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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!

Biscoff cookie butter cheesecake bars sliced and stacked on a white serving plate.

Why We Love This Recipe

  • Divine Flavor – Cookie butter (the star of this recipe) has to be one of the most ingenious inventions. It is smooth, creamy, and just all-around delicious. The speculoos cookies are the icing on top of this cheesecake that put it over the top.
  • Easy Recipe – There are a few steps but don’t let that stop you. It’s still really easy to make and with the first bite, you’ll taste why. Plus no water bath is needed.
  • Bake and No-Bake Versions: While the original recipe is baked this can easily be made into a no-bake Biscoff Cheesecake as well.

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 tastes amazing spread on just about anything or used in delicious desserts.

Like these cheesecake bars. And here’s what you will need to get started making them.

Ingredient Notes

  • Lotus Biscoff Cookies: You will need two 8.8-ounce packages. Some for the crust and some for the topping. You can also use the round cream-filled Biscoff cookies for the crust. Two 5.29 oz packages (30 cookies total) make a slightly thinner crust.
  • Unsalted Butter: This binds together the crust and gives it a nice buttery flavor. You can also use salted butter and omit the added salt. However, different brands of butter have differing amounts of salt, so if you want to control the amount use unsalted butter.
  • Salt: A pinch of salt balances out the sweetness in the crust. (optional)
  • Cream Cheese: This is the base of the creamy cheesecake. I recommend full-fat block cream cheese for best results.
  • Sugar: Granulated sugar in this recipe is minimal as the cookie butter is also sweet. You can adjust it if you would like it sweeter.
  • Biscoff Cookie Butter: Cookie butter is the shining star for Biscoff Cheesecake.
  • Sour Cream: Adds moisture and more creaminess to the cheesecake. It also adds a subtle tang that balances the sweetness! Don’t skip this.
  • Vanilla Extract: The right amount of vanilla extract gives it a subtle flavor component.
  • Eggs: Adding the eggs until just incorporated binds the cheesecake together. You want to add one in at a time and make sure you do not overmix the batter.
Image of ingredients needed to make baked biscoff cheesecake bars.

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Collage image showing steps to make Biscoff 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

Collage image showing steps to make 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

Collage image showing steps to make at cheesecake filling to crust and baked cheesecake.

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

Collage image showing steps to add the melted Biscoff topping to baked cheesecake bars.

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

Collage image showing steps to add the crumb topping.

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!

Slice Biscoff Cookie Butter Cheesecake Bars on parchment with a jar of Biscoff cookie butter and a glass of iced coffee in the background.

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

Do I have to use Biscoff cookies for the crust?

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.

Where can I buy Biscoff Cookie Butter and Cookies?

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.

An overhead image of cut cookie butter cheesecake bars on a white plate.

Variations and Substitutions

Honestly, there aren’t many reasons to change things up with this recipe. However, these cheesecake bars are adaptable.

  • Change out the cookie butter and use Nutella, peanut butter, or any nut butter of your choice.
  • Opt for a different crust by using any chocolate or golden Oreos or a graham cracker crust.

A hand holding a cheesecake bar with a bite taken out of the biscoff dessert bar.

More Delicious Desserts to Try

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An upclose image of Biscoff cheesecake square with surrounding cut squares set on parchment paper.
Recipe
4.97 from 30 votes

(click stars to rate)

Biscoff Cheesecake Bars

Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 4 hours
Servings: 24 small squares
Author: Nikki Lee
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!
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Ingredients 

Biscoff Crust

  • 48 Biscoff Cookies, (1 ½ 8.8 oz packages – use remaining for topping)
  • ½ cup unsalted butter, melted
  • 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 9×13 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

Notes

  • 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 Information

Serving: 1serving Calories: 403kcal (20%) Carbohydrates: 36g (12%) Protein: 5g (10%) Fat: 27g (42%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.2g Cholesterol: 65mg (22%) Sodium: 225mg (10%) Potassium: 111mg (3%) Fiber: 0.4g (2%) Sugar: 19g (21%) Vitamin A: 571IU (11%) Vitamin C: 0.04mg Calcium: 49mg (5%) Iron: 1mg (6%)

Nutritional 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.

©️Soulfully Made

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23 Comments

    1. Yes, these can be frozen. There is a section on storage and freezing in the post you may find helpful. Please, let me know if you have any further questions.

  1. 5 stars
    Absolutely delicious. Any one who loves cheesecake and cookie butter will love this. It’s was easy to make and probably the tastiest cheesecake I’ve ever made. It makes alot too which was great for the holidays with my whole family over. Will definitely make again and again.

  2. 5 stars
    We LOVED these!! It’s like you combined two of my favorite things in one perfect dessert! Thank you!

  3. 5 stars
    Would you believe I’d never had Biscoff cookies? Well, after seeing this recipe I had to give it a try and these bars are amazing! They’ll be a regular in my house!

  4. 5 stars
    My son absolutely loves Biscoff cookies so I made these as a surprise for him after his first day back at school and they are all he talks about now!