Hello, I’m Sam. Since retiring, I’ve come to appreciate recipes that look special but don’t require hours in the kitchen. These Lotus Biscoff Cheesecake Bars are one of those delightful surprises, smooth, creamy cheesecake layered over a buttery Biscoff cookie crust and topped with a drizzle of caramelized cookie spread. If you enjoy desserts that feel fancy but are actually easy to make, you’ll love this one.
What I like most about these cheesecake bars is how balanced they are. The spiced sweetness of the Biscoff cookies pairs perfectly with the mild creaminess of the cheesecake. The texture is rich but not heavy, with a gentle crunch from the crust and a velvety top that melts in your mouth. It’s a simple, no-fuss dessert that always gets compliments, ideal for gatherings, holidays, or a quiet treat at home.
If you’ve tried my Banana Chocolate Chip Cookies or the comforting Homemade Sandwich Bread, this dessert will feel just as approachable, with that same balance of cozy and impressive.
Ingredients
For the Crust:
- 1 ½ cups Lotus Biscoff cookies, crushed (about 22 cookies)
- 6 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup sour cream or Greek yogurt
For the Topping:
- ¼ cup Biscoff spread, melted
- Crushed Biscoff cookies for garnish
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper. Mix crushed Biscoff cookies with melted butter until combined, then press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool slightly.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each. Stir in vanilla and sour cream until just combined, avoid overmixing to keep the filling light.
3. Assemble and Bake
Pour the cheesecake filling over the cooled crust. Smooth the top and bake for 30–35 minutes, or until the center is just set and slightly jiggly. Let it cool to room temperature, then refrigerate for at least 3 hours.
4. Add the Biscoff Topping
Once chilled, drizzle the melted Biscoff spread over the cheesecake layer. Sprinkle crushed Biscoff cookies on top for crunch. Cut into bars and serve chilled.
Tips from Sam’s Kitchen
- Room-Temperature Ingredients: Softened cream cheese blends smoothly for a creamy texture.
- Neat Slices: Use a warm knife and wipe it clean between cuts for tidy bars.
- Variation: Swirl a bit of Biscoff spread into the cheesecake layer before baking for a marbled look.
- Make-Ahead Friendly: These bars taste even better after resting overnight in the fridge.
Why This Recipe Works
Lotus Biscoff Cheesecake Bars combine the caramelized, spiced flavor of Biscoff cookies with the rich smoothness of classic cheesecake. The crust adds a subtle crunch, while the cheesecake layer stays creamy and balanced, not overly sweet. It’s an easy dessert that looks impressive and travels well for parties or potlucks.
If you enjoy simple, comforting desserts like Chocolate Chip Rice Krispie Cookies or the rich Olympic Village Chocolate Muffins, these cheesecake bars will be right up your alley.
Lotus Biscoff Cheesecake Bars – Creamy, Crunchy, and Simple to Make
- Total Time: 50 minutes + chilling
- Yield: 9 bars
- Diet: Vegetarian
Description
Creamy cheesecake bars with a buttery Lotus Biscoff crust and caramelized cookie topping. These Lotus Biscoff Cheesecake Bars are rich, smooth, and perfectly spiced for a simple yet impressive dessert.
Ingredients
1 1/2 cups Lotus Biscoff cookies, crushed
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup sour cream or Greek yogurt
1/4 cup Lotus Biscoff spread, melted
Crushed Biscoff cookies for garnish
Instructions
1. Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
2. Mix crushed Biscoff cookies and melted butter. Press firmly into the pan and bake for 8 minutes. Cool slightly.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream; mix until just combined.
4. Pour cheesecake batter over crust and bake for 30–35 minutes until set but slightly jiggly.
5. Cool to room temperature, then refrigerate for 3 hours or overnight.
6. Drizzle melted Biscoff spread over top and sprinkle with crushed cookies. Slice and serve chilled.
Notes
Use full-fat cream cheese for best texture.
Chill thoroughly before slicing for clean edges.
Store covered in the fridge for up to 5 days.
For extra flavor, swirl Biscoff spread into the cheesecake before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European Fusion