Description
These creamy, tangy, and deeply spiced no-bake Biscoff cheesecake bars require zero oven time and only five core ingredients. They are foolproof, make-ahead friendly, and offer a perfect balance of crunchy crust and light, fluffy filling.
Ingredients
Scale
- 1.5 cups (200g) Lotus Biscoff cookies, crushed
- 6 tablespoons (85g) unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (120g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 8 oz (225g) whipped topping, thawed
- Optional: Extra Biscoff cookies for garnish
- Optional: 2-3 tablespoons Biscoff spread for drizzle
Instructions
- Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Crush Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix crumbs with melted butter and sugar until it resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Chill in the fridge while making the filling.
- In a large bowl, beat the softened cream cheese on medium-high speed until completely smooth and creamy, scraping down the sides.
- Add powdered sugar and vanilla extract to the cream cheese. Beat on low speed just until combined.
- Gently fold in the thawed whipped topping using a spatula until the mixture is uniform in color and texture, being careful not to deflate the air.
- Pour the filling over the chilled crust and spread evenly. Smooth the top.
- Cover the pan and refrigerate for at least 4 hours, or overnight, until set.
- Lift the bars out of the pan using the parchment paper. Slice into squares using a sharp knife, wiping the blade between cuts for clean edges.
- Serve chilled, optionally garnished with crushed Biscoff cookies or a drizzle of Biscoff spread.
Notes
Ensure cream cheese is fully softened to avoid lumps. Whipped topping must be completely thawed to prevent ice crystals. The crust must be pressed firmly to ensure bars hold together. For clean slices, dip the knife in hot water and wipe dry between cuts. Do not freeze, as the texture of the whipped topping will become grainy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15
- Sodium: 130
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: no-bake, Biscoff, cheesecake bars, easy dessert, make-ahead dessert, crowd-pleaser, Lotus Biscoff, cream cheese dessert