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Danielle Sespy’s Biscoff Apple Cheesecake Bars

by Danielle Sespy



  • Crust

    • 1 cup biscoff cookies (crushed into crumbs)
    • ¼ cup dark brown sugar
    • 4 tablespoons unsalted butter, melted
  • Cheesecake filling

    • 12 oz Philadelphia cream cheese (blocks)
    • 75 grams white sugar
    • 1 teaspoon pure vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • ¼ cup biscoff cookie butter spread (smooth one)
    • 5 medium honey crisp apples
    • ¼ teaspoon cinnamon
    • 1 tablespoon white sugar
  • Streusel topping

    • ¼ cup dark brown sugar
    • ½ cup AP flour
    • ½ cup rolled oats
    • 4 tablespoons butter melted
    • ¼ cup of biscoff cookie butter spread melted for garnish



  • Mix crust ingredients in bowl with a fork. Press into parchment lined 8×8 inch square pan. Bake on 350 for 10 mins, remove from oven and set aside.
  • For apples- stir together diced, peeled honey crisp apple, with the 1 tablespoon white sugar and 1/4 teaspoon cinnamon . Set aside.
  • With stand mixer or electric hand beater blend the softened cream cheese, sugar and Add egg and egg yolk, blend until smooth. Add 1/4 cup biscoff spread, blend again until combined . Spread filling evenly on top of crust.
  • Top with apple mixture evenly.
  • Make streusel – combined all ingredients in a bowl with a fork until moistened and combined. Sprinkle on top Of the apple layer.
  • Bake on 325 convection or 350 regular bake for 30-35 Mins or until just set in the center and not jiggly. Cool and then drizzle with a little melted biscoff spread (microwave) and chill! Slice into bars and enjoy! (12 bars in size is great )

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