Biscoff Cheesecake Bars

Name: Biscoff Cheesecake Bars
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 2 1/2 Cup Biscoff Cookies - Crumbled; 1/2 Cup Butter - Melted; 2 Tbsp Brown Sugar; 3 Packet Cream Cheese - Softened; 3/4 Cup Brown Sugar; 3/45 Cup Biscoff Cookie Butter; 3 Large Egg; 3/4 Cup Sour Cream; 1 Tsp Vanilla; 1/4 Tsp Salt; 3/4 Cup Biscoff Cookie Butter; 4-5 Biscoff Cookies - Crumbled

Prep: 30 min Cook: 55 min Total: 85 min Serves: 12 4 views

Be the first to rate

Desserts

Decadence meets nostalgia in these creamy cheesecake bars that showcase the beloved flavors of Biscoff. With a rich filling made from smooth cream cheese and luscious cookie butter, each bite melts in your mouth, while the buttery crumbled cookie crust adds a delightful crunch. Perfect for gatherings or as a sweet treat after dinner, these bars are bound to impress anyone with a sweet tooth, making them an irresistible addition to any dessert table.

Ingredients

2 1/2 Cups Biscoff Cookies - Crumbled
1/2 Cup Butter - Melted
2 Tbsp Brown Sugar
3 Packets Cream Cheese - Softened
3/4 Cup Brown Sugar
3/45 Cup Biscoff Cookie Butter
3 Large Egg
3/4 Cup Sour Cream
1 Tsp Vanilla
1/4 Tsp Salt
3/4 Cup Biscoff Cookie Butter
4-5 Biscoff Cookies - Crumbled

Directions

Preheat the oven to 325°F (165°C). Line a 9 × 13-inch baking pan with parchment paper, leaving enough overhang to lift out the cheesecake.
Combine the crushed Biscoff cookies, melted butter, and brown sugar. Press the mixture firmly and evenly into the prepared pan.
Bake the crust for 10 minutes, then set it aside to cool slightly.
Beat the softened cream cheese and brown sugar until completely smooth and creamy.
Add the Biscoff cookie butter and mix until evenly combined.
Beat in the eggs one at a time on low speed, mixing only until each egg disappears into the filling.
Gently mix in the sour cream, vanilla, and salt. Avoid overmixing, which can add too much air and cause cracking.
Pour the filling over the crust and smooth the top.
Bake for 35–45 minutes, until the edges are set but the centre still has a slight wobble.
Turn off the oven, crack open the door, and leave the cheesecake inside for 20 minutes.
Remove it from the oven and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
Gently warm the remaining Biscoff cookie butter in the microwave for 15–25 seconds, until pourable. Spread it evenly over the chilled cheesecake.
Sprinkle with the crushed Biscoff cookies. Refrigerate for another 20 minutes to set the topping.
Lift the cheesecake from the pan and cut it into squares using a sharp knife, wiping the blade clean between cuts.