Description
These no-bake Biscoff cheesecake bars feature a buttery speculoos crust, a thick and tangy cheesecake filling infused with warm spices, and a drizzle of melted cookie butter. They are easy to make, require no oven, and are perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon pure vanilla extract
- 16 oz (450g) full-fat cream cheese, softened to room temperature
- ½ cup (125g) cookie butter (Biscoff spread), softened to room temperature
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup (60g) cookie butter (for drizzle)
- 1–2 teaspoons heavy cream (for drizzle)
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- Pulse graham crackers in a food processor until fine crumbs form.
- In a medium bowl, mix crumbs, melted butter, sugar, and vanilla until resembling wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan and refrigerate.
- In a large mixing bowl, beat softened cream cheese on medium-high speed until smooth.
- Add softened cookie butter, powdered sugar, and vanilla extract; beat until fully combined and smooth.
- In a separate cold bowl, whip heavy cream on high speed until soft peaks form.
- Lighten the cream cheese mixture by stirring in one-third of the whipped cream.
- Gently fold in the remaining whipped cream using a figure-eight motion until no white streaks remain.
- Pour the filling over the chilled crust and spread into an even layer.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Microwave cookie butter and heavy cream in 15-second intervals until smooth and pourable.
- Transfer drizzle mixture to a zip-top bag, snip a corner, and drizzle over the set bars.
- Lift bars out of the pan using parchment overhang and cut into 12 or 16 squares using a hot knife.
Notes
Ensure cream cheese and cookie butter are at room temperature to avoid lumps. Use cold heavy cream for whipping. For clean cuts, dip the knife in hot water and wipe dry between each cut. The bars taste better after chilling overnight as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: no-bake, Biscoff, cheesecake bars, cookie butter, speculoos, fall dessert, easy dessert, make-ahead dessert