biscoff cheesecake bars/ lotus cheesecake/ تشيزكيك اللوتس

Ingredients

• 250 g Lotus Cookies (crushed into fine crumbs)
• 60 g Unsalted Butter (melted)
• 453 g Cream Cheese (room temperature, softened)
• 380 g Lotus Cookie Butter (divided: 180 g for filling, 200 g for topping)
• 30 g Confectioners’ Sugar (sifted)
• 10 g Vanilla Sugar (or 1 tsp vanilla extract)
• 200 ml Heavy Whipping Cream (cold)
• 2 tsp Additional Lotus Cookie Crumbs (for garnish on top)

Instructions

1. Prepare the crust

   Pulse the Lotus cookies in a food processor until fine crumbs form, then transfer to a bowl and mix with the melted butter until evenly coated.

   Time: PT5M

2. Press crust into pan

   Press the crumb‑butter mixture firmly into the bottom of the 15x25 cm pan to form an even layer.

   Time: PT2M

3. Chill crust

   Place the pan in the freezer for 20 minutes to set the crust.

   Time: PT20M

4. Mix filling base

   In a large mixing bowl, beat the softened cream cheese, 180 g Lotus cookie butter, confectioners’ sugar, and vanilla sugar together until smooth and creamy.

   Time: PT5M

5. Fold in whipped cream

   Gently fold the cold heavy whipping cream into the cream cheese mixture until fully incorporated.

   Time: PT2M

6. Set the cheesecake

   Pour the filling over the chilled crust, smooth the top, and cover. Refrigerate overnight (at least 8 hours) to allow it to set.

   Time: PT0M

7. Prepare topping

   Melt the remaining 200 g Lotus cookie butter in a saucepan over low heat, stirring until smooth.

   Time: PT5M

   Temperature: Low heat

8. Add topping and final chill

   Pour the melted Lotus cookie butter over the set cheesecake, sprinkle with 2 tsp extra crumbs, and refrigerate for another hour to firm the topping.

   Time: PT2M

9. Serve

   Remove the cheesecake from the pan, slice with a warm knife, and serve chilled.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g