These No-Bake Cookie Butter Cheesecake Bars are a luscious, make-ahead dessert that tastes like a dream come true. A buttery Biscoff cookie crust is topped with a velvety filling made from cream cheese, cookie butter, vanilla, and a hint of cinnamon. This indulgent treat delivers the rich taste of cheesecake without the fuss of baking — perfect for holidays, gatherings, or anytime you crave something sweet and comforting.
Why You’ll Love This Recipe
Completely no-bake — no oven required!
Easy to prepare with simple, everyday ingredients.
Perfectly creamy and rich texture that melts in your mouth.
Can be made in advance, making it ideal for entertaining.
The warm spice from Biscoff cookies and cinnamon pairs beautifully with the smooth cheesecake filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup Biscoff cookie butter (or any smooth cookie butter spread)
1 cup powdered sugar
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 cup sour cream
1 teaspoon vanilla extract
2/3 cup heavy whipping cream
Optional Toppings:
1/4 cup cookie butter, warmed slightly until drizzly
1 tablespoon Biscoff cookie crumbs
Directions
Prepare the Crust:
Place the Biscoff cookies in a food processor and pulse until fine crumbs form. Add cinnamon and salt, then stream in melted butter while pulsing until the mixture is moist and clumps slightly when pressed between fingers.
Form the Base:
Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal. Press the crumb mixture evenly into the bottom. Lightly spray with nonstick spray if desired.
Make the Filling:
In a large bowl, beat together the softened cream cheese, cookie butter, powdered sugar, cinnamon, salt, sour cream, and vanilla until smooth and creamy.
Add the Cream:
Gradually add the heavy whipping cream in three increments, beating well after each addition until the mixture is light and fluffy. Scrape down the bowl as needed to ensure even mixing.
Assemble and Chill:
Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 8 hours (overnight is ideal) to set completely.
Decorate and Serve:
Drizzle the top with warmed cookie butter and sprinkle with cookie crumbs if desired. Chill briefly to let the topping set, then lift the bars from the pan and slice into squares. Serve chilled.
Servings and timing
Servings: 12–16 bars
Prep Time: 30 minutes
Chill Time: 8 hours
Total Time: 8 hours 30 minutes
Variations
Gingersnap Crust: Replace Biscoff cookies with gingersnaps for a spicier twist.
Chocolate Swirl: Add melted chocolate to half of the filling and swirl for a marble effect.
Nutty Touch: Top with crushed almonds or pecans for extra crunch.
Spiced Latte Flavor: Mix in a teaspoon of instant espresso powder for a coffee-cinnamon flavor combination.
Storage/Reheating
Store leftover cheesecake bars covered in the refrigerator for up to 7 days. For longer storage, freeze the bars (un-topped) in an airtight container for up to 2 months. To serve, thaw overnight in the fridge. These bars should always be served chilled — no reheating required.
FAQs
1. Can I make these cheesecake bars ahead of time?
Yes, these are perfect for making ahead. Prepare them the day before and let them chill overnight for the best texture.
2. Can I use graham crackers instead of Biscoff cookies?
Absolutely. While Biscoff cookies add a signature caramel flavor, graham crackers or gingersnaps also work well.
3. Do I need an electric mixer for this recipe?
Using a hand or stand mixer gives the filling a smooth, creamy consistency, but you can mix by hand with a sturdy whisk if needed.
4. Can I freeze these bars?
Yes. Freeze without toppings in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
5. What type of cookie butter should I use?
Any brand of creamy cookie butter works. Biscoff or Trader Joe’s cookie butter are excellent options.
6. How do I know when the cheesecake has set?
It should feel firm to the touch and not jiggle in the center. Chilling overnight ensures the perfect consistency.
7. Can I make this in a different pan size?
Yes, you can double the recipe for a 9×13-inch pan or halve it for a smaller dish.
8. What if I don’t have sour cream?
You can substitute with Greek yogurt or crème fraîche for a similar tangy flavor.
9. Can I use reduced-fat cream cheese?
Full-fat cream cheese is best for richness and texture, but reduced-fat will still work — the bars may be slightly softer.
10. Can I add a layer of cookie butter on top before chilling?
Yes! A thin layer of cookie butter on top adds extra flavor and a beautiful glossy finish.
Conclusion
These No-Bake Cookie Butter Cheesecake Bars are a show-stopping dessert that requires minimal effort yet delivers maximum indulgence. With their creamy texture, warm spice, and buttery cookie crust, they’re an irresistible addition to any dessert table — especially during the holidays or when you want to impress without turning on the oven. Serve them chilled and watch them disappear in seconds.
No-Bake Cookie Butter Cheesecake Bars are rich, creamy, and full of warm spice flavor with a buttery Biscoff cookie crust and luscious cookie butter cheesecake filling. This easy, make-ahead dessert requires no oven and is perfect for holidays, gatherings, or whenever a sweet indulgence is needed.
1/4 cup cookie butter, warmed slightly until drizzly
1 tablespoon Biscoff cookie crumbs
Instructions
Prepare the Crust: Pulse Biscoff cookies in a food processor until fine crumbs form. Add cinnamon and salt, then stream in melted butter and pulse until the mixture clumps slightly.
Form the Base: Line an 8×8-inch baking dish with parchment paper. Press the crumb mixture firmly and evenly into the bottom. Set aside.
Make the Filling: In a large bowl, beat cream cheese, cookie butter, powdered sugar, cinnamon, salt, sour cream, and vanilla until smooth.
Whip the Cream: Add the heavy whipping cream in 3 increments, beating well after each until the mixture is fluffy and fully incorporated.
Assemble: Spread the filling evenly over the crust. Smooth the top with a spatula.
Chill: Cover and refrigerate for at least 8 hours or overnight until fully set.
Decorate & Serve: Drizzle with warmed cookie butter and sprinkle with crushed cookies if desired. Chill briefly, then slice into bars and serve cold.
Notes
Use graham crackers or gingersnaps as an alternative crust base.
Chill overnight for best texture and flavor.
Use full-fat cream cheese for the creamiest consistency.
Top only after chilling to prevent melting or softening.
Bars can be made ahead and frozen for later serving.
