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Home » Recipes » Cheesecake Recipes

No-Bake Biscoff Swirl Cheesecake Bars

Published: Sep 22, 2021 · Modified: Aug 27, 2023 by Chef Dennis Littley

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Have you ever tried Biscoff wafers or spread? If not, trust when I tell you my No-Bake Biscoff Swirl Cheesecake will introduce you to a whole new world of deliciousness!

3 Biscoff swirl cheesecake bars stacked on a white plate


 

I love all types of cheesecakes, but lately, I’ve been enjoying the no-bake variety. Partly from the summer heat but also because of how easy they are to make.

close up of biscoff cheesecake bar with a fork on a white plate

Wouldn’t you love to sit down to a slice or two of this delicious cheesecake? I’m not ashamed to say I enjoyed for breakfast with my coffee….sigh.

Table of Contents:
  • What Ingredients do I need to make a No-Bake Biscoff Swirl Cheesecake?
  • How do I make a No-Bake Biscoff Swirl Cheesecake?
  • Do I have to use Biscoff cookies for the crust?
  • Can I use Nutella instead of Biscoff spread?
  • More No-Bake Dessert Recipes You’ll Love!
  • Recipe: No Bake Biscoff Swirl Cheesecake

What Ingredients do I need to make a No-Bake Biscoff Swirl Cheesecake?

ingredients to make a no bake biscoff swirl cheesecake

Let’s start by gathering the ingredients we need to make no-bake Biscoff swirl cheesecake bars. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

How do I make a No-Bake Biscoff Swirl Cheesecake?

two images showing biscoff cookie crust in bowl and in pan

Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.

Do I have to use Biscoff cookies for the crust?

No, you don’t. You can use graham crackers, digestive biscuits or shortbread cookies.

four images showing how to make the cheesecake filling
  • In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  • In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream.
cheesecake mixture in pan

Spread the mixture evenly into the prepared pan.

four images showing how to add the biscoff topping to the cheesecake
  • In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds).
  • Drop by spoonfuls on top of the cheesecake batter then swirl with a knife.
  • Refrigerate for at least 4 hours before serving (overnight is best).

Can I use Nutella instead of Biscoff spread?

Yes, you can. You could also make your own peanut butter or other nut butter spread to use instead of Biscoff spread.

biscoff cheesecake bars sliced intro squares next to biscoff cookies on a white marble tray

Once the cheesecake has set up, slice it into squares and get ready for deliciousness!

overhead view of slices of biscoff swirl cheesecake

Who wants to grab a fork and join me?

More No-Bake Dessert Recipes You’ll Love!

  • No Bake Chocolate Cheesecake
  • No Bake Blueberry Cream Pie
  • No Bake Peach Tart

Did you make this? Please RATE THE RECIPE below!

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overhead view of slices of biscoff swirl cheesecake

No Bake Biscoff Swirl Cheesecake

Chef Dennis Littley
You'll love this creamy & delicious easy-to-make No-Bake Biscoff Swirl Cheesecake. Wouldn't your family love to sit down to a slice or two of this cheesecake?
4.94 from 30 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 0 minutes mins
Set up time in refrigerator 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 465 kcal

Ingredients
 
 

  • 1 ½ cups Biscoff cookie crumbs
  • 4 tablespoon butter melted
  • ½ cup heavy cream
  • 1 ½ teaspoon confectioner's sugar (10x or powdered)
  • ½ cup sugar
  • 16 ounces cream cheese softened
  • 1 teaspoon vanilla
  • ¼ cup Biscoff spread

Instructions
 

  • Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter.
  • In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  • In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  • In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds).
  • Drop by spoonfuls on top of the cheesecake batter then swirl with a knife.
  • Refrigerate for at least 4 hours before serving (overnight is best).

Nutrition

Calories: 465kcalCarbohydrates: 31gProtein: 5gFat: 36gSaturated Fat: 19gCholesterol: 98mgSodium: 294mgPotassium: 89mgSugar: 21gVitamin A: 1160IUCalcium: 67mgIron: 0.2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.94 from 30 votes (14 ratings without comment)

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    Recipe Rating




  1. Maral Eskenian says

    August 11, 2024 at 4:51 am

    5 stars
    Delicious and easy I love it

    Reply
    • Chef Dennis Littley says

      August 11, 2024 at 7:45 am

      I’m happy to hear that!

      Reply
  2. Marion says

    January 01, 2024 at 4:22 pm

    5 stars
    Chef Dennis!
    OH MY GOODNESS! This is NOW my favorite cheesecake! You also deserve 3 slaps as this is so good! I LOVE making your recipes as they are easy & so dang on good! I was too tired to make it for Christmas so my boys made sure I made it for New Years. I DID and sliced out pieces for the family & DARED ANYONE to eat the rest! It’s my breakfast in the morning. It’s JUST enough as to not have a lot of leftovers (not that you’d have any ). THANK YO for such a good recipe!

