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No-Bake Biscoff Cheesecake Bars

Luxurious layered dessert bars with Biscoff cookie crust, creamy cheesecake filling, and cookie butter topping - no oven required!
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Prep Time 25 minutes
Chilling time 4 minutes
Total Time 29 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, European
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups Biscoff cookies finely crushed
  • 0.33 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 pinch salt
Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1.5 cups heavy cream cold
Topping
  • 0.5 cup Biscoff cookie butter slightly warmed
  • crushed Biscoff cookies for garnish

Equipment

  • 8x8 inch baking pan
  • Food processor
  • Electric mixer
  • Mixing bowls
  • Offset spatula

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
  2. Process Biscoff cookies until finely crushed. Mix with melted butter, sugar, and salt until mixture holds together.
  3. Press cookie mixture firmly into prepared pan, creating an even layer. Refrigerate for 30 minutes.
  4. Beat cream cheese until smooth and fluffy, about 3 minutes. Gradually add powdered sugar until combined.
  5. Mix in vanilla extract and lemon juice. In separate bowl, whip cold heavy cream to soft peaks.
  6. Gently fold whipped cream into cream cheese mixture in three additions until smooth and light.
  7. Spread cheesecake filling evenly over chilled crust, smoothing top. Refrigerate for 2 hours.
  8. Warm Biscoff cookie butter until spreadable. Spread evenly over cheesecake layer.
  9. Sprinkle with crushed cookies and decorate as desired. Refrigerate at least 2 hours or overnight.
  10. Lift from pan using parchment overhang. Cut into squares with sharp knife, wiping blade between cuts.

Notes

Bars can be made up to 3 days ahead and stored covered in refrigerator. For cleanest cuts, use a sharp knife and wipe blade between each cut. Can be frozen up to 3 months.