Biscoff Cheesecake Bars

Biscoff cottage cheese cheesecake bars stacked on top of each other.

These Biscoff Cheesecake Bars combine two of my favorite foods into one of my all-time favorite desserts! They’re perfectly sweet and full of the most incredible warm, spiced Biscoff flavor. The combination of creamy cottage cheese cheesecake and crunchy cookie crumbs is SO good, and the cookie butter topping really brings everything together. You can never have too much Biscoff, right? These high-protein cheesecake bars are easy to make, no complicated water bath necessary, and they're great for fall, the holidays, or anytime you’re craving something sweet.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 1 10

Cooling Time 4 45

Total Time 6 15

Servings Bars

Calories 194kcal

Author Christine McMichael

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 8x8” 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!

Video

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