Go Back
–+ servings
Creamy Biscoff Cheesecake Bars

Creamy Biscoff Cheesecake Bars You Can't Resist Indulging In

Indulge in these irresistible Creamy Biscoff Cheesecake Bars with a silky filling and buttery crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Full-Fat Cream Cheese Ensure to use full-fat for best results.
  • 1 cup Powdered Sugar Adds sweetness and creates a smooth texture.
  • 1 tsp Vanilla Extract Use pure vanilla extract for the richest taste.
  • 1 cup Creamy Biscoff Spread Essential for the cookie butter taste.
  • 1 cup Heavy Whipping Cream Whip to ensure a fluffy texture.
For the Crust
  • 1.5 cups Lotus Biscoff Cookies Or use gluten-free cookies.
  • 1/2 cup Unsalted Butter Melted before mixing with cookie crumbs.
For Garnish (Optional)
  • 2-3 pieces Extra Biscoff Cookies Crushed for topping.

Equipment

  • 8x8 inch baking pan
  • Mixing Bowl
  • Spatula
  • Electric Mixer
  • food processor

Method
 

Step-by-Step Instructions
  1. Prepare Baking Pan: Grease an 8x8-inch baking pan and line it with parchment paper.
  2. Make Biscoff Crust: Crush the Lotus Biscoff cookies into fine crumbs and mix with melted butter; press into the pan and freeze for 15-20 minutes.
  3. Prepare Cheesecake Filling: Beat the cream cheese until smooth; add powdered sugar and vanilla, then fold in the Biscoff spread.
  4. Whip Cream: Whip heavy cream until stiff peaks form, about 3-5 minutes.
  5. Combine Mixtures: Fold whipped cream into the cheesecake filling until no streaks remain.
  6. Assemble Bars: Pour filling over the chilled crust and smooth the top.
  7. Add Topping: Drizzle melted Biscoff spread over filling; refrigerate for 6-8 hours or overnight.
  8. Slice & Serve: Remove from pan, slice into squares, and enjoy chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 100mgPotassium: 100mgSugar: 15gVitamin A: 500IUCalcium: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!