Go Back

No-Bake Biscoff Cheesecake Bars

Delightful cheesecake bars made with rich Biscoff flavors, perfect for any gathering or a quiet evening treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g Biscoff cookies Crushed
  • 100 g unsalted butter Melted
For the cheesecake filling
  • 250 g cream cheese Softened
  • 100 g powdered sugar
  • 200 ml heavy cream
  • Biscoff spread For drizzling on top

Method
 

Preparation
  1. Crush the Biscoff cookies in a food processor until you achieve fine crumbs.
  2. Combine the crushed cookies with melted butter until they are well blended.
  3. Press this mixture firmly into the bottom of a lined baking dish to form the crust.
Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese and powdered sugar until creamy and smooth.
  2. In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully incorporated.
  3. Spread the cream cheese filling over the crust evenly, making sure to reach the corners.
  4. Drizzle Biscoff spread generously on top, creating beautiful swirls if you're feeling artistic.
Chill and Serve
  1. Refrigerate for at least 4 hours, or until the bars are set nicely.
  2. Cut into squares or bars and serve chilled.

Notes

Store in an airtight container in the refrigerator for about 4-5 days. You can freeze them for up to a month by wrapping individual bars tightly in plastic wrap and then foil.