Introduction

These No Bake Biscoff Cheesecake Bars are a delightful treat combining the rich, spiced flavor of Biscoff with creamy cheesecake in a convenient bar form. Perfect for when you want an impressive dessert without turning on the oven.

The image shows three stacked layers of a dessert with a crumbly brown base and thick, light brown creamy middle layers, each separated by a thin crumb layer. Dripping caramel sauce runs down from the top into the middle layers, with extra drips visible on the white marbled surface beneath. The stack is topped with a single, intricately patterned brown biscuit partially covered by the caramel sauce. Crumbs scattered around the dessert add to its textured look. The background is plain with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Biscoff cookie crumbs (about 25 cookies)
5 tbsp butter (melted and cooled)
Pinch of salt
¾ cup heavy whipping cream
12 oz cream cheese (softened)
⅓ cup granulated sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
¾ cup Biscoff cookie butter
½ cup Biscoff cookie butter (for topping)
3 Biscoff cookies (crushed or broken into pieces, for garnish)

Instructions

Step 1: Line an 8×8-inch square baking pan or springform pan with parchment paper. Set aside.
Step 2: Place the Biscoff cookies in a food processor and blend until finely ground with no chunks remaining.
Step 3: Add a pinch of salt and the melted butter to the cookie crumbs. Pulse until combined and evenly moistened.
Step 4: Press the crust mixture firmly and evenly into the bottom of the prepared pan. Chill in the freezer or refrigerator for about 20 minutes to set.
Step 5: In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
Step 6: In another large bowl, beat the softened cream cheese until smooth and creamy.
Step 7: Add granulated sugar, vanilla extract, cinnamon, and salt to the cream cheese. Beat until fully combined.
Step 8: Stir in ¾ cup of Biscoff cookie butter on low speed until well mixed.
Step 9: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Step 10: Pour the cheesecake filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Step 11: Warm ½ cup Biscoff cookie butter in a microwave-safe bowl for 15-20 seconds until pourable. Drizzle evenly over the chilled cheesecake layer.
Step 12: Return the cheesecake to the refrigerator for about 30 minutes to let the topping set.
Step 13: Garnish with crushed Biscoff cookies before slicing and serving.

Tips & Variations

Use a springform pan for easier removal of bars without breaking.
For a richer crust, add a tablespoon of melted butter to the crumbs if they seem too dry.
Swap cinnamon for nutmeg or cardamom for a different spice twist.
Try swirling some melted chocolate into the cheesecake batter for a chocolate-Biscoff combo.

Storage

Store the bars covered in the refrigerator for up to 4 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. If topping seems firm after refrigeration, let the bars sit at room temperature for 10-15 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff?

While Biscoff cookies give this cheesecake its signature spiced flavor, you can substitute with graham crackers or digestive biscuits for a milder taste. The texture and sweetness will vary slightly.

Do I need a mixer to make this cheesecake?

Using a hand or stand mixer makes whipping cream and beating cream cheese easier and smoother, but you can also whisk by hand with some elbow grease. Just be sure the cream cheese is very soft for easier mixing.