Bourbon Biscuit Cheesecake Bars (No-Bake)

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My no-bake bourbon biscuit cheesecake bars are rich, creamy and packed with chocolate flavour. They have a crunchy bourbon biscuit base, a smooth milk chocolate cheesecake filling and plenty of bourbon biscuits on top for the perfect summer sweet treat!

slices of no bake bourbon biscuit cheesecake bars

You guys have loved all my nostalgic biscuit bakes and with the heat cranking up in the UK, it made sense to make a summery version! So say hello to my bourbon biscuit cheesecake bars!

These bars are made with a buttery bourbon biscuit base, a light, creamy milk chocolate filling, and more bourbons to decorate. They're super easy to make with no baking required, and they're perfect for summer parties and BBQs. I can't wait for you to try them!

I hope you like the recipe and before you go, make sure to check out my bourbon biscuit fudge slice and bourbon brick brownies too. Enjoy!

Ingredients

Bourbon biscuits: We'll use these for the crunchy biscuit base, plus some more for decorating the top. You'll need about 400g total.
Butter: Use real butter rather than margarine to help the base set firmly.
Milk chocolate: This gives the cheesecake filling its rich chocolate flavour. Use a good-quality chocolate for a nice rich texture.
Cream cheese: Full-fat cream cheese works best as it creates a thick, stable chocolate cheesecake filling. Do not use low-fat alternatives for this recipe as the cheesecake bars won't set properly.
Icing sugar: Adds just the right amount of sweetness without making the filling grainy.
Double cream: We'll whisk this into the filling to make it light, airy and sliceable.

Equipment

8x8-inch tin: This size gives nice thick cheesecake bars. If you're using a different size of traybake tin, you'll need to adjust the ingredient quantities accordingly. You can do this with my cake tin converter.
Baking paper: Line the traybake tin well, including the sides, so the cheesecake lifts out easily.
Food processor or blender: To crush the biscuits into fine crumbs. You can use the end of a rolling pin if you prefer to do it manually but just make sure there are no large lumps in there.
Mixing bowls: One large bowl for mixing the filling and a smaller one for mixing the biscuit crumbs and butter together.
Saucepan or heatproof bowl: For melting the chocolate and the butter.
Electric whisk: For whipping the double cream into the cheesecake mixture. This wil help create that light, airy texture once the bars are set.
Kitchen scale: I always recommend weighing ingredients in grams for the most accurate results.

overhead image of bourbon biscuit cheesecake bars

How to make bourbon biscuit cheesecake bars step-by-step

Step 1: Line an 8x8-inch tin with baking paper. Check out my post on how to line an 8x8 tin.

Step 2: Add 300g of bourbon biscuits to a food processor or blender and blitz them into fine crumbs. Crush up any remaining large lumps with your fingers, as these will prevent the base from holding together properly.

Step 3: Mix the biscuit crumbs together with 90g melted butter until all of the crumbs are evenly coated.

Step 4: Press the mixture firmly into the base of your lined tin using the back of a spoon. Pop it into the fridge while you prepare the filling.

chocolate biscuit base pressed into lined tin

Step 5: Melt 300g milk chocolate in the microwave or in a bain-marie. Leave it to cool for around 5 minutes so it doesn't melt the cream cheese.

Step 6: In a large bowl, mix together 400g full-fat cream cheese and 80g icing sugar until smooth. Stir in the melted chocolate.

Step 7: Pour in 300ml double cream and whisk for a minute or two until the mixture becomes thick and holds its shape. Be careful not to over-whisk.

cream cheese and icing sugar mixed together in a bowl

melted milk chocolate mixed into the cream cheese

Step 8: Spoon the chocolate cheesecake filling over the biscuit base and spread it out evenly.

Step 9: Decorate the top with 12 bourbon biscuit halves and a sprinkle of bourbon biscuit crumbs.

Step 10: Refrigerate for at least 6 hours, or overnight if possible, until fully set. Remove from the tin, cut into bars and enjoy!

Top tips

Let the melted chocolate cool slightly before mixing it into the cream cheese to help keep the filling smooth. If you add hot chocolate to cold cream cheese, it might curdle.
Don't over-whisk after adding the double cream. Stop as soon as the filling becomes thick and holds soft peaks.
If you're struggling to pull your biscuits apart without breaking them, pop them in the oven for a few minutes at 180C, which will help to melt the filling slightly.

FAQs

How long will bourbon biscuit cheesecake bars last?

You can store them in an airtight container in the fridge for up to 4 days.

Can I freeze them?

Yes! Freeze the whole slab or individual bars in airtight containers for up to 3 months. Defrost overnight in the fridge before serving.

Can I use another type of chocolate?

Absolutely. Milk chocolate gives a classic sweet cheesecake flavour, but dark chocolate will make the filling richer, while white chocolate will give you a sweeter flavour.

no bake bourbon biscuit cheesecake bars on a white surface

More no-bake cheesecake recipes

I hope you like my bourbon biscuit cheesecake bars! If you try these at home, please leave a comment and rating below to let me know what you think. Enjoy!