Cookie Butter Bars

Cookie butter

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Capdeco Conty Tortois Flatware

A delicious marriage of the Ol’timey Speculoos cookie and the classic cheesecake. These are decadent and superb for any holiday party or celebration...or simply for that hankering for a yummy cheesecake dessert!

Total Time


1 1/2 Hours plus chill time


Crust Ingredients:

  • 1 box of Speculoos Cookies or Biscoff Cookies
  • 5 Tbsp of melted salted butter
  • 1 cup of Biscoff cookie butter
  • 3 Tbsp dark brown sugar
  • Pinch of salt

Filling Ingredients:

  • 1 1/2 Tbsp. All-purpose flour
  • 16 oz. Cream cheese (room temperature)
  • 1 C. Granulated sugar
  • 1/2 Tsp. Bourbon Vanilla extract (from Trader Joes) or pure Vanilla extract
  • 1/4 C. Sour cream
  • 2 Large eggs
  • Pinch of salt
  • Juice from 1/2 a lemon

Topping Ingredients:

  • 1/2 C. sour cream
  • 1/4 C. confectioner’s sugar
  • 1/2 Tsp. Bourbon Vanilla extract 

Crust Preparation:

      1. To make your crust:
      2.  preheat oven at 350 degrees F.  
      3. Line an 8” square baking pan with foil making sure there is no over hang of foil and spray lightly with cooking spray. Set aside.
      4. Crush your cookies in a food processor until even crumbs have formed.
      5. Combine following in a medium bowl. Cookie crumbs, brown sugar, salt, and melted butter mixing until butter is evenly distributed throughout your mixture.
      6. Pour the mixture into the bottom of your foil lined pan, using your hands or the bottom of a glass to firmly pack the crumbs down evenly along entire bottom of pan. Make sure to push about 1/4”-1/2” up all sides of pan to to form a nice side crust.
      7. Bake for 14 minutes at 350 degrees.
      8. Remove from oven and reduce the oven temp to 325 degrees F.
      9. Let your crust cool in the fridge while you make your filling.

      Crust Preparation:

      1. Using an electric mixer, combine the room temperature cream cheese, granulated sugar, and flour until smooth- for about a minute.
      2. Add your eggs, sour cream, bourbon vanilla extract, lemon juice, and a pinch of salt.
      3. Combine on low speed for another minute or two being careful not to over mix.

      Topping Preparation:

      1.  Combine in a small bowl using spoon or spatula the sour cream, confectioner’s sugar, and vanilla extract until smooth.
      2. Set aside.


        1. Spread a thin layer of cookie butter along the top of your cooled crust with a small spatula. ( I find if the crust is slightly warm it helps the cookie butter spread easier, but if the crust is TOO warm it will pull up and break.)
        2. Next, pour your filling evenly on top of cookie butter crust.
        3. Bake at 325 degrees for 45-55 minutes depending on your oven until your thermometer reads 180 degrees F.  Check at 45 min. and every 5 min after to make sure it’s not over baking. It should be firm but still moist.
        4. Remove from oven and gently spread your topping evenly on top of cheesecake. This topping will help prevent cracking and cover your holes from thermometer.
        5. Bake for another 5 minutes.
        6. Remove from the oven and sprinkle evenly on top with your remaining crumbs.
        7. Set aside to cool down for an hour.
        8. Once completely cooled, cover with foil and place in the refrigerator for at least 3 hours or overnight.



            To serve: Carefully lift foil out of pan and slide from underneath, and place on serving plate.
            OR cut into even squares and serve directly from pan onto plates, top with whipped cream or fresh berries.
            For total decadence: You can top with home made whipped cream and drizzle with chocolate sauce of your choice. (I prefer Ghirardelli or Torani Chocolate sauce) Grab a fork or fingers and dig in!


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