Description
Delightfully creamy and rich No-Bake Biscoff Cheesecake Bars made with cookie butter and Biscoff cookies, perfect for any occasion.
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
- Line a 9×13-inch baking pan with parchment paper, leaving overhang on all sides for easy removal. Lightly grease the parchment with cooking spray.
- Reserve about 6-8 Biscoff cookies for garnish. Place the remaining cookies in a food processor and pulse until you have fine crumbs with some slightly larger pieces for texture.
- Transfer the cookie crumbs to a large bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
- Press the cookie mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to create an even, compact crust. Refrigerate for at least 30 minutes.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 3-4 minutes.
- Add the powdered sugar and beat until well combined and smooth, scraping down sides as needed.
- Incorporate the Biscoff cookie butter spread, vanilla extract, and salt. Beat until the mixture is completely smooth.
- In a separate large bowl, whip the cold heavy cream and granulated sugar until stiff peaks form. Be careful not to overwhip.
- Gently fold one-third of the whipped cream into the Biscoff cream cheese mixture to lighten it.
- Fold in the remaining whipped cream in two additions, being gentle to maintain the light, airy texture.
- Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
- Warm the additional 1/4 cup Biscoff spread in the microwave for 15-20 seconds until easily drizzleable. Drizzle over the top and create swirls with a knife.
- Crush 2-3 reserved Biscoff cookies and sprinkle over the top. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Lift bars out of the pan using the parchment overhang. Cut with a large, sharp knife dipped in warm water and wiped clean between cuts. Garnish as desired.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. Watch closely when whipping cream to avoid overwhipping.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg