No-Bake Lotus Biscoff Bars (Easy Dessert with Cookie Butter)

I’ll be honest right out of the gate. No-Bake Lotus Biscoff Bars entered my life during a full-blown dessert emergency. You know the kind. Friends coming over. No time. Oven already dirty. Energy level hovering somewhere between “meh” and “don’t ask.”

Then I remembered Biscoff. That magical, caramelized cookie butter that somehow tastes like cookies, brown sugar, and nostalgia all rolled into one jar. Ever wondered why people lose self-control around it? Yeah… same.

These bars became my go-to after that night. I’ve made them for potlucks, birthdays, random Tuesdays, and once at midnight because I “needed something sweet.” They always disappear fast. Always. And people always ask for the recipe—like I spent hours on it. I don’t correct them. 😉

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Why No-Bake Lotus Biscoff Bars Are Worth the Hype

Let’s break this down without overthinking it.

These bars win because they check all the boxes:

• No baking. Zero. None.
• Minimal ingredients you can find in any U.S. grocery store
• Rich, layered texture (crunchy base + creamy center = chef’s kiss)
• Perfect make-ahead dessert for parties or busy weeks

Most popular Biscoff dessert recipes rely on the same formula: cookie crust, creamy filling, glossy topping. This version nails that balance without feeling heavy or overly sweet.

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My Love Affair with Lotus Biscoff (Quick Backstory)

I didn’t grow up with Lotus Biscoff cookies. I met them as an adult—specifically on a flight, when the snack cart handed me two tiny cookies and a life-changing moment.

Fast forward a few years, and Biscoff cookie butter became a permanent pantry resident. IMO, it works better than peanut butter in desserts. It melts smoother. It tastes deeper. And it plays really well with cream cheese.

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Ingredients That Actually Matter (And Why)

Lotus Biscoff Cookies

These form the base. I crush them into fine crumbs for a sturdy crust.

Pro tip: I use a food processor, but a zip-top bag and rolling pin work just fine. Rage-crushing cookies counts as stress relief, right?

Unsalted Butter

Melted butter binds the crust. I always use unsalted so I control the sweetness.

Cream Cheese

Full-fat only. Low-fat versions mess with the texture, and I refuse to compromise here.

Powdered Sugar

This dissolves smoothly and keeps the filling silky. Granulated sugar ruins the vibe.

Lotus Biscoff Spread

The star of the show. I use it in the filling and on top.

I usually buy Lotus Biscoff Cookie Butter, Creamy, 14.1 oz from Amazon because it arrives fast and saves me a grocery run.

👉 Amazon link: https://amzn.to/4jbOmiJ

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Tools I Always Use (Because They Make Life Easier)

I learned pretty quickly that clean bars require the right tools.

9×9 Inch Baking Pan

Metal pans chill faster and release cleaner slices than glass.

Parchment Paper

I line the pan with overhang. This makes lifting the bars out stupidly easy.

Offset Spatula

For smooth layers, I swear by this Ateco Offset Spatula.

👉 Amazon link: https://amzn.to/4jbOoal

Is it essential? No. Does it make the bars look bakery-level? Yes.

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How I Make No-Bake Lotus Biscoff Bars (Step-by-Step)

Step 1: Make the Crust

I crush the Biscoff cookies until they look like fine sand. Then I mix them with melted butter until the crumbs hold together.

I press the mixture firmly into the pan. Firm matters here. I use the bottom of a measuring cup and don’t rush this step.

Step 2: Chill the Base

I pop the crust into the fridge for about 15 minutes. This helps it set before the filling goes on.

Ever skipped this step and regretted it? I have. Don’t be me.

Step 3: Whip the Filling

I beat softened cream cheese until smooth, then add powdered sugar and Biscoff spread.

The texture should look thick but spreadable—like a soft frosting. I taste it. Always. Quality control matters.

Step 4: Spread and Smooth

I spread the filling over the chilled crust and smooth it out evenly. No need to stress over perfection. The topping hides small flaws.

Step 5: Melt the Topping

I gently warm more Biscoff spread until pourable. I drizzle it over the filling and smooth it out.

FYI, microwave in short bursts. Overheating ruins the texture :/

Step 6: Chill (The Hardest Part)

I refrigerate the bars for at least 4 hours, but overnight works best.

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Tips I Wish I Knew Sooner

Chill Longer Than You Think

If the bars feel soft, they need more time. Patience pays off.

Use Room-Temperature Cream Cheese

Cold cream cheese creates lumps. Nobody wants that.

Clean Cuts = Hot Knife

I dip a knife in hot water, wipe it dry, and slice. Repeat each cut.

Balance the Sweetness

If you like less sweet desserts, add a pinch of salt to the filling. Game changer.

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Variations I Actually Make (Not Just Saying That)

Chocolate Biscoff Bars

I add a thin layer of melted chocolate between the crust and filling. Dangerous, but worth it.

Cheesecake-Style Bars

I add a splash of vanilla extract and a bit more cream cheese for a tangier bite.

Mini Biscoff Bars

I make them in muffin liners for portion control. (LOL, who am I kidding?)

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Why These Bars Always Win at Parties

• They slice clean
• They travel well
• They look fancy
• They require zero baking skill

People assume effort. I smile and accept compliments.

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