Cookie Butter Caramel Cheesecake Slice

Alright, this one’s dangerously good. It’s rich, creamy cheesecake with swirls of caramel and a thick cookie butter crust. I took one bite and honestly… had no words.

That spiced cookie flavor from the Biscoff? It’s all through the crust and the cheesecake. Then there’s that golden caramel on top—sticky, sweet, and perfect.

If you’re into dreamy desserts that feel fancy but are secretly easy, this is it. It’s the kind of slice you save for yourself. I mean… some things just aren’t meant to be shared.

Wanna dig into something unforgettable? Let’s bake this cookie butter caramel cheesecake slice—you’ll be hooked.

Why You’ll Love This Recipe

• Rich and Creamy Texture: A luscious cream cheese and cookie butter filling gives every bite a melt-in-your-mouth feel.
• No Water Bath Needed: The simple baking method makes it beginner-friendly with great results.
• Perfect for Sharing: Sliced into neat bars, this cheesecake is easy to serve at parties or gatherings.
• Balanced Sweetness: The caramel drizzle and flaky sea salt take the sweetness down a notch for a well-rounded flavor.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Bake Time: 40–45 minutes
• Cooling Time: 2 hours (plus chill time)
• Total Time: About 3.5–4 hours

Servings:
This recipe makes 16 cheesecake bars. You can cut them smaller for bite-sized party treats.

Difficulty:
Easy to Intermediate – no water bath needed, but requires chill time and gentle handling.

Required Kitchen Tools

• 9×13-inch baking pan
• Parchment paper
• Food processor or zip-top bag + rolling pin
• Electric mixer (hand or stand)
• Rubber spatula
• Mixing bowls
• Offset spatula (optional, for even layers)
• Wire rack for cooling

Ingredients

For the Cookie Crust

• 36 Biscoff cookies
• 1/2 cup (1 stick) unsalted butter, melted
• 3 tablespoons granulated sugar
• Nonstick cooking spray

For the Cheesecake Filling

• 3 (8-ounce) blocks full-fat cream cheese, softened
• 1 cup (288g) creamy Biscoff cookie butter
• 1 cup (200g) granulated sugar
• 1/2 cup full-fat sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 4 large eggs, room temperature

For Assembly

• 1/2 cup store-bought or homemade caramel sauce
• 1/4 cup crushed Biscoff cookies, for topping
• Flaky sea salt, to finish

Variations for Cookie Butter Caramel Cheesecake Slice

• Crust Options: Try graham crackers or gingersnaps instead of Biscoff cookies.
• Swirl It: Drop spoonfuls of caramel on top before baking and swirl with a toothpick.
• Nutty Twist: Add chopped pecans or almonds to the crust or topping.
• Extra Spice: Mix a pinch of cinnamon into the crust or filling for deeper warmth.
• Drizzle Ideas: Use chocolate or white chocolate instead of caramel for variety.

How to Make Cookie Butter Caramel Cheesecake Slice: Step-by-Step Instructions

1. Prep the Pan and Oven

Spray a 9×13-inch pan with nonstick cooking spray. Line with parchment paper, leaving an overhang on two sides for easy removal. Preheat your oven to 325°F (163°C).

2. Make the Cookie Crust

In a food processor, pulse Biscoff cookies into fine crumbs. (Or crush them in a zip-top bag using a rolling pin.)
Add melted butter and sugar, then stir until the texture is like wet sand.
Press the mixture firmly into the bottom of the prepared pan using your hands or a flat-bottomed cup.
Bake the crust for 8–10 minutes. Let cool slightly while you make the filling.

3. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy—about 2 minutes.
Add cookie butter and granulated sugar, then beat until fully blended and fluffy.
Mix in sour cream, vanilla extract, and salt until smooth.
Add the eggs one at a time, beating just until combined after each addition. Don’t overmix—this helps prevent cracks.

4. Bake the Cheesecake

Pour the filling over the pre-baked crust and spread it into an even layer.
Tap the pan gently on the counter to release any air bubbles.
Bake for 40–45 minutes or until the edges are set but the center still jiggles slightly when gently shaken.
Let cool at room temperature for 1 hour. Then transfer to the fridge and chill for at least 3 hours (or overnight).

Serving and Decoration

How to Serve Cookie Butter Caramel Cheesecake Slice

• Drizzle with caramel sauce right before serving.
• Sprinkle crushed Biscoff cookies and a pinch of flaky sea salt on top.
• For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
• Serve chilled, straight from the fridge for best texture.

This dessert holds its shape well, making it great for platters, lunchboxes, or holiday trays.

Storing Cookie Butter Caramel Cheesecake Slice

• Refrigerator: Store slices in an airtight container in the fridge for up to 5 days. Keep them chilled until ready to serve for best texture and flavor.
• Freezer: To freeze, wrap each slice tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Make-Ahead Friendly: You can prepare this dessert a day ahead. It actually tastes better after chilling overnight as the flavors settle.

Tips and Tricks for Success

• Use Room Temperature Ingredients: Cream cheese, eggs, and sour cream blend better when not cold, giving you a smooth filling with no lumps.
• Don’t Overmix: After adding the eggs, mix just until combined. This prevents excess air, which can cause cracking during baking.
• Chill Time is Key: Allowing the cheesecake to fully chill ensures clean cuts and a firm texture.
• Sharp Knife for Slicing: Dip your knife in warm water and wipe clean between cuts for picture-perfect slices.
• Custom Toppings: Feel free to layer with extra cookie butter drizzle, whipped cream, or a dusting of cinnamon sugar before serving.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	~370
Total Fat	25g
Saturated Fat	13g
Cholesterol	90mg
Sodium	200mg
Total Carbohydrates	31g
Sugars	21g
Protein	5g
Fiber	<1g

Note: These values are approximate and based on 16 slices per batch.

Cookie Butter Cheesecake FAQs

Can I use a different cookie for the crust?
Yes, graham crackers or gingersnaps work well, but Biscoff gives the best flavor match to the filling.

Do I need a water bath?
Nope! This cheesecake bakes beautifully without one, thanks to the even oven temp and gentle chill time.

Can I use low-fat cream cheese?
Full-fat is best for structure and flavor. Low-fat can make the filling too soft and less creamy.

What’s the best way to store leftovers?
Store in the fridge, covered tightly, for up to 5 days. Or freeze individual slices for up to 2 months.

Conclusion

This Cookie Butter Caramel Cheesecake Slice is rich, creamy, and balanced with hints of spice and salt. It’s the kind of dessert you make when you want to wow people but still keep it easy and relaxed. Once you try it, you’ll want to keep a batch in the fridge—just in case you need a sweet moment.