No-Bake Biscoff Cheesecake Bars

Ingredients

• 250 g Biscoff biscuits (crushed into fine crumbs)
• 100 g Unsalted butter (melted)
• 500 g Cream cheese (full fat, room temperature)
• 200 g Biscoff spread (for the filling)
• 100 g Icing sugar (sifted)
• 300 ml Double cream (chilled)
• 150 g Biscoff spread (melted, for the topping)
• Biscoff biscuits (extra for garnishing)

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.

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.

11. 11

    Slice into bars and serve chilled.

Notes

For the best results, ensure your cream cheese is at room temperature to avoid lumps, but make sure your double cream is very cold before whipping. Use a warm knife to get clean slices when serving.

Nutrition per serving

• dessert
• no-bake
• biscoff
• cheesecake
• sweet treat
• easy recipes
• bars