If you are a fan of Biscoff Cookies, you will love the taste of these decadent Biscoff Cookie Butter Cheesecake Bars! From the delicious crust, the creamy cheesecake filling, to the ultimate cookie butter icing, and topped off with added cookie crunch. This Biscoff Cheesecake is full of cookie butter flavor!
These scrumptious cheesecake bars are the perfect dessert for any special occasion, a holiday party, or when those cheesecake cravings hit.
If you love cheesecake flavors you may also want to try our blueberry cheesecake cookies or apple butter cheesecake tart!
Why We Love This Recipe
What is a Biscoff or Speculoos Cookie?
Biscoff cookies are a type of spiced shortbread cookie referred to as speculoos cookies. The speculoos cookie or biscuit made by the Lotus brand is made with cinnamon. Their cookie gets its flavor from the way they process their sugar into caramelized deliciousness. It is similar in taste to Trader Joe's famous speculoos cookie butter.
Not to be confused with speculaas cookies are Dutch cookies often shaped like a windmill and served around the holidays. It is made with spices like cinnamon, cardamom, nutmeg, clove, ginger, and pepper.
You can get this in many cookie forms, like chocolate-covered cookies, sandwich cookies, or the original version. It also comes in a cookie butter variety that is amazing spread on just about anything or used in delicious desserts.
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Like these cheesecake bars. And here's what you will need to get started making them.
Ingredient Notes
How to Make Baked Biscoff Cookie Butter Cheesecake Bars
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Step 1 | Make the Biscoff Cookie Crust
Food Processor: Pulse Biscoff cookies until they are ground into fine crumbs.
By Hand: If you don't have a food processor, no worries, just grab a zip bag and pop them inside. Close it up with just a small opening so the bag doesn't pop. Take a rolling pin or even a can and crush them inside the baggy.
Place the butter in a microwave-safe dish or measuring cup and melt. Usually, 30 to 45 seconds will do the trick. You can also place the butter in a saucepan, over medium heat and melt.
In a medium bowl or a large bowl, if that's what you have, pour melted butter in with crushed crumbs and stir with a fork until combined.
The texture will look like coarse wet sand.
Pour the crumb and butter mixture into the bottom of the pie plate.
Then evenly, spread the mixture into the bottom of a 9 X13 baking dish.
Press mixture firmly with the bottom of a measuring cup or a glass. Just don't press too hard. It may stick if you compact it too much.
Step 2 | Make the Biscoff Cheesecake Filling
Using a handheld electric mixer or stand mixer, beat the room temperature cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no more lumps.
Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until combined. Use a rubber spatula to scrape down the cream cheese mixture from the sides of the bowl.
Then add each egg in one at a time until just combined. Do not overmix.
Step 3 | Add filling to crust and bake
Pour the cheesecake filling onto the crust and spread evenly on top. Bake until lightly golden. The center may still be a little soft but it should look set and should not be a wet batter (a slight jiggle).
Remove from the oven and place the pan on a wire rack to cool for at least one hour on the counter. Once the pan is cool to the touch, transfer it to the refrigerator and chill.
Step 4 | Melt Biscoff Butter for Topping and Chill
In a microwave-safe bowl, melt the cookie butter.
Pour the melted Biscoff spread onto the chilled cheesecake and spread evenly on top. Then place back in the refrigerator to chill until the topping has firmed up and set. Do not top with crumbled cookies until ready to serve.
Step 5 | Top with Biscoff Crumbs
Once the topping is firm, you can remove the cheesecake from the pan and top it with the crumbled Biscoff cookies.
Cut into squares, serve, and enjoy!
How To Make No-Bake Biscoff Cheesecake Bars
To make this into a No-Bake Biscoff Cheesecake recipe you will only need to make a few minor adjustments.
No-Bake Biscoff Cookie Crust:
Make crust as directed but instead of baking the crust, place it in the freezer for 15 to 30 minutes prior to filling so that it will set.
No-Bake Biscoff Cookie Butter Cheesecake Filling:
Make filling as directed omitting the sour cream and egg. You can also switch out powdered sugar for granulated sugar for an even more smooth texture. Then chill and proceed with topping for the recipe as directed.
Tips
- It's important that the cream cheese is at room temperature or softened for the cheesecake to be smooth and creamy. If you are short on time cutting the cream cheese into cubes will allow for it to soften more quickly. Don't be tempted to skip this. You do not want a lumpy cheesecake.
- The Biscoff cookies are already pretty sweet so I use just enough sugar to sweeten the filling. Taste the cream cheese mixture before adding the egg. If you like your cheesecakes extra sweet then add another ¼-½ cup granulated sugar.
- It’s best to top with the crumbled cookies right before serving. That way they remain crisp and crunchy.
Frequently Asked Questions
I truly highly recommend it. They are amazing and add even more cookie butter flavor to this cheesecake. However, you can use graham crackers, shortbread, digestive biscuits, or any other cookie crust you would like.
