Elderberry Biscoff Cheesecake Bars

Much quicker and easier than a full cheesecake, these elderberry biscoff cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of delicious elderberry almond butter! They also sit on a buttery, biscoff cookie base and are filled with tangy raspberries throughout.

As you may have already seen in some of my previous recipes, but I have the wonderful opportunity to partner with Jem Organics. For this recipe, I experimented with their *NEW* flavor, the Elderberry Cashew Almond Butter! Sweet and tangy, this nut butter is absolutely packed with a mixture of uniquely nutritious ingredients. Elderberries, the star of the show, have been shown to support our immune system’s response to seasonal viruses, improve heart health and fight inflammation and infections.

The sweet elderberry nut butter works wonderfully with the rich, creamy cheesecake and the buttery biscoff cookie base. These bars are also super portable and easy to share!

If you don’t have Jem’s elderberry nut butter, then feel free to substitute with other nut butters, jams, or just have these cheesecake bars plain! It’ll all taste delicious 🙂


  • Taste: ★★★★★
  • Difficulty: ★★
  • Ingredients: ★★★
  • Time: 45 min (assembly) + 35 minutes (baking) = ~1.5 hours total

Ingredients (makes 8×8 pan)

Crust

  • 15 Lotus Biscoff Cookies (or graham crackers)
  • 4 tbsp unsalted butter, melted

Filling

  • two 8-ounce blocks full-fat cream cheese, softened to room temp
  • 1/3 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp lemon or lime juice
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 2 large eggs, at room temperature

Instructions

  1. Preheat oven to 350°F (177°C). Grease or line the bottom and sides of a 8×8 inch square baking pan with parchment paper.
  2. Crust: In a food processor or blender, blend the biscoff cookies into a fine crumb. Stir the cookie crumbs and melted butter together in a medium size bowl. Mixture should resemble wet sand.
  3. Press tightly into the bottom of the lined baking pan. Pre-bake for 7 minutes. Remove from the oven and set aside. Leave oven on.
  4. Filling: Using a handheld or stand mixer, beat the cream cheese and sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.
  5. Add flour, lemon juice, vanilla, and salt, then beat until fully combined. On medium speed, add eggs one at a time until just blended. Don’t overmix! Mixture should be creamy with small lumps (those are fine!).
  6. Pour all of the cheesecake filling onto the crust. Drizzle sauce of choice (I used my elderberry butter!) on top, then use a toothpick or knife to gently swirl everything together.
  7. Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. 
  8. Let cool for at least 30 minutes. Slice and serve!

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