Introduction

Creamy Biscoff Cheesecake Bars combine a crunchy, buttery cookie crust with a smooth, luscious cheesecake filling infused with the distinct caramelized flavor of Biscoff spread. This no-bake dessert is perfect for impressing guests or enjoying a rich treat at home with minimal effort.

The image shows a close-up of a square dessert bar with three clear layers on a white plate. The bottom layer is a crumbly brown crust. The middle layer is thick and creamy white, smooth in texture. The top layer is a thin caramel-colored glaze, with a shiny finish and small crushed nuts sprinkled lightly across it. The edges of the bar are clean and sharp, showing the clear separation of each layer. The background has a white marbled texture, and the photo is taken with an iphone --ar 4:5 --v 7

Ingredients

For the Buttery Biscoff Crust:

250g (about 8.8 oz or 1 standard pack) Lotus Biscoff Cookies
100g (7 tablespoons) Unsalted Butter, melted

For the Creamy Cheesecake Filling:

680g (24 oz or three 8-oz blocks) Full-Fat Block Cream Cheese, softened to room temperature
200g (1 cup) Powdered Sugar, sifted
250g (1 cup) Creamy Biscoff Spread (Cookie Butter)
1 teaspoon Pure Vanilla Extract
240ml (1 cup) Cold Heavy Whipping Cream

For the Luscious Biscoff Topping:

200g (¾ cup + 1 tablespoon) Creamy Biscoff Spread (Cookie Butter)
Optional: Extra Biscoff Cookies, crushed, for garnish

Instructions

Step 1: Prepare your 9×9 inch (23×23 cm) square baking pan by creating a parchment paper sling. Cut two long strips of parchment paper and lay one strip inside the pan, pressing it into the bottom and up the sides with overhangs on opposite ends. Place the second strip perpendicular to the first. Lightly grease the pan bottom before laying the parchment.
Step 2: Pulse the Biscoff cookies in a food processor to fine crumbs. If unavailable, crush cookies in a sealed bag with a rolling pin until no large chunks remain. Transfer crumbs to a bowl, pour melted butter over them, and mix until the texture resembles wet sand.
Step 3: Press the buttered cookie crumbs firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup or glass. Pay attention to edges and corners. Freeze for 15-20 minutes to firm up the crust.
Step 4: Beat the softened cream cheese in a large bowl with an electric mixer at medium speed for 2-3 minutes until smooth and lump-free, scraping the bowl as needed.
Step 5: Add sifted powdered sugar and vanilla extract to the cream cheese. Beat on low speed to blend, then medium speed until smooth. Mix in the 1 cup Biscoff spread and continue beating for 1-2 minutes until evenly incorporated. Set aside.
Step 6: In a cold, clean bowl, whip the cold heavy cream on medium-high speed until stiff peaks form. Avoid over-whipping to prevent turning butter.
Step 7: Fold one-third of the whipped cream gently into the cheesecake base using a rubber spatula with sweeping motions to lighten it. Fold in the remaining whipped cream carefully until no streaks remain, maintaining the airiness.
Step 8: Remove the chilled crust from the freezer. Pour the cheesecake filling over it and spread evenly to all corners with an offset spatula or spoon back.
Step 9: Melt the remaining Biscoff spread in a microwave-safe bowl in 15-second intervals, stirring in between until smooth and pourable. Pour over the filling and spread gently to cover the surface.
Step 10: Cover loosely with plastic wrap or foil, avoiding contact with the surface. Refrigerate for at least 6-8 hours or overnight to allow the cheesecake to set fully.
Step 11: When set, lift the cheesecake block out using the parchment overhangs. Using a large sharp knife dipped in hot water and wiped dry between cuts, slice into 16 squares. Garnish with crushed Biscoff cookies or whipped cream if desired before serving.

Tips & Variations

Bring cream cheese to room temperature to avoid lumps; soften for at least 2-3 hours or use a warm water bath.
Use a hot knife for neat slices by dipping it in hot water and drying it between cuts.
Chill the bars thoroughly—6 hours minimum—to ensure they set properly and slice cleanly.
Try swirling melted white chocolate with the Biscoff topping for a decorative marble effect.
Substitute gluten-free cookies in the crust for a gluten-free version.
Store bars in an airtight container refrigerated for up to 5 days; flavor improves after a day.
Freeze sliced bars individually wrapped for up to 3 months; thaw in fridge before serving.
Keep heavy cream and mixing equipment cold for the best whipped cream stability.

Storage

Store leftover cheesecake bars in an airtight container in the refrigerator for up to five days to maintain freshness. For longer storage, freeze individual slices wrapped in plastic wrap inside a freezer-safe bag for up to three months. Thaw frozen bars slowly in the refrigerator for a few hours before serving. Reheating is not recommended as it can affect texture.

How to Serve

Two square slices of dessert are shown on a white surface with a white marbled texture. Each slice has three layers: the bottom layer is crumbly and brown, looking like a firm cookie or graham cracker crust. The middle layer is thick and light cream-colored, smooth and dense like cheesecake. The top layer is a thin, glossy caramel-brown spread with some texture from small nuts or crumbs sprinkled on top. The edges are cleanly cut, showing the clear separation of each layer. The lighting is natural, making the caramel layer shiny and the cheesecake middle soft-looking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why are my cheesecake bars not firm?

The most common reason is insufficient chilling time. The cheesecake needs at least 6 hours, preferably overnight, to set fully. Also, using full-fat block cream cheese and heavy whipping cream is essential for structure; low-fat or whipped products will not firm up properly.

Can I use a different size pan for this recipe?

Yes. An 8×8 inch pan will produce thicker bars that may require longer chilling, while a 9×13 inch pan results in thinner bars that set more quickly. For larger pans, increase crust ingredients by about 25% to ensure full coverage.