Dreamy no-bake Biscoff & Nutella cheesecake bars with a biscuit crust, creamy layers, and whipped topping—easy, indulgent, and perfect for sweet cravings!

Why You’ll Love This Recipe

Completely no-bake
Simple, elegant, and layered with flavor

Combines two fan favorites: Nutella and Biscoff
Gorgeous presentation with minimal effort
Ideal for parties, holidays, and make-ahead desserts

Ingredients

220g Lotus Biscoff biscuits, finely crushed (reserve 2 tbsp for topping)
60g unsalted butter, melted

For the filling:

600g cream cheese, room temperature
100g icing sugar
50g Nutella

50g Biscoff spread

For the topping:

250ml double cream (heavy cream)

Reserved crushed Biscoff biscuits

Directions

Line an 8-inch square or round tin with parchment paper or lightly grease the base and sides.
Mix crushed Biscoff biscuits with melted butter until evenly coated. Press firmly into the base of the tin to form the crust. Refrigerate to set.

In a large mixing bowl, beat the cream cheese and icing sugar until smooth and creamy. Divide evenly between two bowls.
Mix Nutella into one bowl and Biscoff spread into the other. Stir until fully incorporated.
Spread the Nutella layer over the chilled crust, smoothing evenly. Gently spoon and spread the Biscoff layer on top.

Whip the double cream until soft peaks form. Spread or pipe over the cheesecake layers.
Sprinkle reserved crushed Biscoff biscuits on top.
Refrigerate for at least 6 hours or overnight until fully set.

Slice into bars or wedges and serve chilled.

Servings and Timing

Servings: 12 bars
Prep Time: 30 minutes

Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Calories: Approx. 410 kcal per bar

Variations

Chocolate Base: Use a mix of chocolate digestives or Oreos for the crust
Nut-Free: Replace Nutella with a chocolate spread alternative
Whipped Cream Twist: Add a tablespoon of icing sugar and vanilla to the cream for added sweetness

Frozen Bars: Freeze for a firmer, ice-cream-like dessert
Layer Flip: Reverse the order of Biscoff and Nutella for a fun presentation

Storage/Reheating

Storage:
Store covered in the fridge for up to 4–5 days.

Freezing:
Freeze bars in an airtight container with parchment between layers. Thaw in the fridge before serving.

Reheating:
Not needed. These bars are best served cold.

FAQs

Can I make this a day ahead?

Yes, in fact, it sets best when chilled overnight.

Can I use store-brand cookie butter instead of Biscoff?

Absolutely. Any smooth cookie butter spread will work.

Is it possible to use low-fat cream cheese?

Yes, but full-fat yields a richer, creamier result.

What’s the best way to cut clean slices?

Use a hot knife, wiping it clean between each cut.

Can I skip the whipped cream topping?

Yes, or swap it for stabilized whipped topping or mascarpone.

Do I have to layer the fillings?

No—you can swirl the Biscoff and Nutella mixtures for a marbled effect.

Can I make this gluten-free?

Use gluten-free cookie alternatives for the crust and confirm other ingredients are certified GF.

Is this too rich for a large portion?

It is quite rich, so smaller bars go a long way.

Can I use a different pan size?

Yes, just adjust the thickness of the layers. A 9-inch round works well too.

Does it travel well?

Yes, just keep it chilled until ready to serve.

Conclusion

These No-Bake Biscoff & Nutella Dream Bars are the perfect blend of easy and elegant. With silky layers of cheesecake, a crisp spiced cookie base, and a fluffy whipped topping, they’re irresistible from first bite to last crumb. Keep this recipe on hand for holidays, special occasions, or anytime you need a dreamy dessert without turning on the oven.

No-Bake Biscoff & Nutella Dream Bars

Author: Chef Clara

Total Time: 6 hours 30 minutes (including chilling)
Yield: 12 bars 1x
Diet: Vegetarian

Print Recipe

Description

Dreamy no-bake Biscoff & Nutella cheesecake bars with a biscuit crust, creamy layers, and whipped topping—easy, indulgent, and perfect for sweet cravings!

Ingredients

Scale

220g Lotus Biscoff biscuits, finely crushed (reserve 2 tbsp for topping)

60g unsalted butter, melted
For the filling:
600g cream cheese, room temperature
100g icing sugar

50g Nutella
50g Biscoff spread
For the topping:
250ml double cream (heavy cream)

Reserved crushed Biscoff biscuits

Cook Mode Prevent your screen from going dark

Instructions

Line an 8-inch square or round tin with parchment or lightly grease it.
Mix crushed Biscoff biscuits with melted butter, press into tin, and chill.

Beat cream cheese and icing sugar until smooth. Split into two bowls.
Stir Nutella into one half, Biscoff spread into the other. Mix each well.
Spread Nutella mixture over base. Carefully layer Biscoff mixture on top.

Whip double cream to soft peaks and spread or pipe on top.
Sprinkle with reserved crushed Biscoff biscuits.

Chill at least 6 hours or overnight. Slice and serve chilled.

Notes

Bars are easiest to slice cleanly when well-chilled.
Can be made a day ahead for convenience.

For added crunch, fold chopped hazelnuts into the Nutella layer.

Prep Time: 30 minutes
Cook Time: 0 minutes

Category: Dessert
Method: No-Bake
Cuisine: European-Inspired