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
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Open the appInstructions
Step 1
Mix 1 cup crushed Biscoff cookies with melted butter until breadcrumb texture.
Step 2
Press mixture firmly into an 8x8 inch square baking dish to form an even crust.
Step 3
Beat cream cheese, Biscoff spread, powdered sugar, vanilla, and salt until smooth.
Step 4
Whip heavy cream to soft peaks, then fold into the Biscoff mixture in two additions.
Step 5
Spread filling over crust, smooth the top, then sprinkle remaining crushed cookies.
Step 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
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