Description
These creamy No-Bake Lotus Biscoff Cheesecake Bars feature a buttery Biscoff cookie crust, a smooth vanilla cheesecake filling, and a glossy layer of melted Biscoff spread—an indulgent treat that’s easy to make and perfect for any dessert table.
Ingredients
Units
Scale
- For the crust:
- 200g Lotus Biscoff cookies (about 20 cookies)
- 1/2 cup melted butter
- For the cheesecake filling:
- 500g cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
- For the topping:
- 1/2 cup Lotus Biscoff spread, melted
- Optional: extra Biscoff crumbs for garnish
Instructions
- Line an 8-inch square baking dish with parchment paper.
- Crush Biscoff cookies into fine crumbs and mix with melted butter. Press mixture firmly into the base of the dish. Chill for 20 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
- Spread the cheesecake mixture evenly over the chilled crust. Smooth the top with a spatula.
- Melt the Biscoff spread slightly and pour over the cheesecake layer. Tilt the pan to spread it evenly.
- Sprinkle with extra Biscoff crumbs if desired.
- Refrigerate for at least 6 hours or overnight to fully set.
- Slice into bars and serve chilled.
Notes
- Use a food processor to quickly crush the cookies.
- Ensure the cream cheese is fully softened to avoid lumps.
- Chill overnight for cleanest cuts and firm texture.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 15g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
