These Easy Biscoff Cheesecake Bars are ultra creamy, filled with flavor, and absolutely delicious! They're made with a Lotus Biscoff Cookie Crust, a creamy Biscoff Cheesecake, and topped with a Biscoff Spread layer!
My love for Biscoff never ends, and it's perfect for Fall because of all the warm spices in a Biscoff cookie! This Biscoff Cheesecake Bars recipe has it all: delicious crust, creamy cheesecake, and luscious topping! As much as I love a No-Bake recipe, you just can't beat a baked cheesecake, and this recipe is so easy because it all comes together in one bowl and a small pan, and the best part: no water bath!
If you're as big of a fan of Biscoff as I am, then you'll love my Biscoff Stuffed Cookies, Biscoff Chocolate Cake, Biscoff Tiramisu, Biscoff Blondies, Banana Cupcakes, Biscoff Pumpkin Pie, and Biscoff Chocolate Cookies.
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What is Biscoff?
Lotus Biscoff cookies are crunchy cookies with caramel-like flavor. They contain warm spices like cinnamon and are made with brown sugar for deeper flavors. Biscoff spread is made of crushed Biscoff (Speculoos) cookies and has the consistency and texture of peanut butter, but tastes like Lotus Biscoff cookies. It's delicious, with cozy and warm notes of caramel, and it goes perfectly in this Biscoff Cheesecake Bars recipe.
♥ Why You'll Love This Recipe
Creamy cheesecake layer - These cheesecake bars are incredibly creamy and smooth!
Flavorful - The Biscoff flavor shines through - from the crust, all the way to the topping! It's also not very sweet!
Easy - It takes no time to put this recipe together. The longest waist is making sure all your ingredients are at room temperature!
No water bath - We all love a recipe that doesn't require extra steps, and these Cheesecake Bars don't require a water bath.
📝 Ingredient Notes
The ingredients for this Biscoff Cheesecake Bars recipe aren't many. A few ingredient notes on each ingredient. Full recipe and measurements in the recipe card.
Biscoff cookie Crust
- Biscoff Cookies: You will need about 22 Lotus Biscoff Cookies.
- Brown sugar: Dark or light brown sugar both work.
- Butter: Make sure your butter is melted.
Biscoff Cheesecake Bars
- Cream Cheese: Make sure you're using full fat, blocks of cream cheese and they've come to room temperature.
- Sugar: Both brown sugar and granulated sugar. You can use dark or light brown sugar. If you don't have any brown sugar, you can sub for all granulated sugar.
- Creamy Biscoff Cookie Butter: You can use the Biscoff brand, or any other Speculoos brand that you want. Trader Joe's has a great brand that I also like.
- Sour cream: I like to use full fat sour cream. You can use full fat greek yogurt instead. Make sure it's at room temperature.
- Eggs: Room temperature, large eggs.
- Vanilla and salt: A little vanilla and salt to round off the flavors.
See recipe card for quantities.
𓎩 Step-by-Step Instructions
A few process shots and written steps of how to make Biscoff Cheesecake Bars. The full instructions are in the recipe card.
Make the Biscoff Cookie Crust
Prep: Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper. To keep the parchment paper in place, I like to use binder clips.
Step 1: All the crushed cookies, brown sugar, and melted butter and combine
Step 2: Pour crushed cookies into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
Hint: It helps to use a flat measuring cup to press the crust down into the pan.
Make the Cheesecake Bars
Step 3: In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes.
Step 4: Add the Biscoff spread and sour cream, and beat together until combined.
Step 3: Add the vanilla extract, salt, and eggs and beat until combined. Don't over mix. Just until all the eggs are combined.
Step 4: Pour the batter into the prepared pan and bake for 35-45 minutes. When done baking, the sides of the cheesecake will have puffed up and form cracks and there will be a slight jiggle in the center. Mine took around 39 minutes. Start checking yours at the 35 minute mark.
To avoid cracking: make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes
Chill: Remove from the oven and let cool completely, then place in the refrigerator for at least 4 hours, or overnight.
Topping: Once chilled, warm Biscoff spread and pour on top. Then chill for at least 30 minutes for the spread to set. Slice, and enjoy. Keep refrigerated.
Tip for slicing cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts.
⇄ Substitutions
Greek Yogurt - Instead of sour cream, you can use full fat greek yogurt.
Brown Sugar - You can use light brown sugar in place of dark brown sugar. If you don't have any brown sugar, you can sub with all granulated sugar.
Graham Crackers - instead of using Lotus Biscoff Cookies, you can sub for Graham Crackers. Use an equal amount.
