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Salted Caramel Biscoff Cheesecake Bars – Creamy, rich, and layered with a buttery Biscoff cookie crust and a homemade salted caramel sauce on top.

I created this Salted Caramel Biscoff Cheesecake Bars because I wanted a fun cheesecake that didn’t feel like a whole production—no springform pan, no fussy water bath, just something approachable and super delicious. I’ve always loved the combo of Biscoff cookies and cheesecake, and this one hits that perfect balance of spiced cookie flavor and silky, tangy filling. It’s the kind of dessert that feels special without being overcomplicated.

Why You’ll Love This Recipe

It’s made without a springform pan—so much easier and less intimidating if you’re new to cheesecake recipes.
The Biscoff cookie crust is packed with that caramelized, spiced flavor that pairs perfectly with the creamy cheesecake filling.
The texture is silky smooth thanks to full-fat cream cheese, sour cream, and the perfect baking method.
You’ll use simple tools like a stand mixer or electric hand mixer and a regular 8×8 pan—no water bath stress here!
Topped with a dreamy salted caramel sauce and crushed Lotus Biscoff biscuits, it’s a total showstopper.
Make it the day before and serve chilled for easy entertaining or a decadent weekday treat. These salted caramel cheesecake bars are even better the next day!

Ingredients -Salted Caramel Biscoff Cheesecake

For a full list of everything you’ll need, be sure to check the recipe card at the bottom of the post. Here’s a quick breakdown of the ingredients and why they matter:

Biscoff cookies – crushed into a fine crumb for the cookie crust base
Unsalted butter – melted to bind the crust together
Granulated sugar – adds sweetness to both the crust and caramel
Full-fat cream cheese – the base of your rich and creamy cheesecake filling
Brown sugar – brings a warm, deeper sweetness to the cheesecake
Egg yolk and whole egg – gives structure and a smooth, custardy texture
Vanilla extract – adds flavor and depth to the filling and caramel
Sour cream – softens the texture and adds a subtle tang
Cornstarch – helps thicken and stabilize the cheesecake batter
Water – used to dissolve the sugar for the caramel sauce
Light corn syrup – prevents crystallization in the caramel
Heavy cream – makes the salted caramel sauce rich and velvety
Salt – balances the sweetness in the caramel
Butter (again!) – stirred in at the end of the caramel for a glossy finish

Step-by-Step Instructions

Let’s walk through how to make these salted caramel cheesecake bars from start to finish:

Make the biscoff crust

Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper and spray with nonstick spray. Clip down the sides with binder clips if needed.
In a food processor, pulse the Biscoff cookies into a fine crumb.
Add melted butter and granulated sugar and stir until the mixture holds together when pressed.
Press into the bottom and halfway up the sides of the pan using your hands or the bottom of a flat measuring cup.
Bake for 12 minutes, then set aside to cool slightly.

For the Cheesecake Filling

Lower the oven to 325°F (163°C). Place a baking dish filled with hot water on the bottom rack to create steam.
In a large bowl or stand mixer with the paddle attachment, beat the cream cheese until smooth and creamy.
Slowly add in brown sugar on low speed, scraping down the sides as needed.
Mix in the egg yolk and whole egg until just combined—don’t overmix.
Fold in the sour cream, vanilla extract, and cornstarch with a spatula until the cheesecake batter is smooth.
Pour over the baked crust and smooth out the top of the cheesecake.
Bake for 35–38 minutes, until edges are set and the center has a slight jiggle.
Cool on a wire rack to room temperature, then chill for at least 4 hours or overnight.

Make the Salted Caramel Sauce

While the cheesecake chills, make the caramel.

In a medium saucepan over low heat, combine sugar, water, and corn syrup.
Let the mixture boil (without stirring) for 5–7 minutes until it turns a deep amber color—watch it closely.
Carefully whisk in the warm heavy cream (it’ll bubble up), then remove from heat.
Stir in vanilla, salt, and the tablespoon of butter until smooth.
Let cool to room temp. It will thicken as it sits—if needed, you can gently reheat it before pouring.

Assembly –

Almost there! Once everything is cool, it’s time to finish your salted caramel cheesecake bars:

Once the cheesecake is fully chilled, lift it out of the pan and transfer to a cutting board.
Pour the cooled salted caramel sauce over the top of the cheesecake, spreading it with a spoon or offset spatula.
Sprinkle crushed Biscoff cookies on top for a little crunch (optional but so good).
Chill for 15–30 minutes to help the caramel set before slicing.
Use a hot knife (wipe between cuts!) for clean slices.

Tips and Tricks – Salted Caramel Biscoff Cheesecake

Room temperature ingredients make all the difference—don’t skip this step!
Don’t overmix your cheesecake filling or you’ll get air bubbles.
If your caramel sets too thick, warm it gently over low heat before pouring.
Want to impress next time? Try swirling a little caramel into the batter before baking.

