u003cstrongu003eWhy is my Biscoff cheesecake bars melty and not setting properly?u003c/strongu003e

The reasons could be that you used a u003cstrongu003ewhisk instead of a spatulau003c/strongu003e or didn’t let it set long enough. Remember, it should set in the fridge for u003cstrongu003eat least 8 hoursu003c/strongu003e.

u003cstrongu003eCan I make this recipe in advance?u003c/strongu003e

Yes! It’s the perfect recipe to prepare a couple of days ahead, so it’s ready when you need it.

u003cstrongu003eDo I have to use Biscoff cookies?u003c/strongu003e

No, you can use any u003cstrongu003especuloos cookiesu003c/strongu003e or u003cstrongu003ecookie butteru003c/strongu003e you can find—it doesn’t have to be the same brand we’re using, as they all work fine!

u003cstrongu003eHow long can it stay in the fridge?u003c/strongu003e

It can last for u003cstrongu003e3-4 daysu003c/strongu003e. You can also freeze them in portions by placing them in a u003cstrongu003efreezer-safe containeru003c/strongu003e and storing them in the freezer for up to u003cstrongu003e3 monthsu003c/strongu003e.

No bake Biscoff cheesecake bars, so creamy and easy!

Description

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.

Ingredients

Scale

Crust

120 grams biscoff
26 grams melted butter

cheesecake filling

400 grams cream cheese
90 grams biscoff spread
160 grams heavy whipping cream (35% fat content)
30 grams granulated sugar

Middle layer

60 grams Biscoff spread

Decorate

60 grams biscoff spread
6 Biscoff cookies (whole)
1 biscoff cookie (crushed)

Cook Mode Prevent your screen from going dark

Instructions

crust To make Biscoff cheesecake bars, we’re going to start by making the crust. Decorate with melted Biscoff spread, crushed biscuits, and whole Biscoff cookies. Serve and enjoy!
crush cookies Crush the Biscoff cookies finely using a food processor or a ziplock bag with a rolling pin.
make cookie crust Mix them with melted butter until the mixture resembles wet sand.
prepare pan Line the pan you want to use, and press the cookie mixture onto the bottom—it should cover the entire base. It’s up to you if you want to bring it slightly up the sides. Freeze while you prepare the cheesecake filling.
cheesecake filling For the Biscoff cheesecake filling, work the cream cheese with a spatula. Then, add the room-temperature Biscoff spread and mix until well combined.
whip cream In a separate bowl, whip the heavy cream with sugar until soft peaks form. If you overwhip the cream, it will look grainy, so make sure you don’t overdo it!
Make the filling Combine the whipped cream with the cheesecake filling in two parts. First, add a little and fold it into the cheesecake filling. Once incorporated, add the rest. The texture should be very creamy and smooth.
build and refrigerate Add half of the cheesecake mixture to the prepared pan and smooth it out. Then, add a layer of Biscoff spread, smooth it over, and top with the remaining cheesecake mixture. Smooth it out again and leave it in the fridge to set for 8 hours to overnight.
decorate Decorate with melted Biscoff spread, crushed biscuits, and whole Biscoff cookies. Serve and enjoy!

Notes

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!