These No-Bake Biscoff Cheesecake Bars are creamy, indulgent, and full of that iconic caramelized cookie flavor. With a buttery Biscoff cookie crust, a rich cream cheese filling, and a surprise middle layer of Biscoff spread, they’re as stunning as they are delicious. No gelatin needed—just chill, slice, and enjoy!
Why You’ll Love This Recipe
- Ultra Creamy Texture – smooth, velvety, and melts in your mouth.
- Elegant Layers – the Biscoff spread center makes every slice look impressive.
- Make-Ahead Friendly – prepare it the night before, chill, and it’s ready to serve.
- No Gelatin Required – we use the right cream-to-cheese ratio for perfect setting.
Ingredients
For the Crust
- 120 g Biscoff cookies
- 26 g unsalted butter, melted
For the Filling
- 400 g cream cheese (room temperature)
- 90 g Biscoff spread
- 160 g heavy whipping cream (35% fat)
- 30 g powdered sugar
For the Middle Layer
- 60 g Biscoff spread
For Decoration
- 60 g Biscoff spread
- 6 whole Biscoff cookies
- 1 Biscoff cookie, crushed
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Loaf pan (approx. 8×4 in / 20×10 cm)
- Parchment paper
How to Make No-Bake Biscoff Cheesecake Bars
1. Make the Crust
Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin in a ziplock bag. Mix with melted butter until the texture resembles wet sand. Press firmly into a parchment-lined loaf pan to form an even crust. Freeze while preparing the filling.
2. Prepare the Cheesecake Filling
In a mixing bowl, beat the cream cheese until smooth. Add Biscoff spread and mix until well combined.
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and creamy.
3. Assemble the Layers
Spread half of the cheesecake filling over the chilled crust. Smooth it out, then carefully spread the Biscoff spread for the middle layer (leaving a little space around the edges). Top with the remaining cheesecake filling and smooth the surface.
4. Chill
Cover and refrigerate for at least 8 hours, or overnight, until fully set.
5. Decorate & Serve
Warm the Biscoff spread slightly to make it pourable, then drizzle over the top. Sprinkle with crushed Biscoff cookies and decorate with whole cookies. Slice into bars and serve chilled.
Tips for Success
- Always fold with a spatula, not a whisk, to avoid a runny filling.
- Use heavy cream with at least 35% fat content for stability.
- Don’t rush the chilling time—overnight is best for perfect slices.
- You can swap Biscoff with any speculoos-style cookie butter.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individual portions for up to 3 months. Thaw in the fridge overnight before serving.
✨ Creamy, indulgent, and so easy—these No-Bake Biscoff Cheesecake Bars are the perfect make-ahead dessert for any occasion!