These no bake biscoff cheesecake bars are made with a biscoff cookie crust, topped with a creamy no bake biscoff cheesecake and topped with some biscoff cookie spread on top. They are a biscoff lovers dream, and so easy to make!
No bake biscoff cheesecake bars are the perfect dessert if you're feeling like something a little fancy, but don't want to have to put in too much effort. This cheesecake gives you all the warmth of brown sugar and cinnamon with the smoothest, creamy filling.
If you love biscoff you should also try my cookie butter marshmallow cookies, my biscoff blondies and my easy biscoff mug cake.
Jump to:
WHY YOU WILL LOVE THESE
LIGHT & FRESH- No bake cheesecakes are so light in comparison to a baked cheesecake because they use less cream cheese and don't use eggs.
SIMPLE TO MAKE- With so few ingredients and steps this cheesecake is one of the easiest desserts to make. You can even buy a pre-made crust if you prefer.
LAYERS OF BISCOFF- 3 layers of biscoff makes these the ultimate biscoff lovers dessert.
INGREDIENT NOTES
- Biscoff Cookies: I buy these at my local grocery store, but if you have a hard time finding them graham crackers will be great as well.
- Whipping Cream: I used heavy whipping cream that I whipped myself, but you could also just buy a whipped topping if you wanted to make this easier.
- Cream Cheese: Make sure your cream cheese is completely room temperature so that your cheesecake will be totally smooth.
- Biscoff Cookie Spread: I buy this at my local grocery store, but Trader Joe's also sells a cookie butter that is the same.
STEP BY STEP INSTRUCTIONS
STEP ONE: Place biscoff cookies in a food processor and blend until no cookie chunks are left. Add pinch of salt and melted butter and pulse until combined. Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Freeze or refrigerate for about 20 minutes.
STEP TWO: In a large mixing bowl, whip your whipping cream until stiff peaks are formed. Set aside while you assemble the rest.
STEP THREE: In another large bowl beat the cream cheese until soft. Then beat in the sugar, vanilla, cinnamon and salt. Add cookie butter and mix on low until all combined. Fold in whipping cream and stir until all mixed together.
STEP FOUR: Remove pan from freezer and pour the cheesecake over the chilled crust. Cover with saran wrap and refrigerate for at least 6 hours, but I usually like to leave it over night.
STEP FIVE: Add ½ cup of cookie butter to a microwave safe bowl and warm for about 15-20 seconds, or until warm enough to pour. Pour over chilled cheesecake and then place back in the fridge for about a half hour to set up. Top with cookie crumbs or pieces for serving.
PRO TIPS
You could make this into individual cheesecakes in a muffin tin, or small cups. They would be perfect for serving at a party or shower.
Make sure you melt the cookie spread enough to make it easy to pour and smooth on the top, but not so hot that it will burn or mess the cheesecake layer.
FAQ
Yes, this can be made in a 9" springform pan, or you could also make it in a round cake pan lined with parchment paper.
The main difference between a regular baked cheesecake and a no bake cheesecake is that a no bake cheesecake does not have eggs, therefore it doesn't require baking. It does require 6 hours in the fridge to set up.
If you have lumps in your cheesecake, odds are you did not beat the cream cheese well enough. It is important that your cream cheese is not cold at all so that it can be beat smooth.
STORING AND FREEZING
No bake biscoff cheesecake bars can be stored in the fridge in an airtight container for 3-4 days while still remaining fresh. The crust will begin to soften after a few days, but it is still fine to eat.
FREEZING
You can freeze these cheesecake bars in an airtight container, just make sure you allow it to sit out a bit before serving, or the crust might be too hard to cut through.
OTHER CHEESECAKES TO TRY
Red Velvet Cheesecake Brownies
5 Ingredient No Bake Cheesecake
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
No Bake Biscoff Cheesecake Bars
Ingredients
Biscoff Cookie Crust
- 2 cups biscoff cookie crumbs 25 cookies
- 5 tablespoon butter melted and cooled
- pinch of salt
Biscoff Cheesecake
- ¾ cup heavy whipping cream
- 12 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup biscoff cookie butter
Biscoff Topping
- ½ cup biscoff cookie butter
- 3 biscoff cookies crushed or broken into pieces
Instructions
- Line an 8x8 square baking pan or spring form pan with parchment paper and set aside.
To Make the Crust
- Place biscoff cookies in a food processor and blend until no cookie chunks are left. Add pinch of salt and melted butter and pulse until combined.
- Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Freeze or refrigerate for about 20 minutes.
Biscoff Cheesecake
- In a large mixing bowl, whip your whipping cream until stiff peaks are formed. Set aside while you assemble the rest.
- In another large bowl beat the cream cheese until soft. Then beat in the sugar, vanilla, cinnamon and salt.
- Add cookie butter and mix on low until all combined. Fold in whipping cream and stir until all mixed together.
- Remove pan from freezer and pour the cheesecake over the chilled crust. Cover with saran wrap and refrigerate for at least 6 hours, but I usually like to leave it over night.
- Add ½ cup of cookie butter to a microwave safe bowl and warm for about 15-20 seconds, or until warm enough to pour. Pour over chilled cheesecake and then place back in the fridge for about a half hour to set up.
- Top with cookie crumbs or pieces for serving.
Leave a Reply