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Creamy Biscoff Cheesecake Bars: Easy No-Bake Dessert Recipe

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These no-bake Biscoff cheesecake bars feature a crunchy cookie crust, silky smooth cheesecake filling, and a beautiful swirl of melted Biscoff spread on top. With just 7 ingredients and 30 minutes of active prep, they’re perfect for any occasion.

Ingredients

Scale
  • 250g (about 2 cups crushed) Biscoff cookies
  • 85g (6 tablespoons) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 450g (16 oz) full-fat cream cheese, softened to room temperature
  • 100g (¾ cup) powdered sugar
  • 120g (½ cup) Biscoff spread (smooth)
  • 240ml (1 cup) heavy cream, cold
  • 1 teaspoon vanilla extract
  • 60g (¼ cup) Biscoff spread, melted (for topping)
  • Optional: crushed Biscoff cookies or flaky sea salt for garnish

Instructions

  1. Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment if desired.
  2. Crush the Biscoff cookies into fine crumbs (about 2 cups). Transfer to a medium bowl, add melted butter and sugar, and stir until every crumb is moistened. The mixture should hold together when squeezed.
  3. Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a flat measuring cup. Refrigerate while making the filling.
  4. Soften the cream cheese to room temperature. If needed, cut into cubes and microwave in 10-second bursts until just softened (do not melt).
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add powdered sugar and beat until combined. Add 120g Biscoff spread and vanilla extract, and beat until smooth and uniform.
  6. In a separate large bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overwhip.
  7. Add one-third of the whipped cream to the cream cheese mixture and fold gently with a spatula. Add the remaining whipped cream and fold until just combined (no white streaks).
  8. Remove the crust from the fridge. Spoon the cheesecake filling onto the crust and spread evenly. Smooth the top.
  9. Melt the remaining 60g Biscoff spread in a small microwave-safe bowl in 15-second bursts, stirring between each, until smooth and pourable. Drizzle over the top in a zigzag pattern. Use a toothpick or knife to swirl gently (4-5 passes).
  10. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. When fully set, lift the bars out using the parchment overhang. Place on a cutting board and slice into 16 squares using a sharp knife (wipe blade between cuts for clean edges). Serve cold.

Notes

For clean cuts, run your knife under hot water, dry it, then slice. Wipe the blade clean between each cut. The bars are best served cold. They can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition

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

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