Pair your favorite cookie with creamy cheesecake to make these irresistible Biscoff Cheesecake bars. They’re easy to make and absolutely delicious!
The thing I love most about making these Biscoff cheesecake bars, is that they are bite sized wonders.
You take my favorite cookie on the one hand and creamy cream cheese on the other hand and you’re almost done. With a swirl of Biscoff paste through the batter, I am sure this will be your favorite treat soon too!
For making these easy cheesecake bars you will need the following. Make sure to double check the exact ingredients in the recipe card below:
Lately, I’ve been baking cheesecake bars all the time (like my raspberry cheesecake bars). One question I get a lot is when it’s better to make cheesecake bars instead of a traditional round cheesecake.
A cheesecake bar is simply a smaller portion than a regular slice, making it perfect for parties, potlucks, or holiday dessert trays. They’re ideal when you want to serve a crowd without cutting large slices.
They’re also more than just mini cheesecakes (like these easy mini cheesecakes). The ratio of crust, filling, and topping is slightly different, giving them their own unique texture and flavor.
Whether you choose cheesecake bites or a full-sized cheesecake really depends on the occasion and your personal preference. If you want to see all the cheesecake recipes I’ve shared so far be sure to check out all the cheesecake recipes
The first thing you do when making these easy Biscoff cheesecake bars is to make the biscoff cookie crust. For doing that I crush the cookies into fine crumbs using a food processor and mix it with melted butter. Make sure to mix it evenly. It should resemble the look of wet sand.
Line a baking pan with parchment paper and firmly press your cookie crust into the pan. I like to use either the back of a spoon or a measuring cup.
Add the cream cheese and the sugar together in a large bowl and mix it until smooth. Add the eggs one at a time and mix well in between each addition. Mix in the sour cream, vanilla and the flour until you have a smooth batter.
Pour the cheesecake batter over the crust. Stir the cookie butter with a spoon until it is a bit looser and smooth. Once that is the case you can drop small spoonfuls into the batter. I like to use two teaspoons to do that.
Bake the Biscoff cheesecake for 40 minutes at 300˚F/150˚C (conventional oven). Turn off the oven and allow the cheesecake to cool inside of the oven with the door slightly open. Then refrigerate the cheesecake overnight.
BAKING TIP: A 20 x 20 cm (8 x 8-inch) square baking pan is perfect for making these cheesecake bites. It’s also one of my favorite pans for baking blondies and brownies.
If you’ve fallen in love with cheesecake bites like I have, be sure to add these recipes to your baking list:
I love baking with Biscoff. Its warm, spiced caramel flavor makes just about every dessert even better. The good news is that these Biscoff Cheesecake bites store beautifully, too. Just wait to add the whipped mascarpone topping and cookie garnish until right before serving.
Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days.
Yes! Once the cheesecake has completely cooled and chilled, you can freeze the bites. Wrap them individually or as a whole batch in plastic wrap, then place them in an airtight freezer-safe container. They’ll keep well for up to 1 month.
For sharp, bakery-style edges, trim the outer edges of the cheesecake before cutting it into squares. The scraps make the perfect baker’s treat!
The cheesecake is ready when the edges are set but the center still has a slight jiggle. The surface should no longer look wet or liquid.
Absolutely! In the recipe you will find a recipe converter, so you can easily adjust the ingredient amounts for a different pan size. Just remember that a larger pan may require a slightly longer baking time, while a smaller pan may bake a little faster.
Yes. You can replace the mascarpone with additional heavy whipping cream. The topping will be lighter and fluffier, although a little less rich. You can also skip the topping altogether if you’re transporting the cheesecake bites or simply prefer a simpler presentation.
No need! Check out my article filled with tips and tricks for baking the perfect cheesecake every time.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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