Go Back
Biscoff cookie butter is a spread made from crushed Biscoff cookies, which are known for their caramelized flavor and deliciously spiced undertones. The spread has gained a cult following for its creamy texture and sweet, gingery taste, making it a sought-after ingredient in various desserts. When paired with cheesecake, Biscoff cookie butter elevates the flavor profile, introducing a delightful complexity that sets these bars apart from traditional options.

Biscoff Cookie Butter Cheesecake Bars

Indulge in the dreamy flavors of Biscoff Cookie Butter Cheesecake Bars, a delightful twist on classic cheesecake! These creamy bars combine the unique taste of Biscoff cookie butter and crushed cookies with a rich, velvety filling, making them perfect for gatherings or a sweet treat at home. Easily customizable with toppings like chocolate or fresh fruit, these cheesecake bars are sure to impress! #BiscoffCheesecake #DessertLovers #BakingJoy #SweetTreats #CookieButterDelight
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ½ cups Biscoff cookies, crushed

½ cup unsalted butter, melted

2 tablespoons granulated sugar

Pinch of salt

For the Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup Biscoff cookie butter

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

¼ teaspoon salt

For the Topping:

½ cup Biscoff cookie butter, melted

Crushed Biscoff cookies for garnish (optional)

Whipped cream (optional)

--

Instructions
 

Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal later.

    Make the Crust: In a medium bowl, combine the crushed Biscoff cookies, melted butter, granulated sugar, and salt. Mix until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared baking dish. Bake the crust for about 10 minutes, or until slightly firm. Remove from the oven and let it cool slightly.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the granulated sugar and Biscoff cookie butter, mixing until combined.

        Add Eggs and Flavors: Add the eggs one at a time, mixing just until blended after each addition. Then, mix in the vanilla extract, lemon juice, and salt until everything is well incorporated.

          Bake the Cheesecake Layer: Pour the cheesecake batter over the cooled crust, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. It will firm up as it cools.

            Cool and Chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. Once they're cooled, refrigerate for at least 4 hours, or preferably overnight for better slicing.

              Drizzle and Serve: Once chilled, lift the cheesecake out of the pan using the parchment overhang. Drizzle the melted Biscoff cookie butter on top. Optional: sprinkle crushed Biscoff cookies and add dollops of whipped cream for garnish. Slice into bars and enjoy!

                ---

                  Prep Time: 20 mins | Total Time: 5 hrs (includes chilling) | Servings: 16 bars