Indulge in the decadent fusion of creamy cheesecake and aromatic Biscoff flavors with these delightful Biscoff Cheesecake Bars. This luscious dessert boasts a perfectly crunchy crust, a velvety smooth filling, and a rich cookie butter topping that will captivate your taste buds.
Created by Bianca, this recipe balances textures and flavors artfully, making it an irresistible treat for any occasion. Whether for celebrations or a cozy treat, these bars promise a satisfying bite every time.
- The unique caramelized, spiced flavor of Lotus Biscoff cookies gives a deliciously distinctive base.
- The combination of velvety cream cheese and Biscoff spread creates a luscious and creamy filling with depth.
- Simple no-bake preparation with chilled layers makes for fuss-free baking and stunning presentation.
- Perfectly sliceable bars that hold together well due to the firm crust and whipped cream folding technique.
Ingredients
- Lotus Biscoff Cookies (250g): Caramelized spiced cookies forming the crunchy, flavor-packed crust base essential to the dessert.
- Unsalted Butter (100g, melted): Acts as binder to hold cookie crumbs firmly for a compact, sliceable crust.
- Full-Fat Block Cream Cheese (680g, softened): Provides rich, creamy texture for a dense, smooth cheesecake filling; room temperature is vital.
- Powdered Sugar (200g, sifted): Dissolves instantly for a silky smooth filling without graininess or lumps.
- Creamy Biscoff Spread (250g + 200g): Infuses the filling and topping with irresistible speculoos flavor and glossy finish.
- Pure Vanilla Extract (1 teaspoon): Enhances and deepens the cheesecake’s aromatic, sweet profile.
- Cold Heavy Whipping Cream (240ml): Whipped to stiff peaks and folded in for an airy yet stable texture in the filling.
- Optional: Extra Crushed Biscoff Cookies: Adds decorative crunch and texture to garnish the top of the bars.
Instructions
- Prepare Your Baking Pan
Line a 9×9 inch pan with a parchment paper sling on perpendicular sides for effortless cheesecake removal. Grease the pan first to secure the paper. This method ensures the bars can be lifted out cleanly after chilling for perfect slicing.
- Create the Biscoff Crust
Pulse Biscoff cookies finely in a food processor or crush in a sealed bag until resembling sand. Mix with melted butter until evenly moistened for a firm texture. This crumbly base sets the foundation for the cheesecake bars’ crunch and flavor.
- Press and Chill the Crust
Firmly press the buttery cookie crumbs into the pan corners and edges using a measuring cup base to form a compact crust. Freeze for 15-20 minutes to solidify the butter and prevent soggy crust under the filling.
- Begin the Cheesecake Filling
Beat softened cream cheese at medium speed until perfectly smooth and lump-free; scrape bowl frequently. Softened cream cheese ensures a creamy texture without lumps for a luscious cheesecake base.
- Flavor the Filling
Add sifted powdered sugar and vanilla, mixing initially low to avoid sugar cloud, then medium until completely integrated. Incorporate 1 cup of creamy Biscoff spread until uniform and pale caramel. This layering enriches the cheesecake with signature Biscoff flavor.
- Whip the Heavy Cream
Chill bowl and beat cold heavy cream until stiff peaks form, ensuring volume and stability. Proper whipping adds lightness, balancing the dense cream cheese for a delicate filling texture.
- Fold and Combine
Gently fold a third of whipped cream into the filling using a sweeping motion, then fold in the rest until no streaks remain. Folding preserves air for a fluffy, stable no-bake cheesecake texture that holds well when sliced.
- Assemble the Cheesecake Bars
Pour the filling evenly over the chilled crust, spreading smoothly to edges with an offset spatula. Proper spreading ensures a uniform texture and appearance for every bar.
- Add the Topping and Chill
Melt remaining Biscoff spread in short microwave bursts until smooth and pourable. Pour over filling and spread to coat the surface. This luscious finish intensifies the signature cookie butter flavor with a glossy look.
- The Final, Crucial Chill
Cover loosely and refrigerate for at least 6-8 hours or overnight to fully set the bars. This chilling step is essential for firm slices and a perfect texture that is easy to serve.
- Slice and Serve
Lift cheesecake from pan using parchment overhang. Slice into 16 squares with a sharp knife dipped in hot water between cuts for clean edges. Garnish with crushed cookies or whipped cream if desired to add texture and visual appeal.
