These cheesecake bars sit on a crust of Biscoff cookie crumbs and melted butter, with a cream cheese filling that has Biscoff cookie butter beaten into it. They bake in an 8×8-inch pan, chill for at least 4 hours, and get a layer of whipped cream before you cut them into 9 squares.
Save this recipe for later:
Most of the time is hands-off. Prep takes 20 minutes and the oven time is 40 minutes, but the chilling is what brings the total to 4 hours 20 minutes.
What Goes Into the Bars
The full amounts are in the recipe card at the bottom. Here is what each ingredient does.
- Biscoff cookie crumbs (1 ½ cups) and butter (½ cup, melted): the crust. Mix until it looks like wet sand, then press it flat into the pan.
- Cream cheese (two 8-ounce packages): the base of the filling. Let it soften first so it beats smooth.
- Sugar (1 cup) and Biscoff cookie butter (1 cup): the sweetness and the cookie flavor.
- Eggs (2), vanilla (1 teaspoon) and salt (½ teaspoon): the eggs set the filling, and the salt balances the sweetness.
- Heavy cream (½ cup): whipped to soft peaks for the topping.
Crust, Filling and Chill
Line the pan with parchment and leave some overhang so the bars lift out easily. The crust bakes for 10 minutes at 350°F (175°C) and needs to cool slightly before the filling goes on.
Beat the cream cheese until smooth, then add the sugar, cookie butter, eggs, vanilla and salt and beat until combined. Pour it over the cooled crust and spread it level. Bake for 25 to 30 minutes, until the edges are set and the center is still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Tips for Smooth Bars
- Soften the cream cheese. Cold cream cheese leaves lumps. Take it out of the fridge about 30 minutes before you start.
- Do not overmix. Too much beating adds air, which can lead to cracks while baking. Mix just until the batter is combined.
- Chill overnight if you can. The flavor and texture are better after a night in the refrigerator.
An electric mixer makes the filling easiest. A whisk can do it, but it takes more effort.
Ways to Change Them
- Chocolate: drizzle melted chocolate over the top before serving.
- Another spread: swap the Biscoff cookie butter for another cookie butter, or for almond or peanut butter.
- Fruit: scatter fresh strawberries or raspberries on top just before serving.
Serving and Nutrition
Cut the chilled bars into squares after the whipped cream goes on. Coffee or tea goes well with them, and so do fresh berries on the side.
Each bar (one square, from a pan that makes 9) has 320 calories, 24 grams of fat (14 grams saturated), 22 grams of carbohydrates, 1 gram of fiber, 22 grams of sugar, 5 grams of protein and 200 milligrams of sodium.
FAQ
Can I make these bars ahead of time?
Yes. Making them a day ahead works well, since the flavors settle overnight. Keep them in the refrigerator until you serve them.
Can I store leftovers?
Cover them tightly with plastic wrap or put them in an airtight container. They keep in the refrigerator for up to 5 days. Let them come to room temperature before eating.
Can I freeze the bars?
Yes. Cut them into squares and freeze them in a single layer on a baking sheet. Once solid, move them to an airtight container or freezer bag. They keep for up to 3 months. Thaw them in the refrigerator overnight before serving.
Can I use something other than Biscoff cookie butter?
Other cookie butters work, and so do nut butters such as almond or peanut butter. Each one gives the bars a different flavor.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Biscoff Cookie Butter Cheesecake Bars that Delight You!
Ingredients
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix until well combined and the mixture resembles wet sand.
Press the cookie crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar, Biscoff cookie butter, eggs, vanilla extract, and salt to the cream cheese. Beat until fully combined and smooth.
Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature.
Once cooled, refrigerate the cheesecake bars for at least 4 hours or overnight for best results.
Before serving, whip the heavy cream until soft peaks form and spread it over the top of the cheesecake bars. Cut into squares and serve.
Notes
For a chocolate twist, drizzle melted chocolate over the top before serving.
Substitute the Biscoff cookie butter with another cookie butter or nut butter for a different flavor profile.
Nutrition
| Serving Size | 1 bar |
|---|---|
| Calories | 320 calories |
| Sugar Content | 22g |
| Sodium Content | 200mg |
| Fat Content | 24g |
| Saturated Fat Content | 14g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 22g |
| Fiber Content | 1g |
| Protein Content | 5g |
| Cholesterol Content | 90mg |