Cheesecake Bars


I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things.


Chocolate. (Hello there my friend)

and these cookies.


If you ever fly Delta, then you’ve probably had them before. They’re one of the snack options. I always get excited when the cart comes down the aisle. Time for cookies. They’re so good, I’ve started buying them if I travel other airlines because it feels wrong to fly without them.


They’re a crunchy, no-frills, sans chocolate type of cookie. Actually, I’m surprised I like them so much. But I do. Oh I do.

So I thought they would be great to use for the cheesecake crust.


Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder.


About 1 1/2 cups worth.


Then add 3 tablespoons of brown sugar.

Don’t you love how packed brown sugar looks? Even in the size of a tablespoon. Wouldn’t it be fun to have buckets of it and make brown sugar sand castles? One can only dream.


To make the crust, mix the cookie crumbs and brown sugar together. Add 6 tablespoons melted butter and combine. Place the mixture in a 13 X 9 pan and press firmly into the bottom.


Mix up the cheescake ingredients and pour it on the crust.

Oh yeah!

Then bake it at 325 degrees for about 45 minutes.

And let it cool.

And try not to eat it.

And try not to eat it.


Then whip up some chocolate ganache to pour on top.

Oh yeah.

Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.


Cut into cute little cheesecake bars…

Or if you save a few of the cookies, you can sprinkle them on top of the chocolate before you refrigerate.


P.S. … I didn’t make two pans of these cheesecake bars. That would be criminal. I just did half with and half without cookies on top.


Chocolate Biscoff Cheesecake Bars
Yield: about 30 bars

Chocolate Biscoff Cheesecake Bars



  • 1-1/2 cups crushed Biscoff Cookies (about 27 cookies)*
  • 3 Tablespoons packed brown sugar
  • 6 Tablespoons melted butter


  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 2 Tablespoons flour
  • 3 eggs
  • 8 oz. sour cream
  • 1 Tablespoon vanilla

Chocolate Ganache

  • 8 oz. heavy whipping cream
  • 2 oz. butter
  • 8 oz semi-sweet chocolate
  • 1/4 cup confectioners' sugar


  1. Crust: Mix cookies and sugar together. Add melted butter and stir until combined.
    Press mixture into a 13 X 9 pan.
  2. Cheesecake: Preheat oven to 325 degrees.
  3. Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
  4. On medium low, add eggs one at a time, mixing well with each addition.
  5. Add sour cream and vanilla and mix until just combined.
  6. Pour on prepared crust and bake for about 45 minutes. Remove and cool. Prepare ganache.
  7. Ganache: Heat cream and butter on stove until just before boiling.
  8. Remove from stove and pour over chocolate. Stir until completely combined.
  9. Add confectioners' sugar and beat with a wire whisk until combined and smooth.
  10. Pour over cooled cheesecake. Cover and refrigerate overnight. Cut into bars and serve.


* Use the remaining cookies from the package to crumble and sprinkle over the chocolate ganache before refrigerating.


Enjoy sinking your teeth in!

Leave a Reply

Your email address will not be published.

442 comments on “Cheesecake Bars”

  1. wow, that’s so amazing!!

  2. How long do these last? I want to make these for the weekend, but I have no time to do it on the weekend, so will they still be okay if I make them, say on a Thursday?

  3. looks so yummy!!! thanks 4 sharing..

  4. oh my!
    this is so delicious, i’m trying it straight away!

    from Oman,

    R. K. alfori.

  5. Hi! love reading your blog…anyway, i just want to ask if there is no need to bake the cheesecake baine marie? thanks!

  6. I dont see where i can print recipes out on the site, can you help me?

  7. These were awesome !!!! Very easy to make and came out just as expected. Everyone was raving about them… will definitely make over and over !!!

  8. Oh my gosh, I am going to bake these! I saw them before Christmas and couldn’t find the site again even though I bookmarked it, glad I found you again! I have had a hard time finding those cookies, there is a european store in my area going to call tomorrow to see if they have them, if not I am going to use Maria cookies (latin food isle at store). :-)

  9. i love this im going to try it for my son birthday party thanks :)

  10. I will definitely have to make these. Never been a huge cheesecake fan, but oh my do these look amazing! It might become an addiction so I don’t know if it’s the best idea. :) Thank you for sharing!