    Reply
    • Chef Dennis Littley says

      January 01, 2024 at 8:44 pm

      I’m happy to hear you enjoyed my Biscoff cheesecake bars, they are my wife’s favorite cheesecake!

      Reply
  3. Jenny Lendrum says

    September 26, 2021 at 7:24 am

    Just a question chef Dennis… to obtain this ingredient of firstly semi sweet, alittle confused with what this is??? secondly where to purchase the Biscoff biscuits and spread as i live in Australia?

    Reply
    • Chef Dennis Littley says

      September 26, 2021 at 9:03 am

      hi Jenny
      I’m not sure what you mean by firstly semi sweet? As for Biscoff, Google says its available at Independent or Coles and Woolworths supermarkets

      Reply
    • Gabby says

      April 19, 2022 at 9:56 pm

      Can you make this without the biscoff spread? I personally love the cookies but not the spread! Idk if it’ll mess up the bars

      Reply
      • Chef Dennis Littley says

        April 20, 2022 at 6:54 am

        hi Gabby

        leaving off the Biscoff won’t affect the bars other than the flavor. You could replace it with caramel, dulce de leche, sweetened peanut butter or if you just want a simple topping, with berries.

      • Elizabeth C Liotti says

        December 30, 2022 at 6:37 pm

        Hello. I’m confused about the confectioners sugar measurement. Is it one and a half teaspoons or cups?

      • Chef Dennis Littley says

        December 30, 2022 at 9:31 pm

        The amount is correct, it is teaspoons. It’s only to sweeten the cream.

  4. Oscar says

    September 24, 2021 at 8:12 pm

    5 stars
    This was so delicious, thanks for the recipe.

    Reply
  5. Rob says

    September 24, 2021 at 7:11 pm

    5 stars
    Delicious and easy to make!

    Reply
  6. Amanda Dixon says

    September 24, 2021 at 4:43 pm

    5 stars
    Oh, my, this is a wonderful cheesecake! It was so rich and creamy, and the Biscoff spread added the best flavor. It was truly irresistible!

    Reply
  7. Kayla DiMaggio says

    September 24, 2021 at 9:36 am

    5 stars
    I am a huge cheesecake lover and your no bake cheesecakes was delicious! I am a huge fan!

    Reply
  8. Gwynn Galvin says

    September 24, 2021 at 9:17 am

    5 stars
    Oh my deliciousness! Thanks for sharing this amazing recipe, everyone loved it!

    Reply
  9. Jean says

    September 24, 2021 at 5:36 am

    5 stars
    I Love biscoff biscuits and your no-baked cheesecake was such a delightful dessert!

    Reply
  10. Linda says

    September 24, 2021 at 1:06 am

    5 stars
    I love a no-bake dessert and this biscoff cheesecake was one of the best!

    Reply
  11. Jerika says

    September 24, 2021 at 12:33 am

    5 stars
    My family loved your No-Bake Biscoff Swirl Cheesecake!:) Thanks!:)

    Reply
  12. Andrea White says

    September 23, 2021 at 11:40 pm

    5 stars
    it was so delicious! The perfect dessert!

    Reply
  13. Kerry Smith says

    May 18, 2020 at 9:07 am

    I wish it was measured in grams and not cups…

    Reply
    • Chef Dennis Littley says

      May 18, 2020 at 9:11 am

      hi Kerry
      Your wish is my command! I just converted this recipe and you can find a toggle for metric at the bottom of the ingredients list. I’m in the process of converting recipes over to metric. Sadly they have to be done one at a time so I haven’t gotten to all of my 600+ recipes.

      Reply
  14. Nicole says

    September 07, 2012 at 6:28 am

    4 stars
    Hi Chef Dennis,

    This looks delicious, i would love to have a go at making it myself, although i have never heard of Biscoff. What does it taste of, and do you know what the UK equivalent would be?

    No bake cheese cake is the best, why go to all the effort of baking one when there are no-bake recipes like this floating about?

    Thanks, Nicole

    Reply
    • Chef D says

      September 07, 2012 at 8:03 am

      hi Nicole
      I’m surprised you can’t get it in the UK, it’s a European Spread. It’s an equivalent to peanut butter made out of crushed biscoff cookies if that helps. I know you can order it online too!

      Cheers
      Dennis

      Reply
      • Nicole says

        September 07, 2012 at 10:25 am

        Hi Denis, i shall have to look out for it then, we have a few European food stores in my town, Polish, Turkish etc, maybe I’ll try those. I’m very intrigued now!

  15. Minnie@thelady8home says

    August 22, 2012 at 4:46 pm

    Oh wow!!!! What a brilliant recipe! Bookmarking it and over to Chocolate Moosey.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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