If you’re a fan of rich, creamy no-bake desserts and the caramelized magic of Biscoff cookies, you’re going to love these No-Bake Biscoff Cheesecake Bars. Whether you’re looking for a quick summer dessert, a crowd-pleasing party bar, or a make-ahead treat for busy holidays, this no-bake cheesecake recipe checks every box.
Why You’ll Love These No-Bake Biscoff Cheesecake Bars
What makes this no-bake dessert so popular isn’t just the flavor—it’s the texture, the simplicity, and the fact that you don’t even have to turn on your oven. That’s right, no baking required! These cheesecake bars feature a buttery Biscoff cookie crust, a silky smooth Biscoff cream cheese filling, and a topping that melts in your mouth with every bite.
Here’s what you’ll love about them:
- No-bake dessert (hello, summer!)
- Biscoff cookie crust, filling and topping for triple the cookie butter flavor
- Creamy, fluffy texture that holds together perfectly in bar form
- Perfect make-ahead treat for birthdays, BBQs, baby showers, or holiday parties
Let’s Talk Ingredients
The secret to the flavor and texture of these bars? It’s all in the Biscoff.
- Biscoff Cookies – crushed into a buttery crust that tastes like cookie heaven
- Biscoff Cookie Butter – blended into the cheesecake layer for rich, spiced flavor
- Cream Cheese and Whipped Cream – for a fluffy, silky-smooth filling that’s light but satisfying
These simple ingredients come together to make a dessert that feels fancy but is secretly super easy.
Tips for Perfect No-Bake Cheesecake Bars
Want to get that clean, professional slice every time? Here are a few of my best no-bake dessert tips:
- Use parchment paper in your pan for easy lifting and cutting.
- Chill at least 4–6 hours (or overnight) for the best texture.
- Use a hot, sharp knife when slicing for sharp, clean edges.
Great for Every Season
Even though these Biscoff Cheesecake Bars are perfect for summer (no oven = no sweat), they also transition beautifully into fall and winter thanks to the warm, spiced notes of the cookie butter. You can easily dress them up with a drizzle of caramel or a sprinkle of crushed cookies for a festive feel, like I did here.
Substitutions and Alternatives for this Biscoff Cheesecake Bar Recipe
- If you’re worried the Biscoff spread on top of the Biscoff cheesecake filling might be too much Biscoff for your liking, swap the spread for homemade whipped cream. This will offer a light and fluffy element to the crunchy texture and more dense cheesecake filling.
- Maybe you actually don’t like Biscoff at all! Don’t worry, let’s turn this into a peanut butter cheesecake! Swap the Biscoff cookies in the crust for a crunchy peanut butter cookie, graham crackers, or even Oreos! You’ll then use peanut butter instead of Biscoff spread for the cheesecake and topping.
- Biscoff also pairs so well with chocolate. You could use chocolate graham crackers or Oreos for the crust and top the Biscoff cheesecake with chocolate ganache!
Craving More Biscoff Desserts?
If you loved these bars, don’t miss my other Biscoff-inspired recipes:
These treats are all packed with cozy, caramel-y flavor—and just as easy to love.
Can’t wait for you to try out this recipe. Be sure to tag me on Instagram @cakebycourtney
No-Bake Biscoff Cheesecake Bars
Ingredients
FOR THE BISCOFF CRUST
- 3 cups (350 g) finely ground Biscoff cookies, about 45 cookies
- 1/2 cup (113 g) unsalted butter, melted
FOR THE CHEESECAKE FILLING
- 16 oz. cream cheese
- 14 oz. (400g) smooth Biscoff spread
- 1 cup (230 g) heavy whipping cream
- 1/2 cup (62.5 g) powdered sugar
- 1 tsp. (4.2 g) vanilla extract
FOR THE GARNISH
- 1/2-1 cup smooth Biscoff spread, this is for spreading on top of the bars and can be up to you how much you want to use.
- Biscoff cookies, a few to crush and sprinkle on top.
Instructions
For the Crust
- Line a 9"x13" rectangular pan with parchment paper. Set aside.
- In a food processor, grind the cookies until there are no chunks and the consistency is sand-like. Add the melted butter. Pulse until the mixture resembles "wet sand."
- Firmly press the crust into the pan, creating a smooth, even layer.
For the Filling
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and Biscoff spread until smooth.
- Switch to the whisk attachment and add the cream, powdered sugar and vanilla. Beat on high until the mixture thickens.
- Spread the cheesecake filling over the cookie crust and freeze the bars for 30 minutes.
- Once the bars are chilled and set, melt the half cup or full cup Biscoff spread and pour it over the bars. Spread evenly with the back of a spoon or an offset icing spatula. Chill in the freezer for another 15 minutes to set the topping.
- Can be served at this point, or cover the pan and store in the refrigerator until you're ready to serve. These will cut best if the bars are cold.