Go Back Email Link
+ servings

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.
Course Dessert
Cuisine American
Keyword biscoff cheesecake, biscoffe cheesecake bars, cookie butter cheesecake
Prep Time 45 minutes
Cook Time 45 minutes
cooling time 4 hours 30 minutes
Total Time 6 hours
Servings 16 servings
Calories 664kcal
Author Eileen Kelly

Ingredients

For the crust

  • 1 ½ (8.8) ounce packages, Biscoff cookies 48 Biscoff cookies
  • ½ cup unsalted butter, melted (1 stick)
  • teaspoon salt

For the filling

Biscoff Topping

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!

Notes

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
 
Don’t forget to shop at the Everyday Eileen store on Amazon. 
 

Nutrition

Serving: 1serving | Calories: 664kcal | Carbohydrates: 54g | Protein: 10g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 303mg | Potassium: 155mg | Fiber: 0.01g | Sugar: 35g | Vitamin A: 842IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 0.3mg