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These rich and decadent cheesecake bars have three distinct layers: a spiced Biscoff cookie crust, a silky vanilla cheesecake filling, and a glossy chocolate ganache topping. It’s a lot going on, but in the best possible way. They’re the kind of dessert you set down on the table and watch disappear before you’ve even made yourself a plate (so make sure to hide one for yourself first!).
Why These Biscoff Cheesecake Bars Always Disappear Fast
I’ve been making this easy cheesecake bar recipe for years, and it still gets the same reaction every single time: a chorus of oohs and aahs. I first spotted these bars on Bakerella over a decade ago, and I instantly knew I had to make them. The first time I baked up a batch, my friends and coworkers couldn’t stop eating them. Suffice it to say, this has been a favorite recipe ever since.
What makes these chocolate Biscoff cheesecake bars so good is how the three layers work together. The Biscoff crust (yes, I said Biscoff!) is the secret weapon here. Trust me, you’ll never want to go back to plain graham crackers. They have this warm, spicy flavor that plays off the rich vanilla bean cheesecake filling perfectly. And the chocolate ganache poured over top makes the whole thing positively sinful… and I don’t say that lightly.
If you’re a Biscoff lover like me, check out my Biscoff cheesecake for double the flavor.
What can I use instead of Biscoff Cookies?
If you can’t find Biscoff (also sold as speculoos cookies), graham crackers are the most straightforward swap and give you a more neutral base. Oreos with the filling scraped out are a fantastic option if you want to lean even harder into the chocolate direction (or make these Oreo cheesecake bars instead). Digestive biscuits work well, too, but I recommend adding a pinch of cinnamon if you go that route. Use the same quantity and proceed exactly the same way.
How to Make these Cheesecake Bars
While there are three separate components here, the process isn’t too complicated. The one thing I do recommend is to make these bars a day ahead. They need ample time to cool and set, and an overnight chill makes a big difference in the texture, flavor, and sliceability.
To make the crust, crush the cookies, mix with brown sugar and melted butter, and press into your lined pan. For the filling, beat the cream cheese, sugar, flour, eggs, sour cream, and vanilla bean paste together with an electric mixer until completely smooth, then pour over the crust. Bake until set, then cool completely. Meanwhile, make the ganache by heating the cream, pouring it over the chocolate chips, and stirring until glossy. Whisk in a little powdered sugar, pour it over the bars, and chill overnight before serving. This ganache also makes an incredible filling for this s’mores tart!
Don’t Skip the Vanilla
Vanilla bean paste is a special ingredient worth getting. It gives you those gorgeous little flecks of real vanilla throughout the cheesecake filling, which look stunning when you slice into the bars. Pure vanilla extract will work as a 1:1 substitute if that’s what you have on hand, but I’d really encourage you to get the paste or scrape out a real vanilla bean to take these bars over the top.
Troubleshooting Chocolate Ganache
Chocolate ganache is simple to make, but it can be a bit finicky. Here’s what to do if yours doesn’t turn out perfect on the first try:
- If your ganache seizes (turns grainy or lumpy): either the chocolate got too hot too fast, or some water got into the bowl. Make sure everything is completely dry, pour the hot cream over the chocolate rather than the other way around, and let it sit for a full minute before you start stirring. If it does seize, try adding a splash of warm cream and stirring vigorously from the center out. It can sometimes be rescued.
- If your ganache isn’t setting: the cream likely wasn’t hot enough to fully emulsify the chocolate, or the ratio was off. Bring the cream just to a boil before pouring, and make sure you’re giving the bars the full overnight chill. Cutting into them after an hour or two will always give you a soft, sliding ganache layer.
Storage Instructions
Store leftover bars covered in the refrigerator for up to 5 days. To freeze, place cut bars on a parchment-lined sheet, freeze until solid, then transfer to an airtight container to store for up to 3 months. Let thaw overnight in the refrigerator before serving.
Cheesecake Bars with Chocolate Ganache
Equipment
Ingredients
For the crust:
- 1 ½ cups (355 g) crushed Biscoff cookies, about 27 cookies
- 3 tablespoon packed dark brown sugar
- 6 tablespoon (84 g) unsalted butter, melted
For the cheesecake:
- 24 ounces (680 g) cream cheese, softened
- 1 cup (200 g) sugar
- 2 tablespoon flour
- 3 eggs
- 1 cup (230 g) sour cream
- 1 tablespoon vanilla bean paste
For the chocolate ganache:
- 1 cup (236 ml) heavy whipping cream
- 4 tablespoon (56 g) butter
- 1 cup (180 g) semi-sweet chocolate chips
- ¼ cup (30 g) confectioners sugar
Instructions
- To make the the crust, mix the sugar and cookies together then pour the melted butter on top and stir until combined. Press crumb mixture into a 9×13″ pan.1 1/2 cups (355 g) crushed Biscoff cookies, 3 tablespoon packed dark brown sugar, 6 tablespoon (84 g) unsalted butter
- Preheat oven to 325 °F (163 °C). Cream together cream cheese, sugar, and flour until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add sour cream and vanilla bean paste until just combined.24 ounces (680 g) cream cheese, 1 cup (200 g) sugar, 2 tablespoon flour, 3 eggs, 1 cup (230 g) sour cream, 1 tablespoon vanilla bean paste
- Pour on top of the prepared crust and bake for 45 minutes. Once done, cool completely.
- In the meantime, prepare the ganache by heating the cream and butter in a small saucepan until just boiling. Remove from heat and pour over chocolate in a heat-safe bowl. Stir until melted and combined.1 cup (236 ml) heavy whipping cream, 4 tablespoon (56 g) butter, 1 cup (180 g) semi-sweet chocolate chips
- Add the confectioners sugar and whisk until combined and smooth.1/4 cup (30 g) confectioners sugar
- Pour the ganache over cooled cheesecake and chill overnight.
- Allow bars to come to room temperature then cut into bars and serve.
Nutrition
Photographs by Eat Love Eat
I’m not able to get heavy cream until morning… if I make the cheesecake tonight and the ganache in the morning and let it set for a few hours in the fridge will that be enough? Or does it need the ENTIRE night?! By the time dessert is served it can have sat in the fridge for at least 5-6 hours?
sorry, i didn’t get to this comment as i was on holiday. i hope you were able to figure it out :( i’m sorry