  11. Oh yes! This is my style! My oven’s down, so let’s get going!
    P.S. I know. I would buy all those buckets and make brown sugar sand castles if I could.

  12. just had lunch but these made me really hungry

  13. These looks so amazing! I love the Biscoff cookies. I remember eating them on a flight and thinking they were the most delicious cookie and was thrilled when I found them in the store one day, now even more thrilled to have a recipe with them!!!! I was going to try your mini cherry cheesecake for a party I’m attending but I’m going to do these instead because they are unique, great recipe can’t wait to try them!

  14. These look AMAZING! Along with almost everything on this site! I must bake a little bit of everything, lol.

  15. I found your website…and then I gained 10 pounds.

    All jokes aside, your recipes are TO DIE FOR. I can’t even look at the pictures unless it’s right after a meal.

  16. Well, I decided to make this recipe for my mom, and she shared it with a few people… Needless to say, I need a lot more cream cheese now.

  17. I am a Crust lover and I really want to make a thicker crust, how would I go about doing that?

  18. I used Graham cracker instead of biscoff bc I couldn’t find it. Worked fine. Everyone at work loooved them. I mean loved. Took 4ths.

  19. omg bakerella thank you so much because i love those biscoff cookies and those cheese cake bars sound absolutely heavenly

  20. Lekker Speculoos!

  21. am so making these! Bakerella, look at what I found on the biscoff site!!!!!!!

  22. Am making these tomorrow!!!!!!!!!!!!!!

  23. belgian spéculoos !!!

  24. this is very criminal!

  25. Hi, im very intersted in making these for a fundraiser for my swim team. I was wondering if they have to be refrigerated or will they be o.k. to sell at our bake sale?

  26. I made these and they were FANTASTIC!! A huge hit! Thanks for sharing this one

  27. may sound stupid..but i started making these bars and i’m on the part of making the ganache..
    i bought a package of semi sweet chocolate..should i let the chocolate melt or soften it in the microwave before i had the heated cream and butter?
    i can’t wait to try them (:

  28. Looks pretty yummy.

  29. Finally got round to making these… They’re absolutely amazing. This recipe has easily made it’s way into my husbands favorite desserts list.
    Thanks, Bakerella!

  30. This is the most amazing recipe I’ve seen in a long time…however…I’m intrigued to know how it can help me to watch my weight…?

  31. Hello!
    I am totally new to baking but I am very interested in making this cheesecake!
    Just wondering, am i supposed to use vanilla essence or vanilla extract?
    & what kind of flour is used?

  32. Did you know that Trader Joe’s makes a cookie that is very similar to Biscoff? They are called “Bistro Biscuits” and they taste exactly the same!

  33. I found the flaw in the recipe – it assumes you will have leftovers to sprinkle on top. Ha ha ha! Surely that was written by someone who doesn’t like Biscoff quite as much as I do and who has much more self-control.

  34. So I made these and they were delicious!! BUT after I cut them into bars they did not look so pretty haha

    How do you cut them so perfectly?

  35. Could you freeze these??

  36. I tried this recipe last night (except I used the fruit topping), and I wanted to tell you that it was DELICIOUS!!!! I was really excited to make this, and it was my first time making a cheesecake! This is a total winner, and next time I make this, I will make the ganache!!! Thank you so much!!

  37. I love these! I make them with the normal graham cracker crust and they’re always a huge hit! Thanks for the recipe!

  38. woow i really have to taste it!!

  39. I made these today, they are heavenly! Definitely a keeper and I’m sure I will be asked to make these time and again! Thanks for a showstopping recipe!

  40. HIIIII! Thank you so much for this wonderful recipe, I’m going to make it for my mom who’s crazy over cheesecake! However, by “vanilla”, do you mean “vanilla essence” or?

