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Easy Biscoff Cheesecake Bars

Easy Biscoff Cheesecake Bars: A Creamy Dream Come True

These Easy Biscoff Cheesecake Bars combine nostalgia and indulgence into a creamy dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Biscoff Cookies Substitute with graham crackers for a different flavor.
  • ½ cup Unsalted Butter Melt for best results.
For the Filling
  • 16 ounces Cream Cheese Full-fat works best.
  • ½ cup Granulated Sugar Feel free to use powdered sugar for a smoother blend.
  • ½ cup Greek Yogurt Sour cream can be used instead.
  • 1 teaspoon Vanilla Extract Consider vanilla bean paste for a more aromatic experience.
  • 2 whole Eggs Make sure they are at room temperature.
For the Topping
  • ½ cup Biscoff Spread Warm slightly for easier application.
  • 4 cookies Crumbling Biscoff Cookies Adds a gorgeous finish and extra texture.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • baking dish
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare the crust by lining a 9-inch springform pan with parchment paper. Crush 24 Biscoff cookies into fine crumbs and combine with melted butter. Press into the base of the pan and chill for 15-20 minutes.
  2. Preheat your oven to 325°F (160°C). Beat 16 ounces of cream cheese with ½ cup of granulated sugar until smooth. Add ½ cup of Greek yogurt and 1 teaspoon of vanilla extract. Mix well, then incorporate 2 eggs one at a time.
  3. Pour the filling over the chilled crust. Place the springform pan in a larger baking dish filled with hot water. Bake for 65-70 minutes until edges are set and center is slightly jiggly.
  4. Cool the cheesecake on a wire rack for 1 hour then refrigerate for at least 4 hours or preferably overnight.
  5. Release the cheesecake from the springform pan. Warm the Biscoff spread and drizzle over the top. Sprinkle crumbled Biscoff cookies for garnish.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 17gVitamin A: 300IUCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a lump-free filling. The cheesecake can be stored in the fridge for up to 5 days or frozen for 2 months.

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