Cheesecake bites made with a speculoos cookie crust. The swirl of cookie butter incorporated into the luscious cream cheese filling is pure heaven!
Trader Joe’s is one of my happy places. Be it cheese, wine, or a bouquet of flowers, TJ’s has what I need.
But more importantly, TJ’s always has Speculoos Cookie Butter in stock.
Biscoff Cheesecake with Cookie Crust
I stubbled upon the the Speculoos Cookie Butter Cheesecake Bites at my local Trader Joe’s. It was in the freezer section calling my name. (UPDATE: the product is no longer available as of 2022)
Since my pantry is well stocked with cookie butter, I set to work on replicating this cookie butter cheesecake.
Trader Joe’s Speculoos cookies are similar to Biscoff Cookies. Butter butter is the same as Biscoff European cookie spread.
Cookie Butter Cheesecake Components:
- Cookie Crust
- Cheesecake Filling
- Cookie Butter Swirl Topping
Crust is a combination of speculoos cookies (Biscoff cookies) and graham cracker. The mixture of those two creates a well balanced flavor.
Cheesecake filling is a simple mixture of softened cream cheese, sour cream, sugar, and eggs. The great thing about this cheesecake- it doesn’t require a water-bath!
Gently heat up the cookie butter until it is smooth, thin, and fluid. Be careful not to burn or overheat the cookie butter.
Press cookie curst into the bottom of a parchment lined 8-inch square baking pan. Top with cheesecake filling.
Drizzle loosened cookie butter over cheesecake batter filing. Use a knife or chopstick to swirl together cheesecake batter and cookie butter as shown in the image above.
During baking, the cheesecake may puff up a bit. Don’t worry. It will settle back down. Also to note after baking, the swirl top may look dry and crackled.
Once the cheesecake has cooled to room temperature, let the cheesecake rest in the fridge overnight. The following morning, it will look like the photo below. The swirl top will regain it’s moisture and be absolutely PERFECT.
The hardest part about this cookie butter cheesecake isn’t making it. It’s not even waiting for it to cool. The most difficult part is not devouring the entire tray in one sitting. That is why you must slice it into small bite sized pieces!
Cookie Butter Cheesecake Bites
Ingredients
Cookie Crust:
- 5 oz Speculoos Cookies (16 cookies), or Biscoff cookies
- 2 oz graham crackers (4 full sheets)
- ¼ teaspoon kosher salt
- 6 Tablespoon unsalted butter, melted
Cookie Butter Cheesecake Swirl:
- 16 oz cream cheese, softened
- 3 Tablespoons sour cream
- ¾ cup granulated sugar
- 2 large eggs, room temp
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ⅓ cup Speculoos cookie butter*
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment or foil, allowing for an overhang on all four sides. Set aside.
- Cookie Crust: In a food processor, pulse together Speculoos Cookies, graham crackers, and salt until mixture resembles even coarse sand. Transfer to a medium bowl. Add melted butter and mix until combined. Press mixture into the bottom of the prepared baking pan to form the crust. Set aside.
- Cookie Butter Cheesecake Swirl: Using an electric mixer, beat cream cheese until smooth. Add sour cream and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing. Add sugar. Mix on low speed until mixture is smooth.
- Add eggs one a time on low speed. Add vanilla and salt. Continue to mix on low speed until mixture is smooth. Pour cheesecake batter over cookie crust. Use a mini offset spatula to level cheesecake.
- Place cookie butter in a microwave safe bowl. Microwave for 10-15 seconds until cookie butter is fluid. Be careful not to burn cookie butter in the microwave. Drizzle fluid cookie butter over cheesecake batter. Using a knife or a chopstick, swirl together cheesecake batter and cookie butter.
- Bake for 45-50 minutes until the center of the cheesecake no longer jiggles and the edges of the cheesecake has slightly pulled away from the pan. Cheesecake may puff slightly in the oven, but will flatten once cooled.