  41. greetings from Malaysia!

    made this for my friend’s 17th birthday.
    so goooooood. since they didnt sell biscoff here, i traded it w oreos. still it tastes good. and i didnt put inthe confectioners sugar in the ganache. forgot lol but still it tastes great!

    thnx for sharing

  42. They look sooooo yummy!! For the base could you use Digestives??

  43. Hello . I love your site !!! I want to bake that but isn’t it too difficult for two thirteen year old girls ? SORRy of my bad english I’m from austria .

  44. This recipe is amazing, I finally decided to make it today but I’m a beginner in baking. I didn’t have the right pan, now I don’t think I have the space to make the chocolate ganache later, or would it be alright to just pour a thin layer on top? Also, another mistake I made was that I have extra cheese batter left since the pan was smaller than I thought, can I just bake the batter itself without the crust? I ran out of crust. Someone please help me.

  45. I was wondering the same thing as Mona can we serve that night if left in fridge? Ganache hardens in no time in the fridge so I figure it will be OK, but figured if you said to put them in fridge overnight than there was a reason.

  46. YUMMY!!!

  47. I wanted to know if i want to serve them to my guests that night and I’ve made them 5 hrs ago, would it be fine? would you recommend freezing them?

  48. We dont have biscoff cookies here in our country, what I did was to use chips ahoy! cookies. At first, it was hard to mix it with the melted butter but after some trial and errors, I got it a bit right. I must admit that the “resist eating part” was really hard. Then when I added the melted chocolate topping, I added chopped reeses chocolate bars on top and my kids loved it! Thank you so much for this wonderful share.

  49. Oh! dear Lord!
    I need it, so much!

  50. What kind of sugar do you use for the cheesecake? Powdered, castor??

    Many Thanks

  51. I tried the recipe and it was marvellous! Thank you for posting up this recipe! (((:


  53. That’s so funny! My Dad worked for Delta 30+ years. I loved flying, and I loved those cookies! I wanted them at my wedding, but Daddy thought that was tacky :) Ha!

  54. OMG, Girl!
    You are killin’ me!

  55. This really is the MOST AMAZING thing I’ve ever made. Thankyou Bakerella.

    My cheesecake did puff up but it went down after being cooled. I also couldn’t find the biscuits, so I used normal digestive biscuits..and it was still yummy.

    This is not good for my waist line..

  56. Looks delicious, I’ve got to try these. And funny to read that so many people here love these belgian cookies. They do make a great combination with cheesecake.

  57. These are amazing! I made them for my Mom’s birthday this past weekend and they were a huge hit!

  58. Hi and greetings from Sweden!
    Today I googled the words “cake pops” i just found out about this. And you know what?
    I LOVE IT!!
    What a marvelous and creative idea.
    I will have trouble finding the right size cookie cutters though… :((
    We can’t find everything in the stores here.
    I wish I was back in CT when I was an aupair. I loved shopping in the us.
    Thank you for the ideas!

  59. Wow…. these are so easy to make! I made them. The crust with those cookies is sooooo goood.
    Thank you for sharing this with us.

  60. My favorite part of cheesecake is the crust.. How can I adjust the recipe for a thicker crust?

  61. I have had a version of these, but had mint extract in the ganache. TOTALLY out of this world.

  62. Absolutely decadent! Because I get a little nervous when it comes to getting bars out of a pan, I lined the pan with parchment paper and lifted the whole cheesecake out, then sliced it up into squares. PERFECT!

  63. I believe the new Girl Scout cookies “Shout-Outs” are the same type cookie, and can be found easily. Buy a box from your local Girl Scouts and try this recipe!

  64. These are actually the best things ever. I’ve made them twice since discovering this recipe (a month and a half ago?) and everyone who has had them lovedd them. Thanks so much :)

  65. *jaw drops* I love cheesecake too! I also love key lime pie… had it for my birthday last year.

  66. These r soo yum

  67. These look sooo yummy! Will give it a shot soon! Thanks for posting!

  68. Made this yesterday and what a triumph! Thanks so much for the recipe. I was dubious about the base, but these biscuits combined with the sugar and butter made for a deliciously chewy caramelly base. And the cheesecake, so lovely, though I tasted it still warm and nearly rejected it. Cold, it was lovely. It was very big so googled to find out how if and how to freeze it as I didn’t want to waste any.
    Thanks again.

