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Creamy Biscoff Cheesecake Bars: Best Easy No-Bake Recipe

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These no-bake Biscoff cheesecake bars offer a luxurious, creamy texture with a spiced cookie crust. They are easy to make, require no oven, and taste even better the next day, making them perfect for entertaining or make-ahead desserts.

Ingredients

Scale
  • 1 ½ cups Biscoff Cookies (crushed)
  • 6 tablespoons Unsalted Butter (melted)
  • 1 tablespoon Granulated Sugar
  • 16 ounces Cream Cheese (full-fat, brick-style, softened)
  • 1 cup Biscoff Spread (well-stirred)
  • 1 ½ cups Heavy Cream (cold)
  • ½ cup Confectioners’ Sugar
  • 1 teaspoon Vanilla Extract
  • 2–3 tablespoons Extra Biscoff Spread (for topping, optional)
  • 2 tablespoons Crushed Biscoff Cookies (for garnish, optional)

Instructions

  1. Crush the Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of a 9×13 inch baking pan lined with parchment paper.
  4. In a stand mixer or using a hand mixer, beat the softened cream cheese and Biscoff spread on medium speed until smooth and creamy.
  5. Add the confectioners’ sugar and vanilla extract to the cream cheese mixture and beat until combined and glossy.
  6. In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form.
  7. Lighten the cream cheese mixture by beating in one-third of the whipped cream on low speed.
  8. Gently fold in the remaining whipped cream using a spatula until just combined, being careful not to deflate the mixture.
  9. Pour the filling over the crust and spread evenly. Tap the pan to remove air bubbles.
  10. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
  11. Before slicing, run a sharp knife under hot water and dry it. Lift the bars out of the pan and slice into 12-16 squares.
  12. Drizzle with warmed Biscoff spread and sprinkle with crushed cookies if desired.

Notes

Ensure cream cheese is full-fat and softened to room temperature to avoid lumps. Use cold heavy cream and a cold bowl for whipping to ensure stiff peaks. Do not use whipped cream cheese in a tub. For gluten-free options, use certified gluten-free Biscoff cookies. For dairy-free, substitute with vegan cream cheese and coconut cream. Bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

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

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