Decadent Salted Caramel Biscoff Cheesecake Bars: Your Ultimate Easy Homemade Recipe

Prepare yourself for an extraordinary treat: these **Salted Caramel Biscoff Cheesecake Bars** are nothing short of spectacular. Each bite delivers a harmonious blend of creamy, rich cheesecake filling, resting atop a perfectly spiced, buttery Biscoff cookie crust, all generously crowned with a luxurious homemade salted caramel sauce. It’s an indulgent dessert that feels gourmet but is surprisingly simple to make.

I originally crafted this recipe for Salted Caramel Biscoff Cheesecake Bars out of a desire for a fun, impressive cheesecake experience without the typical fuss and complexity. Forget the daunting springform pan and the finicky water bath – this recipe is designed to be approachable, incredibly delicious, and wonderfully easy to execute. The beloved combination of sweet, spiced Biscoff cookies and a tangy, silky cheesecake has always been a favorite of mine, and these bars strike that perfect balance. They offer a sophisticated flavor profile that feels truly special, yet they require minimal effort, making them an ideal dessert for both novice bakers and seasoned pros. This recipe truly redefines easy elegance in the world of cheesecake.

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Why These Salted Caramel Biscoff Cheesecake Bars Will Be Your New Favorite

• **Effortless Baking, Exceptional Results:** Say goodbye to the intimidating springform pan! This recipe utilizes a simple square baking dish, making it much more accessible and less intimidating for anyone new to cheesecake baking. You’ll achieve a beautiful, professional-looking dessert with minimal stress.
• **Irresistible Biscoff Flavor:** The **Biscoff cookie crust** isn’t just a base; it’s a flavor powerhouse. Crushed Biscoff biscuits lend their unique caramelized, cinnamon-spiced notes, creating a fragrant and buttery foundation that perfectly complements the creamy cheesecake filling.
• **Unmatched Silky Smooth Texture:** Thanks to the precise combination of **full-fat cream cheese**, tangy **sour cream**, and an optimized baking method, these bars boast an incredibly silky smooth, almost custardy texture that melts in your mouth.
• **Simple Tools, No Stress:** You won’t need any specialized equipment beyond basic kitchen tools like a **stand mixer** or an **electric hand mixer** and a standard 8×8 inch baking pan. Plus, we’ve bypassed the dreaded water bath, making the process smooth and enjoyable.
• **A Showstopping Finish:** Topped with a heavenly, homemade **salted caramel sauce** and a sprinkle of extra crushed **Lotus Biscoff biscuits**, these bars are visually stunning and taste even better. They’re guaranteed to impress at any gathering.
• **Perfect for Make-Ahead Convenience:** These **salted caramel cheesecake bars** are ideal for preparing in advance. Chilling them overnight allows the flavors to meld beautifully, making them even more delicious the next day – perfect for easy entertaining or a decadent weekday indulgence without last-minute rush.

Key Ingredients for Salted Caramel Biscoff Cheesecake Bars

For a comprehensive list of all quantities, please refer to the detailed **recipe card** at the very bottom of this post. Here’s a quick look at the star ingredients and their vital roles in creating these delectable bars:

