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Lighter Biscoff Cheesecake Bars

Lighter Biscoff Cheesecake Bars - featured image
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These Lighter Biscoff Cheesecake Bars are creamy, spiced, and just the right amount of sweet—everything you want in a dessert, without the heavy feeling. Made with Greek yogurt and reduced-fat cream cheese, they’re a healthier twist on a classic treat that comes together in just 20 minutes of active prep time.

Ingredients

Scale
  • 200g (about 2 cups) Biscoff cookies, crushed
  • 4 tablespoons (56g) unsalted butter, melted
  • 16 oz (450g) reduced-fat cream cheese, softened
  • 1 cup (245g) plain Greek yogurt
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (80g) Biscoff spread, melted

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick spray.
  2. Make the crust: Place Biscoff cookies in a food processor and pulse until fine crumbs. Pour into a bowl, add melted butter, and stir until coated. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  4. Add yogurt and sugar: Add Greek yogurt and granulated sugar. Beat on medium speed until combined, about 1 minute. Scrape the bowl again.
  5. Incorporate eggs: Add eggs one at a time, beating on low speed after each addition just until combined. Add vanilla extract and stir gently.
  6. Assemble and swirl: Pour cheesecake filling over the pre-baked crust and spread evenly. Melt Biscoff spread in the microwave for about 20 seconds, then drizzle over the filling. Use a knife or toothpick to swirl into a marbled pattern.
  7. Bake: Place pan in the oven and bake for 35-40 minutes. Edges should be set, center should jiggle slightly. Turn off oven, crack the door, and let cool inside for 30 minutes.
  8. Chill: Remove from oven and cool completely on a wire rack, about 1 hour. Transfer to refrigerator and chill for at least 4 hours, preferably overnight.
  9. Slice and serve: Lift bars out using parchment sling. Place on a cutting board and slice into 16 squares using a sharp knife. Serve cold or let sit at room temperature for 10 minutes for a softer texture.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. The bars taste even better on day two. For clean cuts, run your knife under hot water and dry it before each slice. These bars freeze well for up to 3 months.

Nutrition

Keywords: Biscoff cheesecake bars, lighter cheesecake, healthy dessert, Greek yogurt cheesecake, easy cheesecake recipe, no-bake cheesecake bars, Biscoff dessert

Find it online: https://bitesienna.com/lighter-biscoff-cheesecake-bars-easy-8-ingredient-recipe/