Description
Biscoff Cheesecake Bars bring pure cookie butter bliss right to your dessert plate. Smooth cream cheese and crushed Lotus cookies create a dreamy treat that disappears faster than you can slice them.
Ingredients
Scale
Primary Ingredients:
- 2 cups full-fat cream cheese, room temperature
- 2 large eggs, room temperature
- 1 ½ cups Biscoff cookie crumbs
Supporting Ingredients:
- ½ cup cookie butter
- ¼ cup cookie butter
- ⅔ cup granulated sugar
- ¼ cup salted butter, melted
Finishing Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Grab a 9×13-inch pan and line it with parchment paper, ensuring the edges hang slightly over the sides for easy removal. Mix 1 ½ cups Biscoff cookie crumbs with ¼ cup melted salted butter until thoroughly combined.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact layer. Bake the crust at 325°F for 10 minutes, then remove and let it cool completely.
- In a large mixing bowl, beat 2 cups room-temperature cream cheese and ¼ cup cookie butter until completely smooth and free of lumps.
- Add ⅔ cup granulated sugar to the cream cheese mixture, blending on medium speed until fully incorporated and creamy.
- Crack 2 large room-temperature eggs into the mixture one at a time, mixing thoroughly after each addition to ensure a silky texture.
- Stir in 1 teaspoon vanilla extract, blending until the filling becomes uniform and glossy.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula to create a smooth surface.
- Drizzle ½ cup cookie butter across the top of the filling in a zigzag pattern.
- Use a knife to create elegant swirls throughout the cookie butter topping, generating a marbled effect.
- Bake the bars at 325°F for 45-50 minutes, watching for slightly set edges and a gentle jiggle in the center.
- Remove from the oven and place on a cooling rack for 1 hour at room temperature.
- Refrigerate the bars for at least 3 hours, preferably overnight, to allow the cheesecake to set completely.
- When ready to serve, lift the bars out using the parchment paper edges and slice into neat squares with a warm knife.
Notes
- Always press the Biscoff cookie crust firmly and evenly to create a solid base that won’t crumble when cutting the bars.
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling that blends seamlessly.
- Create gorgeous swirls by gently dragging a knife through the melted cookie butter in a zigzag pattern for a professional bakery look.
- For a gluten-free version, substitute the Biscoff cookies with gluten-free graham crackers or another alternative cookie base.
- Prep Time: 15 minutes
- Cook Time: 51-56 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 371 kcal
- Sugar: 26 g
- Sodium: 144 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg