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Biscoff cookies, also known as speculoos, have a rich history that dates back to the early 1900s in Belgium. Originally baked to celebrate St. Nicholas Day, these spiced cookies are traditionally made with a blend of cinnamon, nutmeg, and other warm spices, giving them a distinctive flavor profile that is both comforting and nostalgic. The name "Biscoff" is derived from "biscuits" and "coffee," as these cookies are often enjoyed alongside a steaming cup of coffee.

Biscoff Cheesecake Bars

Discover the ultimate indulgence with these Decadent Biscoff Bliss Cheesecake Bars! These delightful bars feature a rich cheesecake filling paired perfectly with a crumbly Biscoff cookie crust. Ideal for any occasion, this recipe provides easy step-by-step instructions, ingredient breakdowns, and background on the beloved Biscoff cookie. Whether you’re hosting a gathering or simply treating yourself, these cheesecake bars are guaranteed to impress and satisfy your sweet cravings. Enjoy the bliss of baking and sharing these delicious treats!
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Ingredients
  

1 ½ cups Biscoff cookies, crushed

½ cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup Biscoff cookie spread

½ cup heavy cream

A pinch of salt

Extra Biscoff cookies for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are fully coated in butter. Press this mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let cool slightly.

      Prepare the Cheesecake Filling: In a large bowl, beat together the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides as needed.

        Add Flavor: Mix in the vanilla extract, Biscoff cookie spread, and a pinch of salt until well combined. Finally, gently fold in the heavy cream until just blended.

          Bake the Cheesecake: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

            Cool Down: Once baked, remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or until completely chilled and firm.

              Serve: Lift the cheesecake out of the pan using the parchment overhang. Cut into bars and top each piece with crumbled Biscoff cookies if desired. Serve chilled and enjoy!

                Prep Time, Total Time, Servings: 20 mins | 4 hrs 40 mins | 16 bars