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No-Bake Biscoff Cookie Butter Cheesecake Bars

No-bake Biscoff cookie butter cheesecake bars with a buttery Biscoff cookie crumb crust, creamy cookie butter filling, and a glossy cookie butter topping. Built for easy make-ahead chilling for clean slicing and a smooth, set texture.
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Prep Time 20 minutes
Chill time 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2.5 cup Biscoff cookie crumbs About 32 cookies, finely crushed.
  • 8 tbsp unsalted butter Melted.
Cheesecake Filling
  • 16 oz cream cheese Softened to room temperature.
  • 1 cup creamy Biscoff cookie butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream Cold.
Topping
  • 0.5 cup creamy Biscoff cookie butter
  • 2 tbsp heavy cream
  • 4 Biscoff cookies Crushed for topping.

Equipment

  • 1 electric mixer
  • 1 8x8-inch baking pan
  • 1 microwave

Method
 

Prepare the pan and crust
  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Mix Biscoff cookie crumbs and melted unsalted butter until evenly coated, then press firmly into the pan to form an even crust.
  3. Refrigerate the crust for 20 minutes until firm.
Make the cheesecake filling
  1. Beat softened cream cheese, creamy Biscoff cookie butter, powdered sugar, and vanilla extract with an electric mixer for 2–3 minutes until smooth and creamy.
  2. Whip cold heavy whipping cream with the electric mixer until stiff peaks form, about 3–4 minutes.
  3. Fold the whipped cream gently into the cheesecake mixture until fully combined and light in texture.
  4. Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
Make the topping and assemble
  1. Warm the remaining creamy Biscoff cookie butter with heavy cream in the microwave for 15–20 seconds, then stir until smooth and pourable.
  2. Pour the cookie butter topping over the cheesecake layer and spread gently into an even layer.
  3. Sprinkle crushed Biscoff cookies over the top.
Chill, slice, and serve
  1. Refrigerate the bars for at least 6 hours, preferably overnight, until fully set.
  2. Lift the cheesecake from the pan using the parchment paper, then slice into 16 bars using a warm knife and wipe the blade clean between cuts.
  3. Serve the bars chilled.

Notes

For the smoothest filling, ensure the cream cheese is fully softened and the heavy whipping cream is cold before whipping. Keep covered in the refrigerator for up to 4 days; freezing is not recommended because the texture can soften after thawing. If you want a lighter option, use light cream cheese and reduced-fat cookie butter (texture may be slightly softer but still sets with proper chilling).