  69. I recently flew Delta and tried those cookies for the first time and loved them, now I absolutely must try this cheesecake!! THank you!!!!

  70. these turned out WONDERFULLY. so delicious, thank you so much :)

  71. These were so delicious, I will absolutely be making them again!!

  72. This post is right up there with the cheesecake pops.

  73. These turned out great! Thank you so much (:

  74. I made these for Thanksgiving and they were delicious. Can’t get enough of them. For anyone looking for these Cookies – I buy them at Wal-mart all the time…they’re my husband’s favorite.

  75. I’m making these tonight for thanksgiving tomorrow (:

  76. Does anyone know if/where you might be able to find these cookies in Canada?

    I picked up a package of these the last time I was in the States and I had no idea that I would like them so much! Now my supply is running low and I’m extremely reluctant to go back to my old method for cheesecake crusts.

    So does anyone out there know if you can get these or a similar cookie in Canada?

  77. Wow these look great! You are very creative with the chocolate on top idea…I must try this at home!

  78. how do you cut these so perfectly?

  79. I have a huge tub of fat free sour cream in my fridge- would it turn out right if i used that instead of regular sour cream??

  80. I use to be a Sous Chef at a fine dining restaurant,and one of the Pastry Chef’s made these all of the time. She would triple her recipe so we could enjoy them as well. Great recipe and thank you for sharing it here.

  81. I made this last week and everyone had nothing but great things to say about it! My dad called me three times to say “thanks for the cheesecake” and was drooling when he came over the other day and saw there was more in my refrigerator, which was unfortunately reserved for my in-laws! It is absolutely delicious and I can’t wait to whip up another batch!

  82. Yum I made this on Sunday and it was awesome. I used Nilla wafters though because that was what I had and I didn’t add the sugar to the crust. It was great. Thanks!

  83. I’ve been dying to find those biscoff cookies since I was a kid. The last few times I’ve flown Delta, they’ve looked at me like I have 3 heads when I ask for them. Thank god I know what they’re called now!

    I will have to try this asap. :)

  84. I don’t really want to order these cookies off of the internet, what can I substitute for the crust that would be equally delicious?????

  85. You can find these cookies anywhere gourmet are sold- even Walgreens or Walmart!!!! Yumm-o!!

  86. Hi! I really would like to make these tonight but with the bad weather outside, my kitchen lacks heavy cream, if I sub that with whole milk, will my ganache come out vastly different?

  87. help me. how do you cut it so perfectly clean? thanks…

  88. I made these a couple of weeks ago for my mom’s birthday, and they came out PERFECT! the cheesecake was puffy at first but goes down once it cools. And the biscoff cookies are a necessity! Everyone who tried them made that “mmm” food network face, and said something along the lines of “whats in the crust?!” I’m about to make another batch, so everyone will stop asking me when I’m going to bring them some again!

  89. If I doubled this recipe, could I put in a jelly roll pan? Would the cook time change?

  90. You’re “biscoff” is “Speculoos” actually, and it’s a belgian biscuit… We also use it in Tiramisu! Lotus is even a belgian brand!!!


  91. Decided to put it in the freezer for a couple hours.. served it after dinner tonight. SOOOO GOOD! Used a warmed up knife (from water) to cut through and came out just like the pictures!

  92. I’m in the process of making this right now for my family. I just put the chocolate on and its sitting in the fridge. Everyone wanted to take a bite already!

    To JJ, did you put it on a middle rack as opposed to a top one?

    Olivia, I took mine out of the oven and let it sit for about 15 minutes. Maybe a bit more, but it went down quite a bit. I was scared when I saw how poofy it was originally.. I never made cheesecake before.

    Thanks bakerella, cant wait to taste this!!

  93. Hi…I just made this cheescake..and I have no idea what I did wrong, but I baked it for 45 minutes in 150-170 C..and unfortunately the top is golden brown and the “inside” of the cake is “waving”. When I move the pan it looks like under the skin of this cheescake, it was still liquid :(

  94. FYI Target doesnt carry that cookie so I had to settle for graham crackers instead. Still was heavenly and everyone at the office loved them. Thank you for the inspiration.

