Silky smooth and loaded with cookie butter, these Biscoff Cheesecake bars are over-the-top delicious. With cookie crust, dense cheesecake filling, and white chocolate ganache topping, you’ll get asked to make these again and again.
If you know me by now, you know we are obsessed with cheesecake in this house; any shape or form, Imma devour it. Our Biscoff Cheesecake Bars are no exception; as soon as they are ready to eat, they instantly disappear!
I confess I have a huge sweet tooth. I have what they call a second stomach; once I’m full of dinner, the second stomach makes an appearance and makes me crave something sweet.
It’s a curse, I tell ya, but I gladly will indulge every chance I get, but all in moderation, as I always say… wink wink.
I admit it’s pretty hard to keep it in check with these bars. With a silky smooth cheesecake filling, biscoff cookie crust, white chocolate ganache topping, and melted cookie butter drizzled on top, I think you can understand why.
It’s that cookie butter that gets me every time. There is always a jar in our pantry for when the craving hits, and it happens to hit quite often.
With the warm spices and caramel-like flavor from the cookie butter, it just works well with our cheesecake filling.
If there is a cookie butter lover in your family, you absolutely have to make them these Biscoff Cheesecake Bars the first chance you get!
Some of our other favorite cheesecakes we have on our site include: Basque Cheesecake Recipe, Lemon Cheesecake, and No Bake Cheesecake Recipe.
WHY THIS RECIPE WORKS:
- It makes a lot to feed a crowd.
- Great for a make-ahead dessert option since it needs to set up in the fridge.
- Popular flavor combination makes this a pleasing dessert.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE):
- Biscoff cookies
- Unsalted butter, melted
- Salt
- Cream cheese
- Granulated sugar
- Biscoff creamy cookie butter
- Sour cream
- Vanilla extract
- Large eggs
- White chocolate chips
- Heavy whipping cream
HOW TO MAKE BISCOFF CHEESECAKE BARS:
- Preheat the oven to 350*F. Line a 9×13 baking dish with parchment paper and set aside.
- Using a food processor, 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.
- Add the cookie crumb mixture to the prepared baking dish and press down firmly to form a crust. You can use the back of a measuring cup or glass to help make it even.
- Bake the crust for 10 minutes. When done baking, remove the dish from the oven and set it on a wire rack to cool. Make sure to leave the oven on for the cheesecake.
- Using an electric hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no lumps.
- Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Scrape the sides as needed.
- Then add the eggs in one at a time until each is incorporated. Do not overmix.
- Pour the cheesecake filling onto the crust and spread evenly on top. Bake for about 35 minutes or until lightly browned. The center may still be very slightly jiggly, but it should look set and should not have any wet batter.
- Place the pan on a wire rack to cool on the counter for at least one hour. Once the pan is cool to the touch, transfer to the refrigerator and chill for at least 4 hours or overnight.
- In a microwave-safe bowl, microwave the cream for 30 seconds, and pour over the white chocolate chips. Let it sit for 1 minute, and then gently stir. If it is not fully melted, microwave it for 15 seconds and gently stir it again until it is creamy and smooth.
- Pour the melted white chocolate over the chilled cheesecake and spread it evenly on top. Then place back in the refrigerator to chill for about 30 minutes until the topping has firmed up and set.
- Once the topping is firm, you can remove the cheesecake from the pan and cut it into squares.
- Drizzle with the melted Biscoff cookie butter over the squares. Place in the fridge again until the cookie butter is firm.
- Top with more cookies if desired, and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I ADD ANYTHING?
Yes! In the past I have added a few things into the cheesecake layer and different toppings, here are some ideas:
For the cheesecake layer, mix in the following:
- Crushed cookies (I like to crush up some biscoff cookies, but others will work too!)
- Butterscotch chips
- Mini chocolate chips
- Chopped Nuts
Fun toppings to consider:
- Drizzle of melted white chocolate
- Cinnamon sugar dusted on the top
- Crushed cookies
- Caramel sauce
CAN THESE BE MADE AHEAD?