Recommended Tools

Food processor – for the Biscoff cookie crust
Large bowl – for mixing by hand or with a hand mixer
Stand mixer or electric hand mixer – with paddle attachment
Offset spatula – for smoothing the top of the cheesecake and caramel
Parchment paper + binder clips – makes lifting out the bars so much easier
(some of these may contain affiliate links!)
8×8 square pan – I love this pan from USA pan

FAQs

Can I make this in a springform pan instead?
Totally! Just press the crust into the bottom and sides of a 7″ or 8″ springform pan and bake as directed.

How do I know when it’s done baking?
The edges should look set and the center should jiggle just slightly—don’t wait until the whole thing looks firm or it’ll be overbaked.

Can I freeze caramel Biscoff cheesecake?
Yes! Freeze slices individually with parchment between layers. Thaw in the fridge overnight.

Can I use store-bought caramel?
You can, but the homemade salted caramel sauce really takes it to the next level.

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze individual slices tightly wrapped for up to 2 months.
Let thaw in the fridge overnight before serving.

These salted caramel cheesecake bars are the ultimate sweet treat—perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

Don’t forget to save this recipe card and share it! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Caramel Biscoff Cheesecake Bars

Molly Murphy

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

Print Recipe Pin Recipe

Course Dessert

Cuisine cheesecake, biscoff, caramel

Servings

Ingredients

For the crust

30 whole Biscoff cookies pulsed to a 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 room temperature
⅔ cup packed brown sugar
1 large egg yolk room temperature
1 large whole eggs room temperature
¾ teaspoon vanilla extract
¼ cup sour cream
1 tablespoons corn starch

For the 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 to the caramel at the end

Instructions

For the Crust:

Preheat your oven to 350°F (163°C). Spray an 8 inch square cake pan with cooking spray, and line the bottom and sides with parchment paper. If needed, use binder clips to clip down the sides of the parchment paper
In a large food processor, crush the Biscoff cookies until they are a fine crumb.
If your food processor is big enough you can add the following ingredients in there, and if it’s not, in a medium-sized bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs come together and you can squeeze them with your hand and they stick together.
Press the mixture into the bottom of the of the 8×8 pan, using the bottom of a flat cup or your hand to create an even layer. Go halfway up the sides.
Bake the crust in the preheated oven for 12 minutes.

Cheesecake Filling:

Lower your oven to 325°F (163°C). Using any kind of baking dish, I used an extra 9×9 square, fill with hot water and place it on the bottom rack in the oven while you make the batter.
In a large bowl or stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth and creamy. Gradually add sugar on low speed until fully incorporated. Scrape down the sides of the bowl.
Add the egg yolk and eggs, mixing just until combined. Scrape down the bowl again.
Gently fold in sour cream, vanilla, and cornstarch with a rubber spatula until smooth, avoiding overmixing to reduce air bubbles.
Pour the cheesecake batter into the pre-baked crust. Spread evenly.
Place the cheesecake on the second rack of the oven, if your oven doesn’t have a second rack you can place it next to the dish with the hot water in it.
Bake for 35-38 minutes or until the edges are set and the center is slightly jiggly. Let it cool to room temperature on a wire rack. Once cool, refrigerate for at least 4 hours or overnight. While the cake is cooling make the caramel sauce.

Make the Caramel Sauce:

In a medium saucepan (at least 2-quart capacity), combine sugar, water, and corn syrup.
Heat over medium without stirring. Let the mixture come to a boil and cook for 5–7 minutes, or until it turns a deep amber color. Watch closely—it can burn quickly!
While the sugar is cooking, warm the cream in the microwave for about 1 minute.
Once the sugar mixture is golden, remove from heat and carefully pour in the warm cream. It will bubble up—this is normal. Stir gently until smooth.
Transfer to a heat-safe bowl. Add vanilla, salt, and butter. Let the butter melt, then stir until fully combined.
Let cool to room temperature before using. The caramel will thicken as it cools.

Assembly:

Once your cheesecake has fully chilled, lift it out of the pan using the parchment paper overhang and transfer to a cutting board or serving plate.
Pour the cooled caramel sauce over the top of the cheesecake, using a spoon or offset spatula to spread it evenly from edge to edge.
If desired, sprinkle crushed Biscoff cookies on top for added crunch.
Chill the cheesecake for an additional 15–30 minutes to set the caramel slightly before slicing.
Use a sharp knife wiped clean between slices for the cleanest cuts. Serve cold or let sit at room temperature for 10–15 minutes before serving for a softer texture

Tried this recipe?Let us know how it was!

Salted Caramel Biscoff Cheesecake Bars