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Snickerdoodle Bars Recipe

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★★★★★

4.4 from 50 reviews

Delight in these rich and creamy Snickerdoodle Bars featuring a spiced cookie crust, a luscious cream cheese filling, and a buttery cinnamon crumble topping. Perfectly balanced with a hint of cinnamon spice, these bars offer a nostalgic twist on the classic snickerdoodle cookie, baked into a convenient and shareable bar form.

Ingredients

Scale

For the crust

  • 8.8 ounce package Biscoff cookies or 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground cinnamon

For the filling

  • 8 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 egg

For the crumble

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, cold (1 stick)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (177°C). Place the Biscoff cookies or graham cracker crumbs into a food processor and pulse until finely ground. Add the melted butter and ground cinnamon, then pulse again until the mixture is well combined. Press this mixture evenly into the bottom of a 9×9-inch baking dish lined with parchment paper or foil. Set aside.
  2. Make the filling: Without cleaning the food processor, add the softened cream cheese and process until smooth and creamy. Add sour cream, granulated sugar, vanilla bean paste or extract, ground cinnamon, and the egg. Process again until the filling is smooth and homogeneous. Pour the filling evenly over the prepared crust and gently smooth the surface.
  3. Prepare the crumble topping: In a medium bowl, whisk together the all-purpose flour, light brown sugar, and ground cinnamon. Using a cheese grater, grate the cold unsalted butter into the flour mixture or cut it into very small cubes. Toss the butter with the flour mixture and use your hands to rub and roll the butter pieces into the flour until the mixture resembles wet sand with some larger butter pieces remaining.
  4. Assemble and bake: Evenly sprinkle the crumble topping over the cream cheese filling. Bake in the preheated oven for about 36 minutes, until the cheesecake layer is just slightly jiggly in the center. Remove from the oven and allow to cool on the counter for 20 minutes. Then cover the dish with plastic wrap and refrigerate for at least 3 hours to set completely.
  5. Serve: Once chilled and set, cut into 9 bars and serve. Enjoy these bars as a delightful dessert or snack!

Notes

  • You can easily double this recipe to serve a larger crowd.
  • This dessert can be frozen; wrap tightly and store for up to 2 months.
  • If Biscoff cookies are unavailable, gingersnap cookies make a great substitute.
  • These bars need time to set properly, so be sure to chill before slicing to maintain their structure.
  • Vanilla bean paste can be substituted with vanilla extract in a 1:1 ratio without altering the flavor significantly.

Keywords: Snickerdoodle Bars, cream cheese dessert bars, cinnamon crumble bars, cookie crust dessert, easy baked bars, Biscoff dessert

Find it online: https://liamjayne.com/snickerdoodle-bars-recipe/