An easy and indulgent no-bake dessert made with lotus biscoff spread, aka cookie butter. These no-bake biscoff cheesecake bars are rich, creamy and so delicious!
Author:Catherine Zhang
Prep Time:30 minutes
Total Time:30 minutes
Yield:12 Bars 1x
Category:Cake
Method:Easy
Cuisine:American
Ingredients
Scale
Base
140g Lotus biscuits (5oz)
50g Unsalted butter (1/3 cup), melted
Cheesecake
500g Cream cheese (17.6oz), room temperature
100g Powdered sugar (1 cup)
150g Thickened/Heavy cream (2/3 cup)
65g Biscoff spread (1/3 cup)
Biscoff Layer
100g Biscoff spread (1/2 cup), melted
Crushed lotus cookies, to sprinkle
Whole lotus cookies, to decorate
Instructions
Base
Line an 8 x 8 inch square cake pan with baking paper
Put the lotus biscuits in a food processor and blitz until a fine crumb, or crush in a ziplock bag with a rolling pin
Add the butter and mix until combined
Transfer the crumbs to the cake tin and press them into the base
Put in the fridge to chill as you make the filling
Filling
Place the cream cheese in the bowl of a stand mixer or a large bowl and beat until smooth
Add the icing sugar and biscoff spread, and mix until smooth
Add the heavy cream to the cream cheese mixture and mix until well combined
Pour the cheesecake filling over the biscoff cookie crust and smooth off the top
Biscoff Layer
Melt the biscoff spread in the microwave at 20-second intervals, mixing in between, until it reaches a pourable consistency
Remove your cheesecake from the fridge and pour over the melted biscoff spread
Place the cheesecake in the fridge to set for 5-6 hours, or overnight
Remove from the tin, sprinkle with biscoff cookie crumbs and slice into 12 bars with a warm knife