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Creamy No-Bake Biscoff Cheesecake Bars

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A rich, creamy no-bake cheesecake bar featuring a crunchy Biscoff cookie crust and a spiced cream cheese filling, inspired by a beloved Portland bakery.

Ingredients

Scale
  • 2 cups Biscoff cookies (crushed)
  • 1/2 cup unsalted butter (melted)
  • 2 tablespoons granulated sugar
  • 2 blocks (8 oz each) cream cheese (softened)
  • 1 cup heavy cream (cold)
  • 1 cup powdered sugar
  • 1/2 cup Biscoff spread (smooth)
  • 1 teaspoon vanilla extract
  • Extra Biscoff spread (for drizzling)
  • Whole or crushed Biscoff cookies (for garnish)

Instructions

  1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Pulse Biscoff cookies in a food processor until they form fine crumbs.
  3. Mix melted butter and granulated sugar with the cookie crumbs until the mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the prepared pan and chill in the fridge for 15 minutes.
  5. In a large bowl, whip cold heavy cream until stiff peaks form.
  6. In a separate bowl, beat softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
  7. Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain.
  8. Pour the filling over the chilled crust and smooth the top with an offset spatula.
  9. Refrigerate for at least 4 hours, or overnight, until firmly set.
  10. Drizzle with extra Biscoff spread and garnish with cookies before cutting into squares.

Notes

Ensure cream cheese is fully softened to avoid lumps. Pack the crust down tightly to prevent crumbling. Use a hot, wiped knife for clean cuts. Bars can be frozen for up to 3 months.

Nutrition

Keywords: Biscoff, cheesecake, no-bake, dessert, bars, Lotus Biscoff, easy recipe, crowd-pleaser

Find it online: https://daintydine.com/creamy-no-bake-biscoff-cheesecake-bars-easy-pinterest-dessert/