• **Biscoff cookies**: These iconic spiced cookies are the heart of our crust, crushed into a **fine crumb** to form a flavorful and firm base. Their unique taste is essential to this recipe.
• **Unsalted butter**: **Melted** butter acts as the crucial binder for the cookie crust, ensuring it holds together beautifully and adds rich, buttery notes.
• **Granulated sugar**: Provides essential sweetness, not just for the cookie crust but also as the foundation for our incredible homemade caramel sauce.
• **Full-fat cream cheese**: The absolute base for our intensely rich, creamy, and wonderfully smooth **cheesecake filling**. Using full-fat ensures the best texture and flavor.
• **Brown sugar**: Adds a warm, molasses-rich sweetness and depth to the cheesecake filling, complementing the Biscoff flavor profile.
• **Egg yolk and whole egg**: These are vital for structure, helping the cheesecake set properly, and contributing to its desirable smooth, custardy texture.
• **Vanilla extract**: A classic flavor enhancer, vanilla brings warmth and depth to both the cheesecake filling and the salted caramel sauce.
• **Sour cream**: This ingredient is key to achieving a super soft and tender cheesecake texture, while also imparting a subtle, balancing tang that prevents the dessert from being overly sweet.
• **Cornstarch**: Acts as a thickener and stabilizer for the **cheesecake batter**, helping to prevent cracks and ensure a perfectly set filling.
• **Water**: Used to dissolve the sugar when making the caramel sauce, facilitating an even cooking process.
• **Light corn syrup**: A secret weapon in caramel making, it **prevents sugar crystallization**, ensuring your caramel remains smooth and glossy.
• **Heavy cream**: Essential for creating a rich, velvety, and pourable **salted caramel sauce**. Its high-fat content gives the caramel its luxurious texture.
• **Salt**: Crucial for balancing the sweetness in the caramel, transforming it into a complex, “salted caramel” flavor that enhances all the other components.
• **Butter (again!)**: A final touch, stirred in at the end of the caramel-making process, it contributes to a beautiful, glossy finish and adds another layer of richness.

Step-by-Step Guide to Crafting These Bars

Let’s walk through the creation of these exquisite **salted caramel cheesecake bars** from start to finish, ensuring every layer is perfect:

Prepare the Biscoff Crust

• Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later. Lightly spray the pan and parchment with nonstick spray. If your parchment paper isn’t staying put, secure the sides with binder clips.
• In a **food processor**, add the **Biscoff cookies** and pulse them until they transform into a very **fine crumb**. It’s important for the crumbs to be fine for a compact crust.
• Add the **melted unsalted butter** and **granulated sugar** to the cookie crumbs. Pulse or stir until the mixture is thoroughly combined and holds together firmly when pressed between your fingers.
• Evenly press this mixture into the bottom of your prepared pan, extending it halfway up the sides. You can use your hands or the flat bottom of a measuring cup to ensure a compact and even layer.
• Bake the crust for 12 minutes. This pre-baking step helps create a sturdy foundation. Once baked, set it aside to cool slightly while you prepare the filling.

Craft the Creamy Cheesecake Filling

• Reduce the oven temperature to 325°F (163°C). Place a baking dish (like an extra 9×9 inch pan) filled with hot water on the bottom rack of your oven. This creates a steamy environment that helps prevent cracks in your cheesecake.
• In a **large bowl** or the bowl of a **stand mixer** fitted with the **paddle attachment**, beat the **full-fat cream cheese** on medium speed until it’s perfectly smooth and creamy, with no lumps.
• Slowly add the **packed brown sugar** to the cream cheese mixture on **low speed**, mixing just until it’s fully incorporated. Remember to scrape down the sides of the bowl frequently to ensure everything is well combined.
• Mix in the **egg yolk** and **whole egg** one at a time, beating just until combined. Be careful not to overmix at this stage, as too much air can lead to cracks. Scrape the bowl down once more.
• With a rubber spatula, gently fold in the **sour cream**, **vanilla extract**, and **cornstarch** until the **cheesecake batter** is smooth and uniform. Again, avoid overmixing to maintain that desirable smooth texture.
• Carefully pour the creamy cheesecake batter over your partially baked and cooled Biscoff crust. Use an offset spatula or the back of a spoon to gently smooth out the **top of the cheesecake**.
• Bake for 35-38 minutes. The edges should appear set, but the center will still have a slight, delicate jiggle when gently nudged. Do not overbake, as this can lead to a dry cheesecake.
• Once baked, remove the cheesecake from the oven and let it cool completely on a wire rack to room temperature. This gradual cooling is important. After reaching room temperature, transfer it to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight. A well-chilled cheesecake is easier to slice and has the best texture.

Whip Up the Salted Caramel Sauce

While your cheesecake is chilling, this is the perfect time to prepare the luscious homemade caramel sauce.

