These no bake Biscoff cheesecake bars are creamy, rich, and irresistibly spiced with the signature caramel flavor of Lotus Biscoff cookies. They’re easy to make, require no oven, and are perfect for when you need a crowd-pleasing dessert with minimal effort.

Why You’ll Love This Recipe

Effortless and No-Bake: No need to turn on your oven. Just mix, layer, and chill.
Perfectly Creamy Texture: The combination of whipped cream and cream cheese gives the bars a smooth, light consistency.
Irresistible Biscoff Flavor: Layers of cookies, spread, and crushed biscuits make this dessert a dream for Biscoff lovers.
Beautiful Presentation: The golden drizzle and cookie toppings make it look bakery-worthy with minimal effort.
Make-Ahead Friendly: Great for preparing in advance for gatherings, since it needs to chill overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

200 grams Biscoff cookies
50 grams unsalted butter, melted

For the Cheesecake Filling:

500 grams cream cheese, at room temperature
200 grams Biscoff spread
200 grams heavy whipping cream (at least 35% fat)
50 grams granulated sugar

Middle Layer:

18 Biscoff cookies

For Decoration:

150 grams Biscoff spread (melted for drizzling)
10 Biscoff cookies (crushed or whole for garnish)

Directions

Prepare the Crust:
Crush the Biscoff cookies into fine crumbs using a food processor or by rolling them in a sealed bag. Combine the crumbs with melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom of an 8-inch (20 cm) square pan lined with parchment paper. Freeze while preparing the filling.
Make the Filling:
In a large bowl, mix the cream cheese and Biscoff spread together until smooth and lump-free.
Whip the Cream:
In a separate chilled bowl, whip the heavy cream and sugar until soft peaks form.
Combine Mixtures:
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. Avoid overmixing.
Layer the Cheesecake:
Spread half of the filling over the chilled crust. Arrange whole Biscoff cookies evenly on top as the middle layer. Add the remaining filling and smooth the surface with a spatula.
Chill the Cheesecake:
Refrigerate for at least 8 hours, or overnight, until fully set.
Decorate and Serve:
Drizzle melted Biscoff spread over the top, press crushed cookies along the edges, and decorate with whole Biscoff cookies. Slice into neat bars using a sharp knife warmed under hot water.

Servings and Timing

Servings: 12 bars
Prep Time: 30 minutes
Chill Time: 8 hours (or overnight)
Total Time: 8 hours 30 minutes

Variations

Chocolate Swirl: Add a layer of melted milk chocolate between the crust and filling for a chocolate twist.
Mini Cheesecakes: Divide the mixture into muffin liners for individual portions.
Nutty Crunch: Sprinkle crushed almonds or hazelnuts on top before chilling for extra texture.
Spiced Touch: Add a pinch of cinnamon or nutmeg to the crust mixture for added warmth.
White Chocolate Drizzle: Replace Biscoff drizzle with melted white chocolate for a beautiful contrast.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze whole or sliced bars in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
Do Not Reheat: These bars are meant to be enjoyed cold.

FAQs

How long do no bake Biscoff cheesecake bars take to set?

They need at least 8 hours in the fridge, but overnight chilling ensures perfect firmness.

Can I use mascarpone instead of cream cheese?

Yes, mascarpone makes a great substitute and gives a richer flavor.

Why is my filling lumpy?

Your cream cheese was likely too cold. Always use room-temperature cream cheese for a smooth texture.

My whipped cream turned grainy—what happened?

It was overwhipped. Stop mixing as soon as soft peaks form.

Can I make this dessert ahead of time?

Absolutely! It actually tastes better the next day after the flavors meld.

What’s the best way to crush Biscoff cookies?

A food processor works best, but a ziplock bag and rolling pin do the job too.

Can I make it gluten-free?

Yes, just use gluten-free speculoos cookies instead of regular Biscoff biscuits.

How can I cut neat squares?

Chill the cheesecake well, warm your knife in hot water, dry it, and clean between cuts.

Can I use another spread instead of Biscoff?

You can use cookie butter or even hazelnut spread, but Biscoff gives the best caramel-spice flavor.

How do I know if my cheesecake is set enough?

The surface should be firm to the touch, and the filling should hold its shape when sliced.

Conclusion

These no bake Biscoff cheesecake bars are a dessert lover’s dream—creamy, spiced, and perfectly sweet. With no baking required and simple ingredients, they’re ideal for any occasion. Whether you serve them at a gathering or enjoy a quiet slice with coffee, they’re bound to impress every time.

No Bake Biscoff Cheesecake Bars