Cookie Butter Dessert Cheesecake Bars
Creamy cookie butter cheesecake bars with a Biscoff cookie crust and cookie butter swirl
PRINT PINServings 16
INGREDIENTS
Crust
- 2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream room temperature
- 2 tsp vanilla extract
- 2 large eggs room temperature
- 1/4 tsp fine salt.
Cookie Butter Swirl and Topping
- 3/4 cup cookie butter plus 2 tbsp for drizzling
- 2 tbsp heavy cream or milk for thinning optional
- 2 tbsp Biscoff cookie crumbs for garnish optional.
INSTRUCTIONS
Pan and Crust
- heat oven to 325 F and line a 9 inch by 13 inch pan with parchment leaving overhang
- mix cookie crumbs melted butter sugar and salt until evenly moistened
- press firmly into an even layer and bake until set then cool slightly about 8 to 10 minutes.
Cheesecake and Bake
- beat cream cheese and sugar until smooth and no lumps
- mix in sour cream vanilla and salt until combined
- add eggs and mix on low just until incorporated
- pour filling over crust and smooth the top
- warm cookie butter until pourable and dollop over the surface then gently swirl with a knife
- bake until edges are set and center is slightly jiggly about 28 to 32 minutes
- cool at room temperature about 1 hour then refrigerate until fully chilled at least 4 hours.
Slice and Serve
- lift out using parchment overhang and cut into bars wiping knife between cuts
- drizzle with warmed cookie butter thinned with cream if needed and sprinkle with cookie crumbs if using.
Notes
1. Use full fat cream cheese for best texture. Mix eggs on low to avoid cracks and excess air. Swap sour cream with full fat Greek yogurt. For cleaner slices chill overnight and use a hot dry knife. Store covered in the refrigerator up to 5 days or freeze up to 2 months
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 5g | Fat: 22g