Cookie Butter Caramel Cheesecake Bars Recipe

If you’ve ever wondered how to combine the irresistible allure of cookie butter with the creamy luxury of cheesecake, this Cookie Butter Caramel Cheesecake Bars Recipe is exactly what you need. I love this recipe because it brings together the best of both worlds—the addictive spiced cookie crust, silky cheesecake filling infused with cookie butter, all topped with dreamy caramel sauce and a sprinkle of flaky sea salt. It’s like a hug in dessert form!

Whether you’re looking for a show-stopping dessert for a gathering or just want to spoil yourself after a long day, these bars really deliver. When I first tried this recipe, I was amazed at how easy it was to make and how everyone went crazy for them. I’m excited to walk you through every step so you nail this dessert just like I have.

this …

Ingredients You’ll Need

This Cookie Butter Caramel Cheesecake Bars Recipe calls for simple ingredients that pack a ton of flavor when combined. Using full-fat cream cheese and rich cookie butter makes the filling super creamy, while the spiced cookie crust provides a perfect crunch.

• Cooking spray: Essential to prevent sticking and make sure your bars release perfectly.
• Biscoff cookies: These are the heart of the crust and the filling flavor; try to use them fresh for the best crunch.
• Unsalted butter: Melted and mixed into the crust for that perfect binding without overpowering saltiness.
• Granulated sugar: Sweetens the crust and filling evenly for balance.
• Full-fat cream cheese: Must be very softened to ensure a silky smooth cheesecake texture.
• Creamy Biscoff cookie butter: This ingredient gives the cheesecake its luscious, spiced cookie flavor.
• Full-fat sour cream: Adds tanginess and keeps the cheesecake moist.
• Pure vanilla extract: Enhances the overall flavor with a classic note.
• Kosher salt: Balances sweetness and accentuates flavors.
• Large eggs: Help bind the cheesecake filling and provide structure.
• Caramel sauce: Use store-bought or homemade for a luscious finish.
• Crushed Biscoff cookies: For topping to add extra texture and appearance.
• Flaky sea salt: The finishing touch that elevates the flavors spectacularly.

Variations

This recipe is pretty flexible, and I encourage you to make it your own! I’ve played with different toppings and mix-ins to suit the season or my mood, and each time it’s a hit.

• Add Chocolate Chips: Sprinkling some mini chocolate chips into the filling adds luscious pockets of melty chocolate—my family adores this twist!
• Use Dairy-Free Ingredients: Swap cream cheese and sour cream for plant-based alternatives to make it vegan-friendly without sacrificing creaminess.
• Swirl in Peanut Butter: A peanut butter swirl complements the cookie butter so well, creating a rich, nutty flavor profile.
• Seasonal Spice Boost: Add a sprinkle of cinnamon or pumpkin spice to the crust for a cozy fall version that’s amazing for holiday gatherings.

How to Make Cookie Butter Caramel Cheesecake Bars Recipe

Step 1: Crafting the Perfect Cookie Crust

Start by preheating your oven to 350°F and preparing your pan with cooking spray and parchment paper—this ensures easy removal later. I find a 13″ x 9″ metal baking pan works best for even baking. Then, pop your Biscoff cookies into a food processor and pulse until fine crumbs form—no big chunks here, because you want a consistent crust texture.

Next, mix the crumbs with melted unsalted butter and a bit of sugar. Press this mixture firmly into your pan; using the bottom of a measuring cup really helps create an even, compact layer. Bake it for around 9 to 11 minutes until it’s lightly toasted and smells heavenly. Let it cool completely before moving on—you don’t want that crust soggy from a hot filling!

Step 2: Whipping Up the Cheesecake Filling

Drop your oven temp to 325°F for the filling step. Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese, creamy cookie butter, and sugar together. It only takes 1-2 minutes, but you’ll see the mixture turn luxuriously smooth—this is exactly the texture you want.

Then, add sour cream, vanilla extract, and kosher salt, mixing gently on low speed to combine everything without overworking the batter. Carefully add in the eggs one at a time, beating just enough to blend after each addition. Trust me, overmixing here is the enemy; it can cause cracking during baking. Gently pour this luscious filling over your cooled crust and smooth it out evenly. Tap the pan a few times on the counter to pop any air bubbles trapped inside.

Step 3: Baking and Cooling Experience

Bake your cheesecake for about 32 to 36 minutes until the edges look set and puffed, and the center still has a slight jiggle—think Jell-O wobble, not liquid slosh! This jiggle is what keeps the bars creamy after chilling. Let it cool fully at room temperature for 1 to 2 hours, then cover it with plastic wrap and pop it into the fridge to set for at least 6 hours, or overnight if you can wait that long.

Step 4: Slicing and Decorating Your Bars

Once your cheesecake is fully chilled and set, run a sharp knife along the pan edges to loosen. Using that parchment paper overhang makes lifting out a breeze. When slicing, I dunk my knife in warm water and dry it off between cuts—it makes the cleanest slices and keeps the topping intact. Warm up your caramel sauce briefly until pourable, then drizzle or spoon it generously over each bar. Finally, sprinkle crushed Biscoff cookies and flaky sea salt on top for a beautiful finish that adds crunch and a flavor punch.

How to Serve Cookie Butter Caramel Cheesecake Bars Recipe

Garnishes

I love finishing these bars with a light sprinkle of flaky sea salt and a handful of crushed Biscoff crumbs—that little crunch and saltiness balance the sweet richness beautifully. Sometimes, I add a drizzle of extra caramel or a dollop of whipped cream if I’m feeling indulgent. A light dusting of cinnamon or nutmeg can add a subtle warmth for seasonal occasions.

Side Dishes

These bars are pretty rich on their own, so I usually serve them alongside a simple cup of strong coffee or a smooth latte. For brunch, they go surprisingly well with fresh berries or a small bowl of mixed fruit to lighten things up. If you want to be festive, a scoop of vanilla ice cream is always a hit.

Creative Ways to Present

For a special occasion, I’ve served these bars on a wooden board stacked like fancy petit fours, garnished with edible flowers and extra caramel drizzles. You can also layer them in clear dessert cups for a portable party treat or cut them into bite-sized pieces for a stunning dessert buffet. They always look impressive but are surprisingly easy to pull off!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Cookie Butter Caramel Cheesecake Bars in an airtight container in the fridge, where they stay fresh for up to 4 days. Keeping them chilled maintains their creamy texture and prevents the crust from getting soggy. Just be sure to cover them well so they don’t absorb fridge odors.

Freezing

These bars freeze beautifully if you want to make a big batch ahead. I wrap them tightly in plastic wrap and then foil before popping them in the freezer. When you’re ready to eat, thaw them in the fridge overnight and they’ll be just as creamy and delicious as fresh.

Reheating

I typically enjoy these bars chilled, but if you want a warm treat, a quick 10-second zap in the microwave softens the caramel nicely without melting the cheesecake too much. Just don’t overheat or the texture changes.

FAQs

Final Thoughts

This Cookie Butter Caramel Cheesecake Bars Recipe holds a special place in my heart because it combines comfort and indulgence in such a seamless way. Every time I make it, I feel like I’m treating myself to something genuinely luxurious yet familiar. I know you’ll enjoy making and sharing these bars as much as I do—so grab your apron, and let’s get baking!

Print