These Biscoff cheesecake bars are creamy, indulgent, and swirled with ribbons of cookie butter. I love them because they deliver all the richness of cheesecake in an easy-to-make bar form, making them perfect for sharing or preparing ahead of time.

Why You’ll Love This Recipe

I like that this recipe gives me the full cheesecake experience without having to commit to baking an entire cake. The bars are portable, simple to cut into neat squares, and they always impress at gatherings. The combination of Biscoff cookie crust, smooth cream cheese filling, and cookie butter swirl makes every bite irresistible. I also enjoy that I can prepare them in advance, so they’re ready whenever I need a sweet treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups Biscoff cookie crumbs (about 20 cookies)
1/4 cup salted butter, melted

For the cheesecake filling:

2 cups full-fat cream cheese, room temperature
1/4 cup cookie butter
2/3 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract or vanilla bean paste

For the swirl:

1/2 cup cookie butter

Directions

Preheat the oven to 325°F (165°C). Line and grease an 8×8-inch square pan with parchment paper.
Mix the Biscoff cookie crumbs with melted butter until fully combined. Press the mixture firmly into the prepared pan to form an even crust. Bake for 8 minutes, then remove and let cool. Keep the oven on.
Beat the cream cheese and 1/4 cup cookie butter until smooth. Add sugar and mix until combined. Blend in eggs and vanilla until the batter is creamy and lump-free.
Pour the filling over the cooled crust.
Warm the remaining 1/2 cup of cookie butter in the microwave for 10 seconds. Drop spoonfuls over the filling, then swirl gently with a knife.
Bake for 43–48 minutes, placing a pan of water on the lower rack of the oven to prevent cracks. The bars are done when only the center slightly jiggles.
Cool completely in the pan, then refrigerate for at least 2 hours (or overnight) before slicing with a warm, sharp knife.

Servings and timing

This recipe makes about 16 bars.

Prep time: 15 minutes
Bake time: 40–45 minutes
Chill time: 2 hours
Total time: about 3 hours

Variations

I sometimes switch up the crust by using graham crackers if I don’t have Biscoff cookies on hand. For a flavor twist, I like adding a pinch of cinnamon or nutmeg to the cheesecake filling. If I want to go all out, I drizzle extra warmed cookie butter or melted white chocolate on top before serving.

Storage/Reheating

I keep leftover bars in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them for up to 2 months. When freezing, I wrap the bars tightly in plastic wrap and foil. To enjoy, I thaw them overnight in the fridge. I don’t reheat these bars since they’re best served chilled.

FAQs

Can I make these bars without Biscoff cookies?

Yes, I can swap the crust with crushed graham crackers or digestive biscuits. The flavor will be slightly different, but still delicious.

Can I use low-fat cream cheese?

I prefer full-fat cream cheese for the creamiest texture, but low-fat or Neufchatel cheese works in a pinch.

Do I need a water bath for these cheesecake bars?

I don’t bake the bars directly in a water bath, but I place a pan of water on the rack beneath them. This creates steam, helps them bake evenly, and reduces cracking.

Can I double this recipe?

Yes, when I want to serve a crowd, I double the recipe and bake it in a 9×13-inch pan for about 40–50 minutes.

How do I get clean slices?

I dip a sharp knife in hot water, wipe it dry, then cut the bars. Repeating this step for each slice gives me clean, bakery-style squares.

Conclusion

These Biscoff cheesecake bars are one of my favorite desserts to prepare because they’re simple, rich, and always a hit. I like that they’re make-ahead friendly, freezer-safe, and easy to serve in neat portions. If I want a dessert that’s creamy, flavorful, and impressive, this recipe never lets me down.