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No-Bake Biscoff Cookie Butter Cheesecake Bars

No-bake Biscoff cookie butter cheesecake bars with a crunchy cookie crust and a creamy filling swirl. Chill until firm for clean slices with spiced cookie-butter flavor in every bite.
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Prep Time 20 minutes
Chill time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup Biscoff cookies Crushed into fine crumbs.
  • 0.5 cup unsalted butter Melted.
For the filling
  • 16 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 0.75 cup Biscoff cookie butter
  • 1 cup heavy cream Whipped to stiff peaks.
  • Crushed Biscoff cookies For topping.

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Combine crushed Biscoff cookies with melted unsalted butter, then press firmly into the bottom of a lined 9x9-inch pan.
  2. Chill the crust in the freezer for 15 minutes to set.
Mix the filling
  1. Beat cream cheese and powdered sugar together until smooth, then beat in Biscoff cookie butter until fully combined.
  2. Gently fold in whipped heavy cream until no streaks remain.
Assemble and chill
  1. Spread the filling evenly over the chilled crust.
  2. Top with crushed Biscoff cookies.
  3. Chill for at least 4 hours, or until firm, then slice into bars.

Notes

For the cleanest slices, chill until fully firm (ideally 5+ hours) and wipe the knife between cuts. Store bars covered in the refrigerator for up to 4 days; freeze up to 1 month (thaw in the fridge overnight). For a lighter option, use low-fat cream cheese and reduced-fat cookie butter if you like, though texture may be slightly softer.