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!
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.
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.
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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.
How to make No-Bake Vegan Biscoff Cream Bars :
- 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.
Add the dairy-free butter into a small saucepan, place on the heat and melt.
Add the biscoff biscuits into a blender and blitz until crumb-like.
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.
- 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.
Once melted, pour over the base, level out with an off set spatula then place in the fridge for 1 hour to chill.
- The topping
Love Biscoff, check these recipes out:
- No-Bake Vegan Biscoff Tart
- Mini Vegan Biscoff Cheesecakes
- Vegan White Chocolate Biscoff Cookies
- 3 ingredient Vegan Biscoff Puff Pastry Swirls
- The BEST Vegan Biscoff Tiramisu
- Mini Vegan Biscoff Tartlets