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Creamy Biscoff Cheesecake Bars with Easy Cookie Butter Swirl

Biscoff cheesecake bars - featured image
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These creamy Biscoff cheesecake bars feature a crunchy cookie crust, a silky cheesecake filling, and a beautiful cookie butter swirl. They’re quick to prepare, perfect for parties, and deliver that satisfying crackle on top.

Ingredients

Scale
  • 200g (about 2 cups) Biscoff cookie crumbs
  • 85g (6 tablespoons) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 450g (2 blocks) full-fat cream cheese, softened to room temperature
  • 100g (½ cup) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 120ml (½ cup) sour cream, room temperature
  • 120g (½ cup) Biscoff spread (cookie butter), slightly warmed

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a food processor, pulse 200g of Biscoff cookies until they become fine crumbs. Transfer to a medium bowl, add 1 tablespoon of sugar and a pinch of salt, then pour in 85g of melted butter. Stir until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes at 325°F (160°C). Remove from the oven and let cool while you make the filling. Keep the oven on.
  4. In a large bowl, beat the softened cream cheese and 100g of sugar together on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add the room-temperature sour cream and vanilla extract, then beat on low speed just until combined. Scrape the bowl again.
  6. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not over-beat.
  7. Pour the cheesecake filling over the pre-baked crust and spread it into an even layer. Tap the pan gently on the counter a few times to release air bubbles.
  8. Warm the Biscoff spread in the microwave in 10-second bursts until loose and pourable. Drop spoonfuls randomly over the surface of the cheesecake batter. Use a butter knife or small offset spatula to gently swirl in figure-eight motions. Do not over-swirl.
  9. Bake at 325°F (160°C) for 35 to 40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
  10. Remove the pan from the oven and place on a wire rack. Let cool to room temperature, about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  11. Once fully chilled, use the parchment sling to lift the entire block of cheesecake out of the pan. Place on a cutting board and slice into 9 or 16 bars using a sharp chef’s knife, wiping the blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not over-mix the batter to avoid cracks. Chill the bars overnight for the best texture and crackle. For clean cuts, wipe the knife blade between slices.

Nutrition

Keywords: Biscoff cheesecake bars, cookie butter swirl, cheesecake bars, Biscoff dessert, easy cheesecake

Find it online: https://cooksybite.com/creamy-biscoff-cheesecake-bars-with-easy-cookie-butter-swirl/