Description
Creamy cheesecake bars with a buttery Lotus Biscoff crust and caramelized cookie topping. These Lotus Biscoff Cheesecake Bars are rich, smooth, and perfectly spiced for a simple yet impressive dessert.
Ingredients
1 1/2 cups Lotus Biscoff cookies, crushed
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup sour cream or Greek yogurt
1/4 cup Lotus Biscoff spread, melted
Crushed Biscoff cookies for garnish
Instructions
1. Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
2. Mix crushed Biscoff cookies and melted butter. Press firmly into the pan and bake for 8 minutes. Cool slightly.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream; mix until just combined.
4. Pour cheesecake batter over crust and bake for 30–35 minutes until set but slightly jiggly.
5. Cool to room temperature, then refrigerate for 3 hours or overnight.
6. Drizzle melted Biscoff spread over top and sprinkle with crushed cookies. Slice and serve chilled.
Notes
Use full-fat cream cheese for best texture.
Chill thoroughly before slicing for clean edges.
Store covered in the fridge for up to 5 days.
For extra flavor, swirl Biscoff spread into the cheesecake before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European Fusion