Description
These easy, no-bake Biscoff cheesecake bars feature a crunchy cookie crust, a creamy and airy cheesecake filling, and a rich caramel drizzle. They are make-ahead friendly, require zero oven skills, and offer a perfect balance of sweet and tangy flavors.
Ingredients
Scale
- 2 cups finely crushed Biscoff cookies (about 250g)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 24 oz full-fat block cream cheese, softened
- 1/2 cup Biscoff spread (cookie butter), softened
- 1 cup heavy cream, cold
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners’ sugar
- 1/2 cup Biscoff spread (for drizzle)
- 2–3 tablespoons heavy cream (for drizzle)
- Pinch of salt (for drizzle)
- Extra crushed Biscoff cookies (for garnish)
Instructions
- Line a 9×13 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
- Crush Biscoff cookies into fine crumbs. Mix with melted butter, granulated sugar, and salt until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan, slightly up the sides. Refrigerate while making the filling.
- In a large bowl, beat the softened cream cheese and softened Biscoff spread until completely smooth. Add vanilla extract and confectioners’ sugar, beating until creamy.
- In a separate cold bowl, whip the heavy cream to stiff peaks.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Add the remaining whipped cream and fold gently until just combined and fluffy. Do not overmix.
- Pour the cheesecake mixture over the chilled crust and spread evenly. Tap the pan to release air bubbles.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- To make the drizzle, warm the Biscoff spread and 2-3 tablespoons of heavy cream together in the microwave in 15-second intervals, stirring until smooth and pourable.
- Lift the bars out of the pan using the parchment sling. Drizzle the warm Biscoff sauce over the top in a zigzag pattern.
- Sprinkle with extra crushed Biscoff cookies while the drizzle is wet.
- Let the drizzle set for 10 minutes at room temperature, then slice into squares using a knife dipped in hot water for clean cuts.
Notes
Ensure cream cheese and cookie butter are at room temperature to avoid lumps. Heavy cream must be cold to whip properly. For clean cuts, dip your knife in hot water and wipe dry between each slice. These bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Keywords: no-bake, Biscoff, cheesecake bars, cookie butter, easy dessert, make-ahead dessert, fall dessert, caramel dessert