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Cherry Biscoff Cheesecake Bars

Cherry Swirl Biscoff Cheesecake Bars

Creamy, silky cheesecake bars swirled with homemade cherry compote on top of a crispy, buttery Biscoff cookie crust
5 from 1 vote
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Prep Time 20 mins
Cook Time 40 mins
Chill 4 hrs
Course Dessert
Servings 16 servings

Equipment

Ingredients
  

Cherry Compote

  • 1 cup (160g) red sweet cherries, fresh or frozen, pitted and quartered
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Biscoff Crust

  • 2 ¼ cups (191g) Biscoff cookie crumbs
  • ¼ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 2 8oz blocks (454g) cream cheese, room temperature
  • ¾ cup (149g) granulated sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ¼ cup (57g) sour cream, room temperature

Instructions
 

Make the Cherry Compote.

  • Place the cherries into a small saucepan over medium low heat.
  • Use the back of a wooden spoon or potato masher to break up the cherries.
  • Bring the cherries to a simmer/low boil for 5 minutes to further break down the cherries and release their juices, stirring occasionally.
  • Whisk together the lemon juice and cornstarch. Whisk the mixture into the cherries.
  • Keep whisking while bringing the cherries back up to a low boil/simmer.
  • Remove from the heat. Cool to room temperature before using.

Make the Biscoff crust.

  • Preheat the oven to 350F. Line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
  • In a medium bowl, stir together the cookie crumbs, salt and butter.
  • Pour the crust mixture into the prepared 8" pan. Evenly spread out the cookie mixture along the bottom of the pan.
  • Bake the crust for 10 minutes. Let the crust cool completely while preparing cheesecake mixture.

Make the cheesecake filling.

  • Reduce the oven temperature to 325F.
  • In the bowl of the stand mixer, beat the cream cheese on medium speed until smooth.
  • Scrape the sides and bottom of the bowl, then beat for another minute.
  • Scrape the sides and bottom of the bowl again, then add in the sugar. Beat until combined.
  • Add in the flour, lemon juice, vanilla and salt. Beat on low until combined, about a minute.
  • Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
  • Beat in the sour cream just until combined.
  • Pour the cheesecake filling into the pan on top of the cooled crust, and use an offset spatula to evenly smooth out the batter.
  • Spoon teaspoonful dollops of cherry compote on top of the cheesecake batter.
  • Use a butter knife or skewer to swirl the batter, avoiding the crust below the cheesecake batter.
  • Bake the cheesecake bars for 40-45 or until the center just has a slight wobble.
  • Cool the bars at room temperature for 30 minutes. Transfer to the refrigerator to cool completely, about 4 hours or overnight.
Keyword cheesecake bars, cheesecake, biscoff crust, cherry swirl cheesecake
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