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No-Bake Lotus Biscoff Cheesecake Bars
Dessert

No-Bake Lotus Biscoff Cheesecake Bars

4 h 20 minServes 9Nutri-Score E€€
from @solomiia_dydziana3 imports0 cooked
Adapt this recipe

what you need

Ingredients

9 people
  • Lotus Biscoff cookies (crushed into fine crumbs)Bakery200 g
  • unsalted butter (melted)Dairy80 g
  • Philadelphia cream cheese (cold)Dairy200 g
  • heavy whipping cream (cold, min. 30% fat)Dairy200 ml
  • Lotus Biscoff spread (for the cream layer)Pantry200 g
  • Lotus Biscoff spread (slightly melted, for the topping)Pantry125 g
  • Lotus Biscoff cookies (crushed or whole, for decoration)Bakery40 g

per serving

Nutrition

263kcal

Carbs
19 g
Proteins
2 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Mixing bowl
  • Whisk

step by step

Method

  1. Line the pan

    • Line a square pan with plastic wrap, leaving a generous overhang on all sides.
    Step 1

  2. Make the crust

    • Crush the Biscoff cookies into fine crumbs.
    • Mix the crumbs with the melted butter until evenly combined.
    • Press the mixture firmly into the bottom of the pan and chill in the fridge.
    Step 2

  3. Whip the cream layer

    • Whip the cream cheese, cold heavy cream and Biscoff spread together until smooth and creamy.
    • Spread the mixture evenly over the chilled crust.
    Step 3

  4. Add the topping

    • Pour the slightly melted Biscoff spread over the cream layer.
    • Decorate with extra cookies or crumbs.
    Step 4

  5. Chill

    • Refrigerate until fully set, preferably overnight.
    Step 5

  6. Serve

    • Lift the cheesecake out of the pan using the plastic wrap overhang.
    • Slice into neat square bars.
    Step 6
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