Everything you love about rich cheesecake, Biscoff cookies, and dark chocolate in an easy-to-make, guilt-free bar!
I’m finally home for a few weeks (It’s been 4 months!) before I head off to Italy, then back to Gainesville for work and school. It feels crazy not having a mountain of responsibilities every second of the day; I’m doing my best to soak it up and enjoy it. (Although, honestly, if it weren’t for cooking and photographing, I don’t think I would make it. One can only Netflix for so long.)
One thing I’m thrilled to have more time for is baking. Nonessential desserts tend to get pushed to the side when I get super busy, so many treats are long overdue. But these Biscoff cheesecake bars are definitely helping make up for the deficit.
Crumbly cookie crust. Velvety Biscoff-infused cheesecake. And TWO layers of rich dark chocolate.
To sum up, these bars are INSANELY DELICIOUS. Tons of that signature cookie flavor spiked with a hint of espresso and taken to the next level with the one and only: dark chocolate. And the variety of textures, from crumbly to creamy to delicately crisp, make for a party in your mouth.
What’s more, these indulgent slabs of bliss are actually lightened-up and GUILT-FREE. Only 135 kcalories per piece! No joke. These were made to be an everyday sorta thing. 
The lush filling comes together easily with just a hand mixer! Reduced fat cream cheese and nonfat Greek yogurt keep these light without sacrificing taste, and using a little stevia (or monkfruit) helps keep sugar in check. Biscoff cookie butter lends extra richness and beautiful caramel color, and vanilla extract and instant espresso powder maximize flavor.
For the crust, crumble up some Biscoff cookies, mix with a little coconut oil, press into a pan and bake 6 minutes. Cool, then drizzle on melted dark chocolate. If you want a thicker chocolate layer on the bottom, you can go ahead and double the amount of chocolate added here. Just don’t try to spread it over the cookie crumbs or the crust will be disturbed. Try not to drool all over it. 😉
The cheesecake only takes TWENTY MINUTES in the oven! I used a water bath for even cooking.
After the cheesecake is cool, gently spread on melted dark chocolate (best stress-relieving activity EVER), and drizzle with melty cookie butter.
Forget about them in the fridge for a couple hours (or try, at least), then slice and DIG IN.
Chocolatey Biscoff Cheesecake Bars
Notes
*Use a high quality dark chocolate bar. I used Theo 70%.
**Or 2.5 - 3 Tbsp additional coconut sugar, or sweetener equivalent (such as 4 packets Monkfruit in the Raw).
Per 1 bar (1/12 recipe): 135 kcal, 8g fat, 4g protein, 13g carbs, 9g sugar, 91mg sodium
Ingredients
- 8 Biscoff cookies
- 1/2 Tbsp coconut oil
- 2 oz dark chocolate, divided*
- 10 Tbsp | 5.5 oz reduced fat cream cheese
- 3/4 cup | 6 oz nonfat plain Greek yogurt
- 3 Tbsp coconut sugar
- 4 packets Stevia in the Raw**
- 3.5 Tbsp Biscoff spread, divided
- 3/4 tsp espresso powder
- 1 tsp vanilla extract
- 1 egg
Instructions
- Preheat oven to 350º. Line an 8x8" baking pan with parchment paper.
- Place Biscoff cookies in a baggy and crush with hands or a mallet until fine crumbs form. (Alternatively, pulse in a food processor.) Add coconut oil and incorporate. Spread crumbs evenly in bottom of pan. Bake crust 6 minutes.
- Place 1 oz chocolate* in a microwave-safe bowl. Microwave in 20-second intervals and stir until melted. Drizzle melted chocolate over crust. (Do NOT attempt to spread the chocolate.) Set aside to cool.
- Meanwhile, add cream cheese, Greek yogurt, sugar, sweetener**, 3 Tbsp Biscoff spread, espresso powder, and vanilla to a large mixing bowl. Beat with a hand mixer on medium speed until smooth, scraping down sides of bowl as needed. Add egg and mix until thoroughly incorporated. When the crust has cooled, pour cheesecake mixture evenly over the crust.
- Prepare a water bath by filling a large roasting pan with about 1 inch water and placing the cheesecake pan inside. Transfer assembly to oven. Bake 20-23 minutes, or until just set.
- Remove assembly from oven. Leave the cheesecake in the water bath to begin cooling (about 30 minutes), then remove cheesecake from water bath and cool completely at room temperature.
- When cheesecake has cooled, melt remaining 1 oz chocolate in microwave in 20-second intervals, with stirring. Pour melted chocolate over cheesecake and gently spread to cover the top. Melt remaining Biscoff spread in the microwave; drizzle over chocolate.
- When chocolate has cooled, cover pan and transfer to refrigerator. Chill at least 3-4 hours before slicing.
- Slice into 12 bars and enjoy! Store bars covered in refrigerator 3-5 days, or wrap individual bars in Saran wrap and freeze; place in refrigerator overnight to thaw.