No-Bake Biscoff Cheesecake Bars
No-Bake Biscoff Cheesecake Bars are made with a Biscoff cookie crust, a creamy no-bake cookie-butter cheesecake, and a melted Biscoff topping. A biscoff lover's dream — and so easy to make!
Ingredients
- For the Biscoff Cookie Crust:
- 2 cups biscoff cookie crumbs about 25 cookies
- 5 tablespoons butter melted and cooled
- Pinch of salt
- For the Biscoff Cheesecake:
- ¾ cup heavy whipping cream
- 12 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup biscoff cookie butter
- For the Biscoff Topping:
- ½ cup biscoff cookie butter
- 3 biscoff cookies crushed or broken into pieces
Instructions
- Line an 8x8 square baking pan (or springform pan) with parchment paper and set aside. To make the crust: Place the biscoff cookies in a food processor and blend until no cookie chunks are left. Add the pinch of salt and melted butter and pulse until combined. Pour into the bottom of your pan and press down to create a firm, even crust layer. Freeze or refrigerate for about 20 minutes. For the cheesecake: In a large mixing bowl, whip the whipping cream until stiff peaks form, then set aside. In another large bowl, beat the cream cheese until soft. Beat in the sugar, vanilla, cinnamon, and salt. Add the cookie butter and mix on low until combined. Fold in the whipped cream and stir until fully mixed. Remove the pan from the freezer and pour the cheesecake over the chilled crust. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Add 1/2 cup cookie butter to a microwave-safe bowl and warm for about 15 to 20 seconds, until pourable. Pour over the chilled cheesecake and refrigerate about 30 minutes to set. Top with cookie crumbs or pieces for serving.
Notes
Make sure all ingredients are at room temperature before mixing the cheesecake filling — cold cream cheese causes lumps. Graham crackers make a great crust if you can't find biscoff cookies. You can use whipped topping instead of homemade whipped cream — about 1 1/2 cups of Cool Whip. Melt the topping enough to pour smoothly, but not so hot it melts the cheesecake layer. Make individual cheesecakes in a muffin tin or small cups, or use a 9-inch springform pan for a round cheesecake. No-bake cheesecakes have no eggs, so they don't need baking but do need 6 hours to set. Store in an airtight container in the fridge for 3 to 4 days (the crust softens slightly over time). To freeze, store in an airtight container and let sit out a bit before serving so the crust is easy to cut.