If you’re like me and love diving into rich, indulgent desserts, then you absolutely have to try this Cookie Butter Caramel Cheesecake Bars Recipe. It’s that perfect combination of creamy cheesecake and the warm, spiced notes of cookie butter, all crowned with luscious caramel and a sprinkle of flaky sea salt. Honestly, I find myself craving these bars whenever I need a sweet treat that’s a little different but totally comforting.
What makes this Cookie Butter Caramel Cheesecake Bars Recipe truly special is how everything comes together—starting with a buttery Biscoff cookie crust that’s perfectly crisp, layered with a decadent cheesecake filling enriched with cookie butter, and finished off with a sticky caramel drizzle. Whether you’re serving these at a weekend gathering or just sneaking a bite yourself after dinner, they always impress and disappear fast.
Why You’ll Love This Recipe
- Rich Flavor Combo: The mix of creamy cheesecake, cookie butter, and caramel is absolutely irresistible.
- Easy to Make: Despite its decadent vibe, it’s surprisingly straightforward and customizable for any skill level.
- Perfect for Sharing: These bars are ideal for parties, potlucks, or when you want to treat your family to something special.
- Make-Ahead Friendly: You can prep it a day in advance, which is a lifesaver for busy hosts.
Ingredients You’ll Need
Each ingredient in this Cookie Butter Caramel Cheesecake Bars Recipe plays a crucial role in balancing taste and texture. Using full-fat dairy and quality Biscoff cookie butter really elevates the richness and depth of flavor. Here’s what I keep handy before you start baking.
- Cooking spray: To help the crust release easily from the pan without sticking.
- Biscoff cookies: These iconic cookies aren’t just for snacking—they make the perfect crunchy, spiced crust.
- Unsalted butter: I use melted butter to bind the crust crumbs together, adding richness without extra salt.
- Granulated sugar: Sweetens both the crust and filling just enough, balancing the cookie butter’s spice.
- Full-fat cream cheese: The star of any cheesecake, providing the creamy base with that silky smooth texture.
- Creamy Biscoff cookie butter: This adds that unmistakable caramelized flavor and depth—key to making the bars uniquely delicious.
- Full-fat sour cream: I love how it lightens the cheesecake’s texture and adds a hint of tangy creaminess.
- Pure vanilla extract: Essential for rounding out the flavors and enhancing sweetness without overpowering.
- Kosher salt: A pinch to balance sweetness and boost all the flavors.
- Large eggs: Help set the cheesecake filling while keeping it soft and luscious.
- Store-bought or homemade caramel sauce: Drizzled on top for that gooey, luxurious finish everyone adores.
- Crushed Biscoff cookies and flaky sea salt: Add a pretty, crunchy, and salty contrast on top.
Variations
I always encourage you to put your personal spin on this Cookie Butter Caramel Cheesecake Bars Recipe—it’s a flexible foundation ready to adapt to what you love or what you have on hand.
- Peanut Butter Twist: I swapped half the cookie butter for creamy peanut butter once, and it added a lovely nutty depth that my family went nuts over.
- Chocolate Drizzle: Adding a drizzle of melted dark chocolate on top after the caramel can be a game-changer for chocolate lovers.
- Dairy-Free Version: For a dairy-free option, try using vegan cream cheese and butter substitutes; though the texture differs slightly, the flavor stays fab!
- Spiced Up: Sprinkle a little cinnamon or nutmeg into the crust or filling to warm up the flavor, especially around the holidays.
How to Make Cookie Butter Caramel Cheesecake Bars Recipe
Step 1: Create the Perfect Cookie Crust
Start by preheating your oven to 350°F and prepping a 13×9-inch pan with cooking spray and parchment paper—don’t skip the overhang, it really helps lift the bars out later. Next, blitz those Biscoff cookies in your food processor until they’re fine crumbs, then stir in melted butter and sugar. Press this mixture evenly into your pan; my trick is to use the bottom of a flat measuring cup for firm, uniform pressure. Bake for about 9 to 11 minutes until beautifully toasted and fragrant, then let it cool completely before moving on.
