Description
A rich, creamy, and crunchy no-bake dessert made with just a few simple ingredients. These bars require no oven and are perfect for make-ahead entertaining.
Ingredients
Scale
- 2 cups crushed Biscoff cookies (approx. 200g)
- 6 tablespoons unsalted butter, melted
- 2 blocks (16oz / 450g) full-fat cream cheese, softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 1/2 cup Biscoff spread (smooth)
- 1 teaspoon vanilla extract
- Extra Biscoff spread for drizzling
Instructions
- Line a 9×9 inch baking pan with parchment paper in an ‘X’ shape to create handles, and lightly grease with butter spray.
- Pulse Biscoff cookies into fine crumbs. Mix with melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan and refrigerate.
- In a large bowl, beat cream cheese on medium-high speed until smooth. Add powdered sugar, vanilla, and 1/2 cup Biscoff spread; beat until combined.
- In a separate cold bowl, whip heavy cream until stiff peaks form.
- Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Fold in the remaining whipped cream until just combined.
- Pour filling over the chilled crust and smooth the top. Drizzle with extra Biscoff spread and swirl with a knife.
- Cover and refrigerate for at least 4 hours, ideally overnight, until set.
- Lift bars out using parchment handles, slice into squares, and serve chilled.
Notes
Ensure cream cheese and heavy cream are cold for best setting results. Whip cream to stiff peaks to maintain structure. Store in the fridge for up to 5 days or freeze for up to 2 months. For a gluten-free option, swap cookies for gluten-free shortbread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: no-bake, Biscoff, cheesecake bars, dessert, easy recipe, make-ahead, cookie butter