Description
A quick, no-bake dessert featuring a crunchy Biscoff cookie crust and a creamy, tangy cheesecake filling. This recipe requires only 5 minutes of active prep time and is perfect for weeknights or last-minute gatherings.
Ingredients
Scale
- 2 cups (250g) Lotus Biscoff Cookies, crushed
- 6 tablespoons (85g) unsalted butter, melted
- 1 tablespoon granulated sugar (optional)
- 16 ounces (450g) full-fat cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Biscoff cookie butter (optional)
- Extra Biscoff cookies for garnish
- Whipped cream for serving
- Drizzle of Biscoff spread for serving
Instructions
- Line an 8×8 inch square pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray with cooking spray.
- Place Biscoff cookies in a food processor and pulse until fine crumbs form. Transfer to a bowl and mix with melted butter and optional sugar until the mixture resembles damp sand.
- Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Ensure it is packed tight to prevent crumbling.
- In a large bowl, beat the softened cream cheese and confectioners’ sugar on medium-high speed until smooth and creamy (2-3 minutes). Scrape down the sides of the bowl.
- Add vanilla extract and optional Biscoff spread to the cream cheese mixture and mix until combined.
- In a separate cold bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined and light and fluffy.
- Spread the filling evenly over the crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
- Lift the bars out of the pan using the parchment sling. Use a sharp knife dipped in hot water and wiped dry to cut into squares.
- Serve topped with crushed Biscoff cookies, whipped cream, or a drizzle of Biscoff spread.
Notes
Ensure cream cheese is fully softened to room temperature to avoid lumps. Do not skip the chilling time; the bars need at least 4 hours to set properly. For clean cuts, use a sharp knife and wipe it between slices. These bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: no-bake, Biscoff, cheesecake bars, easy dessert, summer dessert, cookie butter, cream cheese, 5-minute recipe