While I love my Biscoff cheesecake recipe, sometimes I don’t want to make an entire cheesecake. That’s where these Biscoff cheesecake bars come in!

They’re creamy, decadent, and swirled with delicious ribbons of cookie butter.

As an added bonus, they’re incredibly easy to make and are the perfect make ahead dessert.

Substitutions & Swaps in This Biscoff Cheesecake Bar Recipe

This recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• Biscoff Cookie Crumbs – I like to crush up Biscoff cookies. I pulverize them in my food processor, but you can also crush them up with a rolling pin in a Ziploc bag. You can also use crushed graham crackers.
• Salted Butter – To keep things simple I use salted butter to make the cookie crust. If you only have unsalted butter, add a pinch of salt (1/8 tsp) into the crust mixture.
• Cream Cheese – This recipe turns out best with full-fat cream cheese. However, you can use low fat cream cheese or Neufchatel cheese if needed.
• Granulated Sugar – I think these cheesecake bars have just the right amount of sweetness, but you can either increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
• Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
• Cookie Butter – You can use any brand of cookie butter spread. If you can’t find cookie butter, peanut butter or Nutella can be used in its place.

Making These Biscoff Cheesecake Bars in Advance

These cheesecake bars keep in the fridge for up to 5 days. Store them in an airtight container to keep them fresh.

You can also freeze these bars for up to two months! I like to freeze the whole sheet of bars, then cut them once I thaw them. Freeze the bars on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

You can also cut them and wrap them individually before freezing them.

When you want to enjoy the bars, place them in the fridge overnight, then unwrap and enjoy them the following day.

How To Make the Best Biscoff Cheesecake Bars

• Use cream cheese that is at room temperature. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat it in the microwave in 10 second intervals until it reaches room temperature.
• Beat the cream cheese on a low speed until it’s smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
• Place a pan of water on the rack beneath the cheesecake bars in the oven as the bars bake. This will help the bars bake more evenly and prevent the center from sinking.
• Don’t use a toothpick to check if your bars are done! Instead, gently shake the pan while it’s still in the oven. If only a small circle in the center jiggles a little, it’s ready! The center will set as the bars cool.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade completely clean after each cut.
• If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 325 F for 40-50 minutes with a pan of water in the rack beneath the bars.

Let Me Know What You Think!

If you try this recipe for Biscoff cheesecake bars, I’d love to hear what you think of it! Please leave a rating and share a comment below.