White Chocolate-Biscoff Cheesecake Bars (NO BAKE)
These no bake white chocolate Biscoff cheesecake bars are soft, fluffy and light. They’re not overly sweet, which makes them perfect even if you don’t usually go for rich desserts. I included tips and tricks below to help you get the texture and flavor just right. I hope you give them a try!
No bake cheesecake might sound easier than baked, but in some ways it’s actually trickier. One of the most common issues is that it just doesn’t set properly sometimes. There can be a lot of reasons for that, which I will list below to help you avoid them. But when it works it’s so worth it. This no bake white chocolate Biscoff cheesecake is soft, fluffy and perfectly light. It’s not overly sweet and definitely not too “cheesy,” which I know can be a dealbreaker for a lot of people when it comes to no bake cheesecakes.
To make it more mousse like and less dense, I used more heavy whipping cream than usual. This really helps with the texture, it’s airy and creamy without feeling too rich or heavy. The white chocolate plays a big role too. You won’t really taste it on its own, but it balances everything out and tones down the cheese flavor without overpowering the other ingredients. It just blends in really nicely and gives a smooth, velvety feel to the filling.
Some people like to add a spoon or two of Biscoff spread directly into the cheesecake batter, which you definitely can if you want a stronger Biscoff flavor throughout. Personally, I didn’t do that here because the base is already made with Biscoff biscuits and the whole thing is finished off with a generous layer of melted Biscoff spread on top. For me, that’s just the right amount. It’s not too much and still lets the light cheesecake filling shine through.
The most important step in this recipe is chilling. It’s absolutely non negotiable. A minimum of 12 hours in the fridge is key if you want clean slices and the right texture. Trust me, if you try to cut into it too soon it just won’t hold up properly. Be patient with it and you’ll end up with soft, fluffy bars that slice beautifully and taste even better the next day.
Why didn’t my cheesecake set?
There are quite a few reasons why a no bake cheesecake might not set properly and it’s honestly more common than you’d think. No bake recipes seem simple, but they rely on just the right texture and method to hold their shape without the help of baking.
One possible issue is overwhipping the cream cheese. When cream cheese is mixed too much, it can become runny and lose its structure. This makes the entire filling too soft to set properly. That’s why I recommend mixing the cream cheese, sugar and melted white chocolate with a spatula instead of a mixer. This keeps everything thick and creamy instead of turning soupy.
Another reason could be that the whipped cream wasn’t whipped to stiff peaks. The whipped cream is what gives the cheesecake its airy texture and structure. If you stop too early and only reach soft peaks, the filling won’t hold up as it chills. You want the cream to be whipped until it holds its shape firmly when you lift the whisk, stiff but not grainy.
Even if your whipped cream is perfect, it’s also important to fold it into the cream cheese mixture gently. If you stir it too aggressively, you’ll knock out all the air you just whipped in and the filling will end up too loose. Use a spatula and fold slowly, turning the bowl as you go until everything is combined and fluffy.
Lastly chilling is key. This cake needs a minimum of 12 hours in the fridge to set properly. If you chill it for less, it might still be soft or runny when you try to slice it. It’s best to make this a day ahead and let it chill overnight so it has time to firm up fully. It also slices much more cleanly that way!
Frequently asked questions
1. My cheesecake didn’t set, what went wrong? - There are a few common reasons for this, which I talked about in details above. For more tips, see the section “Why Didn’t My Cheesecake Set?” above.
2. Do I have to use white chocolate in the batter? - Yes, for this recipe the white chocolate is important. It adds structure once chilled and helps balance the flavor. With that said, you won’t taste it strongly, it blends in subtly with the cream cheese and Biscoff. If you skip it, the cheesecake may not set as well and could taste more “cheesy.”
3. What kind of cream cheese should I use? - Use full fat cream cheese if possible. I liked using Philadelphia brand, I find it’s delicious, very smooth and easy to work with.
4. What kind of whipping cream works best? - Look for heavy whipping cream with at least 32–36% fat content. Anything lower in fat may not whip properly or hold its shape once folded into the batter.
5. Why did my whipped cream separate? - This can happen if it’s overwhipped. Once the cream turns grainy or starts looking like butter, it’s gone too far. Stop whipping once you see stiff peaks. This means, when you lift the whisk, the cream should stand tall and firm without collapsing.
6. How should I store the cheesecake and how long does it last? - Keep it in an airtight container in the fridge. It stays fresh for up to 3 days and actually tastes even better the next day after all the flavors settle. You can also freeze it, but note that the texture may become slightly softer after thawing.
7. Can I freeze these cheesecake bars? – Yes you can, but I wouldn’t really recommend it. The texture of no bake cheesecakes tends to change once thawed, often becoming softer or slightly watery.
8. Can I add Biscoff spread into the filling? - You can, but I personally don’t. The base already uses Biscoff biscuits and the topping is a generous layer of melted Biscoff spread, which I find to be enough. Adding Biscoff to the filling may overpower the other flavors.
