Go Back
Print

Biscoff Cheesecake Bars

With a sweet, crunchy, cinnamony Biscoff cookie crumb crust and a creamy, fluffy, no-bake cookie butter cheesecake filling, these Biscoff Cheesecake Bars are ready in about 30 minutes! They're strong on cookie butter!
Course Cheesecake
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 bars
Author Sarah @ The Gold Lining Girl

Ingredients

For Biscoff Crust:

  • 2 1/2 c. Biscoff cookie crumbs It will be about 1 1/2 8-oz. sleeves of cookies
  • 2 tbsp. sugar
  • 6 tbsp. butter melted

For Biscoff Cheesecake:

  • 12 oz. reduced-fat cream cheese softened
  • 1 1/2 c. cookie butter
  • 1 1/4 c. powdered sugar
  • 1 - 8 oz. container whipped topping thawed

Instructions

For Biscoff Crust:

  1. In a large bowl, stir together cookie crumbs, sugar, and butter, until well-combined.
  2. Press into the bottom of a parchment paper or foil-lined 9-inch square pan (8-inch would work too).
  3. Bake at 350 degrees for about 10 minutes, or until crust is firm and set.
  4. Remove from heat, and cool completely on a wire rack.

For Biscoff Cheesecake:

  1. In a large mixing bowl, beat cream cheese, cookie butter, powdered sugar, and whipped topping.
  2. Beat until smooth.
  3. Spread evenly into crust.
  4. Refrigerate until chilled, at least 30 minutes.
  5. Cut and serve!