You’ve never made cheesecake as creamy and addictive as this viral biscoff cheesecake bar recipe. So incredible good and easy to make.
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How to Make Biscoff Cheesecake Bars
- Make the Base. Crush Biscoff biscuits, mix with melted butter, and press into a parchment-lined 8×8 dish. Chill.
- Mix the Filling. Beat cream cheese until smooth, then add Biscoff spread, powdered sugar, and vanilla. Spread over the chilled crust.
- Decorate & Chill. Drizzle melted Biscoff on top, add whole biscuits, and refrigerate 2–3 hours until firm. Slice into bars and serve chilled.
Make-Ahead and Freezing Instructions
To Make-Ahead: Assemble the bars completely and refrigerate for up to 24 hours before serving. They slice cleanly once fully chilled.
To Store: Keep the cheesecake bars covered in the refrigerator for up to 4 days. Serve them chilled for the best texture.
To Freeze: Freeze the bars (without the whole biscuit topping, if possible) tightly wrapped for up to 2 months. Thaw in the refrigerator before serving.
Pin this now to find it later
Pin ItBiscoff Cheesecake Bars
You've never made cheesecake as creamy and addictive as this viral biscoff cheesecake bar recipe. So incredible good and easy to make.
Ingredients
For the cheesecake crust:
- 32 Biscoff cookies
- 6 tbsp butter, melted
For the filling:
- 2 ½ cup cream cheese, softened
- ½ cup Biscoff cookie butter spreed
- 1 cup powdered sugar
- ½ tsp vanilla extract
For the decoration:
- 1/3 cup Biscoff cookie butter spread
- 10 Biscoff cookies
Instructions
- Place the 32 Biscoff biscuits in a food processor and pulse until finely crushed.
- Transfer the crumbs to a bowl and mix with melted butter until combined.
- Press the mixture evenly into the bottom of a parchment-lined 8×8-inch baking dish to form the base.
- Chill in the refrigerator while preparing the filling.
- In a bowl, beat the cream cheese until smooth.
- Add Biscoff spread, powdered sugar, and vanilla extract, and mix until creamy and well combined. Spread the filling evenly over the chilled biscuit base.
- For decoration, melt 1/3 cup Biscoff spread slightly and drizzle over the cheesecake filling.
- Arange 10 Biscoff biscuits on top.
- Refrigerate for at least 2–3 hours, or until firm.
- Cut into bars and serve chilled.
Video
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