Transform your beloved spiced caramel cookies into these stunning Biscoff Cheesecake Bars! Each layer of this simple dessert is filled with Speculoos cookies and velvety cookie butter for a creamy and sweet delight.
Creamy Biscoff Cheesecake Bars Perfect for Any Occasion
This simple Biscoff cheesecake recipe boasts a crunchy Biscoff cookie crust, a creamy and luxurious Biscoff cream cheese filling, and a topping crafted from melted Biscoff spread. It only requires 45 minutes to prepare and bake. However, it needs a few hours to chill in the fridge, so it’s best to plan ahead!
Why You’ll Love This Recipe
- Incredible Flavor: Speculoos cookies bring a unique and delicious taste to these cheesecake bars, making them truly exceptional. Their caramelized and spiced shortbread flavor shines through in every layer of this delightful dessert.
- Exciting Dessert: If you’re seeking a break from ordinary cheesecake treats, this recipe is sure to add some excitement to your routine! Your Biscoff cheesecake bars will pique everyone’s curiosity and become a new favorite.
- Easy Recipe: With detailed step-by-step instructions and helpful photos, this recipe is straightforward and accessible, ensuring you have all the guidance you need to create this fantastic dessert.
Creamy Biscoff Cheesecake Bars Perfect for Any Occasion
To make these Biscoff cheesecake bars, you’ll need:
- Biscoff Cookies: You’ll require two packages of Lotus Biscoff cookies to make the crust. You won’t use them all, but the extras can be used for other delicious treats like Biscoff White Chocolate Salami.
- Cookie Butter: This creamy spread, made from crushed Biscoff cookies, is used both in the filling and as a topping for the bars. Opt for the creamy version of Biscoff over the crunchy one.
- Butter: Melted unsalted butter is used to create the crunchy speculoos cookie crust for the bars.
- Cream Cheese: Essential for making cheesecake, ensure it fully softens at room temperature for a creamy filling.
- Sour Cream: Mixed with the cream cheese to lighten the consistency of the filling.
- Sugar: Not as much sugar is needed for these cheesecake bars compared to other recipes, as the cookies and cookie butter are already sweet.
- Vanilla Extract: Use pure vanilla extract for the best flavor; avoid anything labeled as “imitation.”
- Eggs: Allow three eggs to come to room temperature along with the cream cheese, as they’ll mix into the cheesecake filling more easily when not cold.
Creamy Biscoff Cheesecake Bars Perfect for Any Occasion
Storing Tips
- Store the cheesecake bars in the refrigerator in an airtight container for up to 5 days.
- For longer-term storage, you can freeze these bars for up to 5 months.
Love bars? Be sure to check out these other delicious bar recipes!
Creamy Biscoff Cheesecake Bars Perfect for Any Occasion
Biscoff Cheesecake Bars elevate spiced, caramel-flavored cookies into stunning dessert squares filled with Biscoff in every layer.
Ingredients
For The Crust
- 48 Biscoff Cookies - 1 ½ x 8.8-ounce packages
- ½ cup 1 stick,113grams unsalted butter melted
- ⅛ tsp salt
For The Filling
- 3 8- ounce packages of cream cheese softened to room temperature
- ¾ cup of granulated sugar
- 1 cup Biscoff cookie butter spread
- ½ cup 120grams sour cream
- 1 tsp pure vanilla extract
- 3 large eggs at room temperature
Biscoff Topping
- 1 cup Biscoff cookie butter spread and melted
Instructions
To Make The Crust
- Preheat your oven to 350°F/180°C. Line a 9×13-inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal later. Set aside.
- Crush the Biscoff cookies until they become fine crumbs, using a food processor or blender. In a medium mixing bowl, combine the crumbs with melted butter and salt.
- Press the crumb mixture into the prepared baking pan, creating an even layer covering the bottom.
- Bake at 350°F/180°C for 10 minutes. Then, remove from the oven and let it cool on a wire rack while keeping the oven on.
For The Cheesecake Filling
- In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, combine softened cream cheese and sugar. Beat on medium speed until smooth and creamy.
- Add cookie butter, sour cream, and vanilla extract. Beat until well mixed, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing just until each egg is incorporated. Avoid overmixing.
- Pour the filling into the crust and spread it out evenly with a spatula.
- Bake at 350°F/180°C for 30-35 minutes, until lightly browned and the center is set (it's okay if it's soft, as long as it's not liquidy).
- Let the cheesecake cool in the pan on a wire rack until it's cool to the touch. Then, transfer it to the refrigerator and chill for at least 4 hours
For The Topping
- Microwave the cookie butter in a microwave-safe bowl for about 30 seconds. Stir well.
- If necessary, microwave for an extra 15 seconds and stir again.
- Pour the melted cookie butter over the chilled cheesecake and spread it evenly.
- Put the pan back in the fridge and let it chill for 30 minutes until the topping sets.
- Slice into squares and serve.
Notes
- You can find Lotus Biscoff cookies and spread at the grocery store. Alternatively, you can use store-brand cookie butter and speculoos cookies.
- For a twist, try using cream-filled Biscoff cookies for the crust. You'll need about 30 cookies, resulting in a slightly thinner but sweeter crust.
- A jar of Biscoff spread contains just under 2 cups of cookie butter. You can use 1 cup for the filling and the rest for the topping, but it may be thinner than shown.
- Consider getting two jars for the best results.
- If you prefer a sweeter taste, you can add an extra ¼-½ cup of granulated sugar.
- To store, keep the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.