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Cozy No-Bake Biscoff Cheesecake Bars: Easy 10-Min Recipe

Cozy No-Bake Biscoff Cheesecake Bars - featured image
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Rich, creamy no-bake cheesecake bars with a spiced Biscoff cookie crust and a silky cream cheese filling, topped with a glossy Biscoff spread. Ready in just 10 minutes of active prep, these bars are the perfect cozy dessert for any occasion.

Ingredients

Scale
  • 250g Biscoff cookies (about 2 cups crushed)
  • 113g unsalted butter (1/2 cup, melted)
  • 450g full-fat cream cheese (2 blocks, softened)
  • 100g powdered sugar (1 cup)
  • 120ml heavy cream (1/2 cup, cold)
  • 1 tsp vanilla extract
  • 120g Biscoff spread (1/2 cup, warmed slightly)
  • Optional: pinch of flaky sea salt

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Pulse Biscoff cookies in a food processor until fine crumbs form (about 2 cups). Transfer to a medium bowl, add melted butter, and stir until every crumb is coated. The mixture should look like wet sand.
  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. In a separate bowl, whip cold heavy cream with a hand mixer on medium-high speed until soft peaks form (about 2-3 minutes). Set aside.
  5. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (about 1 minute). Scrape down the sides. Add powdered sugar and vanilla extract, beat until combined (about 30 seconds).
  6. Gently fold the whipped cream into the cream cheese mixture with a spatula until no white streaks remain. The filling should be light and fluffy.
  7. Remove the crust from the fridge. Spoon the filling over the crust and spread evenly with a spatula.
  8. Warm the Biscoff spread in the microwave for about 15 seconds until pourable. Drizzle over the filling and spread gently or leave in swirls.
  9. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  10. Once fully set, lift the bars out using the parchment handles. Place on a cutting board and cut into 9 or 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Cream cheese must be softened to room temperature for a smooth filling. Chilling time is non-negotiable—at least 6 hours, but overnight is best. For clean cuts, run the knife under hot water and wipe dry between cuts. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake bars, easy dessert, no-bake dessert, cookie butter cheesecake, 10-minute recipe

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