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Easy Homemade Biscoff Cheesecake Bars Recipe

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These Easy Biscoff Cheesecake Bars are creamy, crunchy, spiced, and utterly addictive—yet they come together with minimal fuss and effort. Perfect for weeknights, potlucks, or any time you need a quick and delicious dessert.

Ingredients

Scale
  • 2 cups (200g) Biscoff cookie crumbs (about 25–30 cookies, finely crushed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 1/4 cup (60ml) sour cream, at room temperature
  • 1/4 cup (60g) Biscoff spread (creamy), melted slightly
  • 1/4 cup (60g) Biscoff spread, melted for drizzling
  • 2–3 Biscoff cookies, crushed for garnish (optional)

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 medium bowl, combine the Biscoff cookie crumbs and sugar (if using). Pour in the melted butter and stir with a fork until all the crumbs are moistened. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl. Add the sugar and beat for another minute until well combined. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Add the vanilla extract, sour cream, and the melted Biscoff spread. Mix on low speed until just combined and smooth.
  4. Pour the cheesecake filling over the pre-baked crust. Spread it evenly with a spatula. Bake at 325°F (160°C) for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  5. After the hour in the oven, remove the pan and let it cool completely on a wire rack (about 1 hour). Then cover with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
  6. Once the bars are fully chilled, melt the remaining 1/4 cup of Biscoff spread in the microwave in 15-second bursts, stirring between each. Drizzle it over the top of the cheesecake. Sprinkle with crushed Biscoff cookies if desired. Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and slice into 16 squares.

Notes

Make sure cream cheese, eggs, and sour cream are at room temperature for a smooth filling. Do not overmix the filling to avoid cracks. Let the cheesecake cool gradually in the oven to prevent cracking. For clean slices, run a knife under hot water and wipe dry between cuts.

Nutrition

Keywords: Biscoff cheesecake bars, easy cheesecake bars, Biscoff dessert, no-fuss cheesecake, weeknight dessert

Find it online: https://flurpchef.com/easy-homemade-biscoff-cheesecake-bars-recipe/