No-Bake Biscoff Cheesecake Bars
Ingredients:
For the crust:
200 g Biscoff cookies, crushed
80 g melted butter
For the cheesecake filling:
400 g cream cheese (softened)
250 ml cold heavy whipping cream
100 g powdered sugar
1 tsp vanilla extract
3–4 tbsp crushed Biscoff cookies
(Optional) 1 tbsp black sesame or tea flakes — optional if you want a speckled texture like the photo
For topping:
Whole Biscoff cookies (as many as the number of bars you cut)
Instructions:
1. Prepare the crust
1. Mix the crushed Biscoff cookies with melted butter until combined.
2. Press the mixture firmly into a square baking pan lined with parchment paper.
3. Freeze for 15 minutes to set.
2. Make the cheesecake filling
1. In a bowl, beat the cream cheese with powdered sugar until smooth.
2. Add vanilla extract and mix.
3. In another bowl, whip the cold heavy cream until stiff peaks form.
4. Fold the whipped cream gently into the cream cheese mixture.
5. Add crushed Biscoff cookies (and optional flakes) and mix lightly.
3. Assemble
1. Spread the cheesecake mixture evenly over the crust.
2. Smooth the top using a spatula.
3. Place whole Biscoff cookies on top, spacing them so each bar will have one cookie.
4. Refrigerate for at least 4–6 hours or overnight for best texture.
4. Serve
Cut into squares and serve chilled with tea or coffee — just like in the picture.
