No-Bake Biscoff Cheesecake Bars Smooth and Creamy Treat

by
- 200g Biscoff cookies (plus extra for garnish) - 100g unsalted butter, melted - 400g cream cheese, softened to room temperature - 200ml heavy cream - 100g powdered sugar, sifted - 150g Biscoff spread - 1 teaspoon vanilla extract - A pinch of sea salt - Additional Biscoff cookies for garnish Each ingredient plays a vital role in making No-Bake Biscoff Cheesecake Bars a delight. Biscoff cookies form the base and add rich flavor. They give the bars a unique taste and a great crunch. Unsalted butter helps bind the cookie crumbs together, making a sturdy crust. Cream cheese is the heart of the cheesecake filling. It gives a rich and creamy texture that melts in your mouth. Heavy cream adds fluffiness to the filling. Whipped to stiff peaks, it makes the cheesecake light and airy. Powdered sugar sweetens the mix without adding graininess. It blends smoothly with the cream cheese. Biscoff spread enhances the flavor profile. Its caramel notes deepen the taste, making every bite a treat. Vanilla extract offers warmth and balance, rounding out the flavors beautifully. Sea salt elevates all the flavors and balances the sweetness, making the bars even more delicious. For garnishing, you can use additional Biscoff cookies. Crumbling them on top not only adds visual appeal but also extra crunch and flavor. Each ingredient contributes to making these bars smooth, creamy, and irresistible. Start by crushing the Biscoff cookies. You can use a food processor or place them in a plastic bag and crush them with a rolling pin. Aim for fine crumbs. Once crushed, pour the crumbs into a bowl. Next, add the melted butter to the crumbs. Stir until the mixture looks like wet sand. Take a 9x9-inch baking pan and line it with parchment paper. This helps with easy removal later. Pour the cookie mixture into the pan. Use the back of a measuring cup or your hands to press it down firmly. Make sure it is even and compact. Place the pan in the fridge to set while you make the filling. In a large bowl, beat the softened cream cheese with an electric mixer. Mix it until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract. Continue to beat until everything is mixed well and there are no lumps. This step is key for a smooth filling. Next, incorporate the Biscoff spread into the cream cheese mixture. Use a spatula to fold it in gently. Be careful not to overmix. We want to keep the light texture of the filling. In a separate bowl, whip the heavy cream until stiff peaks form. This adds airiness to your filling. Once whipped, carefully fold the whipped cream into the Biscoff mixture in three parts. Start with a third of the whipped cream to make it lighter. Then, gently fold in the rest until just combined. Pour the cheesecake filling over the chilled crust. Use a spatula to spread it evenly. Smooth the top for a nice finish. This step helps your bars look great when served. Cover the pan tightly with plastic wrap. Refrigerate it for at least four hours. For the best flavor, let it chill overnight. Once set, use a sharp knife to slice the cheesecake into bars. For a nice touch, crumble extra Biscoff cookies on top as a garnish. Enjoy your delicious creation! Using room temperature ingredients is key for a smooth cheesecake. Cold cream cheese mixes poorly and can lead to lumps. Let your cream cheese sit out for about 30 minutes before you start. This simple step makes a big difference. When it comes to folding whipped cream into your mixture, gently is the way to go. Use a spatula and a big bowl. Start by adding a third of the whipped cream to the cheesecake mix. This lightens it up. Then, fold in the rest in two more parts. Be careful not to stir too hard. You want to keep all that air you just whipped in. For a beautiful display, use a nice platter to serve your cheesecake bars. An attractive serving plate can really enhance your dessert. Drizzling melted Biscoff spread on top adds a lovely touch. It makes the bars look inviting and adds extra flavor. Sprinkle some crushed Biscoff cookies on top for a final flourish. This not only looks good but also gives a nice crunch with each bite. {{image_4}} You can easily change up the flavor of your No-Bake Biscoff Cheesecake Bars. Here are some fun ideas: - Adding chocolate or caramel swirls: Drizzle some melted chocolate or caramel on top of the cheesecake filling before it sets. Use a toothpick to swirl it in. This adds a rich taste and looks great. - Incorporating nuts for crunch: Try adding chopped walnuts or pecans to the crust. This gives a nice crunch and pairs well with the creamy filling. You can also sprinkle nuts on top for a finishing touch. If you have dietary needs, there are ways to adapt this recipe: - Gluten-free versions: Use gluten-free Biscoff cookies or any gluten-free cookie you like. Just check the labels to make sure they fit your needs. - Dairy-free substitutions: For a dairy-free cheesecake, swap the cream cheese for a dairy-free version. You can use coconut cream instead of heavy cream too. This keeps the creamy texture while making it suitable for dairy-free diets. To keep your No-Bake Biscoff Cheesecake Bars fresh, store them in an airtight container. This helps prevent the bars from drying out or absorbing other odors from your fridge. You can use a glass or plastic container with a tight lid. Make sure to place a layer of parchment paper between the bars and the lid. This way, they won't stick, and you can easily lift them out when serving. Stored this way, your cheesecake bars can last for up to a week in the fridge. If you want to save some bars for later, you can freeze them. First, cut the cheesecake into individual bars. Wrap each bar tightly in plastic wrap and then place them in a freezer-safe bag or container. This extra layer protects them from freezer burn. They can last in the freezer for up to three months. When you want to enjoy a bar, simply remove it from the freezer. Let it thaw in the fridge for several hours or overnight. This keeps the texture smooth and creamy. Serve chilled for the best taste. Yes, you can use other cookies. Graham crackers or Oreos work well. Just crush them fine and mix with melted butter. The taste will change, but it can still be delicious. These cheesecake bars last about five days in the fridge. Just keep them covered to stay fresh. They taste best within the first few days. Absolutely! You can prepare these bars a day or two ahead. Just let them chill well in the fridge. This waiting time helps the flavors blend beautifully. You don’t need to reheat these bars. They taste great cold. If you want them softer, take them out of the fridge for a few minutes before serving. Using heavy cream is key for a light texture. It helps make the filling fluffy. If you skip it, the cheesecake may be dense and less creamy. This blog post covered a delicious Biscoff cheesecake bar recipe. You learned about the key ingredients and each step to make the perfect bars. From mixing the crust to chilling the final product, you now know how to impress your friends and family. Consider the tips for making your cheesecake even better. Feel free to explore flavor variations and dietary options. Enjoy your sweet treat and have fun creating! These cheesecake bars are sure to delight everyone.

WANT TO SAVE THIS RECIPE?

Looking for a dessert that’s rich, creamy, and unbelievably simple? You’ve hit the jackpot with these No-Bake Biscoff Cheesecake Bars! Made with your favorite Biscoff cookies and a few easy ingredients, this treat is perfect for any occasion. I’ll walk you step-by-step through the process to create a smooth and decadent cheesecake that will impress anyone who tries it. Get ready to tease your taste buds!

Jump to Recipe

Ingredients

Main Ingredients

– 200g Biscoff cookies (plus extra for garnish)

– 100g unsalted butter, melted

– 400g cream cheese, softened to room temperature

– 200ml heavy cream

– 100g powdered sugar, sifted

– 150g Biscoff spread

– 1 teaspoon vanilla extract

– A pinch of sea salt

Garnish Ingredients

– Additional Biscoff cookies for garnish

Each ingredient plays a vital role in making No-Bake Biscoff Cheesecake Bars a delight.

Biscoff cookies form the base and add rich flavor. They give the bars a unique taste and a great crunch.

Unsalted butter helps bind the cookie crumbs together, making a sturdy crust.

Cream cheese is the heart of the cheesecake filling. It gives a rich and creamy texture that melts in your mouth.

Heavy cream adds fluffiness to the filling. Whipped to stiff peaks, it makes the cheesecake light and airy.

Powdered sugar sweetens the mix without adding graininess. It blends smoothly with the cream cheese.

Biscoff spread enhances the flavor profile. Its caramel notes deepen the taste, making every bite a treat.

Vanilla extract offers warmth and balance, rounding out the flavors beautifully.

Sea salt elevates all the flavors and balances the sweetness, making the bars even more delicious.

For garnishing, you can use additional Biscoff cookies. Crumbling them on top not only adds visual appeal but also extra crunch and flavor.

Each ingredient contributes to making these bars smooth, creamy, and irresistible.

Step-by-Step Instructions

Preparing the Base

Start by crushing the Biscoff cookies. You can use a food processor or place them in a plastic bag and crush them with a rolling pin. Aim for fine crumbs. Once crushed, pour the crumbs into a bowl. Next, add the melted butter to the crumbs. Stir until the mixture looks like wet sand.

Creating the Crust

Take a 9×9-inch baking pan and line it with parchment paper. This helps with easy removal later. Pour the cookie mixture into the pan. Use the back of a measuring cup or your hands to press it down firmly. Make sure it is even and compact. Place the pan in the fridge to set while you make the filling.

Making the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer. Mix it until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract. Continue to beat until everything is mixed well and there are no lumps. This step is key for a smooth filling.

Next, incorporate the Biscoff spread into the cream cheese mixture. Use a spatula to fold it in gently. Be careful not to overmix. We want to keep the light texture of the filling.

Combining the Mixtures

In a separate bowl, whip the heavy cream until stiff peaks form. This adds airiness to your filling. Once whipped, carefully fold the whipped cream into the Biscoff mixture in three parts. Start with a third of the whipped cream to make it lighter. Then, gently fold in the rest until just combined.

Assembling the Bars

Pour the cheesecake filling over the chilled crust. Use a spatula to spread it evenly. Smooth the top for a nice finish. This step helps your bars look great when served.

Chilling and Serving

Cover the pan tightly with plastic wrap. Refrigerate it for at least four hours. For the best flavor, let it chill overnight. Once set, use a sharp knife to slice the cheesecake into bars. For a nice touch, crumble extra Biscoff cookies on top as a garnish. Enjoy your delicious creation!

Tips & Tricks

Perfecting Your Cheesecake Texture

Using room temperature ingredients is key for a smooth cheesecake. Cold cream cheese mixes poorly and can lead to lumps. Let your cream cheese sit out for about 30 minutes before you start. This simple step makes a big difference.

When it comes to folding whipped cream into your mixture, gently is the way to go. Use a spatula and a big bowl. Start by adding a third of the whipped cream to the cheesecake mix. This lightens it up. Then, fold in the rest in two more parts. Be careful not to stir too hard. You want to keep all that air you just whipped in.

Presentation Tips

For a beautiful display, use a nice platter to serve your cheesecake bars. An attractive serving plate can really enhance your dessert.

Drizzling melted Biscoff spread on top adds a lovely touch. It makes the bars look inviting and adds extra flavor. Sprinkle some crushed Biscoff cookies on top for a final flourish. This not only looks good but also gives a nice crunch with each bite.

Variations

Flavor Variations

You can easily change up the flavor of your No-Bake Biscoff Cheesecake Bars. Here are some fun ideas:

– Adding chocolate or caramel swirls: Drizzle some melted chocolate or caramel on top of the cheesecake filling before it sets. Use a toothpick to swirl it in. This adds a rich taste and looks great.

– Incorporating nuts for crunch: Try adding chopped walnuts or pecans to the crust. This gives a nice crunch and pairs well with the creamy filling. You can also sprinkle nuts on top for a finishing touch.

Alternative Dietary Options

If you have dietary needs, there are ways to adapt this recipe:

– Gluten-free versions: Use gluten-free Biscoff cookies or any gluten-free cookie you like. Just check the labels to make sure they fit your needs.

– Dairy-free substitutions: For a dairy-free cheesecake, swap the cream cheese for a dairy-free version. You can use coconut cream instead of heavy cream too. This keeps the creamy texture while making it suitable for dairy-free diets.

Storage Info

How to Store Leftovers

To keep your No-Bake Biscoff Cheesecake Bars fresh, store them in an airtight container. This helps prevent the bars from drying out or absorbing other odors from your fridge. You can use a glass or plastic container with a tight lid. Make sure to place a layer of parchment paper between the bars and the lid. This way, they won’t stick, and you can easily lift them out when serving. Stored this way, your cheesecake bars can last for up to a week in the fridge.

Freezing Instructions

If you want to save some bars for later, you can freeze them. First, cut the cheesecake into individual bars. Wrap each bar tightly in plastic wrap and then place them in a freezer-safe bag or container. This extra layer protects them from freezer burn. They can last in the freezer for up to three months.

When you want to enjoy a bar, simply remove it from the freezer. Let it thaw in the fridge for several hours or overnight. This keeps the texture smooth and creamy. Serve chilled for the best taste.

FAQs

Can I use other types of cookies for the crust?

Yes, you can use other cookies. Graham crackers or Oreos work well. Just crush them fine and mix with melted butter. The taste will change, but it can still be delicious.

How long do these cheesecake bars last in the fridge?

These cheesecake bars last about five days in the fridge. Just keep them covered to stay fresh. They taste best within the first few days.

Can I make this recipe ahead of time?

Absolutely! You can prepare these bars a day or two ahead. Just let them chill well in the fridge. This waiting time helps the flavors blend beautifully.

What’s the best way to reheat leftover cheesecake?

You don’t need to reheat these bars. They taste great cold. If you want them softer, take them out of the fridge for a few minutes before serving.

Is it necessary to use heavy cream?

Using heavy cream is key for a light texture. It helps make the filling fluffy. If you skip it, the cheesecake may be dense and less creamy.

This blog post covered a delicious Biscoff cheesecake bar recipe. You learned about the key ingredients and each step to make the perfect bars. From mixing the crust to chilling the final product, you now know how to impress your friends and family. Consider the tips for making your cheesecake even better. Feel free to explore flavor variations and dietary options. Enjoy your sweet treat and have fun creating! These cheesecake bars are sure to delight everyone.

