Biscoff Cookie Butter Swirled Cheesecake Bars (2024)

· Modified: by Rose Atwater · This post may contain affiliate links · 18 Comments

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These Biscoff Cookie Butter Swirled Cheesecake Bars start off with a delicious Biscoff cookie crust that's topped with cheesecake swirled with decadent ribbons of cookie butter.

Biscoff Cookie Butter Swirled Cheesecake Bars (1)

I made these cheesecake bars yesterday and while it normally takes me days or even weeks to get around to posting something, I had to post these today.

Biscoff Cookie Butter Swirled Cheesecake Bars (2)

Why today? Well, because you need them in your life.I mean it - go get the ingredients and bake them. ASAP. You won't regret it.

Biscoff Cookie Butter Swirled Cheesecake Bars (3)

So lately I've been totally obsessed with cookie butter.In particular, Biscoff Spread.I am not sure when I first heard of cookie butter, but once I heard about it, I had to have some.

Biscoff Cookie Butter Swirled Cheesecake Bars (4)

The next time I was out shopping, I strolled down the aisle where the putter was located and there it was... Biscoff Spread, aka cookie butter.

I know there are other varieties out there (Trader Joe's was mentioned on Facebook), and I'm sure I'd love them too, but here in my little corner of the world, Biscoffis my only option and it's a fantastic one!

Biscoff Cookie Butter Swirled Cheesecake Bars (5)

Oooh, and if you happen to not have access to it any any local stores (check near the peanut butter - that's where I find it at Walmart), you can order it online at Biscoff.com. Oh, and I got the cookies on the cookie aisle at Walmart. They were hard to spot, but they were there!

Biscoff Cookie Butter Swirled Cheesecake Bars (6)

So, I bought a jar with the intent of finding a recipe to try it in.However, after tasting it, I sort of just ate the whole thing, one delicious spoonful at a time. So I bought another jar... and over the course of time, I ate it too.

Biscoff Cookie Butter Swirled Cheesecake Bars (7)

The bottom line is, I cannot tell you how many jars I bought and ate before getting around to actually baking something.

PS - you could substitute any cookie butter in this recipe - or even peanut butter if you must.

Biscoff Cookie Butter Swirled Cheesecake Bars (8)

Anyway... here you go. A recipe for Biscoff Cookie Butter Swirled Cheesecake Bars you're sure to love.

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Recipe

Biscoff Cookie Butter Swirled Cheesecake Bars (9)

Biscoff Cookie Butter Swirled Cheesecake Bars

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 1 review

  • Author: Rose
  • Total Time: 1 hour 15 minutes
  • Yield: 20 1x
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Description

These Biscoff Cookie Butter Swirled Cheesecake Bars start off with a delicious Biscoff cookie crust that's topped with cheesecake swirled with decadent ribbons of cookie butter.

Ingredients

UnitsScale

For the crust:

For the cheesecake:

Cookie Butter Swirl

Instructions

  1. Preheat oven to 325° F.

For the crust:

  1. In a food processor, crush the cookies into fine crumbs. Add in melted butter and sugar pulse until combined. Press into a foil-lined 9x13 pan.

For the cheesecake:

  1. Beat together the cream cheese, sugar, flour and vanilla until well blended. Add the sour cream and eggs, beating on low speed just until blended. Pour over the prepared crust

For the cookie butter swirl:

  1. In a small bowl, mix together the cookie butter, cream cheese, sugar and egg.
  2. Drop by spoonfuls randomly over the cheesecake. Take a knife and drag back and forth through the cheesecake until you have a swirled look (see my pic in the post).
  3. Bake at 325° F for 45-55 minutes or until almost set. Cool completely, then chill for at least 3 hours. Cut into squares to serve!
  • Prep Time: 20 mins
  • Cook Time: 55 mins

Nutrition

  • Serving Size: 1 square

Recipe Card powered byBiscoff Cookie Butter Swirled Cheesecake Bars (10)

Biscoff Cookie Butter Swirled Cheesecake Bars (11)

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Biscoff Cookie Butter Swirled Cheesecake Bars (16)

About Rose Atwater

Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...

Reader Interactions

Comments

  1. Lisa

    My husband used to travel to Europe frequently for business (and occasionally I got to tag along!), and we used to bring back packages of the cookies (and hoard them). I was so happy when they began to be sold in the U.S.!

    I've never bought the cookie butter because I can't get past the amount of sugar in it..........but for this recipe I might consider it........lol!

    Reply

    • Rose

      Don't do it. If you ever start, you won't be able to stop 😉

      Reply

      • Lisa

        Understood; I can't keep potato chips in the house because once I start I can't stop!
        As a tea drinker, I think those cookies are the best thing to have with "a cuppa" ( as they say across the pond).
        Guests are always hooked the first time they taste them!

        Reply

  2. Whitney

    Just made these for Thanksgiving and my entire family love them, even my dad, who is very hard to please! Thanks for the great, unique recipe! I'll be sharing it with some family members.

    Reply

    • Rose

      I'm sooo happy to hear it!! I love to find a recipe that's a hit with the family 😀 Happy Thanksgiving!

      Reply

  3. Diane

    I'm so excited to make these for my mom's birthday since she loves cookie butter (and cheesecake)! I just have a question. Does it have to be a (metal) pan, or is glass or ceramic ok as long as it's 9x13? I'm not very experienced in baking so I don't know if the different material will affect the baking process or end result.

    Reply

  4. Charlotte Herbert

    The recipe link seems to be broken 🙁

    Reply

    • Rose Atwater

      Yes, I'm sorry. I'm working on it, but I'm not sure when I'll get them all back up.

      Reply

  5. Gentle Joy Homemaker

    This looks wonderful! 🙂

    Reply

  6. Cindy Richter

    My neighbor loves Biscoff and says she eats the entire jar in a very short period of time. I plan on making these for her birthday. So glad I found this on Think Tank Link Party! I'll look like a pro baker! Thanks for sharing.

    Reply

  7. Jade Poynter

    Im from England. What kind of sugar does this recipe require?

    Reply

    • Diane

      I've made this multiple times with regular granulated sugar.

      Reply

  8. Diane

    I've made this numerous times, always to rave reviews. I do have a question though. What is the best way to store this? Sealed at room temp? In the fridge?

    Reply

    • Rose

      I do room temp in a closed container!

      Reply

      • Diane

        Awesome! Thank you so much!!

        Reply

  9. Ofira Ben Zvi

    I'm going to try the recipe comes holiday. Can you tell me the weight of the cooky batter?
    Thanks
    Ofira

    Reply

    • Rose Atwater

      6 ounces

      Reply

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