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Cookie Butter Cheesecake Bars

Cookie Butter Cheesecake Bars

Creamy cookie butter cheesecake bars with a Biscoff cookie crust and optional cookie butter swirl topping
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16

INGREDIENTS

Pan and crust

  • 1 tbsp unsalted butter for greasing
  • 2 cups Biscoff cookie crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp light brown sugar
  • 1 pinch salt.

Cheesecake filling

  • 24 oz cream cheese softened
  • 1 cup creamy cookie butter
  • 3 4 cup granulated sugar
  • 1 4 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 pinch salt.

Topping optional

  • 1 4 cup cookie butter melted
  • 2 tbsp crushed Biscoff cookies.

INSTRUCTIONS

Prep and crust

  • heat oven to 325 F and line an 8x8 inch pan with parchment leaving overhang then lightly grease
  • mix cookie crumbs with melted butter brown sugar and salt then press firmly into the pan
  • bake crust until set and fragrant then cool slightly.

Filling and bake

  • beat cream cheese and sugar until smooth then mix in cookie butter until fully combined
  • mix in sour cream vanilla and salt until smooth then add eggs and mix just until incorporated
  • pour filling over crust and smooth the top then bake until edges are set and center is slightly jiggly
  • cool at room temperature then refrigerate until fully chilled and set.

Finish and slice

  • drizzle melted cookie butter over chilled bars and add crushed cookies if using
  • lift out using parchment and slice with a warm clean knife between cuts.

Notes

1. Use fully softened room temperature dairy and eggs for the smoothest batter; do not overmix after adding eggs to reduce cracking; chill at least 4 hours or overnight for clean slices; substitute graham cracker crumbs for Biscoff if needed; if topping thickens warm briefly to a pourable consistency

Nutrition

Calories: 360kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g