5-Ingredient No-Bake Lotus Biscoff Cheesecake Bars

Ingredients

• 220 g Lotus Biscoff biscuits (Crushed finely; reserve 2 tbsp of the crumbs for decorating and reserve one whole biscuit for the center garnish.)
• 50 g Unsalted butter (Melted)
• 500 g Cream cheese (Room temperature)
• 150 g Biscoff spread (For the cheesecake filling)
• 100 g Icing sugar (Powdered sugar)
• 200 g Biscoff spread (Melted, for the topping)

Steps

1. 1

   Finely crush the Lotus Biscoff biscuits. Set aside 2 tablespoons of the crumbs for decorating, keeping the remainder for the base.

2. 2

   Mix the main portion of the crushed biscuits with the melted unsalted butter until the crumbs are evenly coated and combined.

3. 3

   Pour the biscuit mixture into an 8 x 8-inch tin and press it down firmly to form an even base.

4. 4

   Whisk the room-temperature cream cheese, 150 g of Biscoff spread, and icing sugar together until smooth and combined.

5. 5

   Scoop the cheesecake mixture onto the biscuit base and smooth the surface evenly.

6. 6

   Melt the 200 g of Biscoff spread, then pour it over the cheesecake layer and smooth it out.

7. 7

   Sprinkle the reserved biscuit crumbs around the edge of the topping and place one whole Lotus Biscoff biscuit in the middle.

8. 8

   Refrigerate the cheesecake bars for a minimum of 3 hours, until set.

9. 9

   Slice the chilled cheesecake into squares and serve.

Notes

The source specifies an 8 x 8-inch tin and a minimum refrigeration time of 3 hours. It does not specify a melting method or exact number of bars; servings are estimated from the pan size.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• Biscoff
• Lotus biscuits
• refrigerated
• vegetarian