If you’re anything like me and have a soft spot for anything creamy and indulgent, you’re going to absolutely adore this Cookie Butter Caramel Cheesecake Bars Recipe. It’s like the ultimate dessert mashup — rich, velvety cheesecake meets that irresistible cookie butter flavor, all crowned with luscious caramel and a crackle of sea salt. I love how every bite gives you that perfect combo of smooth and crunchy, sweet and slightly salty, making it a crowd-pleaser every single time.
These bars work wonders for just about any gathering, whether you’re bringing dessert to a party or craving a cozy treat on a chilly evening. The best part? It’s surprisingly straightforward to make, so you don’t need to be a pro baker to nail it. Once I discovered this recipe, it quickly became my go-to for impressing friends with minimal fuss.
Why You’ll Love This Recipe
- Decadent Flavor Combo: The cookie butter and caramel blend into a dreamy cheesecake filling unlike any other.
- Easy Prep: Using a food processor and a few simple steps, you’ll be surprised how effortless these bars are to make.
- Perfect Texture: Creamy cheesecake with a crisp cookie crust keeps every bite interesting.
- Make-Ahead Friendly: Prep them in advance so you’re always ready with a show-stopping dessert.
Ingredients You’ll Need
Most of the ingredients are simple and easy to find, and they work beautifully together to give you those rich, creamy layers with just the right amount of crunch and sweetness.
- Biscoff Cookies: These cookies are the star of the show, adding that unique caramelized flavor perfect for the crust and topping.
- Unsalted Butter: Melts into the cookie crumbs to create a sturdy, flavorful base.
- Granulated Sugar: Sweetens the crust and the filling just right without overpowering the flavors.
- Cream Cheese: Make sure it’s full-fat and very softened for the creamiest texture.
- Biscoff Cookie Butter: The magic ingredient that infuses the cheesecake with that cozy spiced caramel taste.
- Full-Fat Sour Cream: Adds creaminess and a slight tang, balancing the sweetness.
- Vanilla Extract: Pure vanilla gives an extra depth of flavor.
- Kosher Salt: Enhances all the sweet notes and keeps the flavor balanced.
- Large Eggs: Room temperature eggs ensure the filling sets perfectly without cracking.
- Caramel Sauce: Shop-bought or homemade, warmed for drizzling over the bars.
- Crushed Biscoff Cookies & Flaky Sea Salt: Toppings that add texture and a touch of savory crunch.
Variations
I love switching things up depending on the occasion or what I have on hand. These Cookie Butter Caramel Cheesecake Bars Recipe are versatile enough for you to get creative with your favorite add-ins or toppings.
- Nutty Kick: Adding chopped toasted pecans or walnuts to the crust or sprinkled on top gives a great crunch and depth.
- Chocolate Twist: Swirl in some melted dark chocolate or dot the cheesecake with chocolate chips before baking—my family absolutely goes crazy for this version.
- Dairy-Free Option: I’ve tried swapping cream cheese for a dairy-free alternative and coconut cream for the sour cream; it works if you find reliable brands.
- Seasonal Flavors: A pinch of cinnamon or pumpkin pie spice in the filling adds a cozy vibe perfect for fall gatherings.
How to Make Cookie Butter Caramel Cheesecake Bars Recipe
Step 1: Preparing the Perfect Cookie Crust
Preheat your oven to 350°F and line a 13″ x 9″ pan with parchment (don’t forget the overhang—it makes lifting the bars out much easier!). I always like using my food processor to blitz the Biscoff cookies into fine crumbs so the crust feels just right. Then, you mix in melted butter and sugar, pressing the mix firmly into the pan. I’ve found using the bottom of a measuring cup works wonders for an even crust. Bake it for about 9-11 minutes until it’s golden and smelling amazing. Let it cool completely so it’s firm before adding the filling.
Step 2: Whipping Up the Creamy Cheesecake Filling
Drop your oven temperature to 325°F before starting the filling. Use a stand mixer with a paddle attachment to beat the cream cheese, cookie butter, and sugar together until silky smooth—this usually takes 1 to 2 minutes. Adding sour cream, vanilla, and salt next blends beautiful richness and balance into the mixture. I always take a moment to scrape down the bowl to ensure no lumps stick around. Next, add the eggs one by one on low speed, mixing gently so you don’t overwork the batter, which can cause cracks during baking. Pour this luscious filling over your cooled crust, smoothing it gently, and tap the pan on your counter to pop any pesky air bubbles.
Step 3: Baking to Cheesecake Perfection
Bake your bars for about 32 to 36 minutes. The edges will set and puff slightly, while the center will still have a gentle jiggle (think Jell-O, not liquid). This jiggle means your cheesecake will stay creamy, not dry or cracked. Patience is key here—let it cool for 1 to 2 hours right in the pan, then cover and chill in the fridge for at least 6 hours or overnight for that perfect firm and sliceable texture.
Step 4: Finishing Touches and Assembly
Warm your caramel sauce in short bursts in the microwave until just runny—it only takes about 30 seconds if you stir every 10 seconds. Drizzle this golden goodness over the cheesecake bars, then sprinkle crushed Biscoff cookies and a touch of flaky sea salt for that extra pop of flavor and texture. For neat slices, use a sharp knife warmed with hot water and wiped dry between cuts. This trick ensures your bars look as luscious as they taste!
Pro Tips for Making Cookie Butter Caramel Cheesecake Bars Recipe
- Soften Cream Cheese Properly: I always leave my cream cheese out for at least an hour before mixing to avoid lumps and get a smooth filling.
- Don’t Overmix Eggs: After adding eggs, stir gently to keep the cheesecake silky and prevent cracks.
- Use a Water Bath (Optional): If you want to go the extra mile, baking the cheesecake pan in a water bath minimizes cracking—but it’s totally not required for these bars!
- Cut with a Warm Knife: Warming your knife keeps slices clean and pretty, making your bars look professional.
How to Serve Cookie Butter Caramel Cheesecake Bars Recipe
Garnishes
I usually stick to a light sprinkle of crushed Biscoff cookie crumbs and flaky sea salt—this combo enhances the flavors without making it too sweet. Sometimes, I’ll add a small dollop of whipped cream or a few toasted nuts for an extra touch of elegance and texture.
Side Dishes
These bars are rich enough to stand on their own, but I love serving them alongside a scoop of vanilla bean ice cream or a fresh berry salad to balance that sweetness with some brightness and freshness.
Creative Ways to Present
For festive occasions, I like to arrange the bars on a rustic wooden board topped with edible flowers and extra drizzles of caramel sauce. It’s a great way to impress guests, and everyone loves an elegant homemade dessert with a personal touch.
Make Ahead and Storage
Storing Leftovers
I keep leftovers tightly wrapped with plastic wrap or in an airtight container in the fridge. These bars stay creamy and delicious for up to 5 days, which means you’ve got plenty of time to enjoy them without rushing.
Freezing
I’ve frozen these cheesecake bars wrapped well in plastic wrap and foil, and honestly, they freeze beautifully. Just thaw overnight in the fridge before serving, and they taste almost as fresh as the day you made them.
Reheating
Since these bars are meant to be enjoyed chilled, I rarely heat them up. However, if you prefer a warm bite, a quick 10-15 second zap in the microwave works—just don’t overdo it or the texture might change.
FAQs
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Can I use regular peanut butter instead of Biscoff cookie butter?
You can substitute peanut butter, but it will change the flavor quite a bit. The unique spiced caramel flavor of Biscoff cookie butter is integral to this recipe’s signature taste. For the closest experience, stick with cookie butter if possible.
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How do I prevent cheesecake bars from cracking?
To avoid cracks, make sure not to overmix the batter after adding eggs, bake at a moderate temperature, and allow the bars to cool gradually. Using a water bath during baking can also help, although it’s optional for this recipe.
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Can I make these bars gluten-free?
Yes! Substitute the Biscoff cookies with a gluten-free cookie of a similar texture and flavor, like a spiced shortbread or ginger cookie, and ensure your caramel sauce is gluten-free as well.
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How long do these cheesecake bars keep in the fridge?
Stored in an airtight container, these bars stay fresh and delicious for up to 5 days refrigerated. Beyond that, the texture and flavor might start to decline.
Final Thoughts
I have to say, this Cookie Butter Caramel Cheesecake Bars Recipe has become a staple in my recipe collection because it combines seemingly simple ingredients into an unforgettable dessert. Whenever I bring these bars to a gathering, they disappear fast—and I always get asked for the recipe! If you’re looking for a no-fail, crowd-pleasing dessert that feels fancy but is easy to make, give this recipe a try. I promise you’ll love sharing them as much as I love eating them.
Print
Cookie Butter Caramel Cheesecake Bars Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 8 hrs 15 mins
- Yield: 15 to 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Cookie Butter Caramel Cheesecake Bars featuring a crunchy Biscoff cookie crust, creamy cookie butter-infused cheesecake filling, and a decadent caramel topping. Perfectly balanced with a hint of flaky sea salt, these bars offer the ideal blend of sweet, creamy, and crunchy textures for an irresistible dessert.
Ingredients
Cookie Crust
- Cooking spray, for prepping pan
- 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, for garnish
Instructions
- Prepare the Cookie Crust: Preheat your oven to 350°F and arrange a rack in the center. 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 Crust Base: Pulse the Biscoff cookies in a food processor until finely ground. Transfer the crumbs to a medium bowl, add melted butter and granulated sugar, then mix until fully combined. Press the mixture firmly and evenly into the prepared pan using the bottom of a measuring cup for an even layer.
- Bake the Crust: Bake the crust for 9 to 11 minutes until it’s lightly toasted and aromatic. Remove from the oven and let it cool completely to set.
- Prepare the Cheesecake Filling: Lower the oven temperature to 325°F. In a stand mixer fitted with the paddle attachment, beat cream cheese, Biscoff cookie butter, and sugar on medium speed for 1 to 2 minutes until smooth and creamy, scraping down the bowl as needed.
- Add Remaining Filling Ingredients: Mix in the sour cream, vanilla extract, and kosher salt on low speed. Then, add the eggs one at a time, beating on low speed after each addition just until blended to avoid overmixing which could cause cracks.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, smoothing the top evenly. Tap the pan on the counter a few times to remove air bubbles. Bake for 32 to 36 minutes until the edges are set and slightly puffed but the center still jiggles gently like Jell-O.
- Cool and Chill: Allow the cheesecake to cool completely for 1 to 2 hours, then cover tightly and refrigerate for at least 6 hours or overnight to fully set.
- Remove from Pan and Slice: Run a knife around the pan edges, use the parchment overhang to lift the cheesecake onto a cutting board. For clean slices, dip a sharp knife in warm water and wipe dry before cutting. Cut into 15 to 24 squares.
- Prepare Caramel Topping: Warm the caramel sauce in a heatproof bowl in 10-second microwave increments, stirring until runny, about 30 seconds total.
- Assemble the Bars: Drizzle or spoon the warm caramel over each cheesecake bar. Sprinkle with crushed Biscoff cookie crumbs and a pinch of flaky sea salt to garnish. Serve chilled and enjoy!
Notes
- Using room temperature ingredients—especially the cream cheese, sour cream, and eggs—helps create a smooth, creamy filling and prevents lumps.
- Be careful not to overmix the eggs into the cheesecake batter to avoid cracks during baking.
- For cleaner cheesecake slices, wipe your knife between cuts with a warm damp cloth.
- Chilling the cheesecake overnight allows it to fully set and develop the best texture.
- If you prefer a less sweet topping, adjust the amount of caramel sauce accordingly.
Nutrition
- Serving Size: 1 bar (assuming 18 bars per recipe)
- Calories: 420
- Sugar: 29g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
