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Four pieces of creamy Biscoff Cheesecake Bars topped with crumbled Lotus Biscoff cookies and a whole cookie in the center, displayed on a white plate in a modern kitchen setting.

Biscoff Cheesecake Bars Recipe

Try these irresistible Biscoff Cheesecake Bars featuring a buttery cookie crust and smooth cheesecake filling. Simple to make and perfect for any occasion.

Course desserts
Cuisine American
Keyword Biscoff Cheesecake Bars, biscoff cheesecake bars recipe
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Author momma lew

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
  • ⅔ cup sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Ensure that the pan is well-greased or lined with parchment paper for easy removal of the bars after baking. 
  3. Crush the biscoff cookies into crumbs using a rolling pin or food processor. 
  4. Mix the crust mixture with the melted butter.
  5. Flatten into the bottom of the prepared pan.
  6. Cook for 10 mins, remove and let cool.
  7. To make the cheesecake layer, mix room temperature cream cheese, granulated sugar and vanilla until smooth in a large bowl.
  8. Add in the cool whip and whip until well incorporated.
  9. Pour the cheesecake filling on top of the cooled biscoff crust.
  10. Garnish with more crushed cookies.
  11. Allow the bars to cool, then refrigerate for at least 4 hours or overnight. 
  12. Once set, cut into squares and savor the blissful combination of Biscoff and cheesecake.
  13. Keep them refrigerated in an airtight container or covered in plastic wrap for optimum freshness.

Recipe Notes

They’ll stay fresh in the fridge for 3–4 days when stored in an airtight container.