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No Bake Biscoff Cheesecake Bars Recipe

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★★★★★

4.8 from 60 reviews

Deliciously creamy and rich no-bake Biscoff cheesecake bars featuring a buttery Biscoff cookie crust, smooth Biscoff cookie butter cheesecake filling, and a luscious Biscoff cookie butter topping. Perfect for dessert lovers who want an easy, oven-free treat.

Ingredients

Scale

Crust

  • 2 cups Biscoff cookie crumbs (about 25 cookies)
  • 5 tbsp butter, melted and cooled
  • Pinch of salt

Cheesecake Filling

  • 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

Topping

  • ½ cup Biscoff cookie butter
  • 3 Biscoff cookies, crushed or broken into pieces

Instructions

  1. Prepare the Pan: Line an 8×8 inch square baking pan or springform pan with parchment paper and set aside.
  2. Make the Crust: Place Biscoff cookies in a food processor and blend until finely ground with no chunks remaining. Add a pinch of salt and the melted butter, then pulse until the mixture is fully combined and resembles wet sand.
  3. Form the Crust Layer: Pour the cookie crumb mixture into the prepared pan and press down firmly and evenly to create a compact crust. Place the pan into the refrigerator or freezer to chill for about 20 minutes, allowing the crust to set.
  4. Whip the Cream: In a large mixing bowl, whip the heavy cream until stiff peaks form. Set this whipped cream aside for later use in the cheesecake filling.
  5. Prepare the Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla extract, cinnamon, and salt, then continue beating until well combined.
  6. Add Biscoff Cookie Butter: Incorporate ¾ cup of Biscoff cookie butter into the cream cheese mixture by mixing on low speed until fully combined and smooth.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese and cookie butter mixture, stirring carefully until the filling is uniform and airy.
  8. Assemble the Cheesecake: Remove the crust from the fridge/freezer. Pour the cheesecake filling over the chilled crust and spread evenly. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set.
  9. Prepare the Topping: Warm ½ cup of Biscoff cookie butter in a microwave-safe bowl for 15-20 seconds, or until it is pourable but not hot. Pour this warmed cookie butter over the chilled cheesecake and smooth it out.
  10. Chill to Set the Topping: Place the cheesecake back into the refrigerator for about 30 minutes, allowing the topping to firm up.
  11. Serve: Before serving, sprinkle the crushed Biscoff cookies on top for added texture and garnish. Slice into bars and enjoy.

Notes

  • Softening the cream cheese before mixing ensures a smooth cheesecake filling without lumps.
  • Press the crust firmly to create a solid base that holds together well.
  • You can substitute regular sugar with a lower glycemic sweetener if desired for a less sweet version.
  • To make cutting easier, run a sharp knife under hot water and wipe dry before slicing each piece.
  • Store leftover bars covered in the refrigerator for up to 4 days.

Keywords: No bake cheesecake, Biscoff cheesecake bars, Biscoff cookie butter dessert, easy cheesecake recipe, no oven dessert

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