Delicious no bake Biscoff cheesecake bars are made a bit lighter by utilizing sugar free cheesecake Jell-O pudding mix with Greek yogurt.
A drizzle of sugar free caramel syrup (optional) tops this dessert with a few reserved cookies.
I came across this recipe from a fantastic TikToker, @cooklikeimbook, who is an incredible resource for those seeking out great tasting food that is a bit better for you, but keeping all the great flavors we love.
I adapted the recipe slightly to use exactly one package (8.8 oz) of Biscoff cookies, for sake of ease. Note that 8 of the cookies are reserved for a garnish and the rest you will crush finely.
I’m not sure if you have noticed, but in the realm of lighter desserts, sugar free cheesecake pudding mix is having a moment. I’ve seen it so many places over the years, but it has really ramped up in popularity, and for good reason.
It lends a great cheesecake flavor to things like frosting, fillings, and in the recipe today, no bake bars made with Greek Yogurt.
No bake bars set up differently than a traditional cheesecake
Keep this in mind for this recipe. Since the crust is pressed into the pan but not baked, it will be a bit more crumbly than a baked graham style crust. The finer you crush your cookies, the better it will set up as a crust.
Similarly, since the filling isn’t baked in an oven, it will be a softer consistency than traditional cheesecake. This is all to give a heads up so people don’t come for me in the comments saying that this isn’t the same thing as a regular cheesecake. No bakes can be a bit different!
Making it ahead of time
I would that the most you’d want to make this ahead of time would be the day before. The longer it is in the fridge, the softer the crust will get. Which isn’t a bad thing, I just wanted to let you know. This is best eaten within 3 days of preparing, but it has lasted longer at my house.
Freezing No Bake Bars
These bars have only lasted a brief time at our house so I haven’t had the need to freeze leftovers (what leftovers?!) If you do try freezing leftover bars, just be aware that when this dessert thaws the crust will most likely be quite soft. I think these are best served without having been frozen.
Looking for more cheesecake desserts?
- Low Carb Creamy Mini Cheesecakes – made with a pecan crust
- Strawberry Cheesecake Bars – use your favorite flavor jam to personalize this easy recipe
- Cherry Cheesecake Tarts – only 6 ingredients for adorable and delicious dessert
TikTok No Bake Biscoff Greek Yogurt Cheesecake Bars
- 24 each Biscoff cookies crushed finely
- 2 Tbsp. (28g) Light Butter melted
- 2 1/2 cups (600g) Fat free Greek Yogurt
- 1 oz. pkg sugar free Jell-O Cheesecake Pudding Mix dry mix, not prepared
- 2 Tbsp. (28g) sugar free caramel sauce I have found this under the Smuckers brand. Optional to use as a garnish if you want it sweeter. I prefer it without.
- 8 each Biscoff cookies whole, one per bar as garnish
- This recipe will use one sleeve (32 cookies) of Biscoff cookies, split between the crust and garnish. You will want to reserve 8 cookies for the garnish and crush the rest for the crust.
- Prepare an 8×8" baking pan with parchment paper. In a mixing bowl, combine the 24 crushed cookies with light butter. Mix well. Press into the bottom of the pan. Set aside.
- In a mixing bowl, combine the Greek yogurt and cheesecake pudding mix (not prepared).) Stir well to combine, making sure the powdered mix has been incorporated and there aren't any clumps. Spread evenly over the prepared crust.
- If using, drizzle the sugar free caramel syrup over the top. Chill for 2 hours. Remove from fridge and garnish with the reserved 8 cookies evenly over the dessert. Cut into 8 equal rectangles and serve.