Tools you will need for this recipe
A 28x18 cm rectangular cake tin with removable sides - This makes it easy to release the bars cleanly after chilling.
A stand mixer or hand mixer - You’ll need this to whip the cream to stiff peaks.
A spatula - For gently folding the whipped cream into the cheesecake mixture without deflating it.
A small saucepan - To melt heat the cream in for the white chocolate ganache.
A food processor or a ziplock bag with a rolling pin - Either option works for crushing the Biscoff biscuits for the base.
Ingredients you will need for this recipe
For the crust
Biscoff cookies: These form the base of the cheesecake.
Melted butter: Acts as the glue that holds the cookie crumbs together once chilled
For the white chocolate ganache
White chocolate: Adds richness and sweetness to the filling.
Whipping cream: Helps melt the chocolate smoothly and creates a soft, creamy ganache layer that blends into the filling.
For the cheesecake layer
Philadelphia cream cheese: Use full fat for the best texture.
Granulated sugar: Sweetens the filling without making it too heavy.
Whipping cream: When whipped to stiff peaks, it gives the cheesecake that light, fluffy, mousse like texture.
Vanilla bean paste: Adds a rich vanilla flavor that pairs so well with both the cream cheese and Biscoff.
Extras
Biscoff spread: Melted and poured on top for extra flavor and a Biscoff finish.
Step by step instructions with photos
1. Prepare the white chocolate ganache by heating the cream in a saucepan until it just begins to simmer, do not let it boil.
2. Once simmering, remove it from the heat and pour it over the chopped white chocolate. Let it sit for about 5 minutes, then whisk until smooth. Place the ganache in the fridge to cool completely.
2. Now, for the crust: crush the biscuits using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Once crushed, mix the biscuit crumbs with the melted butter and press the mixture firmly into your baking tin. Place in the fridge to chill while you prepare the cheesecake batter.
3. First, whip the cream until stiff peaks form. Set aside.
4. In another bowl, gently mix the cream cheese with the sugar using a spatula. Be careful not to overmix, as this can make the cream cheese runny and affect how the cheesecake sets.
5. Once smooth, fold in the cold white chocolate ganache along with the vanilla bean paste.
6. Finally, gently fold in the whipped cream using a spatula. Do this slowly and carefully to avoid deflating the batter.
7. Pour the batter over the chilled crust and spread it evenly. Place the cheesecake in the fridge for 12 hours to set.
8. The next day, take the cheesecake out of the fridge. Warm a few tablespoons of Biscoff spread just enough to pour (it shouldn’t be fully melted), then pour it over the cheesecake. Return it to the fridge for a few minutes until the Biscoff topping sets.
9. Once the topping has set, gently remove the cheesecake from the baking tin. Cut into squares, decorate and enjoy!
No bake White Chocolate-Biscoff Cheesecake
These no bake white chocolate Biscoff cheesecake bars are soft, fluffy and light. They’re not overly sweet, which makes them perfect even if you don’t usually go for rich desserts. I included tips and tricks below to help you get the texture and flavor just right. I hope you give them a try!
Ingredients
- 200g biscoff cookies, crushed
- 100g g unsalted butter, melted
- 100g white chocolate
- 50g whipping cream
- 450g Philadelphia cream cheese
- 100g granulated sugar
- 300g whipping cream
- 2 tsp vanilla bean paste
- Biscoff spread, to top the cheesecake with
Instructions
- Prepare the white chocolate ganache by heating the cream in a saucepan until it just begins to simmer, do not let it boil.
- Once simmering, remove it from the heat and pour it over the chopped white chocolate.
- Let it sit for about 5 minutes, then whisk until smooth.
- Place the ganache in the fridge to cool completely.
- Now, for the crust: crush the biscuits using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Once crushed, mix the biscuit crumbs with the melted butter and press the mixture firmly into your baking tin.
- Place in the fridge to chill while you prepare the cheesecake batter.
- First, whip the cream until stiff peaks form. Set aside.
- In another bowl, gently mix the cream cheese with the sugar using a spatula. Be careful not to overmix, as this can make the cream cheese runny and affect how the cheesecake sets.
- Once smooth, fold in the cold white chocolate ganache along with the vanilla bean paste.
- Finally, gently fold in the whipped cream using a spatula. Do this slowly and carefully to avoid deflating the batter.
- Pour the batter over the chilled crust and spread it evenly. Place the cheesecake in the fridge for 12 hours to set.
- The next day, take the cheesecake out of the fridge. Warm a few tablespoons of Biscoff spread just enough to pour (it shouldn’t be fully melted), then pour it over the cheesecake. Return it to the fridge for a few minutes until the Biscoff topping sets.
- Once the topping has set, gently remove the cheesecake from the baking tin. Cut into squares, decorate and enjoy!
Nutrition Facts
Calories
471Fat
40 gSat. Fat
22 gCarbs
26 gFiber
0 gNet Carbs
26 gSugar
22 gProtein
5 gSodium
134 mgCholesterol
91 mg
