Description
These easy, no-bake cheesecake bars feature a crunchy cookie crust, a creamy spiced cream cheese filling, and a gooey Biscoff swirl. They are stable, impressive, and require zero oven time.
Ingredients
Scale
- 2 cups (200g) Nilla Wafers or Biscoff Cookies, crushed
- 6 tablespoons (85g) unsalted butter, melted
- 1 teaspoon ground cinnamon (optional if using Biscoff cookies)
- 1 tablespoon powdered sugar
- 16 ounces (450g) full-fat cream cheese, softened to room temperature
- 1 cup (240ml) heavy cream, cold
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 cup (120g) Biscoff Spread, room temperature
Instructions
- Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Crush cookies into fine crumbs. If using Nilla Wafers, mix in cinnamon and powdered sugar. Add melted butter and stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Place in the fridge to chill while making the filling.
- In a large bowl, whip the cold heavy cream to stiff peaks. Set aside.
- In a separate large bowl, beat the softened cream cheese, powdered sugar, vanilla, and ground ginger until completely smooth and creamy.
- Gently fold the whipped heavy cream into the cream cheese mixture until just combined, being careful not to deflate the air.
- Spread the cheesecake mixture evenly over the chilled crust.
- Drop spoonfuls of Biscoff Spread randomly over the cheesecake layer. Drag a knife or skewer through the spread and cheese in a zigzag pattern to create swirls.
- Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until firm.
- Lift the bars out of the pan using the parchment sling. Use a sharp knife to cut into squares and serve chilled.
Notes
Ensure cream cheese is fully softened to room temperature to avoid lumps. Do not skip the chilling time as the bars need to set to slice cleanly. For clean cuts, dip the knife in hot water and wipe dry between cuts. These bars are best stored in the refrigerator for up to 5 days and do not freeze well due to the whipped cream texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: no-bake cheesecake, Biscoff, cookie butter, easy dessert, make-ahead dessert, fall dessert, gluten-free option