No-Bake Biscoff Cheesecake Bars
Biscoff cookie crust with a creamy Biscoff cheesecake filling and Biscoff spread.
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.