  95. WoW love how it says on the package “Europe’s favorite cookie with coffee”

    seeing how I am from Europe and travel across Europe many times, I have NEVER seen these cookies X-D *chuckles*

    Truely a European staple and all time favorite *irony off*

    Thanks for the great recipe though! I will try and find a different cookie to use though ;)

  96. am i doing something wrong? my cheesecake puffs up rather hugely when i bake it…i’ve made it 3 times and it is rather odd looking…it always turns out delicious though so i’m not too worried :]

  97. My husband and I decided to stay up late last night making these. I couldn’t wait to get up this morning to have a taste. They are wonderful! The Biscoff cookie crust really gives the cheesecake a little something special. Now if I could only figure out how to make clean cut bars like you.

  98. I just tasted the cheesecake bars and they are heavenly!!!!! I will definitely make these again for the upcoming holidays. Thanks!!!!

  99. I just baked these cheesecake bars for the Labor Day holiday. They are in the fridge and I can’t wait to taste them.

  100. curse you, bakerella! you’ve foiled my diet, once again.

  101. Well, I was hoping to get a flight some where just to get enough cookies to use!! SPL used to order them for me when she worked at Delta -mmmmm. The recipe looks sinfully wonderful!!!

  102. These are amazing!!! My daughters woke up each morning asking if they could have “Bakerella Bars!!!” I put them in their lunches to ease their addiction. Thanks :)

  103. I tried the recipe, but I was surprised to see that for the ganache you used same equal parts of cream AND chocolate… Not surprised to see that it did not work! Did not make a ganache but rather a coulis that stayed soft even after a night in the fridge…Usually a real ganache is with less cream than chocolate or more chocolate than cream….Next time I’ll follow my knowledge in this area… Sorry.

  104. I’ve made this 2 times now (not all for me, for family functions heheh). Anyway, they were a big hit. I found to make mine look like the picture with the ganache staying on top and all (and not running down the sides) it was necessary to alter the recipe just a touch. I had to make a firmer ganache and I did that by just cutting the heavy cream back by 1/4 cup and using 1/4 cup more chocolate. Worked perfectly and looked just like the picture!

  105. OMG!!! I love those Biscoff cookies. They are my fav, Whenever I would fly Delta I would always ask for extra. I loved them so much that if I knew of any friends or family members flying Delta I would ask them to bring me back some cookies. Awful…I know.

    Now they sell them in Walgreens and Publix. When I have a craving I can go buy them!

  106. Dear Bakerella

    I’d be happy to send you some Lotus cookies :) (I’m from Belgium and they’re readily available here) All I’d ask in return are some of your local American goodies, which I love but are expensive to buy through specialized websites. If you’re interested, drop me a mail!


  107. I made these last week and they were a big success! Delicious and so creamy too.

  108. Wow! These look amazing. I am definately going to make these! Thanks! Btw – I love the photography on your site. Wondering what camera you have? Sandy

  109. Hey, I just found Biscoff cookies at TJMax the other day!! SCORE!!

  110. Hmm, just baked this delicious treat and I can’t wait so sink my teeth in! I used ginger cookies btw.

  111. oh how I love you and then you posted this! I lived in France 15 years ago and wanted to make cheesecake for them but no graham crackers – so guess what we used? Yep!! These! I wasn’t smart enough to put the chocolate on top though. I will be making these!!

  112. My husband loves these, too! I found them for him at Walgreen’s, of all places. I NEED to make these for him! Thanks!

  113. oh wow, I might have to make these this week. looks so yummy

  114. mmmm those look awesome i am 11 yrs old and a big fan love ur stuff

  115. wewwwwwwww it was really awesome and seems delicious nyeeet

  116. These look beyond good. I will definitely have to try these!

  117. As a Delta flight attendant, I can attest to the deliciousness and versatility of Biscoff cookies!! They have saved many of us from starvation on those long days… ;) We get a little bored with the same thing flight after flight, so we try to make the most of what we have available.

    *Squeeze a little fresh lime juice on top of a Biscoff and it tastes amazingly like key lime pie (yes, you can use them to make the crust for either key lime or lemon pie).
    *Crush a couple of Biscoffs and sprinkle over any flavor yogurt for a little texture variety (even better than granola).
    *Use Biscoffs as the layers for the ultimate s’mores.

