Biscoff Cheesecake Bars
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!
Equipment
- 1 Mixing Bowl
- 1 handheld mixer
- 1 Spatula
Ingredients
Biscoff Cookie Crust
- 1½ cups (354.88 g) crushed Biscoff cookies about 22 cookies
- 1 tablespoon brown sugar, packed
- 5 tablespoon (70 g) unsalted butter, melted
Biscoff Cheesecake Bars
- 16 oz. cream cheese room temperature (see notes)
- ½ cup (100 g) brown sugar, packed light or dark
- ¼ cup (50 g) granulated sugar
- ½ cup (120 g) Biscoff Cookie Butter
- ¼ cup (65 g) sour cream room temperautre
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- ½ cup (120 g) Biscoff Cookie Butter 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 (354.88 g) crushed Biscoff cookies, 1 tbsp brown sugar, packed, 5 tbsp (70 g) 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, ½ cup (100 g) brown sugar, packed, ¼ cup (50 g) 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 (120 g) Biscoff Cookie Butter, ¼ cup (65 g) sour cream, 3 large eggs, 1 tsp vanilla extract, ¼ tsp 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 (120 g) Biscoff Cookie Butter
Notes
Cream cheese: Make sure you're using brick-style block cream cheese. You'll need two blocks for this recipe.
To 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!
Nutrition
Calories: 413kcalCarbohydrates: 32gProtein: 5gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 71mgSodium: 169mgPotassium: 65mgSugar: 24gVitamin A: 557IUVitamin C: 0.03mgCalcium: 43mgIron: 0.2mg
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