Creamy, spiced cheesecake bars made with crushed Biscoff cookies in the crust and filling, then topped with a whole Biscoff biscuit for a bold finish. These no-bake squares are velvety, lightly spiced, and perfect for tea time or effortless entertaining.
Why You’ll Love This Recipe
These no-bake Biscoff cheesecake bars offer an irresistible blend of smooth, creamy filling and a crunchy, buttery crust. Infused with the signature caramelized spice of Biscoff cookies, each bite delivers warmth and richness with minimal effort. No oven required, no complicated techniques—just mix, chill, and enjoy. They’re an ideal dessert for gatherings, holidays, or anytime you need a quick yet impressive sweet treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- 1 1/2 cups Biscoff cookie crumbs
- 5 tablespoons unsalted butter, melted
For the cheesecake layer:
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/3 cup crushed Biscoff cookies
- 1 tablespoon lemon juice (optional, for tang)
For the topping:
- 6 whole Biscoff biscuits
Directions
- Line an 8×8 inch square pan with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the Biscoff cookie crumbs and melted butter. Stir until the texture resembles wet sand.
- Press the crumb mixture evenly into the base of the prepared pan. Chill in the refrigerator for 10 minutes to firm up.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate it.
- Stir in the crushed Biscoff cookies and lemon juice (if using).
- Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula.
- Arrange one whole Biscoff biscuit on top of each future slice—approximately 6 bars.
- Chill the bars in the refrigerator for at least 4 hours, preferably overnight, until fully set.
- Once chilled and firm, lift the dessert out of the pan using the parchment overhang. Slice into squares and serve cold.
Servings and timing
Servings: 6–9 squares
Prep time: 20 minutes
Chill time: 4 hours (minimum)
Total time: 4 hours 20 minutes
Variations
- Mini cheesecake cups: Assemble in cupcake liners for individual portions.
- Biscoff swirl: Warm 1/4 cup Biscoff spread and swirl it into the top before chilling.
- Chocolate twist: Add a chocolate ganache layer over the cheesecake for a richer version.
- Gluten-free: Use gluten-free speculoos-style cookies for the crust.
- Nutty crunch: Add crushed pecans or almonds into the crust or topping for texture contrast.
Storage/Reheating
- Storage: Keep the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: Not applicable—these bars are best served chilled.
FAQs
Can I make these cheesecake bars without heavy cream?
Yes, but the texture may be less airy. You can substitute with whipped topping or stabilized whipped cream for similar results.
What if I don’t have Biscoff cookies?
You can use other speculoos cookies or gingersnaps, though the flavor will vary slightly.
Can I use Biscoff spread in the filling?
Yes, you can fold in 2–3 tablespoons of Biscoff spread for added depth and sweetness.
Do these bars need to be baked at all?
No, they are completely no-bake and only require chilling to set.
How long do they need to chill?
At least 4 hours is recommended, but chilling overnight yields the best texture.
Can I double this recipe?
Absolutely. Double the ingredients and use a 9×13 inch pan to make a larger batch.
What’s the purpose of the lemon juice?
It adds a subtle tang that balances the richness of the filling. It’s optional but recommended.
Can I use low-fat cream cheese?
Yes, though full-fat cream cheese will give a creamier, firmer texture.
How do I cut clean squares?
Use a sharp knife dipped in hot water and wiped dry between each slice for the cleanest cuts.
Are these bars suitable for freezing?
Yes, they freeze very well. Just wrap them tightly to prevent freezer burn.
Conclusion
No-Bake Biscoff Cheesecake Bars deliver indulgent flavor with a fraction of the effort. With their velvety filling, spiced cookie base, and elegant presentation, they’re ideal for serving at parties, holidays, or anytime you need a make-ahead dessert. Simple yet decadent, these bars are sure to become a favorite in your no-bake recipe collection.
Print
No-Bake Biscoff Cheesecake Bars
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 6 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Description
Creamy, spiced cheesecake bars made with crushed Biscoff cookies in the crust and filling, then topped with a whole Biscoff biscuit for a bold finish. These no-bake squares are velvety, lightly spiced, and perfect for tea time or effortless entertaining.
Ingredients
- For the Crust:
- 1 1/2 cups Biscoff cookie crumbs
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Layer:
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/3 cup crushed Biscoff cookies
- 1 tablespoon lemon juice (optional, for tang)
- For the Topping:
- 6 whole Biscoff biscuits
Instructions
- Line an 8×8 inch square pan with parchment paper.
- In a bowl, combine Biscoff cookie crumbs and melted butter. Press evenly into the bottom of the prepared pan to form a firm crust. Chill for 10 minutes.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture.
- Stir in crushed Biscoff cookies and lemon juice if using.
- Spread the cheesecake filling over the chilled crust, smoothing the top evenly.
- Place one whole Biscoff biscuit on top of each future slice.
- Chill the cheesecake bars in the refrigerator for at least 4 hours, preferably overnight.
- Slice into squares and serve cold.
Notes
- Use a food processor for finely crushed Biscoff crumbs.
- Lemon juice adds a pleasant tang but can be omitted for a richer flavor.
- Bars can be frozen for longer storage—just thaw slightly before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
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