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Creamy Biscoff Cheesecake Bars: Easy Cookie Butter Recipe

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These creamy Biscoff cheesecake bars feature a crunchy cookie crust, a silky cheesecake filling, and a beautiful cookie butter swirl. They’re quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups Biscoff cookie crumbs (about 20–22 cookies, crushed fine)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ⅓ cup Biscoff cookie butter spread (crunchy or smooth)
  • 1 tablespoon heavy cream

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with two overlapping strips of parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a food processor, pulse the Biscoff cookies until they become fine crumbs. Transfer to a medium bowl, add the melted butter, 2 tablespoons sugar, and a pinch of salt. Stir with a fork until the mixture looks like wet sand and holds together when pressed. Pour the crumbs into the prepared pan and press them firmly into an even layer. Bake for 8 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
  4. Add the sugar and salt: Add the ½ cup sugar and pinch of salt to the cream cheese. Beat on medium speed until well combined, about 1 minute. Scrape the bowl again.
  5. Add the eggs one at a time: Crack one egg into the bowl and beat on low speed just until incorporated, about 15 seconds. Add the second egg and repeat. Do not over-mix.
  6. Add the heavy cream and vanilla: Pour in the heavy cream and vanilla extract. Beat on low speed until just combined, about 20 seconds. The batter should be smooth and silky.
  7. Pour the filling over the crust: Pour the cheesecake filling over the pre-baked crust. Use a spatula to spread it into an even layer. Tap the pan gently on the counter to release any air bubbles.
  8. Make the cookie butter swirl: In a small microwave-safe bowl, warm the Biscoff cookie butter spread for 10-15 seconds until loose. Stir in 1 tablespoon of heavy cream until smooth. Drizzle the mixture over the cheesecake filling in random lines. Use a toothpick or skewer to gently swirl the cookie butter into the batter.
  9. Bake the bars: Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle when shaken. If the top browns too quickly, tent loosely with foil after 25 minutes.
  10. Cool completely: Remove the pan from the oven and place on a wire rack. Let cool at room temperature for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  11. Slice and serve: Once fully chilled, lift the bars out of the pan using the parchment handles. Place on a cutting board and slice into 9 even squares. Wipe the knife clean between each slice for clean cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are essential for a smooth texture. Do not over-mix the batter to avoid cracks. Use the jiggle test to determine doneness. Chill for at least 4 hours for clean slices. For a gluten-free version, use gluten-free speculoos cookies. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: Biscoff cheesecake bars, cookie butter cheesecake, easy cheesecake bars, gluten-free dessert, no-bake cheesecake, Biscoff dessert

Find it online: https://livelybite.com/creamy-biscoff-cheesecake-bars-easy-cookie-butter-recipe/