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No-Bake Biscoff Cheesecake Bars
Benchi

No-Bake Biscoff Cheesecake Bars

Creamy, silky no-bake cheesecake bars with a buttery Biscoff cookie crust, Biscoff cookie butter filling, and glossy cookie butter topping.
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Prep Time 4 hours
Total Time 4 hours
Servings: 16 large servings
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 200 g Biscoff (Speculoos) cookies, crushed For the Base
  • 100 g unsalted butter, melted For the Base
  • 500 g full-fat cream cheese, softened For the Filling
  • 100 g powdered sugar, sifted For the Filling
  • 150 g Biscoff cookie butter, melted For the Filling
  • 200 g Biscoff cookie butter, melted For the Topping
  • 2 Biscoff cookies, finely crushed For the Topping
  • 1 whole Biscoff cookie For garnish

Equipment

  • 8-inch (20 cm) square baking pan

Method
 

Instructions
  1. Line an 8-inch (20 cm) square baking pan with parchment paper.
  2. Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin.
  3. Stir the crumbs with the melted butter until evenly coated.
  4. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Refrigerate while preparing the filling.
  5. In a large bowl, beat the softened cream cheese, powdered sugar, and melted Biscoff cookie butter until smooth, creamy, and lump-free.
  6. Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
  7. Pour the melted Biscoff cookie butter over the filling and gently spread it into a smooth, even layer.
  8. Sprinkle the crushed Biscoff cookies around the edges to create a decorative border, then place the whole cookie in the center.
  9. Refrigerate for at least 4 hours, or overnight, until the cheesecake is completely set.
  10. Slice into 16 bars and serve chilled.