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Apple Biscoff Cheesecake Bars

  • Author: joshisbaking
  • Prep Time: 45 Min.
  • Chill Time: 4 Hrs.
  • Cook Time: 50 Min.
  • Total Time: ~5 Hrs. 30 Min. (including chill time)
  • Yield: 12 Bars 1x


These apple biscoff cheesecake bars DELIVER. First is the biscoff cookie base, then that creamy cheesecake layer topped with cinnamon-spiced apples, and finished off with a brown sugar oatmeal crumble. Yes please!


Units Scale

Biscoff Crust

  • (1) 8.8 oz. Package of Biscoff Cookies (250g)
  • 5 Tablespoons unsalted butter (75g), melted and cooled

Cheesecake Layer

  • 12 oz. cream cheese (full fat), room temperature (335g)
  • 1/4 cup granulated sugar (60g)
  • 2 large eggs, room temperature (110g)
  • 1/2 cup sour cream (full fat), room temperature (115g)
  • 1 teaspoon pure vanilla extract (3g)

Apple Crumble

  • 1 large EverCrisp apple (Yes! Apples) peeled/cored/diced (160g, ~1 cup)
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup light brown sugar, tightly packed (105g)
  • 1/2 cup all-purpose flour (65g)
  • 1/2 cup old-fashioned rolled oats (45g)
  • 4 tablespoons butter, room temperature (60g)



  1. If you haven’t already melted your butter for the crust—do that now. You want your melted butter to be cooled, not warm (makes it greasy/burn easy). Then, grease an 8×8 square cake pan and line it with parchment (see notes below), set aside. Preheat the oven to 350°F (180°C).
  2. Also make sure you’ve already peeled/cored/diced your apple and that all of the necessary ingredients are at room temperature (or they won’t combine evenly, mixture will be lumpy). Now you’re ready to bake!


  1. In a food processor, pulse the entire package of biscoff cookies until a fine crumb and pour into a small mixing bowl. Add your cooled, melted butter and mix together with a fork until evenly combined.
  2. Transfer the crust to your prepared cake pan and pat into an even layer (I use the back of a 1/4 measuring cup to help), making sure to get in all the corners. Bake at 350°F (180°C) for 10 minutes on the middle rack and then set on a wire rack to cool a bit while you start the cheesecake layer.
    1. You can start your cheesecake layer while the crust is baking—saves time!

Cheesecake + Apple Crumble

  1. In a medium-sized bowl with a hand mixer (stand mixer works too), beat your cream cheese and granulated sugar on medium-high for one minute, until somewhat fluffy and evenly combined. Scrape down the bowl. Beat in your eggs, one at a time on medium-high, until fully incorporated. Add in your sour cream and vanilla extract, this time mixing on low until the entire mixture is smooth and evenly combined. Scrape down the bowl with a spatula again. Set aside.
  2. Mix together your diced apples, granulated sugar, and cinnamon in a small ball until evenly coated. Set aside.
  3. In a separate medium-sized bowl, mix together your brown sugar, flour, oats, and room temperature butter with a fork (or hands) until it starts to come together and you can form various sized clumps (can take a minute). Set aside.
  4. Pour your cheesecake mixture over your slightly cooled crust, tapping on the counter a few times to release any air bubbles. Gently sprinkle your spiced apples in an even layer overtop (don’t drop from too high or they might sink in). Sprinkle your crumble over the apples until the top is evenly covered—it’s a lot of crumble, but just trust me.
  5. Bake at 350°F (180°C)  for 35-40 minutes (my oven needed 40), until the crumble is lightly browned and the cheesecake layer has set (jiggle the pan: if edges stay put, but there’s still a slight jiggle to the middle—you’re done!).
  6. Once done, let it cool completely on a wire rack before covering with plastic wrap and then chilling in the fridge for at least 3 hours, up to overnight (see notes below). Once it’s done chilling, if you can release it from the pan all at once to cut into bars then do so, otherwise just cut it into bars while still in the pan. Enjoy!

Store in an airtight container in the fridge for up to 3 days.


  • Pan Prep: I use pre-cut square parchment paper that has a bit of overhang on two sides to help with the release. You can just as easily cut a longer piece of parchment the same width as your pan, giving yourself enough length that it comes up past the top of the cake pan on two sides (like little handles for you to grab onto and pull up).
  • Cooling/Chilling: If you don’t let the pan cool completely before covering with plastic wrap and chilling in the fridge, the residual heat will cause some condensation on the inside of the plastic wrap that will drip right back down onto your crumble—we don’t want that, do we? Give your pan a good hour or so before wrapping and chilling for another 3-4 hours (or overnight).