Yes, yes!
That is one reason I looooooove this recipe. I’m a creature of habit in the terms of when I can make something ahead, I do.
It’s just easier for me to break up recipes, if possible, and finish them the next day, that way, it seems not to be as intimidating.
These cheesecake bars need at least 4 hours or, best overnight to set up in the fridge, making this the perfect make-ahead dessert.
DO I HAVE TO MAKE THE WHITE CHOCOLATE GANACHE?
Nope, that is a totally optional topping.
It’s just fun to add it to add another pop of sweetness and flavor but you can totally leave it off.
CAN I USE LIGHT CREAM CHEESE?
You can, I have made these with reduced-fat cream cheese, the trick is to add 2 tablespoons of all-purpose flour to every 8 ounces of reduced-fat cream cheese to stabilize it.
If you don’t add the additional flour, the filling may not set up fully since reduced-fat cream cheese is lacking that extra fat needed to help solidify the filling.
Do not confuse this with whipped cream cheese, you still need to use the one in the block form.
WHERE CAN I FIND BISCOFF COOKIE BUTTER?
I can find it at my local grocer by the peanut butter.
You can also get it through amazon here.
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 5 days. Best served and eaten cold.
Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.
DANA’S TIPS AND TRICKS:
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed. Bake in an 8×8 or 9×9 baking dish to make half a recipe, baking times may vary.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Skip the white chocolate ganache if not desired.
- If using reduced-fat cream cheese, remember to add 6 tablespoons of all-purpose flour to the filling.
Need an epic dessert but not sure what to make? Try something new and unexpected wth our Biscoff Cheesecake Bars!
If you like this recipe, you might also like:
If you’ve tried these BISCOFF CHEESECAKE BARS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Biscoff Cheesecake Bars
Ingredients
For the crust:
- 48 biscoff cookies*
- 1/2 cup unsalted butter melted
- pinch salt
For the filling:
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 cup creamy cookie butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
White chocolate ganache topping:
- 1 & 1/2 cups good-quality white chocolate chips
- 1/4 cup heavy cream
- 1/2 cup creamy cookie butter melted
Instructions
- Preheat the oven to 350*F. Line a 9×13 baking dish with parchment paper and set aside.
- Using a food processor, 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.
- Add the cookie crumb mixture to the prepared baking dish and press down firmly to form a crust. You can use the back of a measuring cup or glass to help make it even.
- Bake the crust for 10 minutes. When done baking, remove the dish from the oven and set it on a wire rack to cool. Make sure to leave the oven on for the cheesecake.
- Using an electric hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no lumps.
- Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Scrape the sides as needed.
- Then add the eggs in one at a time until each is incorporated. Do not overmix.
- Pour the cheesecake filling onto the crust and spread evenly on top. Bake for about 35 minutes or until lightly browned. The center may still be very slightly jiggly, but it should look set and should not have any wet batter.
- Place the pan on a wire rack to cool on the counter for at least one hour. Once the pan is cool to the touch, transfer to the refrigerator and chill for at least 4 hours or overnight.
- In a microwave-safe bowl, microwave the cream for 30 seconds, and pour over the white chocolate chips. Let it sit for 1 minute, and then gently stir. If it is not fully melted, microwave it for 15 seconds and gently stir it again until it is creamy and smooth.
- Pour the melted white chocolate over the chilled cheesecake and spread it evenly on top. Then place back in the refrigerator to chill for about 30 minutes until the topping has firmed up and set.
- Once the topping is firm, you can remove the cheesecake from the pan and cut it into squares.
- Drizzle with the melted Biscoff cookie butter over the squares. Place in the fridge again until the cookie butter is firm.
- Top with more cookies if desired, and serve.
Video
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed. Bake in an 8×8 or 9×9 baking dish to make half a recipe, baking times may vary.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Skip the white chocolate ganache if not desired.
- If using reduced-fat cream cheese, remember to add 6 tablespoons of all-purpose flour to the filling.
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