Biscoff Cheesecake Bars

Creamy, lightly tangy cheesecake bars on a buttery Biscoff crust, finished with a smooth Biscoff layer and cookie on top. Not overly sweet, perfectly balanced, and meant to be chilled overnight for the best texture!

A special thanks to Talha’s mom for the giant bucket of Biscoff that enabled this obsession!!! One of my favourite treats! I hope it becomes one of yours as well!!

Recipe

Ingredients

Makes 16 bars Baked in a 13 x 9-inch pan

Crust

• Biscoff crumbs – 325 g
• Unsalted butter – 60 g, melted
• Flaky salt – a pinch (Maldon is my favourite)

Filling

• Cream cheese – 500 g, softened (Should dent easily when pressed)
• Granulated sugar – 1/4 to 1/2 cup, to taste
• Vanilla extract – 1.5 teaspoons
• 3% yogurt – 1/2 cup (Greek or regular, or sour cream)
• Cornstarch – 1 tablespoon, sifted
• Large eggs – 2, room temperature

Topping

• Biscoff spread – about 1/2 cup, melted (Adjust based on desired thickness and how much you love Biscoff!)
• Biscoff cookies – 16

Method

1. Crust

Preheat oven to 325°F (163°C).

In a bowl, combine the Biscoff crumbs and melted butter until fully mixed and slightly clumpy.

Press firmly into the bottom of a 13 x 9-inch pan lined with parchment paper. (Do not skip the parchment — it makes removal clean and easy.)

Sprinkle flaky salt evenly over the crust.

Bake for 10 minutes, then remove and allow to cool completely.

2. Filling

In a large mixing bowl, beat the cream cheese until smooth and glossy.

Add sugar gradually, starting with 1/4 cup, and adjust to taste. (The filling should not be overly sweet, the Biscoff layer and cookie add plenty of sweetness.)

Mix in the vanilla extract and yogurt (or sour cream) until fully combined.

Add the sifted cornstarch and mix until smooth and lump-free.

Add eggs one at a time, mixing well after each addition.

3. Bake

Pour the filling over the cooled crust (make sure the crust is cool to the touch).

Smooth the top with a spatula. Warming the spatula under hot water helps create a clean, even surface.

Bake at 325°F for about 40 minutes, until the center is just set.

You should see a slight jiggle in the center; it will continue to set in the hot pan while it cools.

Cool completely in the pan, then refrigerate overnight for the best texture.

4. Decorate

Cut into 16 clean squares.

(Pro tip: mark the parchment with a ruler and use a knife warmed under hot water for clean cuts. Wipe and reheat between cuts.)

Melt the Biscoff spread and spoon over each bar, smoothing with a warm spatula.

Work quickly!! The cold cheesecake will cause the warm Biscoff to set fast.

Top each bar with a Biscoff cookie.

Important Notes

• The filling should be lightly sweet, not dessert-sweet — the topping balances it perfectly.
• Always sift the cornstarch to avoid lumps in the cheesecake texture.
• A slight jiggle in the centre will turn into a perfect bake. Overbaking will result in a dry cheesecake.
• Chill overnight prior to cutting the next day. This ensures clean cuts, a firm structure, and the best flavour.
• Warm tools (spatula + knife) give you a smooth finish on both the cheesecake and spreading the Biscoff!