If you like creamy, silky and flavorful desserts, you’re going to love these easy No Bake Biscoff Cheesecake Bars! They are made with a buttery cookie crust, layered with a smooth Biscoff cheesecake filling and topped with Lotus spread — all in bar form. No baking, no gelatin, just few ingredients!
These No Bake Cheesecake Speculoos Bars don’t need to be cooked or baked because they are made without eggs or flour, where in traditional cheesecake recipes are required. These bars get a firm cheesecake consistency due the combination of cream cheese and heavy whipped cream (whipped topping). Once refrigerated, the filling sets into a smooth and creamy texture.
I personally LOVE having a no bake Biscoff slice drizzled with extra Biscoff sauce and topped with plenty speculoos cookie pieces during spring or summer, usually when the weather gets warmer.
I remember my first time trying Lotus Biscoff biscuits, to be precise, I got to try them at the age of 23! I didn’t know what to expect, I was just seeing the huge hype on social media… One day at the grocery store, a bold red package with big white lettering instantly caught my eye — and just like that, there was no way I was leaving without it in my cart.
That first crunchy bite… WOW… The spiced and caramelized cookie flavor… It turned out to be HEAVEN!
Fun fact: The first recipe I ever used these biscuits in was my very own Easy Biscoff Overnight Oats and it’s one of my most popular recipes on my blog!
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Why you’ll love these
These no-bake Biscoff bars are about to become your newest go-to dessert. Here’s why:
No oven needed – These bars are ideal for hot summer days when turning on the oven feels like a crime.
Combination of textures – These Lotus bars are the perfect balance between a smooth layer of cheesecake and a buttery Biscoff cookie crunch.
Minimal ingredients – You only need a handful of ingredients and with just few steps, these bars turn to be so easy and simple to make.
Make ahead & freezer friendly – These no bake Biscoff bars are perfect for making in advance. Whether you’re hosting a party or want to share with your family.
Ingredients needed
These no bake Biscoff cheesecake bars recipe are made with few ingredients and the combination of each one makes this treat full in flavor and texture. Here’s what you’ll need:
For the Biscoff cookie crust
- Biscoff biscuits – I personally use Lotus Biscoff biscuits brand, but feel free to use any other brand of speculoos cookies. In the last instance, replace with graham crackers, even though, they’re not going to be the same.
- Unsalted butter – Melted unsalted butter. For a vegan version, use plant-based butter.
For the cheesecake filling
- Cream cheese – Full fat cream cheese is the most recommended one to use to create a creamy cheesecake filling. Make sure it’s room temperature so it blends smoothly.
- Heavy whipping cream – I used 40% heavy whipping cream at a cold temperature to give the silky, mousse-like texture. Make sure to use at least 36% whipping cream.
- Powdered sugar – Using powdered sugar or icing glass will allow you to mix the cheesecake batter properly. Since, granulated sugar could leave some sugar texture in it. The amount sweetness can be adjusted according to your taste.
- Biscoff spread – Also know as cookie butter, this creamy spread adds the unique spiced cookie flavor to this easy Biscoff cheesecake bars
For the biscoff cheesecake topping
- Melted Biscoff spread – A dollop of speculoos butter to drizzle or spread on top. Feel free to use Trader Joe’s cookie butter or Lotus brand itself.
- Crushed Biscoff cookies – Sprinkle on top to give that crunch feeling on each bite you take on a slice.
Instructions
- Make the crust: In a food processor, crush the Biscoff cookies until fine crumbs form. Mix with melted unsalted butter until well combined. Press the mixture firmly into the bottom of a parchment-lined pan to create an even layer. Chill in the fridge for 20-25 minutes while you prepare the filling.
- Whip the cream: In a mixing bowl, whip the cold heavy cream to soft stiff peaks using a hand mixer or stand mixer. Set aside. (Skip this step if using Cool Whip.)
- Mix the cheesecake filling: In a separate bowl, beat the room temperature cream cheese, powdered sugar and Biscoff spread until smooth. With a spatula, gently fold in the whipped cream (or Cool Whip) until fully combined and fluffy.
- Assemble the bars: Pour the cheesecake filling over the chilled crust. To decorate this no bake Biscoff bars, optionally, drizzle melted Biscoff spread on top.
- Chill and serve: Cover and refrigerate for at least 6-8 hours or overnight for better results. Once set, sprinkle crushed biscuits for extra texture, lift out of the pan, slice into bars and enjoy!
Decorating Biscoff cheesecake bars
Whether you’re serving this at a party, family gathering or just treating yourself, a beautifully decorated Lotus Biscoff cheesecake slice makes it feel extra special. Get creative and let your imagination fly! Here are some easy ways to take this cheesecake dessert to another level:
- Whipped Cream: Pipe a swirl of whipped cream on the center of each slice, then press in a Biscoff biscuit, dust with cinnamon or add crushed cookies on top.
