Description
Delicious cheesecake bars made with creamy Lotus Biscoff filling and a crunchy cookie crust.
Ingredients
Scale
- 1 1/2 cups Lotus Biscoff cookies, crushed
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup Lotus Biscoff spread, melted
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine the crushed Biscoff cookies and melted butter, stirring until well mixed. Press the mixture into the bottom of the pan to form an even crust. Bake for 8-10 minutes, then let it cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until fully combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly. Drizzle the melted Biscoff spread over the filling and use a toothpick or knife to swirl it into the cheesecake layer.
- Bake for 25-30 minutes, or until the center is just set and slightly jiggly. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
- Slice into bars and enjoy! These bars are best served chilled.
Notes
For a more intense Biscoff flavor, add more crushed cookies to the crust. Keep an eye on the bars while baking to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: No Bake / Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: cheesecake, Biscoff, dessert, easy dessert, no bake cheesecake