe’s carries Speculoos Cookie Butter and Walmart also carries their brand Great Value Speculoos Cookie Butter.
Frequently Asked Questions
Are speculoos and Biscoff the same?
Yes, they are the same thing. They are both a type of spiced cookies that originated in Belgium.
What flavor is Biscoff cookie butter?
It has a rich, caramelized flavor with hints of cinnamon, gingerbread, and brown sugar.
How can I tell when cheesecake bars are done?
The top of the cheesecake should be lightly browned and the center should be set. You don't want it to be a wet batter. It should have a slight jiggle in the center but not be jiggly all over.
Variations
Do you want to change up this cookie butter cheesecake recipe? Here are some ways that you increase the flavor of this dish.
- Add a layer of chocolate: You can add a layer of melted chocolate on top of the crust or mix it into the filling.
- Use different flavored cookie butter: If you can't find Biscoff, you can use another type of butter such as peanut butter, almond butter, or cashew butter.
- Add spices: Try adding some spices to the filling such as cinnamon, nutmeg, or ginger.
- Use different cookies for the topping: You can use any type of cookie that you like. Try graham crackers, Oreos, or even gingersnaps.
- You can also use the round cream-filled Biscoff cookies for the crust. Two 5.29 oz packages (30 cookies total) make a slightly thinner crust.
- The Biscoff cookies are already pretty sweet so I didn’t overdo the sugar in the filling. If you like your cheesecakes extra sweet then add another ¼-½ cup granulated sugar.
Serving Suggestions
- This Easy Instant Pot Chicken and Dumplings recipe is perfect for busy weeknights. When you are in a hurry to get a hearty dinner on the table quickly, this is the recipe for you.
- I like to serve something green with my dumplings, and these Oven Roasted Green Beans are flavorful and make a great side dish.
- Homemade Sweet Hawaiian Rolls are light and fluffy and make a perfect side dish with this soup recipe.
Similar recipes
- If you love cheesecake bars, you may want to give these Pecan Pie Cheesecake Bars a try. They are the perfect mix of pecan pie and cheesecake wrapped in a sweet bar form.
- These Blueberry Cheesecake bars are the perfect blend of sweet and tart, with a cream cheese-based topping and a crispy crust. Best of all, they're easy to make so you can enjoy them all year long.
- If you love cheesecake but want something handheld then next time give these No Bake Cheesecake Sticks a try.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Biscoff Cheesecake Bars
Biscoff Cookie Butter Cheesecake Bars are rich and dense with flavor. The cookie butter crust and cream cheese filling with a hint of cookie butter giving a caramel hint to the cream cheese bars.
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F/177°C. Then line a 9"x13" baking pan with parchment paper and set aside. Allow some of the parchment paper to hang over the sides for easier removal when the cheesecake is finished.
For the crust
- Using a food processor or blender, pulse the Biscoff cookies until the cookies become fine crumbs.
- In a medium bowl, combine the crumbs and melted butter and mix until evenly coated.
- Add the cookie crumbs to the pan and press down firmly to form a crust. Use the back of a measuring cup or glass to help make it even
- Bake in the preheated 350°F oven 10 minutes. The crust will be slightly golden.
- When done baking, remove it from the oven and set it on a wire rack. Don't shut the oven off. Leave it on for the cheesecake.
For the filling
- Using a handheld or stand mixer, beat the softened cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no more lumps.
- Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Use a rubber spatula to scrape any cream cheese off the sides or bottom of the bowl.
- Then add the eggs in one at a time, just until each egg is incorporated. Do not overmix.
- Pour the cheesecake filling onto the crust and spread evenly on top.
- Bake for about 35 minutes, or until lightly browned. The center may still be a little soft but it should look set and should not be a wet batter.
- Place the pan on a wire rack to cool for at least one hour on the counter. Once the pan is cool to the touch, transfer to the refrigerator and chill for 4 hours.
- Once the pan is cool to the touch, transfer it to the refrigerator and chill for 4 hours.
For the topping
- In a microwave-safe bowl, microwave the cookie butter for 30 seconds then mix it with a spoon. If it is still not melted, microwave for 15 seconds and mix it again until it is creamy and smooth.
- Pour the melted cookie butter onto the chilled cheesecake and spread evenly on top.
- Then place back in the refrigerator to chill for about 30 minutes until the topping has firmed up and set.
- Do not top with crumbled cookies until ready to serve.
- Once the topping is firm, you can remove the cheesecake from the pan and top with crumbled Biscoff cookies and drizzle white chocolate.
- Cut into squares. Serve and enjoy!
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Storage:
Storing: The Biscoff cheesecake is best stored in a covered airtight container in the refrigerator. It will last for up to one week.
Freezing: You can freeze this cheesecake for up to three months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. When ready to eat, thaw the cheesecake overnight in the refrigerator.
Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
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Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀
Kelly
This looks delicious. I think the amount of butter needs to be corrected to 1/2 cup if it is only one stick.
Eileen xo
Hi Kelly, thank you so much. I have corrected the unsalted butter to 1/2 cup. I appreciate you letting me know.