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Quick No-Bake Biscoff Cheesecake Bars: Easy 5-Ingredient Dessert

Biscoff cheesecake bars - featured image
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These quick no-bake Biscoff cheesecake bars are a happy accident born from a chaotic Tuesday night. With just 5 main ingredients and 15 minutes of active work, you get a creamy, spiced filling on a crunchy cookie crust that is perfect for weeknights and crowd-pleasing.

Ingredients

Scale
  • 200g (about 2 cups) Biscoff cookies, crushed into fine crumbs
  • 60g (¼ cup) unsalted butter, melted
  • A pinch of salt (optional)
  • 450g (2 blocks) full-fat cream cheese, softened to room temperature
  • 100g (½ cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 240ml (1 cup) heavy cream, cold
  • 120g (½ cup) Biscoff cookie butter, plus more for drizzling

Instructions

  1. Line an 8×8 inch baking pan with two long strips of parchment paper, crisscrossing them so they hang over the edges on all four sides. Set aside.
  2. Make the crust: Pulse Biscoff cookies in a food processor until fine crumbs. Pour into a medium bowl, add melted butter and salt, and stir until mixture looks like wet sand. Press firmly and evenly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides and bottom.
  4. Add sugar and vanilla extract, beat for another minute until sugar is dissolved and mixture is light and airy.
  5. Add Biscoff cookie butter and beat on low speed until fully incorporated and uniform in color. Scrape bowl and set aside.
  6. In a separate clean bowl, whip cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Do not over-whip.
  7. Fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then gently fold in the remaining whipped cream until no white streaks remain.
  8. Spoon filling over chilled crust and spread evenly. Tap pan gently on counter to release air bubbles. Drizzle extra melted cookie butter on top and swirl with a toothpick.
  9. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. Once fully set, lift bars out using parchment handles. Place on cutting board and slice into 9 or 16 squares with a sharp knife, wiping clean between cuts.

Notes

Let cream cheese soften at room temperature for at least 1 hour to avoid lumps. Whip cream separately for a light, mousse-like texture. Press crust firmly to prevent crumbling. Chill overnight for best results. For clean slices, use a sharp knife and wipe it clean between cuts.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake bars, easy dessert, 5-ingredient dessert, quick dessert, no-bake dessert

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