Imagine sinking your fork into a creamy, melt-in-your-mouth cheesecake bar with a buttery Biscoff cookie crust, topped with a silky, spiced cookie butter drizzle. That first bite? Pure magic. The rich caramel notes of Biscoff cookies pair perfectly with the velvety smoothness of cream cheese, making these bars a dessert that’s impossible to resist.
When I first discovered Biscoff spread, I’ll admit—I ate it straight from the jar (who wouldn’t?). But then I thought, why not transform this indulgent flavor into a decadent cheesecake bar? And so, this recipe was born. It’s the perfect mix of crunch, creaminess, and spice that keeps you coming back for more.
Biscoff Cheesecake Bars have become a staple in my house. They’re easy to make, require no fancy ingredients, and are guaranteed to impress. Whether you’re hosting a gathering or simply craving a sweet treat, these bars are your answer.
If you’re looking for a dessert that’s a little different from the usual chocolate or vanilla, this is it. The warm, spiced cookie base adds depth, while the rich cheesecake layer brings the ultimate indulgence. Best of all? You don’t even need a water bath like traditional cheesecakes!
So, grab your apron, because we’re about to make the most irresistible cheesecake bars you’ve ever had.
Why You’ll Love These Biscoff Cheesecake Bars
Biscoff Cheesecake Bars are a dream come true for dessert lovers. They’re rich, creamy, and have that signature caramelized cookie butter flavor we all adore. Here’s why they’ll become your new go-to treat:
- A Buttery, Crunchy Base: The crust is made entirely from Biscoff cookies, enhancing the flavor from the very first bite.
- Velvety-Smooth Cheesecake: A luscious, creamy cheesecake filling balances the crisp crust beautifully.
- Cookie Butter Drizzle: A final drizzle of warm, melted Biscoff spread makes these bars extra decadent.
- No Water Bath Required: Unlike traditional cheesecakes, these bars bake easily and evenly without fuss.
- Perfect for Any Occasion: Whether for a party, holiday dessert table, or afternoon snack, these bars shine in every setting.
A Family Favorite
When I made these for the first time, my husband took one bite, then another, then another—before I knew it, half the tray was gone! My little ones love them, too, especially when I add an extra drizzle of cookie butter on top. These bars have quickly become our go-to treat for birthdays, celebrations, and even those random Tuesday nights when we just need something sweet.
What You Need for Biscoff Cheesecake Bars
For the Crust:
- 2 cups crushed Biscoff cookies (about 26 cookies)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup Biscoff spread
For the Topping:
- 1/4 cup Biscoff spread, melted (for drizzling)
- Extra crushed Biscoff cookies (for garnish)
How to Make Biscoff Cheesecake Bars
- Preheat & Prep: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust: In a food processor, blend the Biscoff cookies into fine crumbs. Mix in the melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until combined. Beat in the eggs one at a time, ensuring not to overmix.
- Incorporate the Biscoff Spread: Gently warm the Biscoff spread in the microwave for about 20 seconds until slightly runny. Stir it into the cheesecake batter, creating a rich, spiced flavor.
- Bake: Pour the cheesecake filling over the cooled crust. Smooth out the top and bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Cool & Chill: Allow the bars to cool at room temperature, then refrigerate for at least 3 hours (or overnight for best results).
- Add the Finishing Touches: Once chilled, drizzle the melted Biscoff spread over the bars and sprinkle with crushed cookies. Slice into squares and serve!
Tips for Perfect Biscoff Cheesecake Bars
- Use Room-Temperature Ingredients: This helps the cheesecake filling blend smoothly without lumps.
- Don’t Overbake: The center should have a slight jiggle—overbaking can make the cheesecake dry.
- Chill Before Slicing: Refrigerate for at least 3 hours for clean, neat slices.
- Use a Hot Knife: Run a knife under warm water and wipe dry before slicing to get smooth, professional-looking bars.
Substitutions & Variations
- Graham Cracker Crust: If you’re out of Biscoff cookies, swap them for graham crackers (but trust me, Biscoff makes all the difference!).
- Chocolate Drizzle: Add a drizzle of melted dark or white chocolate for an extra layer of flavor.
- Nut Butter Twist: Swap Biscoff spread with peanut butter or almond butter for a unique twist.
- Pumpkin Spice Cheesecake Bars: Add 1/2 tsp of pumpkin spice to the batter for a cozy fall flavor.
Make a Healthier Version
- Light Cream Cheese: Use a reduced-fat cream cheese to cut down on calories.
- Less Sugar: Reduce the sugar to 1/3 cup or swap it with a sugar alternative.
- Gluten-Free Option: Use gluten-free Biscoff-style cookies for the crust.
Closing Thoughts
And there you have it! These Biscoff Cheesecake Bars are the ultimate indulgence—creamy, spiced, and absolutely irresistible. Whether you’re sharing them with family or treating yourself, these bars will leave you wanting more. Don’t forget to let us know how your batch turns out, and be sure to check out our other mouthwatering dessert recipes
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! These bars taste even better after chilling overnight, making them perfect for meal prep or parties.
2. How do I store Biscoff Cheesecake Bars?
Keep them in an airtight container in the refrigerator for up to 5 days.
3. Can I freeze these cheesecake bars?
Absolutely! Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
4. Do I need a water bath?
Nope! These bars bake evenly without the hassle of a water bath.
5. Can I make these in a larger pan?
Yes, but you may need to adjust the baking time. A 9×13 pan will yield thinner bars.
6. What if I don’t have a food processor?
You can crush the Biscoff cookies in a zip-top bag with a rolling pin.
7. Can I use mascarpone instead of cream cheese?
Yes! It will create an even richer and creamier texture.
8. What’s the best way to get clean slices?
Chill the bars completely and use a sharp knife warmed under hot water.
9. Can I add nuts?
Chopped pecans or walnuts add a nice crunch to the crust.
10. What other toppings can I use?
Whipped cream, caramel drizzle, or a sprinkle of sea salt for contrast.
11. Can I make these bars keto-friendly?
Try using almond flour for the crust and a keto-friendly sweetener in the cheesecake.
12. Do these bars need to be refrigerated?
Yes, due to the dairy in the cheesecake layer, they must be stored in the fridge.