15-Min Biscoff Cheesecake Bars
No-bake Biscoff cheesecake layered on a speculoos cookie crust, set in the freezer while you sip your matcha. Creamy, crunchy, and ready in 10 minutes of hands-on time.
- Total time
- 15 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.5 cup Biscoff cookies (crushed, divided)
- 4 tbsp butter, melted
- 8 oz cream cheese, softened
- ½ cup Biscoff spread
- ½ cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Mix 1 cup crushed Biscoff cookies with melted butter until breadcrumb texture.
- 2
Press mixture firmly into an 8x8 inch square baking dish to form an even crust.
- 3
Beat cream cheese, Biscoff spread, powdered sugar, vanilla, and salt until smooth.
- 4
Whip heavy cream to soft peaks, then fold into the Biscoff mixture in two additions.
- 5
Spread filling over crust, smooth the top, then sprinkle remaining crushed cookies.
- 6
Freeze for at least 10 minutes, then cut into 8 bars and serve cold.
Tools you’ll need
- 8x8 inch square baking dish
- medium mixing bowl
- electric mixer or whisk
- rubber spatula
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
