Apple Cheesecake Bars Recipe

These Apple Cheesecake Bars combine a creamy spiced cheesecake layer with caramelized green apples and a buttery streusel topping over a crisp Biscoff crust. Every bite tastes like the perfect mash-up of classic apple pie and rich, tangy cheesecake.

If there’s one dessert that perfectly captures the cozy spirit of cooler days, it’s these Apple Cheesecake Bars. Imagine layers of creamy cheesecake, tart cinnamon apples, and a buttery brown sugar streusel, that’s all baked over your signature Biscoff cookie crust. It’s the perfect way to enjoy the flavors of apple pie and creamy cheesecake together in one crisp bar form.

Why You’ll Love These Apple Cheesecake Bars

These bars are everything you love about fall desserts, like warm spices, creamy layers, and a golden brown crumble topping that’s impossible to resist. The simple cheesecake filling bakes over a buttery shortbread crust made from Biscoff cookies, creating the best texture contrast between crunchy, creamy, and soft. The apple layer features tender Granny Smith apples, cooked just until slightly caramelized with cinnamon and brown sugar, giving you that classic apple pie flavor in every bite.

If you love caramel apples or a cozy slice of apple crisp, this recipe combines both worlds. It’s easy to make, beginner-friendly, and the perfect fall dessert for sharing with friends and family.

Ingredients You’ll Need

Biscoff Crust

• 2 ½ cups Biscoff cookies, finely crushed
• ½ cup unsalted butter, melted

Chef Pro Tip: Use a food processor or clean hands to crush the cookies evenly. Mix the crust mixture in a small bowl until it resembles wet sand, then press it into your prepared baking pan lined with parchment paper and a light mist of cooking spray for easy removal.

Cheesecake Filling

• 24 oz cream cheese, softened to room temperature
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract (or scraped vanilla beans)
• ¼ cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

This cream cheese mixture is smooth, rich, and stabilized with a bit of flour for structure. Use a handheld mixer or electric mixer on medium speed to blend until silky for the best results.

Apple Pie Layer

• 3–4 medium Granny Smith apples, peeled, cored, and diced
• 2 tbsp unsalted butter
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• Pinch of kosher salt
• 2 tsp cornstarch mixed with 1 tbsp water
• 1 tsp lemon juice

Cook the apple filling over medium heat until tender but not mushy. You want sweet apples that hold their shape and release just enough juice to create that luscious, syrupy glaze.

Streusel Topping

• 1 cup all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ½ cup unsalted butter, cold and cubed

Combine the dry ingredients in a medium bowl, then cut in the butter using a pastry cutter or pastry blender until coarse crumbs form. This brown sugar streusel bakes up perfectly golden brown and adds the best buttery crunch.

How to Make Apple Cheesecake Bars

1. Prepare the Crust: Preheat your oven to 350°F. Mix the crushed Biscoff cookie crumbs with melted butter, then press them into the bottom of your pan. Bake for 8 minutes, then set aside.
2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugars until smooth. Add eggs one at a time, then blend in vanilla, sour cream, flour, and spices. Pour the cheesecake mixture over the crust.
3. Cook the Apple Layer: In a skillet, melt butter and sauté apples with sugar and spices. Stir in the cornstarch slurry until thickened, then cool briefly. Spread evenly over the cheesecake layer.
4. Add the Streusel: Sprinkle the crumble topping evenly over the apple layer.
5. Bake: Bake for 40–45 minutes until the center has a slight jiggle. Cool for 1 hour, then chill at least 4 hours or overnight under plastic wrap for clean slices.

Expert Tips

• Avoid cracks: Use room temperature ingredients and don’t overbeat the eggs — trapped air causes cracking.
• For a creamy texture: The sour cream keeps your creamy cheesecake filling soft even after chilling.
• Slice cleanly: Chill fully and use a hot knife wiped between cuts.
• Flavor boost: Add a touch of homemade caramel sauce or a drizzle of caramel before serving.
• Sturdier bars: A bit of purpose flour in the filling helps the bars hold their shape without losing that melt-in-your-mouth feel.

Storage and Make-Ahead Instructions

These bars taste even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge for the best results.

You can make this dessert 1–2 days in advance — the texture stays rich and creamy, and the crisp bars keep their structure beautifully.

Variations and Substitutions

• Crust: Swap the Biscoff base for a buttery graham cracker crust or a homemade crust using shortbread cookies.
• Apples: Use tart apples like Honeycrisp or Pink Lady for a different flavor.
• Topping: Try a crumble topping with chopped pecans or walnuts for extra crunch.
• Flavor twist: Add a touch of bourbon or vanilla bean paste to the filling.
• Serving idea: Top with a scoop of vanilla ice cream and a warm caramel drizzle for an apple crisp-inspired treat.

More Dessert Recipes You’ll Love

• Sweet Potato Pie Bars
• Pumpkin Pudding Bars
• Pistachio Cheesecake Bars
• Biscoff Cookie Fruit Pizza
• Banana Oatmeal Muffins