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No-Bake Biscoff Cheesecake Bars

Indulge in these luxurious No-Bake Biscoff Cheesecake Bars featuring layers of spiced cookie crust, creamy Biscoff-infused cheesecake filling, and elegant cookie butter swirls. Perfect for entertaining, these make-ahead bars deliver bakery-quality results without ever turning on the oven.
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Prep Time 30 minutes
Chilling Time 4 minutes
Total Time 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American, Belgian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packages Biscoff cookies 5.3 oz each, divided
  • 6 tablespoons unsalted butter melted
  • 24 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 cup Biscoff cookie butter spread
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1½ cups heavy whipping cream cold
  • 2 tablespoons granulated sugar
  • 1/4 cup additional Biscoff spread for drizzling
  • extra Biscoff cookies for garnish

Equipment

  • 9x13 inch baking pan
  • Food processor
  • Electric mixer
  • Large mixing bowls
  • Offset spatula
  • Parchment paper

Method
 

  1. Line a 9x13-inch baking pan with parchment paper, leaving overhang on all sides for easy removal. Lightly grease the parchment with cooking spray.
  2. Reserve about 6-8 Biscoff cookies for garnish. Place the remaining cookies in a food processor and pulse until you have fine crumbs with some slightly larger pieces for texture.
  3. Transfer the cookie crumbs to a large bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
  4. Press the cookie mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to create an even, compact crust. Refrigerate for at least 30 minutes.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 3-4 minutes.
  6. Add the powdered sugar and beat until well combined and smooth, scraping down sides as needed.
  7. Add the Biscoff cookie butter spread, vanilla extract, and salt. Beat until the mixture is completely smooth and well incorporated.
  8. In a separate large bowl, whip the cold heavy cream and granulated sugar until stiff peaks form. Be careful not to overwhip.
  9. Gently fold one-third of the whipped cream into the Biscoff cream cheese mixture to lighten it.
  10. Fold in the remaining whipped cream in two additions, being gentle to maintain the light, airy texture.
  11. Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
  12. Warm the additional 1/4 cup Biscoff spread in the microwave for 15-20 seconds until easily drizzleable. Drizzle over the top and create swirls with a knife.
  13. Crush 2-3 reserved Biscoff cookies and sprinkle over the top. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  14. Use parchment overhang to lift bars out of pan. Cut with a large, sharp knife dipped in warm water and wiped clean between cuts. Garnish as desired.

Notes

Ensure cream cheese is fully softened for smooth texture. Don't overmix when folding in whipped cream. Bars improve in flavor after overnight chilling. Can be made 3 days ahead. Freezes well for up to 2 months. Clean knife between cuts for professional appearance.