• In a medium-sized saucepan (at least 2-quart capacity for safety), combine the **granulated sugar**, **water**, and **light corn syrup**.
• Place the saucepan over medium heat. Allow the mixture to boil without stirring for about 5-7 minutes. Watch it very closely as it transitions from clear to a beautiful deep amber color. Caramel can burn quickly, so remain attentive.
• While the sugar is cooking, gently warm the **heavy cream** in the microwave for about 1 minute. This prevents the hot sugar from seizing when the cold cream is added.
• Once the sugar mixture reaches the desired deep amber hue, immediately remove it from the heat. Carefully, but quickly, whisk in the warm **heavy cream**. The mixture will bubble up vigorously – this is normal! Continue stirring gently until the sauce is smooth.
• Stir in the **pure vanilla extract**, **salt**, and the remaining tablespoon of **unsalted butter** until all ingredients are fully incorporated and the butter has melted, giving the caramel a glossy finish.
• Transfer the caramel sauce to a heat-safe bowl and let it cool completely to room temperature. The caramel will thicken considerably as it cools. If it becomes too thick to pour, you can gently reheat it over **low heat** or in the microwave for a few seconds until it’s pourable again.

Assembly: The Grand Finale

You’re almost there! Once both the cheesecake and the caramel are thoroughly chilled and cooled, it’s time to bring everything together and finish your divine **salted caramel cheesecake bars**:

• When the cheesecake is completely chilled and firm, use the parchment paper overhang to gently lift it out of the baking pan. Transfer it to a clean cutting board or a serving platter.
• Pour the cooled **salted caramel sauce** evenly over the **top of the cheesecake**. Use a spoon or an offset spatula to spread it smoothly from edge to edge, creating a beautiful, glistening layer.
• For an extra touch of flavor and delightful crunch, sprinkle additional crushed **Biscoff cookies** on top of the caramel. This step is optional but highly recommended!
• Place the assembled cheesecake back into the refrigerator for an additional 15-30 minutes. This short chill time helps the caramel set slightly, making for cleaner slices.
• To achieve perfectly neat slices, use a sharp knife that has been warmed under hot water and wiped clean. Wipe the knife between each cut to prevent sticking and ensure pristine edges. Serve these bars chilled for the best experience, or let them sit at room temperature for 10-15 minutes before serving for a slightly softer texture.

Expert Tips and Tricks for Perfect Salted Caramel Biscoff Cheesecake

• **Achieve Creamy Perfection with Room Temperature Ingredients:** This is perhaps the most crucial tip for any cheesecake! Ensure your **cream cheese**, eggs, and sour cream are at **room temperature** before mixing. This allows them to combine smoothly without lumps, creating a uniform, creamy batter and preventing overmixing. Don’t skip this step!
• **Avoid Overmixing the Filling:** Once you add the eggs, mix just until combined. Overmixing incorporates too much air into the **cheesecake filling**, which can lead to cracks during baking and a less dense, smooth texture. Gentle folding is key after the initial cream cheese mixing.
• **Caramel Consistency Control:** If your homemade caramel sauce sets too thick after cooling, don’t worry! Simply warm it gently over **low heat** on the stovetop or in the microwave in short bursts, stirring frequently, until it reaches a pourable consistency. Be careful not to overheat it.
• **Elevate Your Next Batch:** Want to impress even more **next time**? Before pouring the full caramel topping, try swirling a little bit of the cooled salted caramel into the cheesecake batter just before baking. This creates beautiful caramel ribbons throughout the filling.
• **The Perfect Chill:** Do not rush the chilling process! A minimum of 4 hours, or ideally overnight, is essential for the cheesecake to fully set, firm up, and allow the flavors to meld beautifully. This also makes for much cleaner slices.
• **Clean Slices Every Time:** For picture-perfect bars, use a sharp, thin knife. Dip the knife in hot water and wipe it clean with a paper towel before each cut. This technique prevents the cheesecake and caramel from sticking and dragging.

Recommended Baking Tools

Having the right tools can make all the difference in your baking experience. Here are some essential items that will help you create these delightful cheesecake bars:

• **Food processor** – Indispensable for quickly turning **Biscoff cookies** into a **fine crumb** for the perfect crust.
• **Large bowl** – Great for mixing ingredients by hand or with a hand mixer, ensuring ample space for your batter.
• **Stand mixer** or **electric hand mixer** – With a **paddle attachment**, these make beating the cream cheese smooth and creamy effortless.
• **Offset spatula** – Your best friend for smoothing the **top of the cheesecake** and spreading the caramel evenly.
• Parchment paper + binder clips – Makes lifting the baked bars out of the pan incredibly easy and mess-free.
  (Some of these links may be affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through them!)
• **8×8 square pan –** A sturdy, high-quality pan is key for even baking. I particularly love this pan from USA Pan for its consistent results.

