Why you’ll love Biscoff Cheesecake Cookie Bars
- Unique and Irresistible Flavor:
- Biscoff Cookies: Known for their caramelised, spiced flavour, Biscoff cookies add a unique and delicious taste that sets these bars apart from traditional cheesecake bars. The combination of these flavours with the creamy cheesecake is simply irresistible.
- Perfect Texture Combination:
- Crunchy and Creamy: The bars feature a crunchy Biscoff cookie crust that contrasts beautifully with the smooth, creamy cheesecake layer. This delightful texture combination makes every bite satisfying and enjoyable.
- Easy to Make:
- Simpler Than Traditional Cheesecake: Unlike a full cheesecake, these bars are relatively easy to prepare and require fewer steps.
- Versatile Serving Options:
- Great for Any Occasion: Biscoff cheesecake cookie bars are perfect for a variety of occasions, from casual family desserts to more formal gatherings. Their convenient bar form makes them easy to serve and share.
- Customisable and Creative:
- Endless Variations: You can get creative with these bars by adding toppings like a drizzle of melted Biscoff spread, chocolate ganache, or caramel sauce. You can also incorporate mix-ins like chocolate chips or nuts for added flavor and texture.
Top Tips
- Use High-Quality Ingredients:
- Biscoff Cookies: Use authentic Biscoff cookies for the crust and topping to achieve the signature caramelised flavour.
- Cream Cheese: Choose full-fat cream cheese for a rich, creamy cheesecake layer. Ensure it’s at room temperature before mixing to avoid lumps.
- Smooth and Creamy Cheesecake Layer:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and any other dairy ingredients are at room temperature for a smooth, lump-free filling.
- Mixing: Beat the cream cheese and sugar until smooth, then add eggs one at a time, mixing just until incorporated. Overmixing can introduce too much air, causing the cheesecake to crack.
- Baking Tips:
- Check for Doneness: The bars are done when the edges are set, and the centre is slightly jiggly. They will firm up as they cool. Avoid overbaking to maintain a creamy texture.
- Cooling and Slicing:
- Cool Gradually: Allow the bars to cool in the pan at room temperature, then chill in the refrigerator for at least a few hours or overnight. This helps the layers set and makes slicing easier.
- Clean Cuts: Use a sharp knife, and wipe it clean between cuts to achieve neat, clean slices. For extra precision, dip the knife in hot water and dry it before cutting.
- Topping and Presentation:
- Drizzle: Add a drizzle of melted Biscoff spread, caramel sauce, or chocolate for extra decadence and visual appeal.
Ingredients you’ll need to make Biscoff Cheesecake Cookie Bars
Cookie Base
- 160 g Unsalted Butter
- 130 g Brown Sugar
- 100 g White Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 50 g Biscoff Spread
- 150 g Chocolate Chips
- 240 g Plain Flour
- 1/2 tsp Baking Soda
Cheesecake Mixture
- 225 g Cream Cheese
- 100 g Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 50 g Biscoff Spread
Toppings
- 100 g Biscoff Spread melted
- 9 Biscoff Biscuits
How to make Biscoff Cheesecake Cookie Bars
Cookie Base
- To make the cookie base whisk together the softened butter. brown sugar and white sugar until light and fluffy.
- Add in the egg, salt, vanilla extract and Biscoff spread and whisk until combined.
- Add in the chocolate chips and sift in the plain flour and baking soda. Mix everything until you get a smooth cookie dough.
- Press the cookie dough into an 8×8 baking tin lined with baking paper.
- Bake in a pre-heated oven at 180℃ for 15 mins.
Cheesecake Mixture
- Whilst the cookie base is baking, you can make the cheesecake mixture by mixing together the cream cheese, sugar, egg, vanilla extract and Biscoff spread.
- Once the cookie base has finished baking, remove from the oven and pour the cheesecake mixture into the tin.
- Place bake into the oven at 170℃ for 30 mins.
- When you remove it from the oven it should have slight wobble. Allow it to cool completely before decorating.
Toppings
- For the topping, pour on the melted Biscoff spread and spread it out evenly.
- Slice into 9 equal bars and place a Biscoff biscuit over each square to finish.
Other recipes you might like
Biscoff Cheesecake Brownies – Biscoff Cheesecake Brownies – My Simple Eats
Cookies and Cream Cheesecake – Cookies & Cream Cheesecake – My Simple Eats
Kinder Cheesecake – Kinder Cheesecake – My Simple Eats
Biscoff Cheesecake Cookie Bars
Creamy Biscoff cheesecake layered upon a chewy and delicious cookie.
Ingredients
Cookie Base
- 160 g Unsalted Butter
- 130 g Brown Sugar
- 100 g White Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 50 g Biscoff Spread
- 150 g Chocolate Chips
- 240 g Plain Flour
- 1/2 tsp Baking Soda
Cheesecake Mixture
- 225 g Cream Cheese
- 100 g Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 50 g Biscoff Spread
Toppings
- 100 g Biscoff Spread melted
- 9 Biscoff Biscuits
Instructions
Cookie Base
- To make the cookie base whisk together the softened butter. brown sugar and white sugar until light and fluffy.
- Add in the egg, salt, vanilla extract and Biscoff spread and whisk until combined.
- Add in the chocolate chips and sift in the plain flour and baking soda. Mix everything until you get a smooth cookie dough.
- Press the cookie dough into an 8×8 baking tin lined with baking paper.
- Bake in a pre-heated oven at 180℃ for 15 mins.
Cheesecake Mixture
- Whilst the cookie base is baking, you can make the cheesecake mixture by mixing together the cream cheese, sugar, egg, vanilla extract and Biscoff spread.
- Once the cookie base has finished baking, remove from the oven and pour the cheesecake mixture into the tin.
- Place bake into the oven at 170℃ for 30 mins.
- When you remove it from the oven it should have slight wobble. Allow it to cool completely before decorating.
Toppings
- For the topping, pour on the melted Biscoff spread and spread it out evenly.
- Slice into 9 equal bars and place a Biscoff biscuit over each square to finish.
