Biscoff lovers! These Biscoff Cheesecake Bars are flavor explosion of sweet, spiced cookies and rich, silky cheesecake, all in one convenient bar. They're the perfect make-ahead dessert!
Check out my Lemon Bars With Graham Cracker Crust and my Raspberry Cheesecake Cookies for more amazing dessert ideas.
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These Biscoff cheesecake bars are a slice of dessert heaven. A creamy cheesecake swirled with warm, creamy cookie butter spread, all on a buttery Biscoff cookie crust.
It's a perfect blend of textures and flavors in every bite!
Why You'll Love This Recipe
This Biscoff cheesecake recipe is surprisingly easy to make! You can prepare these bars in advance and refrigerate them, making them the perfect treat.
If you're a fan of Biscoff cookies or cheesecake (or both), this easy recipe offer the best of both worlds!
What is Biscoff Spread?
Biscoff spread, also known as cookie butter or speculoos cookie butter, is made from ground Biscoff cookies. I get mine at Trader Joe's, but if you can't find it or prefer something else, you can substitute with Nutella, peanut butter, or any other nut or seed butter of your choice.
What Are Biscoff Cookies?
Biscoff cookies, also known as Speculoos cookies, have great flavor. They are thin, crispy cookies with a mix of cinnamon, ginger, and several other warm spices.
Ingredients You Need
- Biscoff cookies: Makes the Biscoff crust. They're known for their sweet, spiced, and slightly caramelized taste.
- Unsalted Butter: Melted butter is mixed with the Biscoff cookie crumbs to form the buttery crust.
- Softened cream cheese: The heart of any cheesecake recipe.
- Granulated sugar: Sweetens the cheesecake filling.
- Sour cream: Adds creaminess and a bit of tang to the cheesecake.
- Vanilla extract: Contributes a subtle, but essential flavor.
- Eggs: Adds structure and richness to the dessert.
- Biscoff spread (cookie butter): Made from ground Biscoff cookies, adds an extra layer of flavor to the cheesecake.
Step By Step Photos
Melt butter in a bowl.
Add Biscoff cookie crumbs.
Mix together.
Press firmly in pan.
Beat cream cheese and sugar.
Add sour cream, vanilla and eggs.
Mix thouroughly.
Pour over the baked crust.
Mix Biscoff spread together.
Drop spoonfuls on cheesecake layer.
Create a marbled effect.
Bake!
How To Make Biscoff Cheesecake Bars From Scratch
Step 1. Preheat oven: Preheat your oven to 325 °F and line a 9x9-inch baking pan with parchment paper.
Step 2. Make the crust: In a large mixing bowl, combine Biscoff cookie crumbs with melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
Step 3. Prepare cheesecake filling: Beat cream cheese and sugar, with a hand mixer, until smooth. Add sour cream and vanilla extract; mix well. Add eggs one at a time, beating well after each addition.
Step 4. Layering: Pour the cream cheese mixture over the crust in the pan.
Step 5. Biscoff swirl: Warm Biscoff spread and mix with a portion of the cream cheese mixture. Drop spoonfuls over the cream cheese layer. Swirl gently with a knife for a marbled effect.
Step 6. Bake: Bake cheesecake bars for 35-40 minutes until the edges are set and the center is slightly jiggly.
Step 7. Cool: Allow the baked cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.
Step 8. Serve: Once chilled, lift the bars out using the parchment paper, cut into squares, and serve.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Be sure your cream cheese, eggs, and sour cream are at room temperature before starting. This helps create a smooth and lump-free cheesecake filling.
- When combining the cream cheese and sugar, be sure to mix until completely smooth. Scrape down the sides and bottom of the bowl to avoid any lumps.
- Once you add the eggs, mix only until they are incorporated. Overmixing can introduce excess air into the batter, which may lead to cracks on the surface of your cheesecake.
- To make the Biscoff cookie crumbs, place Biscoff cookies in a food processor and process them into fine crumbs.
- Add chopped Biscoff cookies to the cheesecake filling for an extra layer of texture and Biscoff flavor.
Frequently Asked Questions About Biscoff Cheesecake Bars
Yes, you can use other cookies for the crust, although it will change the flavor. A graham cracker crust is a common alternative if you can't find Biscoff cookies. Crush the graham crackers and follow the same crust preparation steps.
Biscoff spread, also known as cookie butter, is made from ground Biscoff cookies. If you can't find it or prefer something else, you can substitute with Nutella, peanut butter, or any other nut or seed butter of your choice.
Dip a sharp knife in hot water and wipe it clean between cuts to achieve neat, clean slices.
No, you should store these bars in the refrigerator due to the cream cheese content.
They should be kept in an airtight container in the refrigerator for about 3 to 4 days.
Yes, you can freeze them. Wrap the bars tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months.
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Biscoff Cheesecake Bars
Equipment
Ingredients
- 2 cups Biscoff cookie crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- ½ cup Biscoff spread (cookie butter)
Instructions
- Preheat your oven to 325°F. Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, and mix until well combined.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Reserve about ¼ cup of the cream cheese mixture for later use. Pour the remaining cream cheese mixture over the crust in the baking pan, spreading it out evenly.
- Warm the Biscoff spread in the microwave for about 20 seconds until it becomes easier to stir. Add the reserved cream cheese mixture to the warmed Biscoff spread and mix until well combined.
- Drop spoonfuls of the Biscoff mixture over the cream cheese layer in the pan. Use a knife or a skewer to gently swirl the Biscoff mixture into the cream cheese layer, creating a marbled effect.
- Bake the cheesecake bars in the preheated oven for 35-40 minutes or until the edges are set and the center is slightly jiggly.
- Remove the pan from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to set.
- Once chilled and set, remove the cheesecake bars from the pan using the parchment paper overhang. Cut into squares or bars and serve.
Notes
- Be sure your cream cheese, eggs, and sour cream are at room temperature before starting. This helps create a smooth and lump-free cheesecake filling.
- When combining the cream cheese and sugar, be sure to mix until completely smooth. Scrape down the sides and bottom of the bowl to avoid any lumps.
- Once you add the eggs, mix only until they are incorporated. Overmixing can introduce excess air into the batter, which may lead to cracks on the surface of your cheesecake.
- To make the Biscoff cookie crumbs, place Biscoff cookies in a food processor and process them into fine crumbs.
- Add chopped Biscoff cookies to the cheesecake filling for an extra layer of texture and Biscoff flavor.
- Storing: They should be kept in an airtight container in the refrigerator for about 3 to 4 days.
- Freezing: Yes, you can freeze them. Wrap the bars tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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