Description
These No-Bake Cookie Butter Cheesecake Bars are a simple, make-ahead dessert that tastes like a sweet dream! Biscoff cookies make up a buttery crust and the filling is made with sweetened cream cheese, cookie butter, vanilla, and warm cinnamon. The hardest part is letting these chill! An easy yet impressive dessert!
Ingredients
Scale
For the Crust:
- 1 1/2 cups Biscoff cookie crumbs (roughly 20 cookies – alternatively, you can use graham crackers)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 (8-oz) blocks cream cheese, softened
- 3/4 cup Biscoff cookie butter (Trader Joe’s brand works well too)
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2/3 cup heavy whipping cream
Optional Toppings:
- 1/4 cup cookie butter, warmed slightly until drizzly
- 1 tablespoon Biscoff cookie crumbs
Instructions
For the Crust:
- Place the cookies in a food processor and pulse until fine crumbs form. Add in the cinnamon and kosher salt.
- Slowly stream in the melted butter, pulsing the machine a few times to incorporate. The crumbs should be moist and lightly stick together when pinched between two fingers.
- Press the crumb mixture into the bottom of an 8 x 8-inch baking dish lined with parchment (I like to line with parchment to make for easy removal from the pan – leave a couple inches of parchment overhanging the edges of the pan). I also spray the parchment paper and dish with a little nonstick cooking spray.
For the Filling:
- Using a hand or stand mixer, beat together the cream cheese, cookie butter, powdered sugar, cinnamon, salt, sour cream, and vanilla in a large bowl. Mix until there are no lumps and the mixture is creamy.
- Add the heavy cream in 3 increments, beating well after each addition. Scrape down the sides of the bowl and mix until everything is super creamy and smooth.
- Pour the filling over the cookie crust and smooth out the top. Cover with plastic wrap and chill in the refrigerator for at least 8 hours (overnight is best).
To Serve:
- If decorating the top, drizzle the warmed cookie butter over top of the cheesecake as decoratively as you like. Sprinkle over some of the cookie crumbs. Place the pan in the freezer for 15 minutes so the cookie butter can set (alternatively, you can return it to the fridge for a minimum of 30 minutes).
- Loosen the edges by running a knife all around the pan, and gently lift the cheesecake out of the pan using the parchment paper.
- Using a sharp knife, cut into squares. Serve chilled. Keep leftover cheesecake bars covered in the fridge for up to one week.
Notes
- I recommend using full-fat dairy here (cream cheese and sour cream). It will yield a fluffier, richer cheesecake bar that will taste the most like authentic cheesecake.
- I recommend making these the day before you plan to serve them. The longer they can chill (up to 24 hours) before slicing and serving, the better they will come out.
- Prep Time: 30 minutes
- Cook Time: 8 hours (inactive chilling time)
- Category: cheesecake
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