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Cookie Butter Cheesecake Bars hero shot

Cookie Butter Cheesecake Bars

Viral cookie butter cheesecake bars stack biscoff crust with creamy filling and a glossy biscoff drip. No bake biscoff heaven. Get the recipe!
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups Biscoff cookie crumbs from about 30 cookies
  • 6 tbsp unsalted butter melted
  • 16 oz cream cheese softened 1 hour
  • 3/4 cup cookie butter plus 1/2 cup for topping
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1.5 cups cold heavy cream
  • 8 whole Biscoff cookies for garnish

Method
 

  1. **Line.** Line a 9x9 inch pan with parchment paper, leaving a 2 inch overhang on two sides.
  2. **Crust.** Mix Biscoff crumbs and melted butter in a bowl until like wet sand. Press firmly into the pan in an even layer. Chill 15 minutes.
  3. **Beat.** In a large bowl beat cream cheese, 3/4 cup cookie butter, powdered sugar, vanilla, and salt 2 minutes until completely smooth and lump free.
  4. **Whip.** In a separate bowl whip cold heavy cream to stiff peaks, 3 minutes.
  5. **Fold.** Gently fold whipped cream into the cream cheese mixture in 3 additions until no white streaks remain.
  6. **Layer.** Spread filling over the chilled crust and smooth the top. Chill 4 hours.
  7. **Top.** Microwave 1/2 cup cookie butter 30 seconds until pourable. Spread over the chilled bars and crumble Biscoff cookies on top. Chill 30 minutes more before slicing.

Notes

Use Lotus brand cookies and Lotus cookie butter for the strongest authentic biscoff flavor. Soften cream cheese 1 full hour at room temp. Cold cream cheese stays lumpy. Chill bars at least 4 hours before slicing or the layers will smear together.