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Biscoff Cheesecake Bars are the dreamy, creamy dessert that takes the warm, spiced flavor of those beloved cookies and turns it into the ultimate cheesecake, and I made my first batch on a cozy weekend when Maddie spotted the Biscoff jar and demanded we bake something with it. A buttery cookie crust, smooth cookie butter cheesecake, and a white chocolate ganache drizzle make these bars completely irresistible, right up there with our golden Oreo cheesecake bars.
If you love that warm, caramelized cookie flavor, these Biscoff cheesecake bars are about to become your new favorite dessert.
Biscoff Cheesecake Bars Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 5 hours
- 🍽️ Serving: 12 bars
- ⚡ Calories: 873kcal
- 🌶️ Flavor Profile: Rich, creamy, and warmly spiced with caramelized cookie flavor
- ✋ Difficulty: Easy, on par with our golden Oreo cheesecake bars
Quick Answer
To make Biscoff cheesecake bars, blitz Biscoff cookies into crumbs and press them with melted butter into a baking dish to form a crust, then bake briefly. Beat cream cheese and sugar until smooth, then mix in cookie butter, sour cream, vanilla, and eggs. Pour the filling over the crust and bake until set, then chill. Top with a white chocolate ganache, cut into bars, and drizzle with melted cookie butter for a rich, creamy, spiced dessert.
Jump to:
- Biscoff Cheesecake Bars Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Biscoff Cheesecake Bars
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Biscoff Cheesecake Bars FAQs
- Other Recommended Easy Dessert Bar Recipes
- Biscoff Cheesecake Bars
Why This Recipe Works
Click to see the technique science
- The Biscoff crust is everything. A buttery crust made from blitzed Biscoff cookies gives these bars that signature warm, caramelized cookie flavor from the very first bite.
- Cookie butter in the filling. Stirring creamy cookie butter right into the cheesecake batter makes the filling rich, spiced, and unmistakably Biscoff.
- Sour cream keeps it creamy. A little sour cream adds tang and makes the cheesecake extra smooth and luscious.
- A gentle bake prevents cracks. Baking just until the center is barely set keeps the cheesecake silky and crack free.
- White chocolate ganache adds richness. A smooth white chocolate topping balances the spiced cookie flavor and makes the bars feel extra special.
- A cookie butter drizzle finishes them. A final drizzle of melted cookie butter adds beautiful color and one more hit of that irresistible Biscoff flavor.
Why You’ll Love This Recipe
- They taste like Biscoff in cheesecake form, warm, spiced, and completely addictive.
- They feed a crowd, a perfect make ahead dessert for parties, holidays, and potlucks.
- They are easy to slice and share, just like our golden Oreo cheesecake bars.
Key Ingredients
Here is what gives these Biscoff cheesecake bars their warm, creamy, spiced flavor. The full amounts are in the recipe card below.
- Biscoff Cookies: Blitzed into crumbs, they make a buttery, spiced crust with that signature caramelized flavor.
- Cookie Butter: Creamy Biscoff cookie butter goes into both the filling and the drizzle for double the flavor.
- Cream Cheese: Softened cream cheese is the base of any great cheesecake. Make sure it is at room temperature for a smooth filling.
- White Chocolate Chips: Melted with cream, they form the silky ganache topping.
- Sour Cream and Eggs: Sour cream adds tang and creaminess, while eggs give the cheesecake its rich, set texture.
See recipe card for exact quantities.
Variations and Substitutions
These Biscoff cheesecake bars are easy to customize. Here are a few delicious twists.
- Skip the ganache: For a simpler bar, leave off the white chocolate topping and just drizzle with cookie butter.
- Add chocolate: Swap the white chocolate ganache for a milk or dark chocolate one for a richer flavor.
- Make it gluten free: Use a gluten free speculoos style cookie for the crust.
- Top with cookies: Press extra Biscoff cookies or crumbs on top for crunch and a pretty finish.
- Make a full cheesecake: Press the crust into a springform pan and bake as a round cheesecake instead of bars.
