This easy Biscoff cheesecake recipe is made in a 9×13-inch pan and features a crunchy Biscoff cookie crust, a smooth, decadent Biscoff cream cheese filling, and a topping made from melted Biscoff spread. So much Biscoff! I’m completely fine with the fact that this recipe uses a whole jar of the spread and nearly two sleeves of biscuits. I can’t get enough! This easy recipe takes just 45 minutes to prepare and bake. You’ll need to give it a few hours to chill in the fridge though, so be sure to plan ahead! While you’re waiting for your dessert to set in the fridge, get dinner started in the slow cooker! Mississippi Chicken and Pork Chops with Gravy are both ready in less than 4 hours in the Crockpot.
All About Biscoff
Biscoff Cookies are super crunchy and sweet, with flavor notes of butter, caramel, and cinnamon. They pair perfectly with coffee or tea, and are best when they are dunked! Lotus is the brand that makes both Biscoff biscuits and Biscoff spread, and they’ve been doing so since 1932 when the cookies were perfected in a Belgian bakery. Biscoff is modeled after traditional Belgian spice cookies called speculoos. What makes these cookies different is the way the sugar is used in them. It’s cooked down into a syrup before the cookies are made, giving them their rich caramel flavor. In recent years, Lotus Biscoff has become more available in places outside of the UK and should be reasonably easy to find at your local grocery store. You can also look for knock-off cookies and cookie butter at stores like Target, Walmart, and Trader Joe’s. I have lots of cheesecake recipes here for you to make! Try my Blueberry Cheesecake Bars, Sopapilla Cheesecake, or a delicious Pumpkin Cheesecake next.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this Biscoff cheesecake bars recipe: Complete list of ingredients and amounts can be found in the recipe card below.
Biscoff: Lotus Biscoff cookies (or biscuits, depending on where you live) are the main ingredient in this recipe. You’ll need two packages to make the crust. You won’t use them all, but I’m sure you’ll find a good use for the extras! Try making Biscoff White Chocolate Salami. Cookie Butter: A spread made by crushing up Biscoff cookies is the perfect topping for our bars, plus we’ll mix it into the filling. Choose the creamy version of Biscoff over the crunchy one. You can use 1 14-ounce jar of Biscoff to make this recipe, although you may not quite have the full 2 cups called for. Use 1 whole cup in the filling, and then the rest of the jar for the topping. You can of course buy two jars. Extra cookie butter has never been an issue in my house!Butter: Use melted unsalted butter to create a crunchy speculoos cookie crust for these bars. Cream Cheese: You can’t make a cheesecake without it! Allow it to fully soften at room temperature so that the filling will be perfectly creamy. Sour Cream: This is mixed with the cream cheese to lighten the consistency.Sugar: You don’t need as much sugar to make these cheesecake bars as you would with some other recipes, since the cookies and cookie butter are already sweet. Vanilla Extract: Always use pure vanilla extract! Avoid anything labeled as “imitation”. Eggs: Let 3 eggs come to room temperature along with the cream cheese. They will mix into the cheesecake filling easier than if they were cold.
How To Make Biscoff Cheesecake Bars
Start by preheating the oven to 350°F/180°C. Line a 9×13-inch baking pan with parchment paper, letting the paper overhang on the sides so that the bars are easy to remove later. Set the pan aside.
Biscoff Cheesecake Recipe Tips
A little goes a long way. These cheesecake squares don’t need to be especially big, since they are so rich and flavorful! I cut mine into 24 pieces. Instead of traditional Biscoff cookies, try making the crust with cream-filled Biscoff instead. You will need to use about 30 cookies, and the crust will be a bit thinner, but much sweeter. This recipe doesn’t include a ton of extra sugar because the cookies and spread are already quite sweet. If you want to make the cheesecake extra sweet, you can add another ¼-½ cup of granulated sugar.
Storing Tips
Keep the cheesecake bars in the refrigerator in an airtight container for up to 5 days. You can also freeze these bars for up to 5 months. These Biscoff Cheesecake bars are the perfect dessert recipe that you might not have even known you needed! I know that you’ll agree that they are the tastiest little cookie butter squares. Be sure to Pin the recipe too! © Little Sunny Kitchen
