Go Back Email Link
+ servings
An upclose image of Biscoff cheesecake square with surrounding cut squares set on parchment paper.
Soulfully Made Logo
4.97 from 30 votes

Biscoff Cheesecake Bars

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

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 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

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

Serving: 1serving | Calories: 403kcal | Carbohydrates: 36g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 225mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 571IU | Vitamin C: 0.04mg | Calcium: 49mg | Iron: 1mg