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Easy No-Bake Biscoff Cheesecake Bars: Perfect Fall Dessert

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These no-bake Biscoff cheesecake bars feature a buttery cookie crust and a silky, cookie-butter-infused filling. They’re the perfect make-ahead fall dessert that requires no oven and minimal effort.

Ingredients

Scale
  • 250g Biscoff cookies (about 2 cups crushed)
  • 60g (¼ cup) unsalted butter, melted
  • 2 tablespoons light brown sugar, packed
  • 450g (two 8-ounce blocks) full-fat cream cheese, room temperature
  • 200g (¾ cup) Biscoff cookie spread (creamy)
  • 80g (⅔ cup) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 240ml (1 cup) heavy cream, cold
  • Pinch of salt
  • 60g (¼ cup) Biscoff cookie spread, warmed (for topping)
  • 3–4 Biscoff cookies, crushed (for topping)

Instructions

  1. Prepare your pan: Cut two long strips of parchment paper, each about 8 inches wide. Lay them in a 9×9-inch square baking pan perpendicular to each other, letting the ends hang over the edges to create a sling. Set aside.
  2. Make the crust: Pulse Biscoff cookies in a food processor until fine crumbs form (about 2 cups). Transfer to a medium bowl. Add melted butter and brown sugar. Stir with a fork until every crumb is coated and the mixture looks like wet sand.
  3. Press the crust: Dump the crumb mixture into the prepared pan. Use the bottom of a flat measuring cup or glass to press it down firmly and evenly, all the way to the edges and corners. Refrigerate while making the filling.
  4. Whip the cream: In a clean bowl, pour in cold heavy cream. Using a hand mixer or stand mixer with whisk attachment, whip on medium-high speed until stiff peaks form (about 3-4 minutes). Set aside in the fridge.
  5. Beat the cream cheese: In a large bowl, beat room-temperature cream cheese on medium speed until completely smooth. Scrape down sides. Add Biscoff spread, powdered sugar, vanilla, and salt. Beat on medium-low until combined and smooth.
  6. Fold in the whipped cream: Add about one-third of the whipped cream to the cream cheese mixture. Fold gently with a spatula until mostly incorporated. Add remaining whipped cream and fold until no white streaks remain and mixture is light and fluffy.
  7. Spread the filling: Remove crust from fridge. Spoon filling on top and spread evenly with an offset spatula. Smooth the top.
  8. Add the topping: Warm 60g Biscoff spread in microwave for about 15 seconds until smooth and drizzle-able. Drizzle over cheesecake in a random pattern. Swirl gently with a toothpick if desired. Sprinkle crushed cookies on top.
  9. Chill: Cover pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
  10. Slice and serve: Lift cheesecake out of pan using parchment handles. Place on cutting board. Use a sharp knife (run under hot water and wiped dry between cuts) to cut into 16 equal bars. Wipe knife after each cut for clean edges.

Notes

Room temperature cream cheese is essential to avoid lumps. Press the crust firmly for clean slices. Chill for at least 6 hours, preferably overnight. For clean cuts, use a warm knife wiped dry between slices. 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, fall dessert, cookie butter cheesecake, easy dessert, no-bake dessert

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