Description
Indulgent and easy No-Bake Biscoff Cheesecake Bars topped with a creamy filling made from Biscoff cookies.
Ingredients
Scale
- 2 packages Biscoff cookies (5.3 oz each, divided)
- 6 tablespoons unsalted butter (melted)
- 24 oz cream cheese (softened to room temperature)
- 1 cup powdered sugar
- 1 cup Biscoff cookie butter spread
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1½ cups heavy whipping cream (cold)
- 2 tablespoons granulated sugar
- 1/4 cup additional Biscoff spread (for drizzling)
- Extra Biscoff cookies (for garnish)
Instructions
- Prepare the Pan: Start by lining a 9×13-inch baking pan with parchment paper. Make sure to leave some overhang on all sides to make it easier to remove the bars later.
- Make the Crust: Crush the Biscoff cookies in a food processor until fine, then mix with melted butter. Press the mixture into the bottom of the pan and refrigerate for at least 30 minutes.
- Create the Cheesecake Filling: Beat cream cheese until smooth, mix in powdered sugar, Biscoff cookie butter, vanilla, and salt until combined.
- Whip the Cream: Whip the heavy cream with granulated sugar until stiff peaks form. Gently fold into the cream cheese mixture.
- Assemble the Bars: Spread the filling over the crust, drizzle with warmed Biscoff spread, and sprinkle reserved cookie crumbs on top. Refrigerate for at least 4 hours.
- Serve: Lift the bars out using the parchment overhang, cut into squares, and enjoy!
Notes
Chill the bars overnight for best flavor. For clean cuts, dip the knife in hot water.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg