Home · Recipes · Desserts & Baking · Brownies, Bars, & Pastries · Brownies & Blondies Cookie Butter Cheesecake Bites Author: Maryanne CabreraPublished: Feb 19, 2016Updated: Sep 25, 2024 View Recipe23 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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. Table of Contents IngredientsAssemblyCheesecake TroubleshootingServing SuggestionsMore Cookie Butter DessertsCookie Butter Cheesecake BitesView moreView less 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 Truffles Cookie Butter Snickerdoodles Biscoff Rice Krispies Treats Cookie Butter Cheesecake Bites No ratings yet These cheesecake bites are made with a speculoos cookie crust. It has a swirl of cookie butter in the luscious cream cheese filling that is pure heaven!Yield: 8-inch square pan Prep Time: 15 minutes minutesCook Time: 45 minutes minutesChill Time: 3 hours hoursTotal Time: 4 hours hours Servings: 16 Print Recipe Pin Recipe Rate Recipe IngredientsCookie 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, meltedCookie 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 All images and text © The Little Epicurean NutritionCalories: 208kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 373mg | Potassium: 106mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 202IU | Vitamin C: 0.02mg | Calcium: 111mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Lindi says: February 20, 2016 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 Reply
Heather (Delicious Not Gorgeous) says: February 20, 2016 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. Reply
Thalia @ butter and brioche says: February 21, 2016 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 Reply
Maryanne Cabrera says: March 2, 2016 I think Cookie Butter and speculoos butter are the same thing. Both super delicious! :)
Kara | Sorghum and Starch says: February 22, 2016 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! Reply
Joleen @ Joleen Cuisine says: March 24, 2016 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… Reply
mary says: May 13, 2016 hi! do these have to stay refrigerated or could I make them ahead and travel with them for someone’s birthday? thanks! Reply
Maryanne Cabrera says: May 14, 2016 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.
Sarah says: August 7, 2016 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! Reply
Alejandra Troncoso says: March 25, 2018 Did ur baking time Change? I had to triple the recipe to fit in my 13×9 but how long did u bake for?
Maryanne Cabrera says: September 23, 2016 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.
Dani says: December 5, 2016 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! Reply
Katie says: December 27, 2017 If I made this in a cupcake pan would it change the bake time/temperature? Reply
Amy says: December 5, 2018 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. Reply
Maryanne Cabrera says: December 6, 2018 Yes, you can definitely sub in digestive biscuits or speculoos cookies!
Sonja says: December 26, 2018 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! Reply
Maryanne Cabrera says: December 28, 2018 Yes, it will work in the 9-inch pan. You may have to adjust cooking times.
coco says: September 8, 2019 Hey, If I wanted to use all graham crackers for the crust how many sheets would you recommend? Thanks in advance! Reply
Maryanne Cabrera says: September 8, 2019 5 oz of graham cracker, which is about 10 full size graham cracker sheets.