Description
Creamy, spiced cheesecake bars made with crushed Biscoff cookies in the crust and filling, then topped with a whole Biscoff biscuit for a bold finish. These no-bake squares are velvety, lightly spiced, and perfect for tea time or effortless entertaining.
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups Biscoff cookie crumbs
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Layer:
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/3 cup crushed Biscoff cookies
- 1 tablespoon lemon juice (optional, for tang)
- For the Topping:
- 6 whole Biscoff biscuits
Instructions
- Line an 8×8 inch square pan with parchment paper.
- In a bowl, combine Biscoff cookie crumbs and melted butter. Press evenly into the bottom of the prepared pan to form a firm crust. Chill for 10 minutes.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture.
- Stir in crushed Biscoff cookies and lemon juice if using.
- Spread the cheesecake filling over the chilled crust, smoothing the top evenly.
- Place one whole Biscoff biscuit on top of each future slice.
- Chill the cheesecake bars in the refrigerator for at least 4 hours, preferably overnight.
- Slice into squares and serve cold.
Notes
- Use a food processor for finely crushed Biscoff crumbs.
- Lemon juice adds a pleasant tang but can be omitted for a richer flavor.
- Bars can be frozen for longer storage—just thaw slightly before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
