Rich, Creamy Cookie Butter Cheesecake Bars
These creamy Cookie Butter Cheesecake Bars are the perfect bite-size dessert for any occasion! Made with a lightly sweet graham cracker crust, the cheesecake filling is NY-style (it's rich and dense) and has creamy cookie butter swirled in on top. Totally decadent! Makes 16 bars, perfect for sharing (or not).
Servings: 16 bars
Calories: 249kcal
Video
Equipment
Stand mixer fitted with paddle attachment
Spatula or offset spatula
Small microwave safe bowl
Butter knife
Ingredients
For the graham cracker crust
- 1 cup (120g) graham cracker crumbs, about 7 graham crackers
- 5 Tbsp (70g) unsalted butter, melted and cooled
- ¼ cup (50g) light brown sugar, tightly packed
- ¼ tsp Kosher salt
For the cheesecake filling
- 1 lb (455g) 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 325°F/160°C. Line an 8x8 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, 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 455g 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!
Notes
- Crust: Make in a food processor—pulse crackers fine, add remaining ingredients, and pulse to combine.
- Storage: Refrigerate cheesecake bars airtight for up to 5 days.
- Freezing: Freeze wrapped bars up to 1 month. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1cheesecake bar | Calories: 249kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 185mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 526IU | Calcium: 41mg | Iron: 0.5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
