5-ingredient Biscoff cheesecake bars 😍

Ingredients

• 200 g Lotus Biscoff Biscuits (crushed fine; reserve 2 tbsp for topping)
• 100 g Unsalted Butter (melted)
• 300 g Cream Cheese (softened to room temperature)
• 250 g Biscoff Spread (divided: 200 g for filling, 50 g for glaze)
• 100 g Icing Sugar (also called powdered sugar)

Instructions

1. Crush the biscuits

   Place the Lotus Biscoff biscuits in a food processor and pulse until fine crumbs form. If you don’t have a processor, put the biscuits in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Melt the butter

   Microwave the butter in a small bowl for 20‑30 seconds, or melt it gently in a saucepan over low heat. Do not let it brown.

   Time: PT2M

3. Form the crust

   Combine the crushed biscuits (minus the reserved 2 Tbsp) with the melted butter. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of a 9×13‑inch baking tray lined with parchment paper.

   Time: PT5M

4. Blend the filling

   In a clean mixing bowl, whisk together the softened cream cheese, 200 g of Biscoff spread, and icing sugar until the mixture is completely smooth and creamy.

   Time: PT5M

5. Add the filling to the crust

   Spoon the cream‑cheese mixture over the biscuit crust and spread it with a spatula to create an even layer.

   Time: PT3M

6. Melt the glaze Biscoff spread

   Microwave the remaining 50 g of Biscoff spread for 15‑20 seconds, stirring until fully melted.

   Time: PT2M

7. Glaze the bars

   Pour the melted Biscoff glaze over the top of the cheesecake layer, spreading it gently with a spatula to cover the surface completely.

   Time: PT2M

8. Add decorative crumbs and a biscuit

   Sprinkle the reserved biscuit crumbs around the edge of the pan. Place a whole Lotus biscuit in the center for a decorative touch.

   Time: PT2M

9. Chill until set

   Cover the tray with plastic wrap and refrigerate for at least 2 hours, or until the bars are firm to the touch.

   Time: PT2H

   Temperature: 4°C

10. Slice and serve

    Remove the tray from the fridge, lift the bars out using the parchment paper, and cut into 12 even squares. Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

15 g

Fiber

0.5 g