Today, we’re making these super creamy no-bake Biscoff cheesecake bars—they’re creamy, flavorful, and absolutely delicious! This cheesecake features a center layer of Biscoff spread, making it elegant and visually stunning. No gelatin is needed, and it’s incredibly easy to make. Are you ready?

I feel like we can all agree that Biscoff biscuits are absolutely delicious—they’re the perfect flavored biscuit. And if you combine a yummy, delicious Biscoff cookie with a no-bake cheesecake, you get the ultimate combination! A no-bake cheesecake is incredibly easy to make, delicious, and rewarding.

Please check out the recommended tips for this recipe and the frequently asked questions. If you’d like to go straight to the recipe card, just click “Jump to Recipe” at the top.

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What you’ll love about these no-bake Lotus Biscoff cheesecake bars

• The texture is super creamy and perfect.
• This dessert looks elegant and stunning, thanks to its beautiful middle layer that gives it a special touch.
• It’s very easy to make, and you can even prepare it days in advance since it needs to set in the fridge.
• No gelatin is needed—we know not everyone feels comfortable using gelatin, and it can also be quite expensive. We’ll share a trick to master the texture without using gelatin—it works every time!

Watch how to make a No bake Biscoff cheesecake bar

About this recipe

• Yield: 6 portions
• Baking method: no bake
• refrigerate: 8h to overnight

List of ingredients

List of Ingredients: Here, you’ll find all the possible variations for specific ingredients in this Biscoff cheesecake bars recipe, along with a small explanation of why we’re using each ingredient. If you’d like to see the quantities, you can either scroll down to the recipe card or go straight to the top of the page and click the button that says “Jump to Recipe”. Thank you!

• Biscoff cookies: We’re going to need them for the base and also to decorate. You can use any other speculoos cookies instead.
• Butter: We’ll melt it and use it for the crust. You can use margarine instead, but if the crust is too crumbly, add a bit more.
• Biscoff spread: We’ll use it to give the cheesecake its special Biscoff flavor, as well as for decoration and the middle layer. We’ll share a recipe soon on how to make cookie spread at home!
• Cream cheese: It’s the base of the cheesecake. You can use mascarpone instead or a mix of half mascarpone and half cream cheese. This will give a tangy finish while keeping the texture creamy.
• Heavy whipping cream: Make sure it has at least 35% fat content—if it has less, it won’t work for this recipe. You can find it in stores as pastry whipping cream or heavy whipping cream. Check the fat percentage on the packaging.
• Granulated sugar: Use powdered sugar instead. This will help us whip the heavy cream more easily and blend smoothly into the cheesecake. We’re using only a small amount since the Biscoff spread is already quite sweet!

Necessary equipment

To make these Biscoff cheesecake bars without gelatin, you won’t need a lot of equipment. Here’s what you’ll need:

• A whisk or electric mixer to whip the cream.
• Mixing bowls to fold the ingredients.
• A cake pan to build the cheesecake.
• A spatula to mix everything—it’s very important not to use a whisk for mixing, as it can make the mixture too melty!
• A kitchen scale or measuring cups for accurate measurements.
• Parchment paper to line the pan.

Pan size for a no bake Biscoff cheesecake bar

We’re changing the pan for this recipe since we need it to be rectangular. We’re going to use this one that I love so much for breads—it’s the aluminum loaf pan from Nordic Ware. You can find it at Walmart for $12.95 CAD.

Dimensions of the pan:

• Length: 4.2 inches (10.7 cm)
• Width: 8.2 inches (20.8 cm)
• Height: 2.8 inches (7.1 cm)

How to prepare the crust

To make this delicious, easy no-bake Biscoff cheesecake, we’re going to start by making the crust. You can use any Biscoff or spiced speculoos biscuits for this recipe—it doesn’t matter which one you have. You’ll want to crush them into the thinnest, finest crumbs.

You have different options to crush the biscuits, and you can choose whatever works best for you:

• Use a ziplock bag and a rolling pin: Place all the biscuits inside the bag and seal it, trying to remove as much air as possible (or it might explode). Crush the biscuits using the rolling pin.
• Use a blender: I’m not sure why more people don’t talk about this method—it’s my favorite, especially because it’s so easy to clean and requires minimal effort.
• Use a food processor: You can crush the biscuits using this machine, which works really well, but I don’t use it often because I’m lazy, and it’s stored in a cabinet.

Now, to make the crust, we need to add an ingredient that helps it stay together and not crumble. The best recommendation is melted butter. Melt the butter and mix it with the super finely crushed biscuits—it will create a wet sand-like mixture.

To make the best no-bake Biscoff cheesecake bars recipe, we’re not using a springform pan (which would be ideal if you have one with a removable bottom). To easily remove the cheesecake from the pan, you’ll need to line the pan with parchment paper. Then, add the biscuit mixture to the bottom of the pan and press it down really hard so it’s compact and doesn’t crumble. Place the crust in the freezer—we’ll need it later after we finish making the cheesecake filling.

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How to prepare the Biscoff center

This no-bake cheesecake with Biscoff spread has a beautiful, melty cookie butter interior that adds a stunning contrast of color and looks absolutely gorgeous. Here’s how to make it easily:

To the prepared baking pan with the cookie crust at the bottom, add half of the cheesecake filling and smooth it out. Then, pour the Biscoff spread and spread it evenly across the base, making sure it doesn’t touch the sides too much—leave about half a centimeter of space between the spread and the pan, it doesn’t have to be perfect. Once smooth, add the remaining cheesecake filling on top and smooth it out again.

Best tips to make no bake Biscoff cheesecake bars

If everyone making this creamy Biscoff cheesecake bars recipe reads the tips section, it would be really helpful. Here are the most important tips that I feel many people aren’t following:

1. Do not mix the cream cheese filling with a whisk—not even once! This will make the mixture too melty, and it won’t set properly. If you use a whisk, you’ll need to use gelatin. Instead, always use a spatula. I’ve learned this over time.
2. Do not melt the Biscoff spread to mix it with the cream cheese. It should be at room temperatureto create a smooth cheesecake filling.
3. Let it set for more than 6 hours in the fridge, or it won’t set properly.
4. Make sure the heavy cream is the right one—it should have at least 35% fat content. If it has less, it won’t work. There’s cooking cream, and then there’s cream for pastry. Look for heavy whipping cream that clearly states 35% fat content on the packaging.

Finally, decorate however you’d like! We’ll show you some different decoration ideas, but you can choose whatever you want.

How to decorate Biscoff cheesecake bars

Making no-bake Biscoff dessert bars is very easy, and decorating them is super fun! Since I’m a very indecisive person (and I know many of you are too), I’m giving you two options to decorate this dessert. I recommend covering the cake with Biscoff spread and crushing some biscuits on the sides, then choosing one of two options: either place 6 biscuits in a straight line on top or arrange them slightly on top of each other so they’re not flat.

FAQs about quick Biscoff cheesecake bars

How to make No bake Biscoff cheesecake bars

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!

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