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To make No-Bake Biscoff Cheesecake Bars, you need simple ingredients that create a rich flavor. Here’s what you’ll need: - 200g Biscoff cookies, crushed - 100g unsalted butter, melted - 300g cream cheese, softened - 250ml heavy whipping cream - 100g powdered sugar - 100g Biscoff spread - 1 teaspoon vanilla extract - A pinch of salt - Extra Biscoff cookies for garnish (optional) Each ingredient plays a key role in the final dish. The Biscoff cookies give a crunchy and sweet base. The melted butter helps bind the crust together. Cream cheese adds a creamy texture, while heavy whipping cream makes it light and fluffy. Powdered sugar sweetens the mix, and Biscoff spread adds that unique flavor we love. A pinch of salt balances it all out. If you want to make it extra special, add crushed Biscoff cookies on top for garnish. This treat is easy to make and tastes amazing! To make the crust, start by mixing the crushed Biscoff cookies with melted butter. Use a bowl and blend them until they look like wet sand. This step is key for a good base. Next, take the mixture and press it firmly into an 8x8-inch square baking pan. Make sure it’s even and packed tight. This helps the crust hold together. Chill the pan in the fridge while you prepare the cheesecake filling. Now, let’s make the cheesecake filling. In a clean bowl, beat the softened cream cheese with an electric mixer until it’s smooth. This should take about 2-3 minutes. Add the powdered sugar, Biscoff spread, vanilla extract, and a pinch of salt to the cream cheese. Mix until everything combines well and the filling is creamy. This mixture is where the magic happens! In another bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape when you lift the whisk. Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream. Keep folding until there are no streaks left. Now it’s time to pour the creamy filling over the chilled crust. Use a spatula to smooth the top. This makes it look nice and even. Cover the pan and chill it in the refrigerator for at least 4 hours. For the best results, let it set overnight. This helps the cheesecake firm up properly. Once set, carefully remove the cheesecake from the pan and cut it into bars. If you want, you can drizzle extra Biscoff spread on top and sprinkle crushed cookies for a fun finish. Enjoy your delicious creation! To get the best texture in your cheesecake bars, start with room temperature cream cheese. This makes it easy to blend. If the cream cheese is cold, it can stay lumpy. Let it sit out for about 30 minutes before mixing. Next, let's talk about the whipped cream. To achieve stiff peaks, beat the heavy cream until it holds its shape. Use a clean bowl and beaters for best results. This step is key, as it gives your cheesecake a light and airy feel. When serving your cheesecake bars, presentation is key. Place them on a nice platter. Sprinkle extra crushed Biscoff cookies around the bars for a lovely touch. You can also drizzle more Biscoff spread on top for added flavor. Pair these bars with a nice cup of coffee or tea. The rich flavors of Biscoff enhance the drinks, making each bite even better. One common issue is a crumbly crust. If your crust falls apart, try adding a bit more melted butter. This helps bind the crumbs together. Another mistake is not letting the cheesecake set long enough. Chill the bars for at least four hours, but overnight is best. This ensures they firm up nicely before you cut them. {{image_2}} You can switch up the Biscoff spread to add fun flavors. Try the chocolate Biscoff spread for a richer taste. You can also use the crunchy version for a bit of texture. Mixing in other cookies is another great way to change the flavor. Oreos or vanilla wafers can make a tasty crust. Just crush them and follow the same steps. If you need gluten-free options, use gluten-free cookies for the crust. Many brands offer gluten-free Biscoff cookies. For the filling, you can swap regular cream cheese for a dairy-free cream cheese. This way, those with dairy issues can enjoy the bars too. Just check that your heavy cream is dairy-free as well. Adding seasonal flavors can make these bars extra special. For fall, try mixing in pumpkin spice. A little cinnamon and nutmeg can bring warmth to the flavor. In winter, peppermint extract can add a festive touch. Just a few drops will brighten the taste and make it more holiday-themed. To keep your No-Bake Biscoff Cheesecake Bars fresh, store them in the fridge. First, place the bars in an airtight container. This helps prevent drying out and keeps them tasty. You can also cover the pan tightly with plastic wrap if you don't have a container. - Use a glass or plastic container with a lid. - Make sure they are completely cool before storing. - Keep them in the fridge for up to five days. If you want to save some for later, freezing is a great option. You can freeze the bars for up to three months. To do this, follow these tips: - Cut the cheesecake into bars before freezing. This makes it easy to grab one when you want it. - Wrap each bar in plastic wrap, then place them in a freezer-safe container. - Label the container with the date to keep track. When you want to enjoy a frozen cheesecake bar, take it out and let it thaw in the fridge for a few hours. You can also leave it at room temperature for about 30 minutes. Serve it chilled and enjoy its creamy texture! No-Bake Biscoff Cheesecake Bars stay fresh for about 5 days in the fridge. Make sure to keep them covered. I recommend using plastic wrap or an airtight container. This helps keep them moist and tasty. Yes, you can use other cookies for the crust. Try using Oreos, graham crackers, or even ginger snaps. Each cookie will give a unique flavor. Just crush them the same way you would with Biscoff cookies. If you want a cream cheese substitute, try mascarpone cheese or Greek yogurt. Both options will change the taste a bit but still make a delicious cheesecake. You can also use silken tofu for a dairy-free option. Chilling the bars overnight gives the best results. It helps them set firm and enhances the flavor. If you are in a hurry, chilling them for at least 4 hours will still work. Just know that overnight chilling is preferred. This blog covered all you need to make No-Bake Biscoff Cheesecake Bars. We looked at key ingredients like Biscoff cookies and cream cheese. I shared step-by-step instructions for the crust and filling. Tips helped you avoid common mistakes, and variations showed fun ways to change flavors. Remember, chilling is key for the best taste. Enjoy these treats as is, or try them with twists. Your cheesecake journey can be as creative as you wish!

No-Bake Biscoff Cheesecake Bars

Indulge in a sweet treat with these No-Bake Biscoff Cheesecake Bars! Made with crushed Biscoff cookies and a creamy filling, these bars are a delicious combination of flavors and textures. Perfect as a dessert for any occasion, they require minimal effort and no baking. Discover the full recipe and impress your friends and family with this delightful dessert. Click through to explore and enjoy making your own!
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Ingredients
  

200g Biscoff cookies, crushed

100g unsalted butter, melted

300g cream cheese, softened

250ml heavy whipping cream

100g powdered sugar

100g Biscoff spread

1 teaspoon vanilla extract

A pinch of salt

Extra Biscoff cookies for garnish (optional)

Instructions
 

Start by preparing the crust. In a mixing bowl, combine the crushed Biscoff cookies with melted butter until the mixture resembles wet sand.

    Press the cookie mixture firmly into the bottom of a lined 8x8-inch square baking pan to form an even layer. Chill in the refrigerator while preparing the cheesecake filling.

      In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.

        Add the powdered sugar, Biscoff spread, vanilla extract, and a pinch of salt to the cream cheese, and continue to mix until fully combined and creamy.

          In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until no streaks remain.

            Pour the cheesecake filling over the chilled cookie crust and smooth the top with a spatula.

              Chill in the refrigerator for at least 4 hours, or until set (preferably overnight for best results).

                Once set, remove the cheesecake from the pan and cut into bars.

                  If desired, garnish each bar with a drizzle of Biscoff spread and a crushed Biscoff cookie on top.

                    Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 9 bars

                      - Presentation Tips: Serve the cheesecake bars on a decorative platter, and sprinkle some extra crushed Biscoff cookies around for a beautiful finishing touch.