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Cozy Biscoff Cheesecake Bars: Easy 5-Ingredient Recipe

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These Biscoff cheesecake bars are a quick and easy dessert with a crunchy cookie crust and creamy, spiced filling. Made with just five main ingredients, they’re perfect for cozy nights and crowd-pleasing gatherings.

Ingredients

Scale
  • 2 cups Biscoff cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1/2 cup Biscoff cookie butter (creamy)
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • A handful Biscoff cookies, roughly crushed (for topping, optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick spray.
  2. In a food processor or zip-top bag, crush 2 cups of Biscoff cookies into fine crumbs. Transfer to a medium bowl. Add 6 tablespoons melted butter and 2 tablespoons granulated sugar. Stir until evenly moistened (like wet sand).
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while making the filling.
  4. In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl.
  5. Add 1/2 cup granulated sugar and 1/2 cup Biscoff cookie butter. Beat on medium speed until well combined and smooth, about 1 minute. Scrape the bowl again.
  6. Add 2 room-temperature eggs one at a time, beating on low speed after each addition just until incorporated. Add 1 teaspoon vanilla extract and mix until combined. Do not overmix.
  7. Pour the cheesecake filling over the chilled crust. Spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle extra crushed cookies on top if desired.
  8. Bake at 325°F for 35-40 minutes. Edges should be set and slightly puffed, but the center should still jiggle slightly when shaken.
  9. Cool the pan on a wire rack to room temperature, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  10. Use parchment handles to lift the block out of the pan. Place on a cutting board. Use a sharp knife (run under hot water and wiped dry between cuts) to cut into 16 squares.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overbake; the center should jiggle slightly. Chill for at least 4 hours, preferably overnight, for best results. Use a hot knife for clean cuts.

Nutrition

Keywords: Biscoff cheesecake bars, easy cheesecake bars, 5-ingredient dessert, Biscoff dessert, cookie butter cheesecake

Find it online: https://cookluma.com/cozy-biscoff-cheesecake-bars-easy-5-ingredient-recipe/