- 200g Biscoff cookies (plus extra for garnish) - 100g unsalted butter, melted - 400g cream cheese, softened to room temperature - 200ml heavy cream - 100g powdered sugar, sifted - 150g Biscoff spread - 1 teaspoon vanilla extract - A pinch of sea salt - Additional Biscoff cookies for garnish Each ingredient plays a vital role in making No-Bake Biscoff Cheesecake Bars a delight. Biscoff cookies form the base and add rich flavor. They give the bars a unique taste and a great crunch. Unsalted butter helps bind the cookie crumbs together, making a sturdy crust. Cream cheese is the heart of the cheesecake filling. It gives a rich and creamy texture that melts in your mouth. Heavy cream adds fluffiness to the filling. Whipped to stiff peaks, it makes the cheesecake light and airy. Powdered sugar sweetens the mix without adding graininess. It blends smoothly with the cream cheese. Biscoff spread enhances the flavor profile. Its caramel notes deepen the taste, making every bite a treat. Vanilla extract offers warmth and balance, rounding out the flavors beautifully. Sea salt elevates all the flavors and balances the sweetness, making the bars even more delicious. For garnishing, you can use additional Biscoff cookies. Crumbling them on top not only adds visual appeal but also extra crunch and flavor. Each ingredient contributes to making these bars smooth, creamy, and irresistible. Start by crushing the Biscoff cookies. You can use a food processor or place them in a plastic bag and crush them with a rolling pin. Aim for fine crumbs. Once crushed, pour the crumbs into a bowl. Next, add the melted butter to the crumbs. Stir until the mixture looks like wet sand. Take a 9x9-inch baking pan and line it with parchment paper. This helps with easy removal later. Pour the cookie mixture into the pan. Use the back of a measuring cup or your hands to press it down firmly. Make sure it is even and compact. Place the pan in the fridge to set while you make the filling. In a large bowl, beat the softened cream cheese with an electric mixer. Mix it until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract. Continue to beat until everything is mixed well and there are no lumps. This step is key for a smooth filling. Next, incorporate the Biscoff spread into the cream cheese mixture. Use a spatula to fold it in gently. Be careful not to overmix. We want to keep the light texture of the filling. In a separate bowl, whip the heavy cream until stiff peaks form. This adds airiness to your filling. Once whipped, carefully fold the whipped cream into the Biscoff mixture in three parts. Start with a third of the whipped cream to make it lighter. Then, gently fold in the rest until just combined. Pour the cheesecake filling over the chilled crust. Use a spatula to spread it evenly. Smooth the top for a nice finish. This step helps your bars look great when served. Cover the pan tightly with plastic wrap. Refrigerate it for at least four hours. For the best flavor, let it chill overnight. Once set, use a sharp knife to slice the cheesecake into bars. For a nice touch, crumble extra Biscoff cookies on top as a garnish. Enjoy your delicious creation! Using room temperature ingredients is key for a smooth cheesecake. Cold cream cheese mixes poorly and can lead to lumps. Let your cream cheese sit out for about 30 minutes before you start. This simple step makes a big difference. When it comes to folding whipped cream into your mixture, gently is the way to go. Use a spatula and a big bowl. Start by adding a third of the whipped cream to the cheesecake mix. This lightens it up. Then, fold in the rest in two more parts. Be careful not to stir too hard. You want to keep all that air you just whipped in. For a beautiful display, use a nice platter to serve your cheesecake bars. An attractive serving plate can really enhance your dessert. Drizzling melted Biscoff spread on top adds a lovely touch. It makes the bars look inviting and adds extra flavor. Sprinkle some crushed Biscoff cookies on top for a final flourish. This not only looks good but also gives a nice crunch with each bite. {{image_4}} You can easily change up the flavor of your No-Bake Biscoff Cheesecake Bars. Here are some fun ideas: - Adding chocolate or caramel swirls: Drizzle some melted chocolate or caramel on top of the cheesecake filling before it sets. Use a toothpick to swirl it in. This adds a rich taste and looks great. - Incorporating nuts for crunch: Try adding chopped walnuts or pecans to the crust. This gives a nice crunch and pairs well with the creamy filling. You can also sprinkle nuts on top for a finishing touch. If you have dietary needs, there are ways to adapt this recipe: - Gluten-free versions: Use gluten-free Biscoff cookies or any gluten-free cookie you like. Just check the labels to make sure they fit your needs. - Dairy-free substitutions: For a dairy-free cheesecake, swap the cream cheese for a dairy-free version. You can use coconut cream instead of heavy cream too. This keeps the creamy texture while making it suitable for dairy-free diets. To keep your No-Bake Biscoff Cheesecake Bars fresh, store them in an airtight container. This helps prevent the bars from drying out or absorbing other odors from your fridge. You can use a glass or plastic container with a tight lid. Make sure to place a layer of parchment paper between the bars and the lid. This way, they won't stick, and you can easily lift them out when serving. Stored this way, your cheesecake bars can last for up to a week in the fridge. If you want to save some bars for later, you can freeze them. First, cut the cheesecake into individual bars. Wrap each bar tightly in plastic wrap and then place them in a freezer-safe bag or container. This extra layer protects them from freezer burn. They can last in the freezer for up to three months. When you want to enjoy a bar, simply remove it from the freezer. Let it thaw in the fridge for several hours or overnight. This keeps the texture smooth and creamy. Serve chilled for the best taste. Yes, you can use other cookies. Graham crackers or Oreos work well. Just crush them fine and mix with melted butter. The taste will change, but it can still be delicious. These cheesecake bars last about five days in the fridge. Just keep them covered to stay fresh. They taste best within the first few days. Absolutely! You can prepare these bars a day or two ahead. Just let them chill well in the fridge. This waiting time helps the flavors blend beautifully. You don’t need to reheat these bars. They taste great cold. If you want them softer, take them out of the fridge for a few minutes before serving. Using heavy cream is key for a light texture. It helps make the filling fluffy. If you skip it, the cheesecake may be dense and less creamy. This blog post covered a delicious Biscoff cheesecake bar recipe. You learned about the key ingredients and each step to make the perfect bars. From mixing the crust to chilling the final product, you now know how to impress your friends and family. Consider the tips for making your cheesecake even better. Feel free to explore flavor variations and dietary options. Enjoy your sweet treat and have fun creating! These cheesecake bars are sure to delight everyone.

