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Easy, Higher-Protein Biscoff Cheesecake Bars
If you’ve been around here for a while, you know how much I love using cottage cheese to add extra protein to recipes, like my Cottage Cheese Waffles and Cottage Cheese Protein Brownies. It actually makes sweet treats taste amazing and in addition to adding protein, it takes the texture to another level! And now, I’m adding cottage cheese to these Biscoff cheesecake bars.
I adore cheesecake and could seriously eat Biscoff by the spoonful (and, actually, often do), so combining the two just made sense. Surprisingly easy to make, these bars are creamy and tart with just the right amount of sweetness and warm Biscoff flavor in every bite. The cottage cheese blends right into the filling, contributing to the dreamy texture while adding a bit of protein. I promise, no one will even notice it’s there and you will LOVE these bars! This is truly my favorite treat to pull out of the fridge right now when the kids go to bed. Don’t worry, sometimes I share with them too!
You’ll Also Love: Biscoff Ice Cream
Why You’ll Love This Recipe
- Higher in Protein – Cottage cheese adds a little extra protein while keeping the cheesecake filling smooth and creamy. This recipe has 7 grams of protein per bar!
- Biscoff Goodness – Between the cookie crust, cookie butter topping, and extra crumbs, you get sweet, warm, spiced Biscoff flavor in every layer.
- Easy to Make – There’s no complicated water bath or special cheesecake pan required! Everything comes together easily in a baking pan.
- Great for Any Occasion – These bars are easy to slice and serve for fall gatherings, holidays, parties, or just an afternoon treat. The recipe makes up to 16 bars, so it’s perfect for sharing!
RELATED: Japanese Cheesecake
Ingredients
Biscoff Crust
- Almond Flour – This creates a soft, slightly nutty base that holds its shape.
- Biscoff Cookies – I use at least 15-20 Biscoff cookies, saving some for the topping.
- Maple Syrup – This adds depth and sweetness and helps bring all the ingredients together.
- Salted Butter – Melted butter adds flavor and helps create a sturdy crust that holds together when sliced.
Cottage Cheese Cheesecake Filling
- Cream Cheese – This forms the base of the filling, creating a classic cheesecake taste and texture. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub!
- Cottage Cheese – This replaces the sour cream found in many recipes, contributing to the flavor and creamy consistency while adding a little protein. Both small and large curd cottage cheese work, but I recommend full-fat varieties for the best taste!
- Sweeteners – I use a combination of maple syrup and cane sugar to give the filling the perfect touch of sweetness with a subtle maple taste.
- Vanilla – This enhances the rest of the ingredients and gives the filling more depth.
- Lemon Juice – A little goes a long way to brighten and balance the flavors. Freshly squeezed is best, but bottled also works!
- Eggs – These help the cheesecake set.
- Salt – Just a pinch balances the sweetness.
- Cornstarch – This helps thicken and stabilize the filling so the bars hold their shape once sliced.
Biscoff Topping
- Biscoff Spread – I use extra Biscoff spread for more flavor, but any cookie butter will work.
- Maple Syrup – This sweetens the spread and creates a drizzly consistency.
- Biscoff Cookie Crumbs – You can omit these, but they add a pretty appearance, even more Biscoff flavor, and just a little crunch!
How to Make Biscoff Cheesecake Bars
With simple, straightforward steps, this is one of the easiest cheesecake recipes ever! It does require a bit of planning, though. So, I recommend reading through the recipe a few times before getting started. You’ll need a square baking pan, a mini blender, a regular blender, and a couple of bowls. Here’s how to make Biscoff Cheesecake Bars:
- Create cookie crumbs – Use a mini blender to blend Biscoff cookies into crumbs. We’ll use some for the crust and the rest for topping the bars before serving!
- Prepare the crust – Mix all the crust ingredients in a bowl until a cohesive dough forms. Press the mixture into a parchment paper-lined baking pan, spreading it into an even layer. Bake the crust just until it’s lightly golden brown and set it aside to cool.
- Make the filling – While the crust bakes, combine the cream cheese, cottage cheese, syrup, sugar, vanilla, and lemon juice in a blender. Take your time with this, making sure to remove all the cottage cheese curds! Then, add the eggs, salt, and cornstarch, and pulse until smooth.
- Layer – Pour the cheesecake filling over the crust, spreading it into an even layer.
- Bake – Transfer the pan back to the oven and bake until the filling is set.
- Cool – Turn off the oven, crack the door, and let the cheesecake bars cool slightly. Then, transfer them to the counter to cool completely at room temperature. This gradual cooling process helps prevent cracking!
- Add the toppings – Heat Biscoff spread in the microwave, stirring halfway through to prevent burning. Then, mix the Biscoff spread with maple syrup and smooth it over the entire cheesecake. Add the leftover crumbled Biscoff cookies, and chill the bars in the fridge.
