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Creamy No Bake Cookie Butter Cheesecake Bars

no bake cookie butter cheesecake bars - featured image
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A quick and easy no bake dessert featuring a creamy cheesecake filling blended with cookie butter on a buttery graham cracker crust. Perfect for hot days or last-minute treats.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup cookie butter (like Biscoff)
  • ¾ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold

Instructions

  1. Prepare the Crust (10 minutes): In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of your 8×8 inch pan, ensuring it’s evenly spread and compacted to form a solid base. Chill in the fridge while you prepare the filling.
  2. Make the Cheesecake Filling (15 minutes): Using an electric mixer, beat 16 ounces softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Add 1 cup cookie butter, ¾ cup powdered sugar, and 1 teaspoon vanilla extract. Continue mixing until fully combined and silky.
  3. Whip the Cream (5 minutes): In a separate cold bowl, whip 1 cup heavy cream on high speed until soft peaks form—when you lift the whisk, the cream should hold its shape but curl over slightly.
  4. Fold in Whipped Cream (3 minutes): Gently fold the whipped cream into the cream cheese mixture with a spatula. Use a light hand to keep it airy—overmixing will deflate the fluffiness.
  5. Assemble and Chill (at least 4 hours): Pour the filling over the chilled crust and spread evenly. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the bars to set firmly.
  6. Cut and Serve: Once set, carefully lift the cheesecake from the pan using parchment paper edges or invert onto a cutting board. Cut into 9 or 12 bars with a sharp knife warmed under hot water for clean edges.

Notes

Use softened cream cheese for smooth filling. Chill bowls and beaters before whipping cream for better results. Press crust firmly to avoid crumbling. Warm knife under hot water before cutting for clean slices. If cookie butter is stiff, microwave 10-15 seconds to soften. Chill at least 4 hours or overnight for best texture. Can freeze bars wrapped individually for up to 2 months.

Nutrition

Keywords: no bake, cookie butter, cheesecake bars, easy dessert, no oven dessert, creamy cheesecake, quick dessert

Find it online: https://avabake.com/creamy-no-bake-cookie-butter-cheesecake-bars-recipe-easy-and-perfect-for-dessert/