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Creamy Biscoff Cheesecake Bars: Easy Holiday Dessert

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These creamy Biscoff cheesecake bars feature a crunchy Biscoff cookie crust, a velvety cheesecake filling, and a beautiful swirl of cookie butter on top. No water bath needed, they are perfect for holiday gatherings and can be made ahead.

Ingredients

  • Biscoff Cookies (250g / about 2 cups crushed)
  • Unsalted Butter (85g / 6 tablespoons, melted)
  • Granulated Sugar (2 tablespoons / 25g)
  • Salt (a pinch)
  • Cream Cheese (680g / 24 oz, softened)
  • Granulated Sugar (200g / 1 cup)
  • Large Eggs (3, room temperature)
  • Vanilla Extract (2 teaspoons / 10ml)
  • Sour Cream (120g / ½ cup, room temperature)
  • Biscoff Cookie Butter (120g / ½ cup)

Instructions

  1. Prep the Pan: Preheat your oven to 325°F (163°C). Line your 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the Crust: Place the Biscoff cookies in a food processor and pulse until they become fine crumbs. Transfer to a medium bowl. Pour in the melted butter, sugar, and a pinch of salt. Stir with a fork until the crumbs are evenly moistened.
  3. Press the Crust: Dump the crumb mixture into your prepared pan. Use the bottom of a measuring cup or a flat-bottomed glass to press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly.
  4. Soften the Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed for about 2 minutes until smooth and fluffy. Scrape down the sides and bottom of the bowl.
  5. Add the Sugar: Add the granulated sugar and beat on medium speed for another 2 minutes until light and airy. Scrape the bowl again.
  6. Add the Eggs One at a Time: Crack the first egg into the bowl and beat on low speed until just combined. Add the second egg and beat again. Add the third egg and beat until smooth. Do not overmix.
  7. Add the Vanilla and Sour Cream: Pour in the vanilla extract and the sour cream. Beat on low speed until just combined. The batter should be smooth, glossy, and thick.
  8. Pour the Filling: Pour the cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Add the Biscoff Swirl: Warm the Biscoff cookie butter in the microwave for about 15 seconds until pourable. Drop spoonfuls over the top of the filling and swirl with a butter knife or skewer.
  10. Bake: Place the pan on the middle rack and bake for 35 to 40 minutes. The edges should be set but the center should still jiggle slightly.
  11. Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake sit in the warm oven for 1 hour. Then transfer to a wire rack and cool completely at room temperature for another hour.
  12. Chill: Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  13. Slice and Serve: Lift the cheesecake out of the pan using the parchment sling. Cut into bars with a sharp knife, wiping the knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the eggs to avoid cracks. The jiggle test is key: the center should wobble like Jell-O when done. Cooling slowly in the turned-off oven prevents cracking. Use a warm knife for clean slices.

Nutrition

Keywords: Biscoff cheesecake bars, holiday dessert, no water bath cheesecake, Biscoff dessert, easy cheesecake bars

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