Home » No-Bake Vegan Biscoff Cream Bars

No-Bake Vegan Biscoff Cream Bars

A buttery biscoff biscuit base, biscoff filling topped with a whipped vanilla cream, these No-Bake Vegan Biscoff Cream Bars are life’s dream.

This recipe has been made in collaboration with Koro UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

No-Bake Vegan Biscoff Cream Bars

If you’re a Biscoff fan, you will absolutely love me after you try these biscoff cream bars. HOLY MOLY, they taste incredible. The biscoff base is easy to make, the filling is only biscoff spread and the top is simply dairy-free cream cheese, whipped cream and vanilla. You’ve gotta love a quick and easy recipe!

no-bake biscoff bar on grease proof paper with a mini gold fork and biscuit crumbs
up close of biscoff cream bars, with swirls of biscoff spread with one on its side showing the biscuit base and biscoff layered filling

Ingredients you’ll need for these Biscoff cream bars :


Dairy-free Butter – You can use dairy-free butter or margarine for making the base to these bars, both work equally as great, although I do prefer to use a dairy-free butter for taste. My favourite is Naturli Vegan Block, which can be picked up in most large UK supermarkets.

Biscoff Biscuits – It’s not a buttery biscuit base without a delicious base. As these bars are biscoff, it’s only right to load up on the biscoff, and have a lotus biscoff base.

compacted biscuit base in a square baking tin


Biscoff spread – I actually used my new favourite ‘Biscoff spread’ from Koro. This is their Speculoos spread, which is delicious. It tastes identical to the brand ‘Lotus Biscoff’, but it’s slightly spicier, which is divine. It is vegan, perfect for baking and is made from traditional speculoos cookies.

Use code – HOLLY10 for 10% off your order on Koro-shop.co.uk

biscoff spread on top of a buttery biscuit base in a square baking tin


To balance the sweetness, a light, creamy and tart whipped cream topping is perfect. I used the Violife Cream Cheese, which I’ve really been enjoying recently.

Dairy-free whipped cream – I have two favourite vegan friendly creams, the first is ‘Elmlea Plant Based Alternative Cream’, and the other is ‘The Coconut Collaborative’ Double Cream. Both whip up to soft peaks making it ideal for the top layer of these bars.

Icing sugar – Depending if the bars are already sweet for you, add in a sprinkling of icing sugar to sweeten up the whipped cream mixture (but I personally leave this out as I think the bars are sweet enough).

Vanilla extract / vanilla pod seeds – I personally wouldn’t miss this ingredient as it makes the flavour incredible.

making biscoff bars, with a cream topping with swirls of melted biscoff spread
jar of koro biscoff spread on its side, with biscoff bars around it on white grease proof paper

How to make No-Bake Vegan Biscoff Cream Bars :

  1. The Base

    Line a 8×8 inch square loose base tin with grease proof paper. Make sure the paper hangs over the sides of the tin, this makes it easier for removing the bars when chilled.

  2. Add the dairy-free butter into a small saucepan, place on the heat and melt.

  3. Add the biscoff biscuits into a blender and blitz until crumb-like.

  4. Combine the butter and biscuits and press into the base of the lined tin. Make sure it’s compact. Press the mixture down then place in the fridge.

  5. The Filling

    Add the biscoff spread into a small saucepan, place on the hob over low heat and melt. Biscoff spread melts extremely fast so to prevent it burning, continuously stir with a heat proof spatula or wooden spoon.

  6. Once melted, pour over the base, level out with an off set spatula then place in the fridge for 1 hour to chill.

  7. The topping

slices of biscoff cheesecake bars on a sheet of white grease proof paper
up close of biscoff cheesecake bars cut into squares

Love Biscoff, check these recipes out:

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layered no-bake biscoff bars on grease proof paper with one with a bite taken out

No-Bake Biscoff Bars

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5 from 1 review


Quick and easy Vegan No-Bake Biscoff Cream Bars, with a buttery biscuit base, biscoff filling and cream top. Ps… they’re only 6 ingredient! 


Units Scale

Ingredients for the base

  • 250g of Biscoff biscuits
  • 100g of dairy-free butter

Ingredients for the filling

  • 350g of Biscoff Spread (I use Koro Speculoos Spread)

Ingredients for the cream topping

  • 160ml of dairy-free whipping cream*
  • 160g of dairy-free cream cheese
  • 1 vanilla bean pod (seeds only) or 1 teaspoon of vanilla extract


Method (Biscuit base)

  1. Line a 8×8 inch loose base square tin with grease proof paper, make sure the paper is hanging over the sides of the tin. This makes it easier for removing the bars when ready.
  2. Add the Biscoff biscuits into a blender and blend until crumbly.
  3. Add the butter into a saucepan, heat on low until fully melted then out into the biscuit crumbs and fold to combine.
  4. Pour the biscuit mixture into the tin and compact using a spoon or spatula. You want to make sure it’s as compact as possible. This will prevent it from crumbling when cut into bars.
  5. Place into the fridge while you make the filling.

Method (filling)

  1. Add the Biscoff spread into a medium sized saucepan, place on the hob over low heat and allow to melt. Biscoff spread melts fast, so to prevent it burning keep it on a low heat, stirring constantly.
  2. Once melted, pour directly over the biscuit base and level out using an off set spatula or spoon. Return back into the fridge while you make the cream topping.

Method (Cream topping)

  1. Pour the dairy-free cream, cream cheese and vanilla into a mixing bowl. using an electric hand whisk or stand mixer fitted with balloon whisk attachment, whip up until soft peaks form.
  2. Pour the cream over the chilled biscoff spread, and spread out until its level.
  3. Using any left over biscoff spread, drizzle it all over the cram, using a tooth pick to swirl it around to create a swirled design.
  4. Place the tin into the freezer for 30 minutes or until you touch the cream and it feels set.
  5. Once set, remove from the freezer, cut into bars using a large sharp knife.
  6. Serve and enjoy. 


To store: Keep these bars stored in the fridge. Best enjoyed within 3 days of making. 

What dairy-free whipping cream to use? My favourites are the ‘Elmlea Plant Based Alternative Cream’, or ‘The Coconut Collaborative Double Cream’. 

  • Prep Time: 5 minutes
  • Category: brownies and bars
  • Method: No-Bake
  • Cuisine: American

1 Comment

  1. May 10, 2024 / 3:45 am

    These are so good! I have made Biscoff cheese cake too, but these are easier to make and cost less. With vegan cream cheese costing $7 for a small pack these cheese cakes are very expensive when you usually need 4 packs of them. And the rest! This recipe only require one. The Bio creamy which is the only one I can get is only 150g – the recipe says 160 g. so i just add 10 ml more of cream. So, so easy. Just do the bottom layer as usual, then pour most of the jar of biscoff (350g). whip the cream and cream cheese together (I do the cream cheese first to soft itso you don’t get lumps). and tip it over!!!! It is soooo good. And can be done very quickly with a little time for the first to layers to set in the fridge. Thanks so much for the recipe, it’s only half the price as other biscoff desserts. And I got 5 jars of Biscoff at half price at Coles, and the cream cheese and Bscoff biscuits on special so I’m laughing. So look out for specials. LOVE IT!

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