Print

Easy Biscoff Cheesecake Bars: Perfect Kid-Approved Dessert

Biscoff cheesecake bars - featured image
Print Recipe

These creamy, crunchy, and perfectly sweet Biscoff cheesecake bars are a kid-approved dessert that comes together in under 30 minutes of prep. With a spiced cookie crust, smooth cheesecake filling, and a drizzle of Biscoff spread, they’re the ultimate comfort food for any occasion.

Ingredients

Scale
  • 2 cups Biscoff cookie crumbs (about 25–30 cookies, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy Biscoff spread
  • 1/4 cup Biscoff spread, warmed (for topping)
  • 1/4 cup crushed Biscoff cookies (for topping)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a food processor, pulse Biscoff cookies into fine crumbs. Transfer to a medium bowl, add melted butter, sugar, and salt. Stir until mixture looks like wet sand and holds together when pressed.
  3. Press crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add sugar and beat for another minute.
  5. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add vanilla extract and 1/2 cup Biscoff spread, mix on low until smooth.
  6. Pour filling over pre-baked crust. Spread evenly. Tap pan gently on counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center is slightly jiggly.
  7. Remove from oven and cool on a wire rack for 30 minutes at room temperature.
  8. While still warm, warm remaining 1/4 cup Biscoff spread in microwave for 10-15 seconds. Drizzle over top in a zigzag pattern. Sprinkle crushed Biscoff cookies evenly.
  9. Refrigerate for at least 4 hours, preferably overnight.
  10. Use parchment overhang to lift bars out of pan. Cut into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. For clean slices, chill overnight and wipe knife between cuts. Bars can be frozen for up to 3 months.

Nutrition

Keywords: Biscoff cheesecake bars, easy cheesecake bars, kid-friendly dessert, Biscoff dessert, no-bake cheesecake bars, cookie crust cheesecake

Find it online: https://daintydine.com/easy-biscoff-cheesecake-bars-perfect-kid-approved-dessert/