Indulge in sweet bliss with our Biscoff Cheesecake Bars recipe! Discover a delightful fusion of creamy cheesecake and irresistible Biscoff goodness.
Our Biscoff Cheesecake Bars are a perfect blend of velvety cheesecake and the irresistible flavor of Biscoff cookies.
Whether you’re a cheesecake aficionado or a Biscoff lover, this recipe is a match made in dessert heaven. It’s the perfect make-ahead dessert!
The spiced speculoos cookies bring a unique and delightful flavor that perfectly complements the velvety texture of cheesecake.
Cookie butter cheesecake bars are irresistibly good due to their unique fusion of creamy cheesecake and the distinct spiced flavor of Biscoff cookies.
These bars have a great flavor that makes them a delectable treat suitable for any special occasion and are easy to share.
How to Make Biscoff Cheesecake Bars
Ingredients
- 1 ½ cups Biscoff cookies, crushed (about 14 cookies)
- 4 Tbsp unsalted butter, melted
- 1 8 oz container cool whip
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1 tsp vanilla extract
Instructions
Preheat the oven to 350 degrees.
Ensure that the pan is well-greased or lined with parchment paper for easy removal of the bars after baking.
Crush the biscoff cookies into crumbs using a rolling pin or food processor.
Mix the crust mixture with the melted butter.
Flatten into the bottom of the prepared pan.
Cook for 10 mins, remove and let cool.
To make the cheesecake layer, mix room temperature cream cheese, granulated sugar and vanilla until smooth in a large bowl.
Add in the cool whip and whip until well incorporated.
Pour the cheesecake filling on top of the cooled biscoff crust.
Garnish with more crushed cookies.
Allow the bars to cool, then refrigerate for at least 4 hours or overnight.
Once set, cut into squares and savor the blissful combination of Biscoff and cheesecake.
Keep them refrigerated in an airtight container or covered in plastic wrap for optimum freshness.
Relevant Recipes
- No Bake Dessert Recipes
- Pumpkin Cheesecake Bars
- Whipped Cream Recipe
- Cheesecake Recipes
- Biscoff Ice Cream
How to Make No Bake Biscoff Cheesecake Bars
Prepare the crust with given instructions, but rather than baking it, place it in the freezer for 15 to 30 minutes before adding the filling to allow it to firm up.
FAQs
Can I freeze Biscoff Cheesecake Bars for later?
Yes, you can freeze these bars for future enjoyment. Ensure they are well-wrapped to prevent freezer burn, and thaw in the refrigerator before serving.
Biscoff is a brand of speculoos cookies. Speculoos cookies are a spiced shortcrust biscuit, and Biscoff is a popular brand that produces these cookies, known for their caramelized and cinnamon-like flavor.
Can I make these bars ahead of time for an event?
Absolutely! Biscoff Cheesecake Bars are great for making ahead. Prepare them a day in advance, refrigerate overnight, and cut into bars before serving for a stress-free dessert option.
How long do Biscoff Cheesecake Bars stay fresh?
When stored in an airtight container in the refrigerator, these bars stay fresh for up to 4-5 days. For longer storage, consider freezing them.
What kind of pan should I use to make biscoff cheesecake bars?
For making Biscoff Cheesecake Bars, it’s recommended to use a square or rectangular baking pan. A standard 9×9-inch or 9×13-inch pan works well for this recipe. The choice between these sizes depends on your preference for bar thickness and the number of servings.
9x 9-Inch Pan:
– Creates thicker bars.
– Suitable for a smaller batch and a more indulgent serving size.
9x 13-Inch Pan:
– Produces thinner bars.
– Ideal for larger gatherings or when you prefer a higher yield of smaller servings.
Adjust the baking time accordingly based on the size of the pan and monitor the bars as they bake to achieve the desired level of doneness.
How to Make Biscoff Cheesecake Bars
Ingredients
- 1 ½ cups Biscoff cookies, crushed (about 14 cookies)
- 4 Tbsp unsalted butter, melted
- 1 8 oz container cool whip
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1 tsp vanilla extract
Instructions
Preheat the oven to 350 degrees.
Ensure that the pan is well-greased or lined with parchment paper for easy removal of the bars after baking.
Crush the biscoff cookies into crumbs using a rolling pin or food processor.
Mix the crust mixture with the melted butter.
Flatten into the bottom of the prepared pan.
Cook for 10 mins, remove and let cool.
To make the cheesecake layer, mix room temperature cream cheese, granulated sugar and vanilla until smooth in a large bowl.
Add in the cool whip and whip until well incorporated.
Pour the cheesecake filling on top of the cooled biscoff crust.
Garnish with more crushed cookies.
Allow the bars to cool, then refrigerate for at least 4 hours or overnight.
Once set, cut into squares and savor the blissful combination of Biscoff and cheesecake.
Keep them refrigerated in an airtight container or covered in plastic wrap for optimum freshness.