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Easy Biscoff Cheesecake Bars: Best Crowd-Pleasing Recipe

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These Biscoff cheesecake bars feature a crunchy spiced cookie crust, a silky smooth cheesecake filling, and a gorgeous Biscoff swirl on top. They’re quick, easy, and perfect for potlucks, parties, or any gathering.

Ingredients

Scale
  • 2 cups Biscoff cookie crumbs (about 24–26 cookies, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread (crunchy or smooth)
  • 1/3 cup Biscoff spread, warmed slightly for drizzling
  • Optional: 2-3 tablespoons crushed Biscoff cookies for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 9×9 baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with cooking spray or butter.
  2. Make the crust: Place the Biscoff cookies in your food processor and pulse until you have fine crumbs. Transfer to a medium bowl, add the melted butter, sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
  4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with your spatula.
  5. Add the sugar and vanilla: Add the sugar and vanilla extract to the cream cheese. Beat on medium speed until combined, about 1 minute. Scrape the bowl again.
  6. Add the eggs one at a time: Crack one egg into the bowl and beat on low speed just until incorporated. Add the second egg and repeat. Mixing on low speed prevents too much air from getting into the batter.
  7. Mix in the Biscoff spread: Add 1/2 cup of Biscoff spread to the batter. Beat on low speed until just combined.
  8. Pour the filling over the crust: Pour the cheesecake filling over the pre-baked crust. Use your spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Add the topping: Warm the remaining 1/3 cup of Biscoff spread in the microwave for about 15 seconds until it’s pourable. Drop spoonfuls of the warm spread over the cheesecake filling. Use a knife or toothpick to swirl it into a marbled pattern.
  10. Bake the cheesecake bars: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
  11. Cool completely: Remove the pan from the oven and place it on a wire rack. Let the bars cool at room temperature for about 1 hour. Then transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  12. Cut and serve: Once fully chilled, use the parchment handles to lift the entire block of cheesecake bars out of the pan. Place on a cutting board and use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for the neatest edges. Sprinkle with crushed Biscoff cookies if desired.

Notes

Room temperature ingredients are non-negotiable for a smooth filling. Don’t overmix the filling once eggs are added to prevent cracks. The water bath is not necessary for these bars, but placing a pan of hot water on the rack below can help prevent cracking. Patience with chilling is key for clean slices. Use a sharp knife wiped clean between cuts for neat edges.

Nutrition

Keywords: Biscoff cheesecake bars, easy cheesecake bars, Biscoff dessert, potluck dessert, crowd-pleasing dessert

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