No-Bake Cookie Butter Cheesecake Bars

These No-Bake Cookie Butter Cheesecake Bars are a simple, make-ahead dessert that tastes like a sweet dream! Biscoff cookies make up a buttery crust and the filling is made with sweetened cream cheese, cookie butter, vanilla, and warm cinnamon. The hardest part is letting these chill! An easy yet impressive dessert!

Clearly, I have a full-on love affair going on with cookie butter.

I just can’t seem to get enough! It is addictingly delicious. I keep coming up with new recipes to feature it (I already have three more coming down the pipeline…), and I’m not mad about it.

These No-Bake Cookie Butter Cheesecake Bars are HEAVENLY. They require zero baking (which is great if you’re looking for a last-minute Thanksgiving dessert that won’t take up any oven space), can be made completely ahead, and will have people swooning.

I love these bars because they take the pressure out of making a full-on cheesecake. I’ve made several, and while I love the process and carefully maneuvering you have to do with a cheesecake, sometimes there simply isn’t time for all of that work.

This no-bake bar version keeps things very simple!

These start with a Biscoff cookie crust. If you can’t find the Biscoff cookies, you could use graham crackers or even gingersnaps. I HIGHLY recommend the Biscoff cookies, though, because they add unmistakable deliciousness to these bars.

The crust does not need to be baked. Just mixed up and pressed into a baking pan. Easy peasy.

Next up: the filling. The most important part!

Just like regular cheesecake, the filling starts with cream cheese. I think it’s important here to use full-fat dairy for this recipe. Normally, I use reduced-fat cream cheese and sour cream whenever possible…but with these, you want the real deal. It will result in a creamier, richer cheesecake. And it’s the holiday season!

To the cream cheese, we whip in cookie butter (duh), sugar, vanilla, cinnamon, and sour cream. Once it’s well mixed, we add in some heavy cream to add fluffiness and body to the cheesecake filling – this really mimics the texture of a real cheesecake.

Pour the filling over the crust and pop it in the fridge. Waiting is really the hardest part with these, but it’s so worth it. Just like regular cheesecake, these need to chill for quite a bit of time in order to properly set up. Making these the day before you want to serve it your best bet.

Ingredients You Need to Make These No-Bake Cookie Butter Cheesecake Bars:

For the Crust:

• Biscoff cookie crumbs (alternatively, you can use graham crackers)
• Cinnamon
• Salt
• Unsalted butter

For the Filling:

• Cream cheese
• Biscoff cookie butter (Trader Joe’s brand works well too)
• Powdered sugar
• Cinnamon
• Salt
• Sour cream
• Vanilla extract
• Heavy whipping cream

How to Make These No-Bake Cookie Butter Cheesecake Bars:

For the Crust:

• Place the cookies in a food processor and pulse until fine crumbs form. Add in the cinnamon and kosher salt.
• Slowly stream in the melted butter, pulsing the machine a few times to incorporate. The crumbs should be moist and lightly stick together when pinched between two fingers.
• Press the crumb mixture into the bottom of an 8 x 8-inch baking dish lined with parchment (I like to line with parchment to make for easy removal from the pan – leave a couple inches of parchment overhanging the edges of the pan). I also spray the parchment paper and dish with a little nonstick cooking spray.

For the Filling:

• Using a hand or stand mixer, beat together the cream cheese, cookie butter, powdered sugar, cinnamon, salt, sour cream, and vanilla in a large bowl. Mix until there are no lumps and the mixture is creamy.
• Add the heavy cream in 3 increments, beating well after each addition. Scrape down the sides of the bowl and mix until everything is super creamy and smooth.
• Pour the filling over the cookie crust and smooth out the top. Cover with plastic wrap and chill in the refrigerator for at least 8 hours (overnight is best).

To Serve:

• If decorating the top, drizzle the warmed cookie butter over top of the cheesecake as decoratively as you like. Sprinkle over some of the cookie crumbs. Place the pan in the freezer for 15 minutes so the cookie butter can set (alternatively, you can return it to the fridge for a minimum of 30 minutes).
• Loosen the edges by running a knife all around the pan, and gently lift the cheesecake out of the pan using the parchment paper.
• Using a sharp knife, cut into squares. Serve chilled. Keep leftover cheesecake bars covered in the fridge for up to one week.

Other Recipes You Might Enjoy:

• Snickerdoodle Biscoff Cheesecake
• Cookie Butter Caramel Bars
• No-Bake Lemon Cheesecake Cups
• No-Bake Cheesecake Cups with Caramelized Figs
• No-Bake Peanut Butter Chocolate Cheesecakes

Little squares of decadent deliciousness. A wonderful holiday dessert!

@yestoyolks ✨NO-BAKE COOKIE BUTTER CHEESECAKE BARS✨ If you’re looking for a simple, make-ahead dessert for Thanksgiving, these bars are just the thing! Biscoff cookies make up a buttery crust and the filling is made with sweetened cream cheese, cookie butter, vanilla, and warm cinnamon. The hardest part is letting these chill! An easy yet impressive dessert that tastes like a dang dream. FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #thanksgiving #holidays #thanksgivingsides #cheesecake #nobakedessert #nobakecheesecake #cookiebutter #biscoff #makeahead #dessertsoftiktok ♬ snowfall – Øneheart & reidenshi

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