Step 2: Whip Up the Creamy Cheesecake Filling
Reduce your oven temperature to 325°F. Using your stand mixer fitted with a paddle attachment, beat softened cream cheese, cookie butter, and sugar until smooth and creamy (this takes about 1 to 2 minutes). Then add sour cream, vanilla extract, and salt, mixing just until combined—remember to scrape the bowl down so you don’t miss any spots! Incorporate the eggs one at a time on low speed, blending carefully so you don’t aerate the batter and risk cracks during baking.
Step 3: Bake and Cool Your Cheesecake Bars
Pour that gorgeous filling over your cooled crust and smooth it out gently. Give the pan a few taps on your counter to release any trapped air bubbles—this step helps get you a smooth surface without cracks. Bake until the edges look set and puffed, but the center still has a little jiggle, kind of like Jell-O, usually 32 to 36 minutes. Once out, cool them completely at room temperature for 1 to 2 hours before refrigerating for at least 6 hours or overnight. This waiting part is hard but oh-so-worth-it—your bars will firm up to that perfect sliceable texture.
Step 4: Assemble with Caramel and Toppings
When you’re ready to serve, warm your caramel sauce in short bursts in the microwave until just runny and easy to drizzle. Use your parchment paper overhang to lift the cheesecake from the pan and transfer it to a cutting board. Slice with a sharp knife dipped in warm water and wiped dry between cuts for clean, pretty bars. Drizzle caramel over each piece, then sprinkle generously with crushed Biscoff cookies and a pinch of flaky sea salt for that delightful sweet-salty crunch.
Pro Tips for Making Cookie Butter Caramel Cheesecake Bars Recipe
- Use Room Temperature Ingredients: I can’t stress enough how much softer filling you get when cream cheese, sour cream, and eggs aren’t cold.
- Don’t Overmix After Adding Eggs: Overworking the batter traps air, leading to cracks during baking—mix gently to avoid this.
- Parchment Paper Overhang is Key: This easy trick makes lifting the bars out for slicing so much cleaner and less messy.
- Warm Knife for Slicing: Running your knife under warm water and drying it between cuts gives you neat squares without dragging or crumbling.
How to Serve Cookie Butter Caramel Cheesecake Bars Recipe
Garnishes
I love topping these bars with a drizzle of caramel and a sprinkle of flaky sea salt and crunchy crushed Biscoff crumbs to bring texture and visual appeal. Sometimes, I add a few toasted pecans or a dusting of cinnamon for a festive flair—these little touches make them look as good as they taste.
Side Dishes
These cheesecake bars pair beautifully with a simple cup of coffee or a scoop of vanilla ice cream for an extra creamy indulgence. For celebrations, I like serving them alongside fresh berries to add a bright, tart contrast that balances the caramel and cookie butter sweetness.
Creative Ways to Present
When bringing these bars to parties, I sometimes arrange them on a pretty wooden board or slate platter with caramel drizzled artfully around the edges. Wrapping each bar in parchment paper tied with twine makes a charming individual gift or party favor—trust me, guests always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
I keep leftover bars stored in an airtight container in the fridge. They last well for about 4 to 5 days, though around here they rarely make it that long! Chilling really helps preserve their texture and flavor.
Freezing
I’ve frozen these bars before for about a month with great results. I wrap them individually in plastic wrap and then foil to prevent freezer burn. When you’re ready, just thaw overnight in the fridge and they’re ready to enjoy.
Reheating
You don’t need to reheat cheesecake bars —I recommend serving them chilled for the best texture. But if you prefer them slightly warmer, leave them at room temperature for 15-20 minutes before serving so the flavors open up nicely without compromising the creaminess.
FAQs
-
Can I use regular peanut butter instead of Biscoff cookie butter?
Absolutely! While the flavor will be different, creamy peanut butter works as a substitute and gives the bars a lovely nutty twist. Just make sure to use a smooth variety to keep the cheesecake texture silky.
-
What if my cheesecake cracks during baking?
Cracking usually happens from overmixing or sudden temperature changes. To avoid this, mix eggs in gently and bake at a consistent 325°F. Cooling the cheesecake gradually at room temperature before refrigerating also helps prevent cracks.
