Introduction

Indulge in these luxurious No-Bake Biscoff Cheesecake Bars featuring layers of spiced cookie crust, creamy Biscoff-infused cheesecake filling, and elegant cookie butter swirls. Perfect for entertaining, these make-ahead bars deliver bakery-quality results without ever turning on the oven.

The image shows a square slice of a layered dessert on a white plate, placed on a white marbled surface. The dessert has five layers: the bottom layer is dark brown and crumbly, likely a biscuit crust; above it is a thick, smooth white cream layer; then a thin light brown layer; followed by another thick white cream layer; and on top a glossy caramel-colored layer. Two whole rectangular cookies, light brown with ridged textures, rest on the caramel layer. In the background, a blurred similar square slice is visible on another white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages (5.3 oz each) Biscoff cookies, 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
1 1/2 cups heavy whipping cream, cold
2 tablespoons granulated sugar
1/4 cup additional Biscoff spread for drizzling
Extra Biscoff cookies for garnish

Instructions

Step 1: Line a 9×13-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal. Lightly grease the parchment with cooking spray.
Step 2: 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.
Step 3: 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.
Step 4: 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 the crust for at least 30 minutes.
Step 5: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 3-4 minutes.
Step 6: Add the powdered sugar and beat until well combined and smooth, scraping down sides as needed.
Step 7: Add the Biscoff cookie butter spread, vanilla extract, and salt. Beat until the mixture is completely smooth and well incorporated.
Step 8: In a separate large bowl, whip the cold heavy cream and granulated sugar until stiff peaks form. Be careful not to overwhip.
Step 9: Gently fold one-third of the whipped cream into the Biscoff cream cheese mixture to lighten it.
Step 10: Fold in the remaining whipped cream in two additions, being gentle to maintain the light, airy texture.
Step 11: Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
Step 12: Warm the additional 1/4 cup Biscoff spread in the microwave for 15-20 seconds until it’s easily drizzleable. Drizzle over the top and create swirls with a knife.
Step 13: Crush 2-3 reserved Biscoff cookies and sprinkle the crumbs over the top for extra texture and visual appeal.
Step 14: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until completely set.
Step 15: When ready to serve, use the parchment overhang to lift the bars out of the pan onto a cutting board.
Step 16: Using a large, sharp knife dipped in warm water and wiped clean between cuts, slice into bars and garnish each bar with a piece of Biscoff cookie or an extra drizzle of warmed Biscoff spread if desired.

Tips & Variations

Ensure cream cheese is fully softened to room temperature for a smooth texture before mixing.
Be gentle when folding in the whipped cream to keep the filling light and airy.
Don’t over-process cookies to maintain some texture in the crust.
If the crust is too dry, add melted butter one tablespoon at a time until it holds together; if too wet, add more cookie crumbs.
Try swirling in Nutella for a chocolate twist or add a layer of salted caramel between the crust and filling.
For extra Biscoff flavor, mix additional thinned Biscoff spread into the cream before folding in whipped cream.

Storage

Store the bars covered tightly in the refrigerator for up to 5 days. For clean slicing, let them sit at room temperature for about 10 minutes before cutting. Bars can also be frozen individually wrapped for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A square dessert with four visible layers sits on a white plate on a white marbled surface. The bottom layer is a thick, crumbly, light brown crust. Above it is a thick creamy white layer, then a thin caramel-brown layer mixed with cream, and another thick white creamy layer on top. The top is a smooth caramel glaze with two small rectangular brown cookies placed at an angle. In the background, a blurred second plate shows another piece of the same dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are ideal for making ahead. Refrigerate them for at least 4 hours or overnight. They actually taste better after chilling.

Can I substitute another type of cookie for the crust?

You can use other spiced or buttery cookies such as graham crackers or gingersnaps, but Biscoff cookies offer a unique flavor that pairs perfectly with the filling.