With three layers of deliciousness, beginning with a Biscoff cookie crumb crust, creamy vanilla cheesecake, and homemade salted caramel sauce, these bars are a cheesecake dream!

The first two layers (Biscoff crust and cheesecake filling) come together quickly in a food processor. While the cheesecake bakes, make the homemade salted caramel sauce (or make the sauce a few days in advance). Whether you top these bars with a layer of caramel sauce or simply drizzle the sauce over the bars before serving, each bite is a decadent taste.

This recipe for Salted Caramel Cheesecake Bars is a great way to get your cheesecake fix in bite-sized form! The salted caramel topping is really what makes this cheesecake recipe stand out. It complements the biscoff crust so well, and it will take your cheesecake from simple to out of this world.

This, my friends, is one of those recipes that goes there. And by “there” I mean to that place of ultimate deliciousness that defies logic and reason. It takes all the elements that make treats actually a treat and truly (madly, deeply) delivers what it promises. Sweet, salty, buttery, caramel-y, cheesy . All in one teeny little salted caramel cheesecake bar bite.

I say “teeny little bite” because these are so decadent that I think they’re best as little bite-sized squares but honestly how big you cut them is up to you. I mean, if you want to serve them as two 4″x 8″ planks, that is entirely your business. I do not judge!!

INGREDIENTS

CRUST

1 package (8.8 oz) biscoff cookies

1/8 tsp salt

6 Tbsp unsalted butter, melted

FILLING

8 oz cream cheese, at room temperature

1/2 cup Greek yogurt, at room temperature

2/3 cup sugar

1/8 tsp salt

1 tsp vanilla extract

1 large egg, at room temperature

SALTED CARAMEL SAUCE

1 cup sugar

1/4 cup unsalted butter, at room temperature and cubed

1/2 cup heavy cream, at room temperature

1/2 tsp vanilla extract

1/4 tsp salt

flaky salt, for topping

INSTRUCTIONS

Preheat oven to 350°F and line an 8-inch square metal baking pan with nonstick spray. For the crust, combine biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly and evenly into bottom of prepared pan. Bake crust for about 15 minutes, until deeply golden and set. Transfer to a wire rack to cool completely, and reduce oven temperature to 325°F.

For the filling, place cream cheese and yogurt in a food processor and process until combined. Add sugar, salt, vanilla, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Gently tap pan to remove air bubbles. Bake for 40 to 44 minutes, until center is set. Remove from oven and cool for 45 minutes on a wire rack.

While the cheesecake bakes, make the salted caramel sauce. Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes. Once the sugar is melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt; let cool to room temperature.

Pour room temperature caramel sauce over cooled cheesecake bars, tilting the pan slightly to coat evenly (or gently spreading with an offset spatula). Chill bars in the refrigerator for at least 4 hours. Before cutting, chill in the freezer for 30 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife lightly coated with nonstick spray to cut into bars. Sprinkle with flaky salt and serve. Store leftover bars in an airtight container in the refrigerator up to 2 days.

NOTES:

Salted caramel sauce can be made ahead and refrigerated. Before using, warm sauce briefly in the microwave and stir until smooth, then let cool to room temperature before pouring over cooled cheesecake bars. Store extra caramel sauce covered in the refrigerator for up to a week.

SALTED CARAMEL CHESSECAKE BARS