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These white chocolate cheesecake bars with biscoff cookie crust are probably one of the best desserts you will find (or make!)  Biscoff cookies are one of my very favorite cookies.  They are crisp, sweet and packed with enough flavor to make you all warm inside.  So, when I saw them at my local Costco, I scooped up two boxes of them.  Yes, two Costco sized boxes of cookies.
White Chocolate Cheesecake Bars with Biscoff Cookie Crust
As I was snacking on them one day, it occurred to me that these delectable cookies would make a fantastic crust.  I marinated on that idea for a bit and eventually decided to test my theory with one of my favorite flavor combinations –  cheesecake and white chocolate.
The result was heavenly!  These bars are balanced perfectly in every way!  The sweetness from the white chocolate pairs beautifully with the tang of the cream cheese and the delicious biscoff crust adds the perfect flavor and crunch to the smooth velvety filling.  I do have to warn you that the white chocolate topping does not set completely so it can be a bit messy.  But, I think sticky messy fingers just make it taste that much better!
Cookie Crust:
1 package Biscoff cookies (32 cookies), finely ground
6 tablespoons unsalted butter, melted
12 oz cream cheese, softened
2/3 cup sugar
2 teaspoons cornstarch
1 large egg
2 large egg yolks
1/3 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
White Chocolate Topping:
1/2 cup heavy cream
5 oz white chocolate chips
White Chocolate Cheesecake Bar with Biscoff Cookie Crust 2
  1. Preheat oven to 325 degrees.  Line a 9 by 13 inch baking pan with aluminum foil, extending the foil beyond the short edges of the pan by a few inches.
  2. In a medium bowl, mix together the biscoff cookie crumbs and melted butter.  Press the crumbs into the bottom of the prepared baking pan.  Bake in the preheated oven for 5 minutes.  Remove the pan from the oven and set aside.
  3. Using an electric mixer or hand mixer, beat the cream cheese and sugar until smooth and light, about 2 minutes. Add the cornstarch and continue mixing until it is incorporated.  Mix in the egg and egg yolks, one at a time, until combined.  Scrape down the sides of the bowl, then add the heavy cream, vanilla and nutmeg.  Mix until everything is combined and the mixture is smooth.
  4. Pour the filling into the crust, spreading evenly over the top.  Bake for 15 to 20 minutes, until the filling is set.
  5. Allow the bars to cool to room temperature, about 30-45 minutes.  Then, place them in the refrigerator for at least 1 hour to cool.
  6. To make the topping, scald the heavy cream in a small saucepan.  Then, add the chocolate chips to the cream.  Using a spatula, stir until the chocolate is melted and the mixture is smooth.  Let sit for 15 minutes to cool slightly and thicken.
  7. Pour the cooled chocolate topping over the bars and spread evenly.  Refrigerate for at least 2 hours before cutting.
  8. Use the overhanging foil to lift the bars out of the pan.  Remove the foil and cut into 24 bars.  Keep the bars refrigerated until serving.
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Thanks to Sam for sharing this recipe today!

Hi there!

I’m Becky, a former elementary school teacher turned certified child development therapist and blogger. I work at home with my husband and together we are raising (and partially homeschooling) our four children in the Carolinas. I love diet coke, ice cream, and spending time with my family.

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