You should be able to find Biscoff in most major retailers (Publix, Safeway, Albertson’s, Smith’s, Walmart, etc.) in the peanut butter aisle. If you can’t find it in stores, you can order it online or purchase another brand. Trader Joe’s carries Speculoos Cookie Butter as does Walmart under their label Great Value Speculoos Cookie Butter.
The Lotus cookies are found in the cookie and cracker aisle and can also be ordered on Amazon.
Variations and Substitutions
Honestly, there aren't many reasons to change things up with this recipe. However, these cheesecake bars are adaptable.
Storage and Make-Ahead Instructions
Make Ahead:
This is a perfect make-ahead dessert. You can get a jump start on any of the steps or make the entire dessert the day before serving. Just wait until the day of to add the crumb topping if you want the crumbs to be crunchy.
Storage:
Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days.
Freeze:
A baked cheesecake (like this recipe) freezes very well, and can be wrapped tightly and frozen for up to 3 months. A no-bake cheesecake can be frozen, however, the texture can change slightly and get some little ice crystals.
To freeze the cheesecake:
Make the cheesecake bars as instructed and make sure it has been chilled.
Wrap the pan tightly in plastic wrap, then wrap in aluminum foil.
Freeze for up to 3 months, then thaw in the fridge. You can eat it frozen – however, I’d let it sit at room temperature for about a half-hour first, or in the fridge for at least 1 hour so that it is easier to slice.
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Biscoff Cheesecake Bars
Ingredients
Biscoff Crust
- 48 Biscoff Cookies, (1 ½ 8.8 oz packages - use remaining for topping)
- ½ cup unsalted butter, melted
- ⅛ teaspoon kosher salt, optional
Biscoff Cheesecake Filling
- 24 ounces cream cheese, (3 - 8-ounce blocks), room temperature
- ¾ cup granulated sugar
- 1 cup Biscoff creamy cookie butter
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Biscoff Topping
- 1 cup Biscoff cookie butter, melted
- 1 cup Biscoff cookies, crumbled (about 12 cookies)
Instructions
- Preheat the oven to 350° F. Then line a 9x13 baking pan with parchment paper and set aside. Allow some of the parchment paper to hang over the sides for easier removal when the cheesecake is finished
Biscoff Crust
- Using a food processor or blender, pulse the Biscoff cookies until the cookies become fine crumbs. In a medium bowl, combine the crumbs and melted butter and mix until evenly coated. It will be the consistency of sand.
- Add the cookie crumbs to the pan and press down firmly to form a crust. You can use the back of a measuring cup or glass for an evenly packed crust. Bake at 350°F for 10 minutes. When done baking, remove from the oven and set on a wire rack. Make sure to leave the oven on for the cheesecake.
Biscoff Cheesecake Filling
- Using a handheld or stand mixer, beat the room temperature cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no more lumps.
- Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until combined. Use a rubber spatula to scrape down the cream cheese mixture from the sides of the bowl.
- Then add each egg in one at a time until just combined. Do not overmix.
- Pour the cheesecake filling onto the crust and spread evenly on top. Bake for about 35 minutes, or until lightly golden. The center may still be a little soft but it should look set and should not be a wet batter (a slight jiggle).
- Remove from the oven and place the pan on a wire rack to cool for at least one hour on the counter. Once the pan is cool to the touch, transfer it to the refrigerator and chill for 4 hours.
Biscoff Topping
- In a microwave-safe bowl, microwave the cookie butter for 30 seconds then mix it with a spoon. If it is still not melted, microwave for 15 seconds and mix it again until it is creamy and smooth
- Pour the melted cookie butter onto the chilled cheesecake and spread evenly on top. Then place back in the refrigerator to chill for about 30 minutes until the topping has firmed up and set. Do not top with crumbled cookies until ready to serve.
- Once the topping is firm, you can remove the cheesecake from the pan and top it with the crumbled Biscoff cookies.
- Cut into squares, serve, and enjoy!
Video
✱ Nikki's Tips
- It's important that the cream cheese is at room temperature or softened for the cheesecake to be smooth and creamy. If you are short on time cutting the cream cheese into cubes will allow for it to soften more quickly. Don't be tempted to skip this. You do not want a lumpy cheesecake.
- The Biscoff cookies are already pretty sweet so I use just enough sugar to sweeten the filling. Taste the cream cheese mixture before adding the egg. If you like your cheesecakes extra sweet then add another ¼-½ cup granulated sugar.
- It’s best to top with the crumbled cookies right before serving. That way they remain crisp and crunchy.
How to Make No-Bake Biscoff Cheesecake Bars:
To make this into a No-Bake Biscoff Cheesecake recipe you will only need to make a few minor adjustments. No-Bake Biscoff Cookie Crust:Make crust as directed but instead of baking the crust, place it in the freezer for 15 to 30 minutes prior to filling so that it will set. No-Bake Biscoff Cookie Butter Cheesecake Filling:
Make filling as directed omitting the sour cream and egg. You can also switch out powdered sugar for granulated sugar for an even more smooth texture. Then chill and proceed with topping for the recipe as directed.
Nutrition
Nutrition Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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