These rich, creamy Cookie Butter Cheesecake Bars combine two of our all-time favorite ingredients: NY-style cheesecake (swoooon!) and speculoos (ground up cookie butter). This is the ultimate dessert for any occasion. The best part? It’s a dream for making-ahead! In fact, the cheesecake bars need to chill in a fridge for at least 6 hours or overnight before slicing, so plan accordingly.
What is cookie butter? Similar to ginger snaps, Biscoff cookies have a caramelized flavor and a crunchy texture. When ground finely (similar to peanut butter), they become cookie butter. It’s sold in both creamy and crunchy spreads. For this cheesecake bar recipe, we recommend creamy cookie butter.
Honestly, a good cheesecake bar is one of life’s greatest pleasures. One bite, and you’ll agree: these are the best ever!
If you love this dessert recipe, be sure to try our No-Bake Cookie Butter Icebox Cake, Dark Chocolate Cookie Butter Cookies, or this decadent No-Crack Dulce de Leche Cheesecake next! Looking for more inspiration? Check out all of our easy dessert recipes.
Ingredient Notes
There are two parts to this recipe: the graham cracker crust and the creamy cheesecake filling.
To make the crust for the cheesecake, you’ll need:
- Graham cracker crumbs: In many place, you can buy them graham crackers ground into crumbs. If not, you can finely grind them yourself. You’ll need 7 graham crackers to make 1 cup of crumbs.
- Unsalted butter: Melted, to help bind the crust ingredients together.
- Light brown sugar: To sweeten the crust.
- Kosher salt: To season the graham crackers.
The filling we use here is the same filling in our Dulce de Leche Cheesecake. Instead of swirling dulce de leche, we’re using Biscoff spread AKA cookie butter!
- Full-fat cream cheese: This makes up the base of the cheesecake bars.
- Granulated sugar: To sweeten the cream cheese filling.
- Pure vanilla extract or vanilla bean paste.
- Large eggs: To give the bars that creamy, smooth texture.
- Speculoos: We recommend Lotus Biscoff spread, which is ground up Biscoff cookies. That’s our favorite brand, but there are a lot of other options available: Trader Joe’s has a great alternative.
Unlike other cheesecake recipes that rely on heavy cream or sour cream to make the batter thick, a NY-style cheesecake is all about the cream cheese.
How To Make Cookie Butter Cheesecake Bars
- Make the graham cracker crust. To do this, combine graham cracker crumbs, melted butter, brown sugar, and Kosher salt in a bowl, then press into a prepared square baking dish. Press down firmly, then bake for 10-12 minutes until set.
- Make the cream cheese filling. In a stand mixer, beat room temperature cream cheese, granulated sugar, and vanilla extract until smooth. Scrape down the sides, beat in the eggs, then continue mixing until very smooth and there are no lumps. You can also use a handheld electric mixer, if preferred.
- Swirl in the cookie butter. Warm a bit of cookie butter until smooth and creamy, then drizzle it on top. Use the back of a knife to swirl into the cheesecake batter.
- Bake the cheesecake. Bake in an oven preheated to 325F for 30-40 minutes.
- Chill. Once cooked, chill on a wire rack for 2 hours before transferring to a refrigerator. Cool overnight (or at least 6 hours) before slicing. Enjoy!
FAQs
Yes! Allow the bars to chill completely, then wrap tightly in a few layers of plastic wrap and/or aluminum foil. You can do this in the baking dish, or remove the cheesecake first, slice into bars, and then freeze solid in individual portions. When ready to enjoy, thaw completely overnight in a fridge.
Not for this recipe, no.
Yes! Pulse the graham crackers until very finely ground, then add remaining ingredients and pulse until moistened and mixed well.
Expert Tips For Cheesecake Bars
- Make sure the cream cheese is room temperature to avoid lumps.
- Allow the cheesecake filling to continue mixing for a few minutes until very smooth and creamy.
- Don’t open the oven door while baking!
- Rotate the pan once halfway through cook time to ensure even cooking.
- Chill at room temperature before transferring to a fridge. Don’t slice until completely chilled or the cheesecake will be more likely to crack.
Make-Ahead, Leftovers, & Storage
- To make-ahead: By nature, cheesecake should be made ahead and chilled completely before slicing, so yes, definitely make this ahead of time! Chill for at least 6 hours or overnight, but you can make a few days in advance.