- Biscoff Spread: Melt 2-3 tablespoons of this speculoos butter and drizzle on top of each no bake Biscoff slice.
- Biscoff cookies: Garnish each cheesecake bar with half a Lotus Biscoff biscuit standing upright.
Storage
Store in the fridge: Keep bars in an airtight container in the refrigerator for up to 4-5 days.
To freeze: Freeze bars in an a freezer-safe container or zip-top bag for up to 1 month. Just thaw in the fridge overnight or leave bars at room temperature for up to 4 hours before serving.
Chef’s tips
- To avoid a lumpy cheesecake filling, make sure to use room temperature cream cheese. It will make it easier to blend with the other ingredients, obtaining a smooth and velvety batter.
- Measure this recipe in grams to get the most accurate consistency and firm texture.
- If your Biscoff cheesecake bars are too soft, melty or not setting, make sure to your heavy cream is whipped to stiff peaks before folding it in and chill the bars for at least 6-8 hours.
- Use the recommended amount of Lotus Biscoff cookie butter on the recipe to make sure that the bars get a firm consistency.
You can get it at any local grocery store, get Trader Joe’s cookie butter or get it on Amazon!
No worries! You can replace this spread with Peanut Butter and the cookies for Classic Graham Crackers or Digestive Biscuits. Bear in mind that the flavor of this dessert is going to be completely different.
Unfortunately, I don’t count calories and I’m a full believer that we deserve to enjoy a bit of everything to have a balanced lifestyle. Feel free to use a calorie calculator or MyFitnessPal app.
From this recipe, you get 6-8 slices depending on how you slice these bars.
Microwave a 5-6 tablespoons of Biscoff spread in a microwave-safe bowl for 20-30 seconds, stirring halfway until smooth. Let it cool down for some seconds, before pouring on top of the cheesecake to avoid from melting.
Yes, you can absolutely replace Biscoff spread with melted chocolate! It gives a totally different flavor, but it works great!
Yes, definitely! Place the cookies in a zip-top bag, seal it tightly and use a rolling pin to crush the cookies by hand, gently rolling over them. If you don’t have a rolling pin, you can put the cookies in a sturdy bowl and crush them with the bottom of a mug or heavy object.
Of course! You can also use Cool Whip for a quicker version, even though, the consistency of the cheesecake filling is not going to turn out the same way as is should be.
Absolutely! You can have a check my No Bake Biscoff Cheesecake for full details.
Dip a sharp knife in hot water, wipe it dry, slice straight down and clean the blade between cuts.
More recipe to try
- Chocolate Chip Cookie Pie Recipe
- Chocolate Chip Skillet Cookie
- Almond flour banana bread
- Double Chocolate Chip Muffins
- Biscoff Pancakes
No Bake Biscoff Cheesecake Bars
Equipment
- 8 – 9 inch square pan (20 x 20 cm or 23 x 23 cm)
- Spatula
- Food processor or rolling pin
- Hand mixer or whisk
- Parchment paper
Ingredients
Base
- 200 g (2 cups – about 30 cookies) Lotus Biscoff cookies, finely crushed
- 80 g (5 tablespoons) unsalted butter, melted
Filling
- 160 g (3/4 cup) heavy cream, cold
- 340 g (12 oz) full-fat cream cheese, softened at room temperature
- 70 g (1/3 cup) powdered sugar
- 150 g Lotus Biscoff spread
- 5 ml (1 teaspoon) vanilla extract (optional)
Topping
- 70 g (1/4 cup) Biscoff spread, melted
- 25 g (1/4 cup) Biscoff Biscuits, crushed
- 5-6 Biscoff cookies whole to garnish
Instructions
- In a food processor, crush the Biscoff cookies until fine crumbs form. Mix with melted unsalted butter until well combined. Press the mixture firmly into the bottom of a parchment-lined pan to create an even layer. Chill in the fridge for 20-25 minutes while you prepare the filling.
- In a mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or whisk. Set aside. (Skip this step if using Cool Whip)
- In a separate bowl, beat the room temperature cream cheese, powdered sugar and Biscoff spread until smooth. With a spatula, gently fold in the whipped cream until fully combined and fluffy.
- Pour the cheesecake filling over the chilled crust. To decorate this no bake Biscoff bars, optionally, drizzle melted Biscoff spread on top.
- Cover and refrigerate for at least 6-8 hours or overnight for better results. Once set, sprinkle crushed biscuits for extra texture, lift out of the pan, slice into bars and enjoy!
Notes
Feel free to replace cream cheese with mascarpone. Note: The calories of this recipe are an estimate. Use a nutritional fact calculator of your choice!
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