No-Bake Biscoff Cheesecake Bars

These No-Bake Biscoff Cheesecake Bars are so good it's absolutely ridiulous. The with a Biscoff crumb crust, a fluffy cloud of creamy Biscoff cheesecake, and a drizzle of melty Biscoff spead on top, you'll wish the awesomeness would never end.

When I lived in Taiwan, learning the language seemed so daunting that I (rudely) gave up almost immediately. When I moved to Scotland, though, I never imagined I'd have to learn so much in an English-speaking country. Things are spelled differently, some words had entirely different meanings, and there were tons of words I'd never heard before. I often felt silly asking so had to figure things out from context clues. I got it wrong a lot, and it was definitely embarrassing.

There was certainly lots of decoding to do in the kitchen as well. I knew the whole biscuit thing would be confusing, but I didn't expect that trying to get British people to try American buttermilk biscuits would be such a challenge. The whole crisps/chips/fries thing is always a bit of a fiasco. They call a broiler a grill, and that definitely threw me off. Then there was the day that I learned yet another new word for sandwich, and the 13 year old who taught me that piece means sandwich was absolutely indignant. And I still think it's weird that cheesecake is assumed to be no-bake in this country. It feels like cheating.

What makes No-Bake Biscoff Cheesecake Bars so awesome?

I'd eat these No-Bake Biscoff Cheesecake Bars in any language, though. They are ridiulously awesome. I'm talking floods of pleasure with each bite. If you're a fan of Biscoff, speculoos, cookie butter, or whatever you want to call it, you'll definitely love this recipe. It's intensely flavored with cinnamon and spice and features Biscoff in every layer. The cheesecake is light and fluffy and so rich. And the crunch from the biscuit/cookie crust plus the sprinkling of crumbs on top is the perfect contrast to the creamy filling.

You may be wondering if you could make this in a round pan and serve it in slices like a regular cheesecake rather than in squares. You definitely could do that, but this is so rich and dreamy that I think the servings would be too big. And you wouldn't be able to stop eating it because it's so good. So rather than test your self-control (you'd lose) keep the pieces small. I made mine in a 9x9 pan and cut them into 12 pieces.

Magical Properties of Cinnamon

Cinnamon is a staple in the magical apothecary. It's metaphysical properties are so far reaching, it can be incoporated into most spells. From love and lust magick to enhancing your spiritual connection, to bringing prosperity, it works on all levels. Because it's tied to the element of fire, it can also be used to speed up or boost the energy of any spell. Think of it as a metaphysical power up.

To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.

Ingredients

Here's everything you'll need to make this dessert. The full details are in the recipe card below.

• Biscoff cookies - aka biscuits
• Cinnamon
• Salt - I like fine sea salt
• Butter - unsalted is best, and you will be melting it, so no need to set it out to soften
• Cream cheese - room temperature
• Biscoff spread - or your favorite speculoos spread
• Powdered sugar
• Sour cream - or creme fraiche
• Vanilla extract
• Heavy cream - aka double cream

Tips for making No-Bake Biscoff Cheesecake Bars

This is pretty simple, but it does sort of make a big mess as you will likely be using two different machines to get it done. First up, you'll use a food processor if you have one to make your Biscoff crumb crust. Crush your cookies or biscuits (whatever you like to call them) into your food processor, add cinnamon and salt, and blitz your cookies into fine crumbs. Then add the melted butter and pulse to combine. Press this into the bottom of a 9x9 inch square pan and stash it in the fridge. If you don't have a food processor, bash your cookies to crumbs in a zip top bag, then mix everything together in a bowl

I used my stand mixer for the cheesecake filling, but you could also use an electric hand mixer. You'll add all your filling ingredients, minus the cream, to your mixing bowl and beat until you have a fully incorporated and smooth mixture. Then, with the mixer running, stream in your cream and give it a good mix to incorporate a bit of air and make the mixture lighter.

Pour your filling onto your crust and give it a good long chill in the fridge. Overnight is best. Then when you're ready to serve, melt a bit more Biscoff spread and drizzle it over the top, crush a couple of cookies and sprinkle the crumbs, then go to town.

Get these No-Bake Biscoff Cheesecake Bars in your life as soon as possible. You won't believe how awesome they truly are until you try them.

Looking for more awesome cheesecake recipes? Try these hybrid Orange Cheesecake Brownies or a beautiful Maple Cheesecake.

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Recipe slightly adapted from Yes to Yolks.