I made these Biscoff Cookie Butter Swirled 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.
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.
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.
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, Biscoff is my only option and it’s a fantastic one!
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!
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.
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.
Anyway… here you go. A recipe for Biscoff Cookie Butter Cheesecake Bars.
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Biscoff Cookie Butter Swirled Cheesecake Bars
- Prep Time: 20 mins
- Cook Time: 3 hours 55 mins
- Total Time: 4 hours 15 minutes
- Yield: 20 1x
Ingredients
For the crust:
- 28 Biscoff Cookies
- 2 oz. salted butter, melted (1/4 cup or half a stick)
- 2 Tbsp. sugar
For the cheesecake:
- 28 oz. cream cheese, softened to room temp (3 1/2 boxes)
- 1 1/2 tsp. pure vanilla extract
- 3/4 cup sugar
- 8 oz. sour cream (1 cup)
- 3 large eggs
- 2 Tbsp. all purpose flour
Cookie Butter Swirl
- 6 oz. Biscoff Spread (or another cookie butter or peanut butter)
- 4 oz. cream cheese, softened to room temp (1/2 a box)
- 1/4 cup sugar
- 1 egg
Instructions
- Preheat oven to 325° F.
For the crust:
- In a food processor, crush the cookies into fine crumbs. Add in melted butter and sugar pulse until combined. Press into a foil-lined 9×13 pan.
For the cheesecake:
- 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:
- In a small bowl, mix together the cookie butter, cream cheese, sugar and egg.
- 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).
- 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!
Nutrition
- Serving Size: 1 square
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!
Don’t do it. If you ever start, you won’t be able to stop 😉
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!
😀
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.
I’m sooo happy to hear it!! I love to find a recipe that’s a hit with the family 😀 Happy Thanksgiving!
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 9×13? I’m not very experienced in baking so I don’t know if the different material will affect the baking process or end result.
The recipe link seems to be broken 🙁
Yes, I’m sorry. I’m working on it, but I’m not sure when I’ll get them all back up.
This looks wonderful! 🙂
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.
Im from England. What kind of sugar does this recipe require?
I’ve made this multiple times with regular granulated sugar.
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?
★★★★★
I do room temp in a closed container!
Awesome! Thank you so much!!