No-Bake Biscoff Cheesecake Bars

Steps

1. 1

   Crush 250g of Biscoff biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.

2. 2

   In a medium bowl, combine the biscuit crumbs with 100g of melted butter. Stir until the mixture resembles wet sand.

3. 3

   Press the biscuit mixture firmly into the bottom of a lined square baking tin (approximately 8x8 inches) to create an even base. Place in the refrigerator to chill while you prepare the filling.

4. 4

   In a large mixing bowl, beat 500g of room temperature cream cheese, 200g of Biscoff spread, and 100g of sifted icing sugar together until smooth and well combined.

5. 5

   In a separate bowl, whip 300ml of chilled double cream until it reaches stiff peaks.

6. 6

   Gently fold the whipped cream into the Biscoff cream cheese mixture until fully incorporated and smooth.

7. 7

   Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.

8. 8

   Melt 150g of Biscoff spread in the microwave for 20-30 seconds until runny. Pour it over the cheesecake layer, tilting the pan to ensure even coverage.

   Start 20-second timer
9. 9

   Garnish the top with additional crushed or whole Biscoff biscuits if desired.

10. 10

    Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until set firm.

    Start 4-hour timer
11. 11

    Slice into bars and serve chilled.