The perfect rich and creamy bite-sized dessert to share with family and friends. These cookie butter cheesecake bites layers together sweet cookie butter and tangy cream cheese with a Biscoff cookie crust.
Trader Joe’s is one of my happy places. Be it cheese, wine, or a bouquet of flowers, TJ’s has what I need. 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 these dreamy cheesecake bites. Just like the Trader Joe’s version, you can keep these in freezer for longer storage!
Ingredients
There are three components to this layered dessert: cookie crust, cheesecake filling, cookie butter swirl topping.
Crust is a combination of speculoos cookies (Biscoff cookies) and graham cracker. This mixture creates a well balanced flavor that is sweet, warm, and spiced. It’s an instance where “the whole is greater than the sum of its parts!
The best of thing about the cheesecake filling: no water bath required! Simply blend together cream cheese, sour cream, sugar, and eggs until smooth. I highly recommend usually a quality block style cream cheese like Philadelphia Original cream cheese.
Cookie butter is the generic name for Biscoff spread. Biscoff is the brand name of a speculoos biscuit produced by Lotus Bakeries. It is nearly ubiquitous with speculoos or speculaas cookies. The word “biscoff” is a combination of the words biscuit and coffee!
Note: Trader Joe’s Speculoos cookies are similar to Biscoff Cookies. Butter butter is the same as Biscoff European cookie spread.
Assembly
- 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.
- Bake!
Gently heat up the cookie butter until it is smooth, thin, and fluid. Be careful not to burn or overheat the cookie butter. Drizzle loosened cookie butter over cheesecake batter filing.
Use a knife or chopstick to swirl together the cheesecake batter and melted cookie butter until it resembles the image above.
Cheesecake Troubleshooting
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!
Serving Suggestions
For best texture, chill cookie butter cheesecake in the fridge overnight. It is much easier to slice and portion out the cheesecake once it is fully chilled and set throughout.
To achieve sharp, clean slices, freeze cheesecake for 30 minutes. Slice with a sharp knife. Wipe knife clean after each slice.
Serve cheesecake bites chilled or slighted warmed to room temperature. Store in an airtight container in the fridge for up to four days. For extended storage, wrap in plastic wrap. Store in the freezer for up to three months. Defrost overnight in the fridge.
Ready for the real deal? Try my ultimate Biscoff Cheesecake. This newer version is a show-stopping decadent dessert featuring a cookie curst and melted cookie butter spread topping.
More Cookie Butter Desserts
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi is this bake baine marie?
No, it’s baked in a regular oven using a baking pan.
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.
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.
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!