Biscoff No Bake Cheesecake Bars

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This Biscoff No Bake Cheesecake is an easy, 4 ingredient, no-bake cheesecake you’ll simply pour into a graham cracker crust. Every bite is filled with the delicious flavor of Biscoff Spread and Cookies.

These Biscoff No Bake Cheesecake Bars are an easy, 4 ingredient, no bake cheesecake with all the yummy flavors of Biscoff Spread and Cookies.

Biscoff Cheesecake

I think Biscoff Spread and Cookie Butter are some of the most well-kept dessert secrets. A few weeks ago we had family over for supper and I served them these Biscoff No-Bake Cheesecake Bars for dessert.

Before telling them what the flavor was I had them guess. While no one guessed correctly or had even heard Biscoff Spread, they all loved it. 

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For those of you who have never tried it, Biscoff is hard to explain. It’s not quite cinnamon, caramel, or graham cracker all of which were all guessed, but it does have some hints of all of those ingredients.

The best way is just to try it for yourself. Beware, it’s pretty addicting stuff.

These Biscoff No Bake Cheesecake Bars are an easy, 4 ingredient, no bake cheesecake with all the yummy flavors of Biscoff Spread and Cookies.

No-Bake Cheesecake Recipes

I’ve been on a no bake cheesecake kick. A few weeks ago, I posted these Raspberry Lemon No Bake Cheesecake Bars and this recipe is an adaptation of that one. The basic recipe is very easy and customizable to any flavor you could want.

It all started with the classic No-Bake Cherry Cheesecake and the Blueberry Cheesecake. We’ve made Pumpkin Cheesecake too!

Nutella Cheesecake Pie with an Oreo Crust is a family favorite. And I have my eye on this OREO Cookies and Cream No Bake Cheesecake from Bakers Royal as well.

These Biscoff No Bake Cheesecake Bars are an easy, 4 ingredient, no bake cheesecake with all the yummy flavors of Biscoff Spread and Cookies.

Biscoff No Bake Cheesecake Bars

  1. Finely crush the graham crackers with a rolling pin. Stir the sugar and melted butter into the crumbs. Press into the bottom of a 8 x 8 inch pan. (Double the recipe for a 9 x 13 inch pan)
  2. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar until light and fluffy. Stir in the Biscoff Spread. Slowly pour in the heavy whipping cream.
  3. Beat on high for about 3 minutes or until thickened, scraping down the side of the bowl occasionally. The mixture will firm up in the refrigerator, but the mixture should be very thick before spreading it into the pan.
  4. Spread the cheesecake mixture on top of the crust and chill for at least 4 hours. Cut into bars and top with additional whipped cream and Biscoff Spread, if desired.
These Biscoff No Bake Cheesecake Bars are an easy, 4 ingredient, no bake cheesecake with all the yummy flavors of Biscoff Spread and Cookies.

Just a note: When adding in the heavy cream, the recipe may at first seem a total flop. Don’t give up, keep on beating that cream until it has thickened. It’s like magic!

You can substitute cool whip for the cream, but you would be sacrificing some of the delicious richness.

Biscoff No Bake Cheesecake Bars

3.50 from 4 votes
These Biscoff No Bake Cheesecake Bars are an easy, 4 ingredient, no bake cheesecake with all the yummy flavors of Biscoff Spread and Cookies.
Prep Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes
Cuisine: American
Servings: 12 bars

Ingredients 

For the Crust

  • cups finely crushed graham crackers
  • 3 tablespoons granulated sugar
  • 6 tablespoons butter melted

For the Cheesecake

  • 12 ounces cream cheese softened
  • ¾ cup powdered sugar
  • ¾ cup Biscoff spread or Trader Joe’s Cookie Butter
  • cups heavy whipping cream
  • Additional whipped cream and Biscoff spread for drizzling on top if desired.

Instructions

  • Finely crush the graham crackers with a rolling pin. Stir the sugar and melted butter into the crumbs. Press into the bottom of a 8 x 8 inch pan. (Double the recipe for a 9 x 13 inch pan)
  • In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar until light and fluffy. Stir in the Biscoff Spread. Slowly pour in the heavy whipping cream.
  • Beat on high for about 3 minutes or until thickened, scraping down the side of the bowl occasionally. The mixture will firm up in the refrigerator, but the mixture should be very thick before spreading it into the pan.
  • Spread the cheesecake mixture on top of the crust and chill for at least 4 hours. Cut into bars and top with additional whipped cream and Biscoff Spread, if desired.

Nutrition

Serving: 1bar · Calories: 411kcal · Carbohydrates: 29g · Protein: 4g · Fat: 31g · Saturated Fat: 17g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Trans Fat: 1g · Cholesterol: 72mg · Sodium: 215mg · Potassium: 83mg · Fiber: 1g · Sugar: 20g · Vitamin A: 920IU · Vitamin C: 1mg · Calcium: 55mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 4/14/15 – recipe notes and photos updated 3/22/22}

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  1. Shawn k says

    My husband LOVED this. I introduced him to Biscoff cookies when we were dating and have made him a cake with the butter in the past but he didn’t realize it actually comes as a cookie butter, in a JAR – that he can eat with a spoon! I think I made have created a Cookie Monster:) This is now his favorite dessert & I am making it again this week.

  2. Christina says

    I’ve used biscoff cookies and spread for many recipes before. I’m just so thankful that there’s a no bake recipe that doesn’t include cool whip – I hate that stuff. Thank you!

    • Mary says

      I’m never tried freezing the no-bake desserts, Marsha. I’m guessing they’ll freeze okay if you want to serve them as frozen desserts. However, I doubt they’ll thaw very nicely.