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!

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441 comments on “Cheesecake Bars”

  1. I bet I have made this recipe 100 times. Always a crowd pleaser. I’ve even doubled it and made it in a half sheet pan. Sometimes I use the extra Biscoff cookies (people these do NOT taste like coffee. They are cinnamon  goodness!!!). Other times I put nuts on the chocolate topping, then cool overnight in the frog. The next day I make a caramel sauce and drizzle over it! Turtle cheesecake!!!! Yum

  2. We are so making these!  Thank you for sharing. 

  3. Could you make these into cupcake form without changing anything?

  4. Looking real nice. Cant wait till I will get something like this in my belly. Tortes un k?kas

  5. does this taste like an oreo cheese cake? cause it looks like!

  6. im very hungry right now thanks to you!

  7. after seeing this pictures im very hungry right now!

  8. I just made these for a family bday and Mother’s Day celebration. They are chilling as I type! I used graham cracker crumbs for the crust…but I’m sure the other cookies are yummy. I was just pressed for time and couldn’t bother looking for them. Can’t wait to sink my teeth into a giant piece a little later. NOM NOM NOM ????

  9. I made these and they turned out okay but my ganache is “cake batter” consistency. I followed instructions to the T. Used milk chocolate chips instead of semi sweet. Don’t know what went wrong..

  10. Just made these! I use pecan shortbread cookies! Basically any shortbread or dry cookie will work guys! :]

  11. They eat this stuff in Heaven.

  12. Hi ! So I just pulled the cheese cake out of the oven but it’s still quite jiggly is that normal?

    First time making cheesecake anything :-)

  13. Great recipe…looks delicious!

  14. I just want to know how do I cut those perfect squares without the mess? I tried dipping the knife in hot water but didnt work :-/

  15. i want to half the recipe, how long is the baking time?

  16. I made these and they tasted amazing, but they were very messy and hard to cut and get off the pan, any suggestions?

  17. Hey there,

    For the UK folks, ASDA now have the Biscoff cookies!

    Also, with the cream cheese, is it 8oz in total or 3 x 8 oz packets??


  18. i LOVE cheesecake! its my favorite dessert!

  19. Um, I share your excitement about the refreshment cart on Delta. I seriously look forward to these cookies with hot tea. Sure, I can buy them in the store, but then no one’s serving them to me :) Did you know there is a biscoff spread made from the crushed cookies…. found it one day when I was in the butters/spreads section of my local supermarket ( New England Hannaford chain). Expensive, but a whole new way to enjoy biscoff. Yummy on an english muffin.

  20. These were amazing! When I bake I taste everything in the process (oops, I know I’m bad). So when I tasted this after the batter was finished but not cooked, I loved it! I ended up eating it right there dipping the left over biscoff cookies into it. Luckily I still had enough to make the actual cheese cake. I have been checking your website every day to see something new. So now I decided to try something old. All your recipes look amazing, I can’t wait to try them. I have already bought your cake pop book. They are so cute! Baking is like my favorite thing to do. I’m making my family, friends, teachers, and who ever else i can get to eat my food, so fat lol. Not really, but soon they will. I just love to bake, and your recipes are so awesome looking I can’t wait to try them all. You totally hooked me on biscoff butter and biscoff cookies. I got my mom to buy me some last time we went shopping, and I just spoon it out of the jar and eat it plain. I used to do that with Nutella, but biscoff spread has les fat! So thats great ;) So sorry for my little rant, if you do read this. But I think that every once in a while its nice to tell someone how much you appreciate them. So thank you :)

  21. What if i only have a 9×9 pan? How long do i need to bake them? Thanks.

  22. Crime passionele …just gorgeous

  23. im making them tomorrow cant wait !

  24. amazing!!! I love your blog!!!!

  25. If you cannot find Biscoff cookies, was an acceptable substitution?

  26. Recently found biscoff spread at my local Walmart. English muffins have not looked the same since.

  27. Must try making this althought they remind me so much of nanimo bars, minus the coconut in the crust and custard instead of chessecake.

  28. I can’t believe I haven’t been to your site until today!! I know where to go for my sugar fix now! :)

  29. Bakerella , can i use regular sugar ? Answer me as fast as you can please:*

  30. Bakerella, can i use regular sugar? Please answer:*

  31. Do you come up with all of your recipes. Some lady posted a youtube video trying to pass this recipe off as her own :(

  32. Love it

    How should I present the cheesecake ?

  33. Cheesecake, one of my favorites, and Biscoff cookies ( I get them at Walgreens, 2/$5.00) the second of my favorites, now top that with chocolate and what could be wrong with that? Cannot wait to try this combination. Thanks for sharing the instructions.

  34. This recipe looks and sounds delicious. Mum said that I can try it today! Yes, I can’t wait.

  35. oh my goodness those look soo amazing i luv biscoff cookies and spread…once again you’ve made me drool!!!:)

  36. Hi Bakerella, I am from Spain and I use diferent mesures units to cook. I have a doubt, when You say 3 pck (8 oz) or 4 pck (8 oz), I don’t know the total I have to put.
    Sorry but my English is vera bad.
    Congratulations for your Web page.

  37. Hi! Do you know where can I get sour cream here in Mexico or what brand of sour cream from Mexico can I use?????

  38. I made them and everyone thank me! They are DELICIOUS

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