Print

Light No-Bake Biscoff Cheesecake Bars

light no-bake biscoff cheesecake bars - featured image
Print Recipe

These no-bake cheesecake bars feature a spiced Biscoff cookie crust, a light and creamy filling made with Greek yogurt, and a silky Biscoff topping. They come together in just 30 minutes and are perfect for warm weather or last-minute desserts.

Ingredients

Scale
  • 250g (about 2 cups) Biscoff cookies, crushed into fine crumbs
  • 85g (6 tablespoons) unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • 340g (12 oz) block-style cream cheese, softened to room temperature
  • 100g (1/2 cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 240g (1 cup) plain Greek yogurt (2% or full-fat)
  • 120ml (1/2 cup) heavy cream, cold
  • 3 tablespoons Biscoff cookie butter, melted (for swirling)
  • 120g (1/2 cup) Biscoff cookie butter, melted (for topping)
  • Additional Biscoff cookies, crushed, for garnish

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Pulse 250g Biscoff cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with 85g melted butter and 1 tablespoon sugar (if using) until moistened. Press firmly into the bottom of the pan. Refrigerate while making the filling.
  3. In a large bowl, beat 340g softened cream cheese, 100g sugar, and 1 teaspoon vanilla extract until smooth and fluffy (2-3 minutes). Scrape down the bowl.
  4. Add 240g Greek yogurt and beat until fully incorporated and smooth.
  5. In a separate chilled bowl, whip 120ml cold heavy cream until stiff peaks form.
  6. Fold about one-third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until just combined.
  7. Melt 3 tablespoons Biscoff cookie butter. Spread half the filling over the chilled crust, drizzle with half the melted cookie butter, and swirl gently. Top with remaining filling, spread smooth, and drizzle with remaining melted cookie butter. Swirl again.
  8. Cover and refrigerate for at least 6 hours, preferably overnight.
  9. Once set, melt 120g Biscoff cookie butter and let cool slightly. Pour over the top and spread evenly. Sprinkle with crushed Biscoff cookies. Refrigerate for 30 minutes.
  10. Lift the bars out using the parchment overhang. Slice into 9 or 16 bars with a clean, sharp knife, wiping the knife between cuts.

Notes

For best results, use room temperature cream cheese to avoid lumps. Chill overnight for clean slices. Wipe knife clean between cuts for neat edges. Can be frozen for up to 3 months.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake bars, easy dessert, no-bake dessert, light cheesecake, Greek yogurt cheesecake, 30-minute dessert

Find it online: https://gleamgulp.com/light-no-bake-biscoff-cheesecake-bars-easy-30-minute-dessert/