No Bake Biscoff Cheesecake Bars

No Bake Biscoff Cheesecake Bars are ultra creamy and full of warm caramelized cookie flavor, with a buttery Biscoff crust and rich, airy cheesecake filling. Finished with a silky cookie butter drizzle and crunchy crumbs, they’re smooth, rich, and completely no-bake!

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert, No-Bake Dessert

Cuisine: American

Keyword: cheesecake, No Bake Biscoff Cheesecake, No Bake Biscoff Cheesecake Bars

Servings: servings

Calories: 482kcal

Author: Jessica & Nellie

Ingredients

Crust

2 cups Biscoff cookie crumbs
6 TBSP melted butter

Cheesecake Filling

16 oz cream cheese softened
¾ cup Biscoff cookie butter
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream

Topping

½ cup Biscoff cookie butter
½ cup crushed Biscoff cookie crumbs
additional Biscoff cookies

Instructions

Line a 9x9 baking pan with parchment paper, leaving overhang for easy removal.
In a bowl, combine Biscoff cookie crumbs and melted butter. Mix until evenly coated. Press firmly into the bottom of the pan. Refrigerate for 20 minutes to set.
In a large bowl, beat softened cream cheese until completely smooth. Add Biscoff cookie butter, powdered sugar, and vanilla extract. Beat until fully combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff cream cheese mixture until smooth and light. Do not overmix.
Spread the filling evenly over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until fully set.
For the topping, gently heat ½ cup Biscoff cookie butter for 20-30 seconds and stir until smooth and pourable. Let cool slightly, then drizzle over the chilled cheesecake. Sprinkle with crushed cookie crumbs. Lift out using parchment overhang and slice with a warm knife for clean edges.

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Freeze tightly wrapped bars for up to 2 months and thaw overnight in the refrigerator before serving.

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