Creamy Biscoff Cheesecake Bars Recipe

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.

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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!

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1. It makes a lot to feed a crowd.
2. Great for a make-ahead dessert option since it needs to set up in the fridge.
3. Popular flavor combination makes this a pleasing dessert.

• 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

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1. Preheat the oven to 350*F. Line a 9×13 baking dish with parchment paper and set aside.
2. Using a food processor, pulse the Biscoff cookies until the cookies become fine crumbs.
3. In a medium bowl, combine the crumbs and melted butter and mix until evenly coated.
4. 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.
5. 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.

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6. 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.
7. Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Scrape the sides as needed.
8. Then add the eggs in one at a time until each is incorporated. Do not overmix.
9. 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.
10. 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.

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11. 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.
12. 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.
13. Once the topping is firm, you can remove the cheesecake from the pan and cut it into squares.
14. Drizzle with the melted Biscoff cookie butter over the squares. Place in the fridge again until the cookie butter is firm.
15. Top with more cookies if desired, and serve.

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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.

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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.

ANY SUBSTITUTIONS?

I’ve got a good list of options here for you. Let me know in the comments if you have any input!

• Biscoff Cookies: If you can’t find Lotus Biscoff cookies or speculoos cookies, you can use graham crackers to make the crust. This will give you a classic graham cracker crust that’s still delicious. For added flavor, mix in some brown sugar with the cookie crumbs.
• Cookie Butter: Substitute the Lotus Biscoff spread with peanut butter, almond butter, or Nutella. This will create a different but equally tasty cheesecake batter, turning it into a fun variation of the original biscoff recipe.
• White Chocolate Chips: If you’re not a fan of white chocolate, you can use milk chocolate or dark chocolate chips for the ganache topping. Alternatively, you can skip the ganache altogether for a simpler 5-ingredient Biscoff cheesecake bar.
• Heavy Cream: Replace heavy cream with half-and-half or full-fat coconut milk in the ganache. This can be helpful during the summer heat when you might prefer a lighter topping.
• Sour Cream: Use Greek yogurt or crème fraîche instead of sour cream in the cheesecake mixture. This maintains the creamy texture while adding a slight tang to the creamy filling.
• Unsalted Butter: Substitute with dairy-free butter or margarine if you need a dairy-free option for the crust. This way, you can still achieve a delicious crust that’s perfect for those with dietary restrictions.
• Cream Cheese: If you prefer, use full-fat cream cheese for the best results and a richer flavor. If you’re looking to reduce fat, you can use reduced-fat cream cheese but remember to add 6 tablespoons of all-purpose flour to the filling to help it set.
• Eggs: For an egg-free version, replace each egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water). This may slightly alter the texture but will still result in a tasty baked cheesecake.
• Granulated Sugar: Swap out white sugar for brown sugar to add a deeper caramel flavor to the cheesecake batter.
• Biscoff Cookies in Crust: If you want a nutty twist, mix some crushed nuts like almonds or pecans into the cookie crumbs for the crust, adding extra crunch and flavor to this perfect dessert.

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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.

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Need an epic dessert but not sure what to make?

Try something new and unexpected wth our Biscoff Cheesecake Bars!

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!