Biscoff Cheesecake Bars

4.93 from 14 rating

Biscoff Cheesecake Bars

These Biscoff cheesecake bars are absolutely delicious! They're rich & creamy and have the most delicious cookie butter swirl!

Prep Time15

Cook Time40

Additional Time2

Total Time2 55

Course: Brownies & Bars

Cuisine: American

Servings: 16

Calories: 396kcal

Author: Chelsey White

Ingredients

Biscoff Cookie Crust

1 1/2 cups Biscoff cookie crumbs or about 20 Biscoff cookies 160g
1/4 cup salted butter, melted 56g

Biscoff Cheesecake Filling

2 cups or 16 oz. full-fat cream cheese, room temperature 452g
1/4 cup cookie butter 60g
2/3 cup granulated sugar 133g
2 large eggs, room temperature 112g
1 tsp vanilla extract or vanilla bean paste 4g

Biscoff Swirl

1/2 cup cookie butter 120g

Instructions

Biscoff Cookie Crust

Preheat oven to 325 F or 165 C and line and grease an 8-inch x 8-inch square baking pan with parchment paper. I like to use unpainted metal binder clips to keep my parchment paper in place.
Place 1 2/3 cup of Biscoff cookie crumbs and 1/4 cup of melted butter into a medium bowl. Mix until the ingredients are fully combined, and the cookie crumbs look moist.
Pour the cookie mixture into the prepared pan. Use the bottom of a measuring cup or cup with a flat bottom to press down firmly and create a compact, even crust.
Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to let it cool. Be sure to keep your oven on!!

Biscoff Cheesecake Filling

While the cookie crust bakes and cools, make the cheesecake filling.
Place 2 cups of room temperature cream cheese and 1/4 cup of cookie butter in a medium sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment on a medium-high speed for a minute. The mixture should be creamy and smooth.
Mix in 2/3 cup of sugar on a medium-low speed until combined. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
Add in 2 eggs and 1 tsp of vanilla extract. Mix on a medium-low speed until fully incorporated. The batter should be nice and smooth at this point. If you still notice any chunks, continue to mix on a low speed until it is smooth (like in the photo above the recipe card).
Pour the cheesecake filling on top of the cooled cookie crust.
Heat 1/2 cup of cookie butter in the microwave for 10 seconds then drop small spoonfuls on top of the cheesecake filling. Drag a butter knife or offset spatula through the cookie butter drops to create pretty swirls on top of the cheesecake bars.
Bake the cheesecake bars at 325 F for 43-48 minutes, placing them on the middle rack in your oven. Fill a large, rimmed baking sheet with an inch of water and place on the rack beneath the bars. If you don't have a pan that size, any pan that can be filled with an inch of water and fit on the lower rack will work. Rotate the cheesecake bars halfway through to help them bake evenly. If you notice the top is browning too much, cover the top with a piece of foil.
To see if the bars are done baking, do a wiggle test to check to see if they're done. Watch the center and look for a small wiggle. Cheesecake doesn't bake up completely firm the way cake layers do, so the usual toothpick test won't work.
Let the bars cool completely in the pan on a metal rack. Once they reach room temperature, refrigerate them for an additional 2 hours or overnight. If you put them straight into the fridge from the oven it can cause the top to crack.
Cut the fully cooled bars with a sharp, warm knife. Clean the knife after each cut to get perfect squares.
Leftover bars can be kept in the fridge for up to 5 days in an airtight container.

Notes

Making These Biscoff Cheesecake Bars in Advance

These Biscoff cheesecake bars keep in the fridge for up to 5 days. Store them in an airtight container to keep them fresh.

You can also freeze these bars for up to two months! I like to freeze the whole sheet of bars, then cut them once I thaw them. Freeze the bars on a sheet pan until they're firm to the touch, then wrap them in a layer of plastic wrap and then foil.

You can also cut them and wrap them individually before freezing them.

When you want to enjoy the bars, place the bars in the fridge overnight, then unwrap and enjoy the following day.

How to Make the Best Biscoff Cheesecake Bars

Use cream cheese that is at room temperature. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat it in the microwave in 10 second intervals until it reaches room temperature.
Beat the cream cheese on a low speed until it's smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.

Place a pan of water on the rack beneath the cheesecake bars in the oven as the bars bake. This will help the bars bake more evenly and prevent the center from sinking.

Don't use a toothpick to check if your bars are done! Instead, gently shake the pan while it's still in the oven. If only a small circle in the center jiggles a little, it's ready! The center will set as the bars cool.
Use a warm, sharp knife to get clean slices! Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut wiping the blade completely clean each time.
If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 325 F for 40-50 minutes with a pan of water in the rack beneath the bars.

Nutrition