No-Bake Biscoff Cheesecake Bars

Indulge in a sweet treat with these No-Bake Biscoff Cheesecake Bars! This easy recipe combines creamy cheesecake filling with delicious Biscoff cookies for a heavenly dessert that's perfect for any occasion. Make it in just 30 minutes and let it chill for a few hours for the ultimate delight. Click to discover the complete recipe and tips for serving these mouthwatering bars that will impress your guests!
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Ingredients
  

200g Biscoff cookies (plus extra for garnish)

100g unsalted butter, melted

400g cream cheese, softened to room temperature

200ml heavy cream

100g powdered sugar, sifted

150g Biscoff spread

1 teaspoon vanilla extract

A pinch of sea salt

Instructions
 

Prepare the Base: Start by crushing the Biscoff cookies in a food processor until they resemble fine crumbs. Transfer the cookie crumbs to a mixing bowl and pour in the melted butter. Stir until the crumbs are evenly coated with butter and the mixture resembles wet sand.

    Create the Crust: Line a 9x9-inch baking pan with parchment paper for easy removal. Pour the cookie mixture into the lined pan and use the back of a measuring cup or your hands to press it down firmly and evenly to form the crust. Place the pan in the refrigerator to set while you prepare the filling.

      Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually mix in the sifted powdered sugar and vanilla extract, continuing to beat until fully combined and there are no lumps.

        Incorporate the Biscoff Spread: Add the Biscoff spread to the cream cheese mixture. Using a spatula, gently fold it in until it is completely incorporated. Be cautious not to overmix, as you want to maintain a light texture.

          Whip the Cream: In a separate bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form. This step is crucial for giving your cheesecake filling a light and airy texture.

            Combine the Mixtures: Carefully fold the whipped cream into the Biscoff cheesecake mixture in three parts. Start with a third of the whipped cream to lighten the mixture, then gently fold in the remaining whipped cream until just combined.

              Assemble the Bars: Pour the lightened cheesecake filling over the chilled crust, using a spatula to spread it into an even layer. Smooth the top for a polished look.

                Chill: Cover the pan tightly with plastic wrap or a lid and refrigerate for at least 4 hours, but ideally overnight. This will allow the bars to set properly and enhance their flavor.

                  Serve: Once fully set, use a sharp knife to slice the cheesecake into bars. For an enticing garnish, crumble some additional Biscoff cookies on top and sprinkle for a delightful finish.

                    Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 bars

                      - Presentation Tips: Present the cheesecake bars on a beautiful decorative platter. Add a final touch by drizzling melted Biscoff spread over the bars and sprinkling extra crushed Biscoff cookies for an enticing visual and flavor boost. Enjoy your delightful creation!

                        WANT TO SAVE THIS RECIPE?