- Using full-fat cream cheese and Biscoff spread is crucial for the creamy texture and rich flavor.
- Do not skip the chilling steps; they ensure stability and prevent soggy crust and runny filling.
- Folding whipped cream gently maintains airiness, resulting in light, luscious bars instead of dense cheesecake.
Storage Tips
Store cheesecake bars covered in the refrigerator for up to 5 days to maintain freshness. For longer storage, freeze in an airtight container for up to 3 months and thaw overnight before serving.
Serving Suggestions
Serve chilled bars alone or topped with a dollop of freshly whipped cream. Pair with a hot coffee or spiced tea to complement the caramel and spice notes in the Biscoff.
- Soften cream cheese to room temperature beforehand to avoid lumps and ensure a creamy texture.
- Press crust firmly and chill well to keep layers distinct and prevent soggy bottoms.
- Use an offset spatula for smooth spreading of filling and topping for professional presentation.
FAQs
- Can I use low-fat cream cheese?
Low-fat cream cheese is not recommended as it can cause a runnier filling and less creamy texture.
- What if I don’t have a food processor?
Place cookies in a sealed bag and crush them with a rolling pin until fine, ensuring no large chunks remain.
- Can I make this recipe in a different pan size?
The 9×9 inch pan is ideal. Adjust crust and filling quantities proportionally if using a different size to maintain thickness.
- How do I store leftover cheesecake bars?
Keep leftovers refrigerated in an airtight container up to 5 days or freeze for longer storage.
- Can I substitute Biscoff spread with peanut butter?
While peanut butter can be used, the unique Biscoff cookie butter flavor is integral to this recipe’s signature taste.
- Is this cheesecake no-bake?
Yes, this cheesecake is a no-bake dessert relying on chilled setting to firm the layers.
- How to get clean slices?
Use a sharp knife dipped in hot water and wiped dry between cuts for perfect, clean edges.
Biscoff Cheesecake Bars
Equipment
- 1 9x9 inch square baking pan with parchment paper sling
- 1 food processor for crushing cookies
- 1 electric mixer hand or stand mixer with paddle attachment
- 1 mixing bowls large and medium size
- 1 Offset spatula for spreading cheesecake layers
Ingredients
- 8.8 oz Lotus Biscoff Cookies about 1 standard pack
- 7 tbsp unsalted butter melted
- 24 oz full-fat block cream cheese softened
- 1 cup powdered sugar sifted
- 1 cup creamy Biscoff spread cookie butter divided
- 1 tsp pure vanilla extract
- 1 cup cold heavy whipping cream
- Optional: extra crushed Biscoff cookies for garnish
Instructions
- Prepare a 9×9 inch square baking pan by creating a parchment paper sling with two strips laid perpendicular, greasing the pan lightly before lining.
- Crush the Biscoff cookies into fine crumbs using a food processor or crush in a sealed bag with a rolling pin until no large chunks remain.
- Mix melted butter thoroughly into the cookie crumbs until the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the prepared pan, paying special attention to edges and corners, then freeze for 15-20 minutes to set.
- In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free, scraping down the bowl as needed.
- Add sifted powdered sugar and vanilla extract, beat on low then medium speed until fully combined and smooth.
- Mix in 1 cup of creamy Biscoff spread and blend until the filling is uniform pale caramel in color.
- In a separate chilled bowl, whip cold heavy cream on medium-high speed until stiff peaks form, being careful not to over-whip.
- Gently fold one-third of whipped cream into the Biscoff mixture to lighten, then fold in the remaining whipped cream until no streaks remain.
- Pour the cheesecake filling over the chilled crust and spread evenly into corners using an offset spatula.
- Microwave remaining Biscoff spread in 15-second intervals, stirring until melted and pourable; pour and spread evenly over the cheesecake filling.
- Cover loosely and refrigerate the cheesecake bars for at least 6-8 hours or overnight to fully set.
- Use parchment paper overhangs to lift the set cheesecake from the pan and slice into 16 squares with a warm sharp knife.
Notes
- Use full-fat cream cheese at room temperature for smooth texture.
- Do not skip chilling steps for best results.
- Store leftovers refrigerated for up to 3 days.
- Crush extra cookies for garnish if desired.
