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- 1 cup Biscoff cookies, crushed - 1/4 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 1/2 cup Biscoff cookie butter - 2 large eggs - 1/2 cup heavy whipping cream I love using Biscoff cookies for this recipe. They add a sweet, spiced flavor. The cream cheese makes the bars creamy and rich. Biscoff cookie butter adds a smooth, nutty taste that pairs perfectly. Use granulated sugar to sweeten the filling. I always use fresh eggs to help the bars set right. Unsalted butter gives a nice flavor to the crust. Heavy whipping cream is key for the topping; it adds a lightness that balances the rich cheesecake. - Extra Biscoff cookies for garnish - Chocolate drizzle (if desired) If you want to make the bars even more special, add extra Biscoff cookies on top. They look nice and taste great. A drizzle of chocolate also adds a sweet touch. It makes the bars look fancy and fun. You can choose toppings based on your taste. These small additions can make a big difference. 1. Start by crushing the Biscoff cookies. You can use a food processor or put them in a bag and crush them with a rolling pin. Aim for fine crumbs. 2. In a medium bowl, mix the crushed cookies with melted butter. Stir until it looks like wet sand. 3. Press this mixture firmly into the bottom of an 8x8 inch baking pan. Make sure it’s even. Bake the crust for 10 minutes and take it out of the oven. 1. In a large mixing bowl, beat the softened cream cheese. Use an electric mixer until it’s creamy and smooth. 2. Gradually add the granulated sugar while mixing. This helps it blend well. 3. Mix in the Biscoff cookie butter next. Make sure it’s fully combined. 4. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, flour, and salt. Beat until smooth and well blended. 1. Pour the cheesecake filling over the baked cookie crust. Use a spatula to spread it evenly. 2. Bake the cheesecake bars for 25-30 minutes. The edges should be set, but the center should still jiggle slightly. 3. Turn off the oven and crack the door. Let the bars cool in the oven for about 1 hour. 4. After cooling, refrigerate the cheesecake bars for at least 4 hours. For the best taste, let them sit overnight. To make a creamy cheesecake, mix all ingredients well. Start with soft cream cheese. It blends easier. Add each egg one at a time and mix gently. This keeps the texture smooth and light. Room temperature ingredients are key. Take your cream cheese and eggs out ahead of time. They should be warm to the touch. This helps them mix better and reduces lumps. Slice the cheesecake bars into small squares for easy serving. Use a sharp knife for clean cuts. Wipe the knife between slices for neat edges. Pair these bars with coffee or a sweet tea. The flavors work well together. You might also enjoy a scoop of vanilla ice cream on the side. Avoid overmixing the batter. This adds too much air and can crack the cheesecake. Mix just until smooth and combined. Be careful not to undercook the cheesecake. The edges should be set, but the center can jiggle a bit. If it looks too wobbly, give it more time. It should firm up in the fridge later. {{image_2}} You can change the flavor of these cheesecake bars easily. Adding chocolate chips or peanut butter can create a rich twist. Simply fold in ½ cup of mini chocolate chips or ¼ cup of creamy peanut butter into the cheesecake filling before pouring it over the crust. You can also try different cookie crusts. For a nutty taste, use crushed almond or hazelnut cookies. If you prefer a chocolate flavor, go for Oreo cookies. Just remember to adjust the butter amount based on the cookie type. If you need gluten-free options, use gluten-free Biscoff cookies. They provide the same great taste without the gluten. You can also replace the all-purpose flour with almond flour or coconut flour for a gluten-free cheesecake. For vegan substitutes, use vegan cream cheese and a flaxseed egg instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use coconut cream instead of heavy whipping cream to keep it dairy-free. You can make these bars festive by adding pumpkin spice for the fall. Mix in 1 teaspoon of pumpkin spice to the cheesecake filling. This adds a cozy flavor that fits the season. Decorating for special occasions is fun! Use whipped cream and crushed Biscoff cookies on top. You can also add seasonal fruits like strawberries or raspberries for a bright touch. These small changes make your cheesecake bars unique for any celebration. To keep your Biscoff cookie butter cheesecake bars fresh, store them in the refrigerator. Use an airtight container to prevent moisture loss. You can also cover the bars with plastic wrap. This keeps them safe from other odors in the fridge. If you want to store them longer, freezing is an option. First, cut the bars into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. This method helps prevent freezer burn. When you need a treat, just thaw them in the fridge overnight. These cheesecake bars can last up to one week in the fridge. After that, their taste and texture may change. Look for signs of spoilage, like a sour smell or changes in color. If your bars feel sticky or have mold, it’s best to throw them away. Enjoy your delicious treats while they are fresh! Yes, you can! If you want to switch it up, consider these options: - Graham crackers - Oreos - Digestive biscuits - Shortbread cookies Each of these will give your crust a unique flavor. Just crush them finely and mix with melted butter like you would with Biscoff cookies. This way, you can make a crust that suits your taste! Making this recipe dairy-free is simple. Here are some ideas: - Use dairy-free cream cheese. Brands like Violife or Tofutti work well. - Swap heavy cream for coconut cream or almond milk. - Choose dairy-free butter or margarine for the crust. These swaps maintain the creamy texture and rich taste of the cheesecake bars. Absolutely! Here are some tips to prep ahead: - Make the cheesecake bars a day or two in advance. - Store them in the fridge, covered tightly. - You can also freeze them for up to three months. Just thaw in the fridge before serving. This makes entertaining easy and stress-free! This recipe combines simple ingredients like Biscoff cookies and cream cheese to create a delicious cheesecake. You learned how to make the crust and filling, ensuring perfect texture. There are tips to avoid common mistakes and ways to customize the flavor. Remember to store cheesecake bars properly for the best taste. Enjoy experimenting with variations and toppings. With these steps, you can impress anyone with your cheesecake bars!

Biscoff Cookie Butter Cheesecake Bars

Indulge in the ultimate dessert with these Biscoff Cookie Butter Cheesecake Bars! Combining creamy cheesecake and delicious cookie flavors, this easy recipe will become a favorite. With simple steps and a delightful crunch from the Biscoff cookie crust, it's perfect for any occasion. Ready to wow your guests? Click through to explore this irresistible recipe and treat yourself to a slice of heaven!
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Ingredients
  

1 cup Biscoff cookies, crushed (plus extra for topping)

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

1/2 cup Biscoff cookie butter

2 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/2 cup heavy whipping cream

Instructions
 

Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, combine the crushed Biscoff cookies and melted butter, mixing until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes and then remove from the oven.

      In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and continue beating until well combined.

        Mix in the Biscoff cookie butter until fully incorporated, followed by the eggs (one at a time), vanilla extract, flour, and salt. Beat until smooth and everything is well blended.

          Pour the cheesecake filling over the baked Biscoff cookie crust, spreading it evenly with a spatula.

            Bake the cheesecake bars for about 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, letting the bars cool in the oven for about 1 hour.

              Once cooled, refrigerate the cheesecake bars for at least 4 hours (or overnight for best results).

                Before serving, whip the heavy cream until stiff peaks form and spread it on top of the cheesecake. Crush a few extra Biscoff cookies and sprinkle them over the whipped cream for decoration.

                  Finally, lift the cheesecake bars out of the pan using the parchment overhang and cut into squares.

                    Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars