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Easy Biscoff Cheesecake Bars Your Kids Will Love

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These Biscoff cheesecake bars are a budget-friendly, kid-approved dessert with a creamy filling and a spiced cookie crust. They’re quick to make and perfect for any occasion.

Ingredients

Scale
  • 2 cups (about 200g) Biscoff cookie crumbs (about 30 cookies, crushed finely)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) full-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) heavy cream
  • ¼ cup (60g) creamy Biscoff spread
  • ¼ cup (60g) creamy Biscoff spread, warmed (for topping)
  • 2 tablespoons crushed Biscoff cookies (optional, for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a food processor, pulse the Biscoff cookies until they become fine crumbs (about 2 cups). Transfer to a medium bowl, add the melted butter and 2 tablespoons sugar, and stir with a fork until the mixture looks like wet sand. Press this mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
  4. Add the ½ cup sugar and beat until combined, about 1 minute. Then add the vanilla extract and the ¼ cup Biscoff spread. Beat on low speed until just incorporated.
  5. Crack one egg into a small bowl, then add it to the cream cheese mixture and beat on low speed until just combined. Repeat with the second egg. Then add the heavy cream and mix on low until smooth.
  6. Pour the cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles. Bake at 325°F (160°C) for 35-40 minutes, or until the edges are set and the center jiggles slightly when you shake the pan.
  7. Place the pan on a wire rack and let it cool completely at room temperature, about 1 hour. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Once the bars are fully chilled and set, warm the remaining ¼ cup Biscoff spread in the microwave for 15-20 seconds. Stir until smooth, then drizzle over the top of the cheesecake. Sprinkle with crushed Biscoff cookies if desired.
  9. Use the parchment paper handles to lift the entire block of cheesecake out of the pan. Place it on a cutting board and use a sharp knife to slice into 16 squares. Wipe the knife clean between each slice for clean cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the batter to avoid cracks. Chilling for at least 4 hours (preferably overnight) is essential for clean slices. The bars taste even better on day two as the flavors meld.

Nutrition

Keywords: Biscoff cheesecake bars, easy cheesecake bars, kid-friendly dessert, budget-friendly dessert, Biscoff recipe

Find it online: https://ovenmila.com/easy-biscoff-cheesecake-bars-your-kids-will-love/