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Cookie Butter (Biscoff) Cheesecake Bars

These Biscoff cheesecake bars have. a crispy Speculoos cookie crust and a lightly tangy cheesecake filling with a sweet cookie butter swirl!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American

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
  • 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
Keyword biscoff cheesecake, biscoff cheesecake bars