Print

Creamy Biscoff Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

These Creamy Biscoff Cheesecake Bars feature a crunchy, buttery Biscoff cookie crust topped with a velvety smooth, no-bake cheesecake filling infused with rich Biscoff spread. The luscious finishing layer of melted Biscoff spread adds intense flavor and a glossy look, creating a decadent dessert perfect for any occasion.

Ingredients

Scale

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

  1. Prepare Your Baking Pan: Line a 9×9 inch square baking pan with two perpendicular strips of parchment paper to form an overhanging sling for easy removal. Lightly grease the pan bottom before placing the parchment.
  2. Create the Biscoff Crust: Process Biscoff cookies into fine crumbs using a food processor or crush them in a sealed bag. Transfer crumbs to a bowl, add melted unsalted butter, and mix thoroughly until crumbs are evenly moistened with a texture like wet sand.
  3. Press and Chill the Crust: Firmly press the buttered crumbs evenly into the pan’s bottom using a flat-bottomed cup or glass, ensuring solid coverage, especially at edges. Freeze for 15-20 minutes to set the crust before filling.
  4. Begin the Cheesecake Filling: Beat the softened cream cheese on medium speed using a hand or stand mixer until completely smooth and lump-free, scraping the bowl as needed.
  5. Flavor the Filling: Add sifted powdered sugar and vanilla extract to the cream cheese and beat on low then medium speed until fully combined. Mix in 1 cup of creamy Biscoff spread and blend until batter is uniform and pale caramel colored. Scrape down the bowl and set aside.
  6. Whip the Heavy Cream: In a chilled bowl with clean beaters, whip the cold heavy cream on medium-high speed until stiff peaks form. Be careful not to overwhip.
  7. Fold and Combine: Gently fold one-third of the whipped cream into the Biscoff cream cheese mixture to lighten it. Then fold in the remaining whipped cream carefully until no streaks remain, preserving the airiness of the filling.
  8. Assemble the Cheesecake Bars: Pour the cheesecake filling evenly over the chilled crust and smooth the surface with an offset spatula, pressing to reach the corners.
  9. Add the Topping and Chill: Microwave the remaining Biscoff spread in a microwave-safe bowl in 15-second increments, stirring until melted and pourable. Spread it over the cheesecake layer evenly.
  10. The Final, Crucial Chill: Cover loosely with plastic wrap or foil without touching the surface and refrigerate for at least 6-8 hours, preferably overnight, to allow the bars to fully set.
  11. Slice and Serve: Use the parchment overhang to lift the cheesecake from the pan. Dip a sharp knife in hot water, wipe dry, and cut into 16 squares, wiping the knife between cuts. Optionally garnish with crushed Biscoff cookies or whipped cream before serving.

Notes

  • Use full-fat block cream cheese and cold heavy whipping cream with at least 35% milk fat for best results; avoid low-fat or whipped varieties.
  • Bring cream cheese to room temperature for at least 2-3 hours to prevent lumps.
  • Press crust firmly and chill adequately to avoid a crumbly or soggy base.
  • Chilling for at least 6-8 hours or overnight is essential for a firm texture.
  • Use a hot knife dipped in warm water and wiped dry between cuts for clean slices.
  • The cheesecake bars store well in an airtight container for up to 5 days refrigerated, and they freeze well for up to 3 months when wrapped individually.
  • For gluten-free adaptation, substitute Biscoff cookies with gluten-free speculoos-style cookies.
  • To experiment, try marbling the topping with melted white chocolate or sprinkling crushed Biscoff cookies and cinnamon for texture variation.

Keywords: Biscoff cheesecake bars, no-bake cheesecake, Biscoff crust, creamy cheesecake, cookie butter dessert, easy cheesecake bars

Find it online: https://deliciousdishspot.com/creamy-biscoff-cheesecake-bars-recipe/