    …just to name a few! The possibilities of these little Biscoff cookie gems are endless, but if you can think of one, just know that your Delta crew has probably already tried it!

  118. My first attempts at making cheesecake from scratch and these came out beautifully! Thanks so much for posting the recipe!

  119. Fantabulous! I am ready to jump into my car and head out to buy the ingredients right now!
    Thanks for sharing

  120. I made these last week and they were a huge hit! Thank you so much!

  121. I’m not a huge chocolate lover. So although this looked good at first, it looked like a bit too much chocolate for me.

    Then I scrolled down….

    Biscoff cookie crust…HELLO! You had me!!! Those cookies are my favorite! You have me hooked. I must make this very soon!

  122. Look Delicious…. I love cheese Cake, but I cant handle large amounts, These are Perfect size for ME!!!

  123. Can’t wait to try these!

    By the way, the main character in the children’s book, “Mouse Mess” lives your fantasy and makes sand castles with brown sugar. It’s a cute book for little ones.

  124. These were fabulous! I made them for a gathering this weekend and they were the hit of the party. One friend even asked me to make them again for her birthday this year. The Biscoff really add a fun flavor to the crust. Thanks so much for the recipe, I will be making it often!

  125. I had no intention of making this. But after reading your post i was in line at Walgreens and saw those cookies. I bought them, made your cheesecake. And loved it. it was a beautiful cheesecake and a delicious crust. I never made ganache and that was awesome too… I will make this again!!!

  126. I made these earlier today and I just couldn’t wait anymore. I had to go get some right now. And OMG this is so delish!!!

  127. Oh my goodness! These look amazing! Can’t wait to try making them. Just became a BIG fan of your blog.
    PS Hello from Scotland, UK : )

  128. These cookies are actually called “speculoos” ( I love them! It’s the cinnamon that they put in them that makes them so yummy, to my opinion ;)

  129. And that comment was, of course, meant for the other post *headdesk*
    I fail.

  130. $5 for a plain crêpe? Wow… I live in Germany and we pay have that for a plain on with sugar…. No matter how delicious they are, that is way expensive…

    The other places look amazing, though…

  131. Never knew these were sold in Walgreens – I have always loved these cookies ( fly Delta a lot) and often ordered them from their website even though it was expensive.

    Wiped out my local Walgreens’ supply today – without spending much money !

    Can’t wait to try the recipe.

  132. I made these last weekend. Didn’t want to bother with looking for the Biscoff cookies, so I made a regular graham cracker crust. My guest is diabetic so I substituted Splenda Sugar Blend* for the sugar in the crust and the cheesecake and used light cream cheese. You would *never* know they are lower fat/sugar. They are sooooo good!!

    *reduces the baking time by 10-15 minutes so watch them.

  133. I think The Gent would be a big fan. Might get myself some brownie, er cheesecake, points by some baking this weekend!

  134. I love this recipe for the way it looks, I will do it on sunday
    to sorprend my family. thank you.

  135. G-E-N-I-U-S!! These look amazing!

  136. These look fabulous!!!! I have a question though. How do I print the recipe without printing all the pics and the comments? I’m lazy but I’ll hand write it if I have to! Thanks for all the wonderful ideas!

  137. These are a HUGE hit! Huge. Oh so tasty! I even licked the knife after cutting :) (i bake a lot and never feel compelled to lick/taste/eat the fruits of my labor – these bars are a game changer!) Thank you!

  138. I LOVE those cookies!!!! They are seriously the first thing I think of when we choose to fly Delta. My husband thinks I’m crazy (what he doesnt know is that i order cookies for “him” while he’s sleeping on the plane! heehee!)

  139. I made these for my Bunco group last night and they were absolutely fabulous. Everybody loved them!

    Thanks so much for the recipe!

  140. When I saw these posted I just knew that I had to make them! My family LOVED these and now rank them as a favorite!!! I have decided that I am going to make them when I host Bunko next month! Thanks for the great recipe!

  141. omg i can buy these at walgreens, i hope their the same thing

  142. do you think you can make this as a regular cheesecake in a springform pan? I am in the process of making the bars now but was thinking I might make a cheesecake for the cake auction our church is having! :)

  143. Can I just say that not only was this the easiest cheesecake I have ever made, but it was the most delicious??!!! Thank you so much for the recipe! Yummy!!!

  144. I just made these yesterday for my mom’s birthday. A-maz-ing! The perfect blend of textures. The only time I’ve encountered the delicious Biscoff cookie was on an airplane (when they used to give you food.) I had no idea where to buy them, so I used Belgian butter cookies from Trader Joe’s. They have almond slivers but I knew the flavor and texture of the cookie itself was similar to Biscoff.

  145. Those look soo good! btw, “Something to maintain my weight.” that made me LAUGH! I literally was rolling around on the floor giggling x3

  146. I got REALLY excited when I saw this recipe! Love those cookies! GENIUS to use them in a crust! Can’t wait to make this!
    btw, recently made your red velevet cake with cream cheese icing…so delish!

  147. Oh my god!!!! This is awesome!!!

  148. Hi there, Bakerella !!
    I am from France and I can precise that these cookies are very well know in the North of France and Belgium and called Speculoos ! It’s very fun to see that they have another name in your country !! We eat them while drinking coffee or bake desserts with them like you did and like these little speculoos tiramisus I made the other day :
    Love your blog !! kind regards ! Nathalie

  149. Those cookies are made here in Belgium and I suppose they are a lot cheaper here than they are when you buy them on the plane… I could perhaps send a big box filled with these cookies to America, if people are interested?

  150. I made these earlier today, I only let them set 6 hours, and tried one! PSHHH SO good! :] I know that after it sits the rest of the night they will be amazing. My only thing is how did you cut yours so cleanly!

  151. Made these and we love them! I had to add a couple more ounces of chocolate to the ganache because it looked a little light. But oh, they’re so good! And they cut nicely and neatly also. Thanks for sharing this!

  152. These Look so delicious,wonderful,I have to make this recipe for my kids and family.thanks

  153. They have these cookies on Delta flights and they are yummy! I know this would taste awesome.

  154. These look amazing…my two favorite things, cheesecake and ganache. Can’t go wrong there! Thank you for sharing!

  155. Wow….wow! I’m off to the store get the ingredients!

  156. For Noami who was worried about the high altitude- I live in Cheyenne, WY and ajust most recipes to high altitude. I made these exactly as the recipe calls for, and they turned out perfect, no need to make any adjustments!

  157. I have one in the fridge ready to serve to guests later today. We’ll see how that goes!

    Thanks for the perfect timing recipe!

  158. These cookies are made in Belgium and they are very popular indeed. We call them ‘speculoos’ or ‘lotuscookies’ after the brand. We have also speculoos spread and icecream. It is also very yummie in tiramisu !

  159. It shall be my mission to make these today :D!!

  160. Hi this looks great!… I just moved to Albuquerque, NM from Virginia. Military family. I want to make these for some friends, but scared because i don’t know how to adjust to hight altitude. I made some others like the smore’s and they turned out like little flat tires, they were good and we ate them. Any advice?

  161. Dear Bakerella,

    The coikies you used for the cheesecake crust are indeed a very popular type of cookie,especially well known in Belgium and the Netherlands. We call them “speculaas” or “speculoos”. It was fun seeing that people abroad also enjoy our national “pride”. A begian girl

  162. I was making cookies with my 2-year-old tonight. As we tipped in the packed brown sugar, she said “Look Mama, castles!” Great minds…

  163. My 5 yr old just saw this and decided she HAD to have them for her birthday party next week. Mom’s NOT protesting! YUM!

  164. Oh my goodness that is yummy central! My friends bday is coming up and now I know what I am going to make! Thanks for the great ideas!

  165. What?!? These look incredible!

    I must make them this weekend! :)

  166. These look amazing! Bookmarking these now. My students always want to make cheesecake and these will be perfect for a demonstration.

  167. Ummm yum! I will definitely add these to my list of things to make!

  168. I made this last night to share with friends tonight. I have always loved ganache, and wanted to try making it. I had no idea it was so easy, and it looks so pretty on top of the cheesecake bars! I have never had the cookies before, but found them at my grocery store. The extras didn’t make it on top as crumbs, I enjoyed them while the cheescake baked!

    Thank you for another great recipe; thanks in large part to you, I have become known as the “dessert lady” at our Thursday night family bible study. Everyone is always excited to see what I make, and I get to try making new things!

  169. Oh my gosh! These look completely fantastic.Love your use of those crunchy cookies, too. Bakerella does it again!

  170. This is just what I need to make it through the week!



  171. This has gotten me drooling. Will have to try it out!

  172. It’s funny to see our typical Belgian cookie : speculoos. We always use them as the bottom part of cheesecakes.I love them soooo much!!!Normally we eat them round the 6 december for “Saint Nicolas” (but only once a year it’s too hard). You should try making a sandwich with speculoos hummm divine (add some butter on the breaqd) or even putting a slice of marzipan between two speculoos. Or even the Belgian Tiramissu to die for… :) There are many recipe using them or even to make them…
    I’ll have to give this recipe a go sometimes!!

  173. Yum! I love those dang cookies.

  174. Those cookies are so good! My husband and I love those. Where did you find a bunch of them to buy?

  175. What!?!?!?! you can buty them in a big package and eat all you want without tricking your own children into giving them to you? Where?!!?!?!? I think I would have noticed them on the shelf in my local market. Now I’m agitated. What if I can’t find them??

  176. I am absolutely in love with this recipe!!! Those are my favorite cookies of all time. Can’t wait to make it.

  177. I was overjoyed when I found Biscoff cookies at my local Walmart. I’m going to try this recipe very soon.

  178. I found the cookies at Walmart, or they are sold online at

  179. My Walmart carries these cookies in the cookie aisle. Also you can get a catalog directly from the company.

  180. Looks heavenly, but REFRIGERATE OVERNIGHT, that would drive me insane. I wouldn’t be able to sleep, knowing that it was in there waiting to be eaten. Thanks for sharing your recipe.

  181. I made these today, and oh my god, it’s delicious! Heavenly and also really heavy with all the chocolate. But since I’m trying to GAIN weight that’s all right.

  182. Thank you for sharing all these with us. I’m also curious about how did you cut squares so neatly?

  183. Those look so sinfully delicious. I can’t wait to try.

  184. These look amazing….
    What could be used instead of chocolate for someone who (shock horror) doesnt like it (moi…)? Would marshmallow spread work? Idk what else could be used…
    Am going to make these asap

  185. (groan!) I picked the wrong week to start a diet!

  186. Hello!

    Congratulations for this pretty and delicious things!

    Please, I will go to Miami on September. Where I can find a store to eat some cakes, and buy some books to a great friend that is crazy for cupcakes?!

    Thanks a lot!

  187. Well, YUM! These look so delicious! And my husband loves cheesecake. I am not opposed to it, myself. ;)

  188. My boyfriend just got back from Belgium and brought a Biscoff spread! Needless to say, it is to die for!!!

    Also, I made the cheesecake last night and, my-oh-my, how AMAZING they are!!!! I made half of them as bars and half as “cupcakes”….. most of them are already gone!

    num num nummers!


  189. I just made these, they are sooooooooo moreish. Here in the uk these buiscuts are called Lotus buiscuts not biscotee. There redily available in most uk supermarkets.

  190. oh my do these look delicious!!!

  191. I love your site! I find so much inspiration here! Your cheesecake bars look so delicious!

    Have a fantastic day!

  192. Am i very blessed that i live in the Netherlands and can by these cookies by dozen at the grocerystore? :-)
    Gonna try to make them this afternoon

  193. Made these Monday and had them last night! SOOO yummy. My mother-in-law loved them too. Couldn’t find the crust cookies called for but shortbread did the trick. Another delicious cheesecake crust is Cracklin’ Oat Bran cereal… my mother’s trick for her gourmet two layer cheesecake.

  194. Hehe, I live in the country of speculoos :3

  195. Now I really have a craving for cheesecake!

Leave a Comment »