-
How do I get clean slices when cutting cheesecake bars?
Use a sharp knife dipped in warm water and dried off before slicing each bar. Wipe the knife clean between cuts to avoid dragging crumbs or sticking, which makes your slices neat and tidy.
-
Can I make these bars ahead of time?
Definitely! They actually taste better after chilling at least 6 hours or overnight. Making them ahead not only saves time on the day of serving but lets all the flavors meld beautifully.
Final Thoughts
This Cookie Butter Caramel Cheesecake Bars Recipe has become one of my absolute favorites to make and share. The way the cookie butter seeps into every bite combined with creamy cheesecake and that decadent caramel drizzle never fails to impress family and friends. If you’re looking to wow your crowd or just treat yourself, give these bars a try—you’ll enjoy every luscious, buttery bite as much as I do. Trust me, once you make them, they’ll become a go-to dessert in your kitchen too.
Print
Cookie Butter Caramel Cheesecake Bars Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 8 hrs 15 mins
- Yield: 15 – 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these indulgent Cookie Butter Caramel Cheesecake Bars featuring a buttery Biscoff cookie crust, creamy cookie butter cheesecake filling, and a drizzle of luscious caramel topped with crunchy cookie crumbs and flaky sea salt. Perfect for gatherings or a sweet treat any time.
Ingredients
Cookie Crust
- Cooking spray
- 36 Biscoff cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 3 Tbsp. granulated sugar
Cheesecake Filling
- 3 (8-oz.) packages full-fat cream cheese, very softened
- 1 cup (288 g) creamy Biscoff cookie butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) full-fat sour cream, room temperature
- 1 Tbsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 4 large eggs, room temperature
Assembly
- 1/2 cup store-bought or homemade caramel sauce
- Crushed Biscoff cookies, for topping
- Flaky sea salt
Instructions
- Prepare the Cookie Crust: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Spray a 13″ x 9″ metal baking pan with cooking spray and line it with parchment paper, leaving an overhang on two long sides for easy removal later.
- Make the Crumbs: Pulse the Biscoff cookies in a large food processor until finely ground. Transfer the crumbs to a medium bowl and stir in the melted butter and granulated sugar until fully combined.
- Bake the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it. Bake for 9 to 11 minutes until lightly toasted and fragrant, then let cool completely.
- Prepare the Cheesecake Filling: Reduce oven temperature to 325°F (163°C). In a stand mixer bowl fitted with paddle attachment, beat cream cheese, Biscoff cookie butter, and sugar on medium speed until smooth and creamy, about 1 to 2 minutes, scraping down the bowl as needed.
- Add Remaining Filling Ingredients: Add sour cream, vanilla extract, and kosher salt, beating on low speed until combined. Scrape the bowl again. Add eggs one at a time, mixing just until blended after each addition to avoid overmixing.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth into an even layer. Tap the pan gently on the counter to release air bubbles. Bake for 32 to 36 minutes, until edges are set and puffed, and the center jiggles slightly like Jell-O.
- Cool and Chill: Let the cheesecake cool completely at room temperature for 1 to 2 hours. Cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight to set fully.
- Remove from Pan: Run a knife around the pan edges and use the parchment overhang to lift the cheesecake out onto a cutting board. Cut into 15 to 24 squares, wiping a warm, dry knife clean between slices for neat cuts.
- Prepare Caramel Topping: In a small heatproof bowl, warm the caramel sauce in 10-second microwave increments, stirring until runny, about 30 seconds total.
- Finish the Bars: Drizzle or spoon the caramel sauce over each cheesecake bar. Sprinkle with crushed Biscoff cookie crumbs and a pinch of flaky sea salt.
Notes
- Allow cream cheese and eggs to come to room temperature before mixing to ensure a smooth filling.
- Do not overmix after adding eggs to prevent cracks in cheesecake.
- Use a warm, dry knife for slicing to create clean edges.
- Chilling the cheesecake overnight enhances flavor and firmness.
- For a homemade caramel, simmer sugar and cream until golden and thickened if store-bought is unavailable.
Nutrition
- Serving Size: 1 bar (assuming 18 bars)
- Calories: 390
- Sugar: 27g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