- Serve – Use a sharp knife to slice the bars, running it under hot water and wiping it clean after each cut. Enjoy!
Tips
- Blend until completely smooth. Make sure the cottage cheese and cream cheese mixture is completely smooth before adding the eggs. You shouldn’t see any cottage cheese curds!
- Don’t overmix the eggs. Once you add the eggs, pulse just until everything is combined. Overmixing can incorporate too much air into the filling, which causes it to crack.
- Don’t skip the oven cooling time. Leaving the cheesecake in the turned-off oven with the door slightly open allows it to cool gradually and helps prevent cracks.
- Chill before slicing. If possible, I recommend letting your cheesecake bars chill in the fridge overnight! This gives the cheesecake plenty of time to set for clean bars that hold their shape when sliced.
RELATED: Strawberry Cheesecake Bars
Variations
Use a different crust. Swap the Biscoff cookies for graham crackers if you want a more classic cheesecake flavor.
Add chocolate. Sprinkle mini chocolate chips over the cheesecake or add a drizzle of melted chocolate on top. Chocolate and Biscoff are SO good together!
Top with whipped cream. Add a dollop of whipped cream to each bar just before serving for a fun presentation and extra creaminess.
Make them extra Biscoff-y. Instead of sprinkling all the leftover cookie crumbs over the top, press them into the sides of the bars, and place whole or halved Biscoff cookies on top.
How to Store
Store leftover Biscoff cheesecake bars in an airtight container in the fridge for up to 5 days. Or, freeze them for up to 2 months!
If you plan on freezing your bars, I recommend leaving off the toppings until you’re ready to serve. Thaw frozen bars in the fridge overnight, add the toppings, and enjoy them cold straight from the fridge!
Easy Cheesecake-Inspired Recipes To Try
- Greek Yogurt Cheesecake
- Vegan Butterfinger Cheesecake
- Honey Pear Ginger Cheesecake
- Cottage Cheese Pumpkin Cheesecake
- Protein Cheesecake
- Strawberry Cheesecake Breakfast Parfait
More Cottage Cheese Dessert Recipes
- Cottage Cheese Chocolate Chip Cookies
- Cottage Cheese Brownie Cookies
- Cottage Cheese Chocolate Chip Cookie Dough
- Limoncello Ice Cream
- High-Protein Chocolate Mousse Parfaits
- Healthier Lemon Posset
Looking for more? Explore 35+ cottage cheese recipes!
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Biscoff Cheesecake Bars
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Equipment
Ingredients
Biscoff Crust
- 3/4 cup almond flour
- 3/4 cup finely crushed Biscoff cookies (about 15-20 cookies, see instructions)
- 1 Tablespoon maple syrup
- 4 Tablespoons salted butter (melted)
Cottage Cheese Cheesecake
- 1 8-ounce block cream cheese
- 1 1/2 cups 4% cottage cheese
- 1/4 cup maple syrup
- 1/4 cup cane sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- 1/4 teaspoon salt
- 1 1/2 Tablespoons cornstarch
Biscoff Topping
- 1/2 cup Biscoff spread (or any cookie butter)
- 1/4 cup maple syrup
- leftover crushed Biscoff cookies
Instructions
- Preheat the oven to 325 degrees F and line an 8×8” square baking pan with parchment paper.
- Use a mini blender to blend about 15-20 Biscoff cookies into crumbs, resulting in about 1 to 1 1/4 cups of crumbled cookies total. Some will be used for the crust, some will be used for the topping later on!
- Combine the almond flour, 3/4 cup finely crushed Biscoff cookies, maple syrup, and melted butter in a bowl. Mix until a dough forms.
- Transfer the mixture to the prepared pan and press down into an even layer.
- Bake for 10 minutes, then let cool for at least 15 minutes.
- Meanwhile, combine the cream cheese, cottage cheese, syrup, sugar, vanilla, and lemon juice in a blender until smooth.
- Add in the eggs, salt, and cornstarch, then pulse until combined.
- Pour the cheesecake batter over the baked crust and spread into an even layer.
- Bake in the center rack of the oven for 1 hour.
- After baking, turn off the oven, slightly open the door, and leave the cheesecake in the oven for another 30 minutes.
- Remove the cheesecake from the oven and let cool completely on the counter.
- Heat the Biscoff spread in the microwave for about 30 seconds, stirring halfway through.
- Mix the melted Biscoff spread with the maple syrup, then smooth over the top of the entire cheesecake. Add the leftover crumbled Biscoff cookies over the top, then refrigerate for at least 3-4 hours (or best overnight) before serving.
- Slice into bars and enjoy!
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