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Best No-Bake Biscoff Cheesecake Bars

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These no-bake cheesecake bars feature a buttery Biscoff cookie crust, a silky cream cheese filling swirled with Biscoff spread, and a drizzle of warm Biscoff on top. Perfect for entertaining, they require no oven and can be made ahead.

Ingredients

Scale
  • 250g (about 2 cups) Biscoff cookies, finely crushed
  • 85g (6 tablespoons) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 680g (three 8-ounce blocks) full-fat cream cheese, softened
  • 120g (1 cup) powdered sugar, sifted
  • 240g (1 cup) smooth Biscoff spread
  • 240ml (1 cup) heavy whipping cream, cold
  • 1 teaspoon (5ml) pure vanilla extract
  • Pinch of salt
  • 60g (¼ cup) Biscoff spread, warmed for drizzling
  • Optional: crushed Biscoff cookies for garnish

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Pulse Biscoff cookies in a food processor until fine crumbs form (about 2 cups). Alternatively, crush in a zip-top bag with a rolling pin.
  3. Transfer crumbs to a medium bowl. Add melted butter and granulated sugar; stir with a fork until evenly moistened (like wet sand). Press firmly into the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  4. In a clean, cold bowl, beat heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (3-4 minutes). Refrigerate.
  5. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (about 2 minutes). Scrape down sides. Add sifted powdered sugar and beat until combined (1 minute).
  6. Add 240g Biscoff spread, vanilla extract, and a pinch of salt. Beat on medium speed until fully incorporated and smooth.
  7. Gently fold the whipped cream into the cream cheese mixture in thirds until just combined. The filling should be light, fluffy, and smooth.
  8. Remove crust from refrigerator. Spoon filling over crust and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Warm 60g Biscoff spread in microwave for about 15 seconds until thin enough to drizzle. Spoon over filling and swirl with a knife or toothpick. Do not over-swirl.
  10. Cover pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. When set, lift bars out using parchment overhang. Place on cutting board and slice into 16 squares with a sharp knife, wiping blade clean between cuts. Garnish with crushed Biscoff cookies if desired. Serve cold.

Notes

Room temperature cream cheese is essential for a smooth filling. Press the crust firmly to prevent crumbling. Chill at least 6 hours, preferably overnight, for clean slices. For clean cuts, warm the knife under hot water and wipe between slices. Bars can be frozen for up to 3 months.

Nutrition

Keywords: no-bake cheesecake, Biscoff, cookie butter, cheesecake bars, easy dessert, no-bake dessert, make-ahead dessert

Find it online: https://cooksybite.com/best-no-bake-biscoff-cheesecake-bars-recipe/