Cookie Butter Cheesecake Bars

Sharing is caring!

These Cookie Butter Cheesecake Bars are the perfect embodiment of creamy cheesecake paired with the rich, comforting taste of Biscoff cookies and cookie butter. This simple yet indulgent dessert is one that I will for sure be bringing to many family functions!! It already has the stamp of approval from my parents and husband!

What is a Biscoff or Speculoos Cookie?

Biscoff, also known as Speculoos, is a type of spiced biscuit originating from Belgium. It’s characterized by its crunchy texture and distinctive flavor profile, which includes a blend of warm spices like cinnamon, nutmeg, cloves, and ginger. These cookies often have a caramelized, sweet taste that pairs perfectly with coffee or tea. In recent years, Biscoff spread, made from finely ground Speculoos cookies, has gained popularity as a delightful cookie butter or spread, adding a unique and delicious taste to various desserts and recipes.

Cookie Butter Cheesecake Bars Ingredients:

Here’s a breakdown of the ingredients used in the Cookie Butter Cheesecake Bars:

• Biscoff Cookie Crumbs: These are the base of the dessert, offering a rich, spiced, and slightly crunchy foundation. The crumbs, derived from Biscoff cookies, bring a distinct caramelized flavor that pairs beautifully with the cheesecake layer.
• Unsalted Butter (Melted): It binds the Biscoff cookie crumbs together, forming the base of the bars and providing a buttery richness to the crust. You can use salted butter and then ommit the salt in the recipe.
• Cream Cheese: This is the primary ingredient for the creamy cheesecake layer. It’s responsible for the smooth and luscious texture that’s iconic in cheesecakes.
• Granulated Sugar: Sweetens the cheesecake layer and balances the tanginess of the cream cheese.
• Eggs: Act as a binding agent in the cheesecake, providing structure and stability to the bars.
• Vanilla Extract: Enhances the overall flavor profile, adding a subtle hint of sweetness and aroma.
• Biscoff Cookie Butter: This is the star ingredient that infuses the distinct Biscoff cookie flavor throughout the cheesecake layer. It offers a creamy, nutty, and spiced taste, adding depth and richness to the bars.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. Prepare the Biscoff Cookie Base by combining cookie crumbs and melted butter, pressing them evenly into the bottom of the pan, and baking for 8-10 minutes. Set aside to cool.
3. Make the Cheesecake Filling by beating cream cheese and sugar until smooth. Add eggs one at a time, mix in vanilla, and fold in the Biscoff cookie butter.
4. Pour the cheesecake filling over the cooled Biscoff cookie base and bake for 30-35 minutes until the edges are set, but the center is slightly jiggly.
5. Cool the bars at room temperature, then refrigerate for at least 4 hours until fully set.
6. Make your cookie butter topping. In a microwave-safe bowl, heat the cookie butter for about 30 seconds until it softens. Stir it thoroughly with a spoon. If it’s not entirely melted, microwave it for an additional 15 seconds, stirring until it becomes smooth and creamy.
7. Pour the melted cookie butter evenly over the chilled cheesecake layer, spreading it out to cover the top entirely. Place the cheesecake back in the refrigerator for approximately 30 minutes to allow the topping to set and firm up. It’s important not to sprinkle the crumbled cookies on top until just before serving.
8. Once the topping has solidified, remove the cheesecake from the pan and garnish it with the crumbled Biscoff cookies.
9. Cut the cheesecake into squares and serve.

FAQs:

How should I store these Cheesecake Bars?
Store the bars in an airtight container in the refrigerator to maintain freshness and prevent them from drying out.

How long do these bars last?
When stored properly in the refrigerator, they can stay fresh for up to 5-7 days.

Can I freeze the bars?
Yes, you can freeze these bars! Wrap them tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.

More Cookie Butter Recipes on the blog:

• Cookie Butter Cookies
• Cookie Butter Bars
• Cookie Butter Mug Cake
• Cookie Butter Truffles

If you make these Cookie Butter Cheesecake Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.

Print Recipe

4.58 from 7 votes

Cookie Butter Cheesecake Bars

Ingredients

• 2 cups Biscoff cookie crumbs
• 1/3 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup Biscoff cookie butter

Biscoff Topping

• 1 cup Biscoff cookie butter, melted
• 1 cup Biscoff cookies crumbled

Instructions

• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
• Prepare the Biscoff Cookie Base: In a food processor, crush the Biscoff cookies into fine crumbs. Combine the crumbs with melted butter and press the mixture evenly into the bottom of the prepared pan. Press down firmly using the back of a spoon or your hands. Bake the base for about 8-10 minutes, then set it aside to cool.
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until combined.
• Gently fold in the Biscoff cookie butter until fully incorporated into the cheesecake batter.
• Pour the cheesecake filling over the cooled Biscoff cookie base in the baking pan, spreading it out evenly.
• Bake in the preheated oven for 30-35 minutes or until the edges are set, but the center is slightly jiggly.
• Remove the cheesecake bars from the oven and let them cool at room temperature. Then refrigerate for at least 4 hours or until fully chilled and set.

For the Biscoff Topping:

• In a microwave-safe bowl, heat the cookie butter for about 30 seconds until it softens. Stir it thoroughly with a spoon. If it's not entirely melted, microwave it for an additional 15 seconds, stirring until it becomes smooth and creamy.
• Pour the melted cookie butter evenly over the chilled cheesecake layer, spreading it out to cover the top entirely. Place the cheesecake back in the refrigerator for approximately 30 minutes to allow the topping to set and firm up. It's important not to sprinkle the crumbled cookies on top until just before serving.
• Once the topping has solidified, remove the cheesecake from the pan and garnish it with the crumbled Biscoff cookies.
• Cut, serve, and enjoy!