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Biscoff Cheesecake Bars

Biscoff Cheesecake Bars

Rich and creamy Biscoff cheesecake bars feature a crunchy cookie crust, velvety filling, and a luscious Biscoff spread topping. Perfect for dessert lovers who enjoy intense speculoos flavor.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dessert, no bake
Cuisine American
Servings 16 people
Calories 450 kcal

Equipment

  • 1 9x9 inch square baking pan with parchment paper sling
  • 1 food processor for crushing cookies
  • 1 electric mixer hand or stand mixer with paddle attachment
  • 1 mixing bowls large and medium size
  • 1 Offset spatula for spreading cheesecake layers

Ingredients
  

  • 8.8 oz Lotus Biscoff Cookies about 1 standard pack
  • 7 tbsp unsalted butter melted
  • 24 oz full-fat block cream cheese softened
  • 1 cup powdered sugar sifted
  • 1 cup creamy Biscoff spread cookie butter divided
  • 1 tsp pure vanilla extract
  • 1 cup cold heavy whipping cream
  • Optional: extra crushed Biscoff cookies for garnish

Instructions
 

  • Prepare a 9×9 inch square baking pan by creating a parchment paper sling with two strips laid perpendicular, greasing the pan lightly before lining.
  • Crush the Biscoff cookies into fine crumbs using a food processor or crush in a sealed bag with a rolling pin until no large chunks remain.
  • Mix melted butter thoroughly into the cookie crumbs until the mixture resembles wet sand.
  • Press the crust mixture firmly and evenly into the prepared pan, paying special attention to edges and corners, then freeze for 15-20 minutes to set.
  • In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free, scraping down the bowl as needed.
  • Add sifted powdered sugar and vanilla extract, beat on low then medium speed until fully combined and smooth.
  • Mix in 1 cup of creamy Biscoff spread and blend until the filling is uniform pale caramel in color.
  • In a separate chilled bowl, whip cold heavy cream on medium-high speed until stiff peaks form, being careful not to over-whip.
  • Gently fold one-third of whipped cream into the Biscoff mixture to lighten, then fold in the remaining whipped cream until no streaks remain.
  • Pour the cheesecake filling over the chilled crust and spread evenly into corners using an offset spatula.
  • Microwave remaining Biscoff spread in 15-second intervals, stirring until melted and pourable; pour and spread evenly over the cheesecake filling.
  • Cover loosely and refrigerate the cheesecake bars for at least 6-8 hours or overnight to fully set.
  • Use parchment paper overhangs to lift the set cheesecake from the pan and slice into 16 squares with a warm sharp knife.

Notes

  • Use full-fat cream cheese at room temperature for smooth texture.
  • Do not skip chilling steps for best results.
  • Store leftovers refrigerated for up to 3 days.
  • Crush extra cookies for garnish if desired.