Frequently Asked Questions (FAQs)

Q: Can I make this cheesecake in a springform pan instead of a square pan?
A: Absolutely! If you prefer a traditional round cheesecake, simply press the Biscoff crust into the bottom and halfway up the sides of a 7-inch or 8-inch springform pan. Bake the crust and cheesecake filling as directed in the recipe. The baking time might vary slightly, so keep an eye on it.

Q: How do I know when the cheesecake is perfectly baked?
A: The key is to look for set edges while the very center of the cheesecake still has a slight, delicate jiggle when you gently nudge the pan. It should not look liquidy, but also not completely firm. If you wait until the entire cheesecake looks firm, it will likely be overbaked, resulting in a drier texture or cracks. Remember, it will continue to set as it cools.

Q: Can I freeze these Caramel Biscoff Cheesecake Bars?
A: Yes, these cheesecake bars freeze beautifully! For best results, allow them to fully set and chill, then slice them into individual bars. Wrap each slice tightly in plastic wrap, then again in aluminum foil. You can place parchment paper between layers if stacking. Freeze for up to 2 months. To serve, thaw them overnight in the refrigerator.

Q: Is it okay to use store-bought caramel sauce instead of making it from scratch?
A: While you certainly *can* use a high-quality store-bought caramel sauce for convenience, the homemade **salted caramel sauce** truly elevates these bars to an entirely new level. The depth of flavor, perfect balance of sweet and salty, and the rich, velvety texture of homemade caramel are unparalleled and worth the extra effort. If you’re looking for the ultimate indulgence, I highly recommend making your own!

Storing and Freezing Your Cheesecake Bars

• **Storage:** Any leftover **salted caramel cheesecake bars** should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 5 days. Ensure they are well-covered to prevent drying out or absorbing other food odors.
• **Freezing:** For longer storage, individual slices can be tightly wrapped in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months.
• **Thawing:** To enjoy frozen bars, simply transfer them to the refrigerator and let them thaw overnight. This slow thawing process helps maintain their creamy texture.

These **salted caramel cheesecake bars** are truly the ultimate sweet treat – perfect for brightening a brunch spread, capping off a dinner party, or simply indulging your sweet tooth any time you crave something extraordinary. If you try this recipe, please take a moment to leave a star rating and share your feedback in the comments below. Your insights are invaluable! Happy baking!

Don’t forget to save this recipe card and share your delicious creations! I’d love to hear your feedback or answer any questions you have. Connect with me on Instagram, Pinterest, and TikTok, where I share so many fun baking adventures!

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Recipe Card

Salted Caramel Biscoff Cheesecake Bars

Molly Murphy

Creamy, rich, and beautifully layered with a buttery Biscoff cookie crust and a decadent homemade salted caramel sauce on top.

Print Recipe
Pin Recipe

Course Dessert

Cuisine cheesecake, biscoff, caramel

Servings 14

Ingredients

 

 

For the Biscoff Crust

• 30 whole Biscoff cookies pulsed to a fine powder in a food processor
• ½ cup unsalted butter melted
• ⅓ cup granulated sugar

For the Cheesecake Filling

• 24 ounces full-fat cream cheese (3 blocks) at room temperature
• ⅔ cup packed brown sugar
• 1 large egg yolk at room temperature
• 1 large whole egg at room temperature
• ¾ teaspoon vanilla extract
• ¼ cup sour cream
• 1 tablespoon cornstarch

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 1 tablespoon unsalted butter added at the end for gloss and richness

Instructions

 

For the Biscoff Crust:

• Preheat your oven to 350°F (175°C). Lightly spray an 8-inch square baking pan with cooking spray, then line the bottom and two opposite sides with parchment paper, allowing an overhang for easy removal. Secure the parchment paper with binder clips if needed.
• In a large food processor, add the Biscoff cookies and pulse until they form a fine, sand-like crumb consistency.
• If your food processor is large enough, add the melted butter and granulated sugar directly to the crumbs. Otherwise, transfer the crumbs to a medium-sized bowl and combine with the melted butter and sugar. Stir until the mixture is uniformly moist and holds together when pressed.
• Press the cookie mixture firmly and evenly into the bottom of the prepared 8×8 pan. Extend the crust halfway up the sides of the pan. Use the bottom of a flat measuring cup or your clean hands to compact it well.
• Bake the prepared crust in the preheated oven for 12 minutes. This pre-baking step gives it a delightful crispness. Set aside to cool slightly.

For the Cheesecake Filling:

• Reduce your oven temperature to 325°F (163°C). Place a baking dish, such as an extra 9×9 inch pan, filled with hot water on the bottom rack of the oven. This creates a steam bath to help your cheesecake bake evenly and prevent cracks.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature full-fat cream cheese on medium speed until it is completely smooth and free of lumps. Gradually add the brown sugar on low speed, mixing just until fully incorporated. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
• Add the room temperature egg yolk and then the whole egg, mixing on low speed only until just combined. Overmixing at this stage can incorporate too much air, which may cause cracks in the cheesecake. Scrape down the bowl again to ensure all ingredients are well blended.
• Gently fold in the sour cream, vanilla extract, and cornstarch using a rubber spatula until the cheesecake batter is perfectly smooth. Be careful to avoid overmixing to minimize air bubbles.
• Pour the prepared cheesecake batter evenly over the pre-baked and cooled Biscoff crust. Smooth the top with an offset spatula.
• Carefully place the cheesecake pan on the second rack of your oven. If your oven has only one rack, place it next to the dish with hot water.
• Bake for 35-38 minutes. The cheesecake is done when the edges are set and the center shows a slight, delicate jiggle. Remove from the oven and let it cool completely on a wire rack to room temperature. Once cool, refrigerate for a minimum of 4 hours, or ideally, overnight, to allow it to set fully. While the cheesecake cools, prepare your caramel sauce.

To Make the Salted Caramel Sauce:

• In a medium saucepan (at least 2-quart capacity for safety), combine the granulated sugar, water, and light corn syrup.
• Heat the mixture over medium heat without stirring. Allow it to come to a boil and cook for 5-7 minutes, or until it reaches a rich, deep amber color. Watch it very closely, as caramel can burn quickly.
• While the sugar is cooking, warm the heavy cream in the microwave for approximately 1 minute. This helps prevent the caramel from seizing when the cream is added.
• Once the sugar mixture is golden, immediately remove the saucepan from the heat. Carefully, but quickly, pour in the warm heavy cream. The mixture will bubble up and steam vigorously; this is a normal reaction. Stir gently until the sauce becomes smooth.
• Transfer the hot caramel sauce to a heat-safe bowl. Stir in the vanilla extract, salt, and the final tablespoon of unsalted butter until the butter has fully melted and the sauce is smooth and glossy.
• Allow the caramel to cool completely to room temperature before using. It will thicken considerably as it cools. If it becomes too thick, you can gently rewarm it on low heat or in the microwave for a few seconds to reach a pourable consistency.

Assembly of Your Cheesecake Bars:

• Once your cheesecake has fully chilled and is firm, carefully lift it out of the baking pan using the parchment paper overhang. Transfer it onto a clean cutting board or a serving plate.
• Pour the cooled salted caramel sauce evenly over the top of the chilled cheesecake. Use a spoon or an offset spatula to gently spread the caramel from edge to edge, creating a smooth, inviting layer.
• For an additional textural contrast and burst of Biscoff flavor, sprinkle crushed Biscoff cookies on top of the caramel layer. This step is optional but highly recommended!
• Return the cheesecake to the refrigerator for an extra 15-30 minutes. This brief chill time helps the caramel topping set slightly, which will result in cleaner, more defined slices.
• To cut the bars neatly, use a sharp knife. For the cleanest cuts, dip the knife in hot water and wipe it clean between each slice. Serve these bars chilled, or allow them to sit at room temperature for 10-15 minutes before serving for a slightly softer, more yielding texture.

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