How to Make the Biscoff Crust
Crush the cookies into fine crumbs, then stir in the cookie butter until the mixture is evenly moistened. Press it into the dish with the flat bottom of a measuring cup, working it into the corners so each bar has an even base. Chill the crust while you mix the filling.
How to Swirl the Cookie Butter
Warm the reserved cookie butter just until it pours easily. Spoon it over the filling in thin ribbons, then drag the tip of a knife through the surface a few times to create a marbled pattern.
When to Slice the Bars
Chill the bars for at least 4 hours and check that the filling feels firm before cutting. Slice the slab into three rows by four and wipe the knife between cuts for cleaner edges.
4-Ingredient Biscoff Cheesecake Bars Recipe Card
No-bake cheesecake bars with a Biscoff cookie crust and a cookie butter swirl.
- Prep time — About 15 minutes
- Chill time — At least 4 hours
- Yield — 12 bars
Ingredients
- 1 package (8.8 ounces) Biscoff cookies, finely crushed
- 1 jar (14 ounces) cookie butter, divided
- 2 blocks (8 ounces each) cream cheese, softened
- 1 tub (8 ounces) frozen whipped topping, thawed
Instructions
- Set aside ½ cup of the cookie butter for the topping. Stir the rest into the crushed Biscoff cookies until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of an 8-inch or 9-inch square glass dish. Refrigerate while you prepare the filling.
- Beat the softened cream cheese in a large bowl until smooth. Gently fold in the thawed whipped topping until evenly combined, then spread the filling over the chilled crust.
- Warm the reserved cookie butter in a microwave-safe bowl in short bursts until just pourable. Drizzle it over the filling and swirl gently with the tip of a knife.
- Cover and refrigerate for at least 4 hours, or until firm enough to slice. Cut into 12 bars and serve chilled.