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Creamy Biscoff Cookie Butter Cheesecake Bars

biscoff cookie butter cheesecake bars - featured image
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These cheesecake bars combine the rich, creamy texture of cheesecake with the caramelized, spiced flavor of Biscoff cookie butter, creating an easy and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups Biscoff cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup Biscoff cookie butter (smooth, room temperature)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup sour cream
  • Optional topping: 2 tablespoons Biscoff cookie butter, melted (for drizzling)
  • Optional topping: Crushed Biscoff cookies or chopped nuts (for garnish)

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. Make the crust: In a medium bowl, combine crushed Biscoff cookies, melted butter, and sugar. Stir until crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a glass or measuring cup to compact it well. Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
  3. Prepare the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the granulated sugar and beat again until light and fluffy.
  4. Mix in the Biscoff cookie butter and vanilla extract until fully combined.
  5. Add eggs one at a time, beating just until combined after each addition. Be gentle to avoid overbeating.
  6. Fold in the sour cream using a spatula, ensuring the batter is well mixed but not overworked.
  7. Pour the cheesecake filling over the warm crust, smoothing the top with your spatula. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  8. Turn off the oven and leave the bars inside with the door slightly ajar for 30 minutes to cool gradually.
  9. Remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.
  10. Optional finishing: Before serving, warm the remaining Biscoff cookie butter slightly and drizzle it over the bars. Sprinkle crushed cookies or chopped nuts on top for extra crunch.

Notes

Use room temperature cream cheese and eggs for best texture. Avoid overmixing the batter to prevent cracks. Press crust firmly and line pan with parchment paper with overhang for easy removal. Cool bars slowly in the oven with door ajar to prevent cracking. Chill bars at least 4 hours or overnight for best sliceability. Warm knife before slicing for clean edges.

Nutrition

Keywords: Biscoff, cheesecake bars, cookie butter, dessert, easy cheesecake, creamy cheesecake, Biscoff cookie butter, no crack cheesecake, dessert bars

Find it online: https://breezybake.com/creamy-biscoff-cookie-butter-cheesecake-bars-recipe-easy-and-perfect-for-dessert-fans/