Creamy No-Bake Biscoff Cheesecake Bars with Cookie Butter Glaze
These decadent biscoff cheesecake bars feature a spiced Lotus cookie crust, a whipped cookie butter filling, and a silky melted glaze. The ultimate no-bake dessert.
If you are looking for a dessert that feels high-effort but requires zero oven time, these biscoff cheesecake bars are the answer. We are leaning heavily into that deep, caramelized spice that only Lotus Biscoff cookies can provide, using them for both the crunchy base and the decorative crumble on top.
These no bake biscoff cheesecake bars rely on a high-fat content from heavy cream and full-fat cream cheese to set up firmly in the fridge. Unlike a traditional cheesecake, the texture here is light and mousse-like, punctuated by the intense warmth of cookie butter cheesecake bars. It is a sophisticated upgrade to a standard traybake that travels well and slices beautifully.
The secret to the perfect finish is a quick microwave-melted glaze. By pouring a thin layer of pure cookie butter over the chilled filling, you create a professional-looking glossy top that shatters slightly when you bite into it. It is rich, nostalgic, and dangerously easy to eat.
Ingredients
Biscoff Crust
- 250g (approx. 32 cookies) Biscoff cookies, finely crushed
- 6 tbsp (85g) unsalted butter, melted
- 1/4 tsp fine sea salt
Cheesecake Filling
- 16 oz (450g) full-fat cream cheese, room temperature
- 3/4 cup (200g) Biscoff cookie butter (smooth)
- 1/2 cup (60g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
Topping
- 1/2 cup (135g) Biscoff cookie butter, for melting
- 4-5 Biscoff cookies, roughly crushed for garnish
Instructions
- 1
Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2
Combine the finely crushed cookies, melted butter, and salt in a bowl; press the mixture firmly into the bottom of the prepared pan using the flat bottom of a measuring cup.
- 3
Chill the crust in the freezer for 10 minutes while you prepare the filling.
- 4
Beat the softened cream cheese, 3/4 cup cookie butter, powdered sugar, and vanilla in a large bowl until completely smooth and aerated.
- 5
Whip the cold heavy cream in a separate bowl until stiff peaks form.
- 6
Fold the whipped cream into the cream cheese mixture gently using a spatula until no white streaks remain.
- 7
Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
- 8
Melt the remaining 1/2 cup of cookie butter in the microwave for 20-30 seconds until fluid, then pour it over the cheesecake layer, tilting the pan to coat evenly.
- 9
Sprinkle the crushed cookies around the edges or across the top as desired.
- 10
Refrigerate for at least 6 hours, or ideally overnight, until the bars are firm enough to slice.
- 11
Lift the bars out using the parchment overhang and slice into 16 squares using a hot, clean knife.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 395 kcal
- Protein
- 4 g
- Carbs
- 33 g
- Fat
- 28 g
- Fiber
- 0.5 g
- Sugar
- 22 g
- Sodium
- 215 mg
Tips
- → Use full-fat brick-style cream cheese. The spreadable tub variety contains too much moisture and will prevent the bars from setting properly.
- → For clean slices, run your knife under hot water and wipe it dry between every single cut.
- → Don't over-microwave the cookie butter glaze; it should be just barely pourable, not hot, or it will melt the cheesecake layer underneath.
FAQ
Why is my no bake biscoff cheesecake not setting?
The most common reasons are using low-fat cream cheese or not whipping the heavy cream to stiff enough peaks. Ensure the bars chill for at least 6 hours; the fat needs time to solidify.
Can I freeze these cheesecake bars?
Yes, these bars freeze exceptionally well. Wrap them tightly in plastic wrap and foil; they will stay fresh for up to 3 months. Thaw in the fridge for 1 hour before serving.
How do I make the cookie crumbs for the crust?
A food processor is best for a fine, sandy texture which helps the crust stay together. If you don't have one, place cookies in a gallon-sized bag and crush with a rolling pin until no large chunks remain.
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