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A layered Biscoff cheesecake bar with cookie crust, creamy filling, chocolate drizzle, and cookie crumbles on a white plate.
Daniel

Biscoff Cheesecake Bars

Creamy no-bake cheesecake with a spiced cookie crust and swirled Biscoff spread that tastes like caramelized cookie heaven.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2.25 cups Biscoff cookies crushed, about 32 cookies
  • 8 tbsp unsalted butter melted
For the Filling
  • 16 oz cream cheese room temperature, 2 blocks
  • 1 cup powdered sugar
  • 1 cup Biscoff cookie butter spread divided
  • 1.5 cups heavy cream cold
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt

Equipment

  • 8x8 inch square baking pan
  • Parchment Paper
  • Electric Mixer
  • Medium saucepan

Method
 

Make the Crust
  1. Stir crushed cookies and melted butter until evenly moistened. Press firmly into the bottom of a parchment-lined 8x8-inch pan. Bake at 350F for 10 minutes until set and fragrant. Cool completely, about 30 minutes.
Make the Filling
  1. Beat cream cheese until smooth, about 2 minutes. Add powdered sugar, 3/4 cup cookie butter, vanilla, and salt. Beat until fluffy and well combined, scraping the bowl twice.
  2. In a separate bowl, whip cold heavy cream to stiff peaks, about 3-4 minutes. Fold half into the cream cheese mixture to lighten, then fold in the remaining cream until no streaks remain.
  3. Spread filling over cooled crust. Dollop remaining 1/4 cup cookie butter on top and swirl with a knife. Chill at least 4 hours or overnight until completely set. Lift from pan using parchment and cut into 16 bars.

Notes

For clean cuts, wipe your knife with a hot damp cloth between slices. These freeze beautifully for up to 1 month; thaw in the refrigerator overnight. If you cannot find Biscoff cookies, graham crackers work but you will lose that signature spiced flavor.