🍴Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch Square USA pan is from USA pan. It has straight edges, bakes evenly, and never fails. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer or a handheld mixer for the cheesecake.
❄ Storage
These Biscoff Cheesecake Bars will keep refrigerated in an airtight container for up to 5 days.
💡Pro Tips
Measure Ingredients Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients.
Room temperature ingredients: For these cheesecake bars, it's very important that all ingredients are at room temperature, especially the cream cheese and eggs.
Full Fat Cream Cheese: Use full fat cream cheese that comes in blocks and not the tubs.
Line pans: Prep your pan with parchment paper.
Correct pan: Make sure to use the correct type of pan. Baking with metal pans yields better results.
Don't over mix: Once eggs are incorporated, stop mixing. Over mixing could result in cracks.
Don't over bake: Start checking the cheesecake bars at 35 minutes to ensure you don't over bake.
Cool to room temperature: Once baked, make sure to cool completely at room temperature.
Refrigerate overnight: For best results, refrigerate at least 4 hours.
Avoid cheesecake cracks: Make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes. Once the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool. If you still form cracks, it's ok because it gets covered with Biscoff Spread, and it will still be delicious!
? FAQ
Some of the reasons a cheesecake could crack: ingredients weren't at room temperature. Over mixing the batter. Over baking the cheesecake. To avoid cracking, make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes. One the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool. If you still form cracks, it's ok because it gets covered with Biscoff Spread, and it will still be delicious!
Yes, absolutely. Cheesecake should always be refrigerated!
📖 Recipe Card
Biscoff Cheesecake Bars
Equipment
- 1 8x8 baking pan
- 1 Mixing Bowl
- 1 handheld mixer
- 1 Spatula
Ingredients
Biscoff Cookie Crust
- 1½ cups (170g) crushed Biscoff cookies about 22 cookies
- 1 tablespoon brown sugar, packed
- 5 tablespoon unsalted butter, melted
Biscoff Cheesecake Bars
- 16 oz. cream cheese, block - full fat room temperature
- ½ cup (100g) brown sugar, packed light or dark
- ¼ cup (50g) granulated sugar
- ½ cup (120g) Biscoff spread
- ¼ cup (65g) sour cream room temperautre
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- ½ cup (120g) Biscoff Spread warmed
Instructions
Biscoff Cookie Crust
- Prep: Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper. To keep the parchment paper in place, I like to use binder clips.
- Make the crust: Using a food processor, pulse the Biscoff Cookies until crushed, then mix in the brown sugar, then add the melted butter.Alternate method: If you don't have a food processor, use a Ziploc bag and crush the cookies using a rolling pin.1½ cups (170g) crushed Biscoff cookies, 1 tablespoon brown sugar, packed, 5 tablespoon unsalted butter, melted
- Pour crushed cookies into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
Biscoff Cheesecake Bars
- Make the cheesecake: In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides.16 oz. cream cheese, block - full fat, ½ cup (100g) brown sugar, packed, ¼ cup (50g) granulated sugar
- Add the biscoff spread and sour cream, and beat together until combined. Scrape down the bowl and add the vanilla extract, salt, and eggs and beat until combined. Don't over mix. Just until all the eggs are combined. If you feel like you might over mix the eggs, you can crack the eggs in a separate bowl and whisk them, then add them to the batter and mix.½ cup (120g) Biscoff spread, ¼ cup (65g) sour cream, 3 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Bake: Pour the batter into the prepared pan and bake for 35-45 minutes. When done baking, the sides of the cheesecake will have puffed up and form cracks and there will be a slight jiggle in the center. Mine took around 39 minutes. Start checking yours at the 35 minute mark.Remove from the oven and let cool completely, then place in the refrigerator for at least 4 hours, or overnight.If your cheesecake cracks, it's ok. You'll top it with spread, which will cover the cracks. See tips below for avoiding cracks.
- Topping: Once chilled, warm biscoff spread and pour on top. Then chill for at least 30 minutes for the spread to set. Cut into 16 slices, and enjoy. Keep refrigerated.Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts.½ cup (120g) Biscoff Spread
Ronda Simon says
I made this and it was 10/10. Very creamy and delicious.
Hakima says
Thank you for the review! I'm so happy you enjoyed the cheesecake bars!
melinda rinehart says
I made these last week only I made into an 8” round cheesecake instead of the bars. The proportions worked beautifully, and the cake was a huge hit with my family and nearby relatives. It’s creamy and caramel-y and delicious. If you like (luuvvv) Biscoff cookies, you should really give this a try!! Thank you, Kima!! 🥰✨
Hakima says
Thank you so much for the review, Melinda! I'm so glad you loved this recipe, and so happy it worked out in an 8inch pan! 🙂