- Let cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour, overnight is best. Once cheesecake is chilled throughout, remove from pan by lifting the parchment overhang. Slice cheesecake into bite-sized squares.*
Notes
- Speculoos cookies are also known as Biscoff cookies
- Cookie butter is also known as Biscoff European cookie spread
- To achieve clean slices, freeze cheesecake for 30 minutes. Slice with a sharp knife. Be sure to wipe knife clean after each slice.
- Inspired by the Speculoos Cookie Butter Cheesecake Bites from Trader Joe’s
More no water bath cheesecake recipes:
- It’s two desserts in one! Chocolate dipped strawberry cheesecakes are the ultimate bite sized treats.
- No bake pear cheesecake with a gingersnap crust topped with cinnamon sugar stewed pears.
- This adaptation of Basque cheesecake has a crust bottom!
this cheesecake slice sound really nice and I thought might give it a try but you have couple of ingredients I’m not familiar with.. Graham Crackers and Biscoff European Cookie Spread… We have a couple of biscuits here that might be similar and are used crushed to make a crust for cheesecakes Nice & Arrowroot one is sweeter and one plain semi sweet…
Thankyou
i love how the swirl came out! the perfect amount of swirly without being too crazy (if that makes sense). and you have no idea how close i was to buying some at tj’s- i picked up the box and looked at it for a good 30 seconds before putting it back down. sigh.
I am so making these cheesecake bites! We can’t get Cookie Butter here in Australia but I do have speculoos butter which I think will be perfect for these. Xx
I think Cookie Butter and speculoos butter are the same thing. Both super delicious! :)
OMG, I love cookie butter! I just introduced my fiance and his friends to it, so now I will definitely have to make these cheesecake bites!
It’s hard not to love cookie butter! It’s just SO TASTY!
OMG I’ve had the cookie butter cheesecake bites and they were AMAZING so I can only imagine how much better these homemade ones taste…
hi! do these have to stay refrigerated or could I make them ahead and travel with them for someone’s birthday? thanks!
Hi Mary! I suggest keeping them refrigerated because of the dairy in the cheesecake. However, they’re perfectly fine to travel with at room temperature for a few hours.
Maryanne, I recently tried your Cookie Butter Cheesecake Bars recipe. The only thing I did differently was double the recipe for a 13×9 baking dish — the more, the merrier! The bars were definitely a big hit at work, especially with my co-worker who’s a huge cheesecake fan — he said it was perfect! In general for cheesecakes, I enjoy the crust even more than the filling part, so I really liked the thickness of the crusts for these bars. The filling was rich and delicious as well, and the swirls are a nice touch. Thanks for sharing!
Did ur baking time Change? I had to triple the recipe to fit in my 13×9 but how long did u bake for?
Can you tell me about how many pieces this recipe makes?
Recipe is for one 8-inch square pan. You can slice them into whatever sized pieces you’d like. I sliced them into 16 pieces.
This is amazing! After seeing this recipe, I immediately went to TJ specifically to get the cookie butter & cookies. I made the cheesecake bites yesterday and it has received rave reviews. A coworker told me it tastes like it came from a famous restaurant, my son ate two pieces (thankfully they’re small) and everyone’s asked when I’ll be making it again. Thank you for a fabulous recipe!
If I made this in a cupcake pan would it change the bake time/temperature?
Hi Maryanne,
I don’t think i can graham crackers here. Can i substitute it with digestives biscuit or more speculoos cookies?
These bites look fantastic.
Yes, you can definitely sub in digestive biscuits or speculoos cookies!
Hello Maryanne! I’m planning on making this for NYE and was wondering if the recipe would work in a 9 inch (23cm) springform pan? Thank you!
Yes, it will work in the 9-inch pan. You may have to adjust cooking times.
Hey, If I wanted to use all graham crackers for the crust how many sheets would you recommend?
Thanks in advance!
5 oz of graham cracker, which is about 10 full size graham cracker sheets.
Hi is this bake baine marie?
No, it’s baked in a regular oven using a baking pan.