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.
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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 (200 g) biscoff cookie crumbs 25 cookies
- 5 tablespoon butter melted and cooled
- pinch of salt
Biscoff Cheesecake
- ¾ cup (178.5 g) heavy whipping cream
- 12 oz (340.2 g) cream cheese softened
- ⅓ cup (66.67 g) granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- ¾ cup (177.44 g) biscoff cookie butter
Biscoff Topping
- ½ cup (118.29 g) biscoff cookie butter
- 3 (3-4) 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.
Jillian Darden
This is the best cheesecake I have ever tasted, let alone made. It was literally life changing... and I don't think I will ever be the same. lol seriously... it was better than cheesecake factory cheesecake... I'm not exaggerating. This recipe belongs in the holy grail file!! My family and I loved it so much, I've made it 2 times already in the last month!
brooke
Thank you so much!! This just made my whole day! We love it so much at our house too!!
Kim Golding
I made these for a family party and they were a huge hit! So easy and SO delicious!!
brooke
Thank you so much Kim!!!
Jessica
Just curious if you would suggest leaving out the sugar in the cheesecake filling part of the recipe if I'm going to be using Cool whip vs. just whipping cream,as there will be more sweetness to the Cool whip?.
Brooke Homec
I would decrease it to 2-3 tbsp if you wanted, but not leave it out completely.
Kinzie
Made these to celebrate our graduating seniors in marching band - they were a huge hit. In fact, one family told me they were a “religious experience!”
Brooke Homec
That is the best!!😂
Sara Harris
These are delicious! I will be making these again!
Mary Kay
I have made these bars for three family events now and everyone has loved them each time. I cut them into bite size squares so they serve more people and they can be eaten as a finger food. Superb recipe!
Courtney
BIG hit with the family this weekend. They are so good and so easy! Another fantastic recipe!
Brooke Homec
Thank you so much Courtney! These are a favorite of mine!!
Whitney
Everyone at Christmas loved these! So yummy and pretty easy to make. For reference it used about a whole jar of the cookie butter and less than 1 big package of cookies. It stuck to the parchment paper so the slicing and presentation wasn’t great, but who cares when they’re this good?!
Melissa Thomas
I have decided 2026 is the year of cookie butter LOL
This was the first recipe I made to kick off the year and let me tell you if this recipe is any indication this is going to be a GREAT year!
I decided to make it as no bake cheesecake instead of the bars and it was absolutely delicious.
The only thing I did different is I used the cookie butter measurements as more of a suggestion and measured with my heart! So every measurement was more a heaping amount than an exact.
I have so many cookie butter recipes that I want to try but I've already adding this to next month's menu plan because there is no way this is a one and done in this house.
Thank you so much for such a great recipe and I have already copied down your other cookie butter recipes to try this year too