Creamy cheesecake swirled with Biscoff cookie butter on a buttery Biscoff cookie crust, finished with melted cookie butter and crunchy cookie crumbs. These easy cheesecake bars are rich, cozy, and perfect for any cookie butter lover!

Ingredients

Biscoff Crust

• 2 cups crushed Biscoff cookies (about 28 cookies)
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup melted Biscoff cookie butter
• 1 tablespoon all-purpose flour

Biscoff Swirl

• ½ cup Biscoff cookie butter, melted

Topping

• ¼ cup melted Biscoff cookie butter
• ¼ cup crushed Biscoff cookies

Instructions

1. Prepare the crust: Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Mix the crushed Biscoff cookies, sugar, and melted butter until evenly combined. Press firmly into the pan and bake for 10 minutes. Let cool while preparing the filling.
2. Make the filling: Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined. Mix in the vanilla, sour cream, melted Biscoff cookie butter, and flour until smooth.
3. Assemble: Pour the cheesecake filling over the cooled crust. Drizzle the melted Biscoff cookie butter over the top and gently swirl with a butter knife or skewer.
4. Bake: Bake for 45–50 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
5. Chill: Refrigerate for at least 4 hours, preferably overnight.
6. Finish: Drizzle with the remaining melted Biscoff cookie butter and sprinkle with crushed Biscoff cookies before slicing into bars.

Prep Time: 20 minutes
Bake Time: 45–50 minutes
Chill Time: 4+ hours
Makes: 16 bars