These easy No-Bake Vegan Biscoff Cheesecake Bars are made with only 6 simple ingredients and just a few simple steps. A buttery biscuit base, with a luscious creamy Biscoff cheesecake filling, topped with a layer of Biscoff spread and Biscoff cookies. Vegan, No-Egg, No-Dairy, No-Nuts, No-Tofu and No-Bake!
No-Bake Biscoff Cheesecake Bars
Hello friends, It’s been a while since I posted a Biscoff recipe and that doesn’t sit well with me, SO… let’s say hello to the cheesecake of the Summer- Biscoff Cheesecake Bars! My Vegan Biscoff Cheesecake Bars are actually heaven!! It combines cheesecake and bar in pre-portioned delicious little squares. These delectable creamy cheesecake bar cookies are the perfect treat for Spring / Summer, or any time in need of a very quick and easy dessert.
Looking for more Biscoff desserts? Check out my Vegan Biscoff Babka, Vegan Biscoff Crumbl Cookies, Easy Biscoff Tiramisu and Vegan Biscoff Pastry Swirls.
What is Biscoff?
I’m sure most people will be familiar with ‘Biscoff’, the name ‘Lotus’ branded their cookie. Traditionally called speculoos, they are a spiced caramelised / gingerbread like cookie. Biscoff spread is basically the cookie version blended up into a smooth cookie butter. If you’ve never tried it, be pre warned, you will become addicted at first taste of this delicious cookie!
Why you’ll love this recipe:
- Only 6 ingredients:
- Biscoff lovers dream: There is biscoff in the base, filling and on top of the cheesecake- SO GOOD!
- Vegan friendly: This recipe doesn’t use any animal derived ingredients!
- They’re perfectly portioned: Each dessert is already pre-sized into squares, making it great for serving and sharing.
- Easy to make: This recipe can be made in chilling in the fridge in under 30 minutes, it’s so quick and easy to make!
- Absolutely delicious: Who doesn’t love sweet and creamy cookie butter. These biscoff cheesecake bars are utterly scrumptious, anyone you serve them too will be in taste-bud heaven!
- No-Bake: This recipe doesn’t require baking meaning it’s super quick to make!
Ingredients needed:
As mentioned above, this recipe only requires 6 super simple / easy to find ingredients. You can find the full written recipe and method in the recipe card at the bottom of the page.
- Biscoff cookies: You can find cream filled Biscoff cookies, but you want to use the classic rectangular Biscoff cookies for this recipe.
- Biscoff spread: You can use the smooth or crunchy spread, but I personally use smooth.
- Vegan cream cheese: Use a good quality cream cheese such as Violife Original (this is what i personally use).
- Icing sugar: Added for sweetness and keeps the filling light and airy, which pairs well with the biscoff cookie.
- Vanilla: Optional but adds a slight vanilla flavour.
- Caramel flavouring: Adds an extra layer of richness to the cheesecake filling.
How to make No-Bake Biscoff Cheesecake bars –
- Make the base
Melt the butter and blitz up the biscuits. Mix the two together to create a buttery biscuit base, then pour and compact in a lined 8×8 inch loose base / push up square tin. Allow this to chill while you make the filling.
- Make the filling
Add all of the cheesecake filling ingredients in a high speed blender until super smooth and creamy. The mixture should be quite thick, if not.. add in a-little more cream cheese. pour over the biscuit base, and level out then chill overnight to set.
- Biscoff toppings
Melt some biscoff spread and pour over the cheesecake, making sure to level it out. Place on some whole biscoff biscuits on top. Chill to set.
- Serve
Use a sharp knife to cut the cheesecake into individual bars. Serve and enjoy.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Biscoff Cheesecake Bars
- Total Time: Overnight
- Yield: 10 1x
- Diet: Vegan
Description
No-Bake Vegan Biscoff cheesecake Bars are easy to make, delicious, require only 6 ingredients and are no-bake! So yummmmy!!!!
Ingredients
Ingredients for the base
- 40 Biscoff biscuits
- 100g of vegan / dairy-free butter
Ingredients for the Biscoff cheesecake filling
- 600g of vegan / dairy-free cream cheese
- 100g of Biscoff spread (smooth)
- 150g of icing / powdered sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of caramel (optional)
Ingredients for the topping
- 80g of Biscoff spread
- Biscoff biscuits
Instructions
Method (base)
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.
- Add the Biscoff biscuits into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Pour into a 8×8 inch loose base / square baking tin lined with grease proof paper. The more compact it is, the less likely it will crumble. Place into the freezer whilst you make the filling.
Method (cheesecake filling)
- Add all of the biscoff cheesecake filling ingredients into a high speed blender and blend until smooth and creamy. You may need to stop the blender and scrape down the sides a few times. It should be a thick mixture. If yours feels a-little runny, add in some more cream cheese to help thicken.
- Once smooth, pour the filling on-top of the base, and level out using the back of a spoon or off set spatula. Try and make it as flat / even as possible.
- Tap the tin on your worktop a few times to remove any excess air bubbles.
- Place into the fridge overnight to set.
Method (biscoff topping)
- Once the filling has set (it will still be quite soft), melt some biscoff spread in a saucepan (or in a microwave in 20 second intervals) until it’s a smooth, pourable consistency. Allow to cool for 5 minutes then pour on top of the cheesecake. spread out using the back of a spoon or off-set spatula.
- While the biscoff is still wet, place on some biscoff cookies.
- Transfer back into the fridge (or freezer) for 30 minutes to allow the spread to set and for the cheesecake to firm up before cutting.
- Remove the cheesecake from the tin and using a large shapr knife, slice into bars. How many you get from this recipe depends on your portion sizes.
- Serve and enjoy!
Notes
To store: Store in an air tight / sealed container in the fridge. Best enjoyed within 3-4 days of making!
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
Made this yummy Vegan Cheesecake last weekend! it is easy to make and really tasty. It is not too sweet, and so, so creamy!! I Made it all using my food processor no blender needed. Making it much easier to clean and remove product. Thanks for this recipe, I will make it again!!
Author
Thank youuu! So happy you enjoyed!!! xx
I want to make this, can I use regular cream cheese? Looks sooo good!
Author
Hello, As i only recipe test and bake with vegan / dairy-free cream cheese, so i can only say it works with the ingredients i test with. I also wouldn’t promote or recommend using dairy. Hope this helps xxx