How to Make Biscoff Cheesecake Bars
- Preheat the oven to 350 degrees. Blitz the Biscoff cookies in a food processor until they are fine crumbs.
- Mix the crumbs with a pinch of salt and melted butter, press firmly into a parchment lined 9 by 13 baking dish, and bake the crust for 10 minutes.
- Beat the softened cream cheese and sugar with a mixer until smooth and creamy with no lumps.
- Add the cookie butter, sour cream, and vanilla and beat until combined, then mix in the eggs one at a time without overmixing.
- Pour the filling over the crust and spread evenly. Bake for about 35 minutes until set with a slightly jiggly center, then cool and chill for at least 4 hours.
- Microwave the cream, pour it over the white chocolate chips, let it sit, then stir until smooth to make the ganache.
- Pour the white chocolate ganache over the chilled cheesecake, spread evenly, and chill until set.
- Cut into bars, drizzle with melted cookie butter, chill until firm, and serve.
Recipe Tips & Tricks
- Use room temperature cream cheese. Cold cream cheese leaves lumps in the filling, so let it soften fully.
- Do not overmix the eggs. Beating too much air into the batter can cause cracks, so mix just until each egg is combined.
- Press the crust firmly with the back of a measuring cup so it holds together when you cut the bars.
- Chill thoroughly. These bars need at least 4 hours, or overnight, to set up properly before topping and slicing.
- Warm the cookie butter for the drizzle so it pours smoothly over the bars.
- Use a clean, warm knife to cut the bars for neat, clean slices. Wipe it between cuts.
- Storage: Keep the bars in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Serving Ideas and Suggestions
Biscoff cheesecake bars are rich, so a little goes a long way, which makes them perfect for sharing. Serve them chilled, cut into neat squares, with extra Biscoff cookies on the side. A cup of coffee or a glass of cold milk is the perfect partner.
They are a showstopper on any dessert table. Pair them with our golden Oreo cheesecake bars for a cookie lover dessert spread, or serve them alongside a chocolate Italian love cake for variety.
Hosting for the holidays? These make ahead bars are a stress free choice. Set them out with our fudgy brownies for a dessert table everyone will rave about.
Biscoff Cheesecake Bars FAQs
Cookie butter, also called Biscoff spread or speculoos spread, is a creamy spread made from Biscoff cookies. It goes into both the filling and the drizzle of these Biscoff cheesecake bars for that warm, caramelized cookie flavor.
Yes. Biscoff cheesecake bars are a perfect make ahead dessert. They need at least 4 hours to chill anyway, so you can make them a day or two in advance and keep them covered in the fridge.
To prevent cracks, use room temperature cream cheese, do not overmix the eggs, and bake just until the center is barely set. Cooling the bars gradually before chilling also helps.
Absolutely. Freeze the cut bars in an airtight container, separated by parchment paper, for up to 2 months. Thaw them in the refrigerator before serving.
If you prefer, top your Biscoff cheesecake bars with a milk or dark chocolate ganache, or skip the ganache entirely and finish them with just a generous drizzle of melted cookie butter.
Stored in an airtight container in the refrigerator, Biscoff cheesecake bars stay fresh and delicious for up to 5 days. Keep them chilled until ready to serve.
Love an easy cheesecake dessert? Try our golden Oreo strawberry cheesecake bars next for another crowd pleasing bar.
For another make ahead treat, try this classic custard pie, creamy, lightly sweet, and dusted with nutmeg.
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.48 biscoff cookies*
- In a medium bowl, combine the crumbs, salt, and melted butter and mix until evenly coated.1/2 cup unsalted butter, pinch salt
- 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.24 ounces cream cheese, 3/4 cup granulated sugar
- Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Scrape the sides as needed.1 cup creamy cookie butter, 1/2 cup sour cream, 1 teaspoon vanilla extract
- Then add the eggs in one at a time until each is incorporated. Do not overmix.3 large eggs
- 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.1/4 cup heavy cream, 1 & 1/2 cups good-quality white chocolate chips
- 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.1/2 cup creamy cookie butter
- 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.
Nutrition
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