- Leftovers and storage: Store in a refrigerator in an airtight container for up to 5 days.
- To freeze: Tightly wrap uncut baked cheesecake bars with plastic wrap and aluminum foil, then store in a freezer for up to 1 month. If already sliced, wrap each individual bar in plastic wrap, then freeze in a single layer. Transfer to a large storage bag of container for individual servings. Thaw overnight in a fridge before serving.
How To Serve
These need nothing more than a glass of cold milk or a hot coffee! If you want, however, feel free to add a decorative piping of whipped cream on top. Cinnamon whipped cream would be my vote!
Substitutions
- Graham cracker crumbs: You can use any variety of fine crumbs or cookie crumbs you like. For our dulce de leche cheesecake, we use hard chocolate chip cookies for the crust. For a stronger cookie butter flavor, consider using ground Lotus Biscoff cookies!
- Cookie butter: Obviously this is the star ingredient, but you could follow the same recipe and swirl in peanut butter, nutella, caramel sauce, or dulce de leche instead.
This is a foolproof dessert that everybody absolutely loves. I hope you give it a try soon, because I have a feeling you’ll be one of them too!
If you make this Cookie Butter Cheesecake Bars recipe, please let us know by leaving a review and rating below!
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Cookie Butter Cheesecake Bars
Equipment
Ingredients
For the graham cracker crust
- 1 cup (120g) graham cracker crumbs, about 7 graham crackers
- 5 Tbsp (71g) unsalted butter, melted and cooled
- ¼ cup (50g) light brown sugar, tightly packed
- ¼ tsp Kosher salt
For the cheesecake filling
- 1 lb (454g) full-fat cream cheese, room temperature
- ⅔ cup (150g) granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1/4 cup (75g) speculoos (cookie butter spread), creamy, not the crunchy variety
Instructions
- Prepare the pan. Arrange a rack in the center of an oven, then preheat to 325F. Line an 8×8 baking pan with two sheets of overlapping, perpendicular parchment paper, leaving an overhang on all sides. Use your hands to press the parchment down into all corners, then coat with baking spray.
- Make the crust. In a large bowl, combine 120g graham cracker crumbs, 5 Tbsp melted, cooled unsalted butter, 50g brown sugar, and ¼ tsp Kosher salt. Stir until very well mixed. Pour out into the prepared baking pan, then press firmly into a flat even layer.
- Bake the crust. Transfer to the preheated oven, then bake for 10-12 minutes, or until set. Remove from the oven, then allow to cool slightly while you make the filling.
- Make the cheesecake filling. Beat 454g cream cheese, 150g sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with paddle attachment until smooth and creamy, about 2 minutes. Scrape down the sides, then add 2 large eggs. Continue beating on medium-low until fully incorporated and the mixture is fluffy. Pour the cheesecake filling on top of the slightly cooled crust, then smooth into an even layer.
- Add the cookie butter. Place 75g cookie butter in a microwave safe bowl then heat on high in 30-second increments, stirring between each, until smooth and melted. Drizzle or dollop the warmed cookie butter on top of the cheesecake filling. Use a knife to swirl into the batter.
- Bake the cheesecake bars. Transfer to an oven, then bake for 30-40 minutes, or until the filling is set, rotating the pan once halfway through cook time.
- Cool. Place the pan on a wire rack, then cool at room temperature for at least 2 hours. Cover with plastic wrap or foil, then refrigerate for at least 6 hours or up to overnight.
- Slice, then serve. When ready, carefully use the parchment to lift the cheesecake bars out of the pan. Cut into 16 bars, then serve immediately!
Video
Notes
- Crust can be made in a food processor. Pulse the graham crackers until very finely ground, then add remaining ingredients and pulse until moistened and mixed well.
- Leftovers and storage: Store in a refrigerator in an airtight container for up to 5 days.
- To freeze: tightly wrap uncut baked cheesecake bars with plastic wrap and aluminum foil, then freeze for up to 1 month. If already sliced, wrap each individual bar in plastic wrap, then freeze in a single layer. Transfer to a large storage bag or container for individual servings. Thaw overnight in a fridge before serving.
Nutrition
Photography by: Megan McKeehan
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