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These Biscoff cheesecake bars have. a crispy Speculoos cookie crust and a lightly tangy cheesecake filling with a sweet cookie butter swirl!
Cookie butter is a recent discovery for me. We’ve been a purely Nutella household. But cookie butter has slowly become a favorite.
If you’ve ever had Speculoos cookies or Lotus Biscoff cookies, like the ones they serve on planes, you will be familiar with the taste of cookie butter. It’s a caramelized, spiced cookie from Belgium made into a smooth, spreadable texture for cookie butter.
I’ve been adding it to my weekend coffees and spreading it on toast, so it’s only a matter of time, this cookie butter made its way to my baked goods.
These Cookie Butter / Biscoff Cheesecake Bars are the ultimate dessert. If you’re a cookie butter fan you’ll love these cookie butter cheesecake bars:
- there’s a cookie crust made with biscoff cookies – crunchy, warm spices and sweet all at the same time
- rich, indulgent and slightly tangy cheesecake filling paired with sweet, spiced cookie butter
- easy to make cheesecake bars perfect for a party
Looking for more brownie and bar recipes?
- S’mores Brownies
- Caramel Pecan Cheesecake Brownies
- Cinnamon Roll Bars with Cream Cheese Glaze
- Raspberry and White chocolate blondies
What is Biscoff or Speculoos?
Speculoos are a traditional crispy, spiced cookie from Belgium. They’re crispy cookies made with warm spices, like cinnamon and nutmeg.
Biscoff is a brand of Speculoos by the Lotus Brand.
Biscoff cookie butter or Speculoos cookie butter are available at most grocery stores today. I used the Lotus Biscoff brand for these biscoff cheesecake bars, but many grocery stores including Trader Joes have their own version of these!
This Biscoff cookie butter or speculoos cookie butter is perfect as a topping for ice cream, pancakes/waffles, or even added to your morning coffee!
And of course, it makes the perfect addition to baked goods like cheesecake!
Ingredients for Cookie Butter / Biscoff Cheesecake Bars
- Biscoff or Speculoos cookies, crushed – these classic caramelized, spice cookies make the best base for these cheesecake cookie bars.
- Cream cheese & Sour Cream – make sure to use full fat cream cheese and sour cream for best results, and that your ingredeints are at room temperature. The sour cream adds a little tang to these cheesecake bars.
- Eggs – the eggs give this cheesecake a smooth texture.
- All-purpose flour – a little flour helps bind together the cheesecake in my experience. You can skip this ingredient or use cornstarch if you prefer.
- Cookie Butter – this is the star of this recipe. I prefer to use the smooth consistency cookie butter for this. I used the Lotus Biscoff brand, but there are other brands on the market now.
How to make Cookie Butter / Biscoff Cheesecake Bars
Make the cookie butter crust
- In a bowl, mix the crushed cookies and melted butter.
- Transfer to the prepared pan.
- Press down firmly with the back of a spoon or bottom of a cup to make it compact.
- Bake in the oven for 10 minutes. Remove from oven, and let it cool on a wire rack.
Prepare the cheesecake batter
- In a separate large bowl, using a hand mixer, beat the cream cheese until fluffy.
- Add in the sugar, and beat for another few minutes.
- Mix in the eggs, one at a time, mix until combined.
- Add in the sour cream and mix until combined.
- Add in 1 tablespoon flour, and mix in until combined.
- Reserve ¼ cup of the cheesecake mixture.
Prepare the cookie butter cheesecake batter
- Pour the rest of the cheesecake batter onto the cookie crust.
- Mix in ⅓ cup of cookie butter into the reserved cheesecake batter.
Pour cheesecake batter into the pan
- Pour dollops on top of the cheesecake batter.
- Use a knife or a toothpick to swirl.
Bake & Rest Cheesecake Bars
- Bake in the oven for 25 minutes.
- The cheesecake has finished baking once the edges are set.
- Turn off the oven, and leave the oven door slightly open to cool the cheesecake for about 10-15 minutes.
- Remove the cheesecake bars from the oven, set them on a wire rack, and let them cool completely.
- Cover the pan loosely with plastic wrap and refrigerate to set it for at least 6 hours or overnight.
How to cut and serve these Cheesecake Bars
- Run a butter knife along the edges of the pan. Use the overhanging parchment paper as handles and lift the bars out of the pan and onto a cutting board. Use a hot knife to slice into 2-inch squares and serve.
- Clean knife between each cut for best results.
- The cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days
Tips for Cheesecake Bars
- It’s best to use room temperature ingredients – cream cheese, sour cream and eggs should all be at room temperature.
- Cheesecake Bars tend to crack if they are moved out of the oven too quickly. Once the cheesecake bars are done baking, I like to turn off the oven and leave the oven door open for about an hour.
- Chill the cheesecake bars so they are easy to cut. The easiest way to cut them is to use a sharp, hot knife to slice in, and clean the knife between each cut.
Cookie Butter (Biscoff) Cheesecake Bars
Ingredients
Biscoff Cookie Crust
- 10 Biscoff speculoos cookies, crushed
- ¼ cup unsalted butter melted
Cookie Butter (Biscoff) Cheesecake Bars
- 500 grams cream cheese 17 oz., 2 packages, room temperature
- ½ cup sugar
- ½ cup sour cream full fat, room temperature
- 2 eggs room temperature
- 1 tablespoon all-purpose flour
- ⅓ cup Cookie Butter Lotus Biscoff, smooth
Instructions
- Preheat oven to 325ºF.
- Prepare a square pan 9 x 9 inches, with parchment paper
Biscoff Cookie Crust
- In a bowl, mix the crushed cookies and melted butter.
- Transfer to the prepared pan.
- Press down firmly with the back of a spoon or bottom of a cup to make it compact.
- Bake in the oven for 10 minutes. Remove from oven, and let it cool on a wire rack.
Cookie Butter (Biscoff) Cheesecake Bars
- In a separate large bowl, using a hand mixer, beat the cream cheese until fluffy.
- Add in the sugar, and beat for another few minutes.
- Mix in the eggs, one at a time, mix until combined.
- Add in the sour cream and mix until combined.
- Add in 1 tablespoon flour, and mix in until combined.
- Reserve ¼ cup of the cheesecake mixture.
- Pour the rest of the cheesecake batter onto the cookie crust.
- Mix in ⅓ cup of cookie butter into the reserved cheesecake batter.
- Pour dollops on top of the cheesecake batter.
- Use a knife or a toothpick to swirl.
- Bake in the oven for 25 minutes.
- The cheesecake has finished baking once the edges are set.
- Turn off the oven, and leave the oven door slightly open to cool the cheesecake for about 10-15 minutes.
- Remove the cheesecake bars from the oven, set them on a wire rack, and let them cool completely.
- Cover the pan loosely with plastic wrap and refrigerate to set it for at least 6 hours or overnight.
- Run a butter knife along the edges of the pan. Use the overhanging parchment paper as handles and lift the bars out of the pan and onto a cutting board. Use a hot knife to slice into 2-inch squares and serve.
- Clean knife between each cut for best results.
- The cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days
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