Creamy, crunchy, rich, tangy, caramel-y … the ideal cheesecake. Made with Lotus Biscoff Biscuits and Biscoff Spread, these NO-BAKE cheesecake bars will satisfy any sweet tooth.
The perfect summer treat
These Cheesecake Bars are a no-bake dessert, so they’re really perfect for summer. Who wants to fire up the oven when outside is pretty much an oven already? A beautiful creamy top layer and a crunchy biscuit base are absolutely perfect to end a hot summer’s day.
I am so glad summer’s here. Really. Like these past few months have just kind of flown by (for readers from the future: you might have learnt about Covid-19 in some of your History-lessons … I am talking about this time 😉 ) – at the beginning, it seemed like this home-schooling business would go on forever, but in the end, everything seemed to just fly by, and Summer arrived rather quickly.
Being Summer, I of course do miss baking a little bit, because I just don’t bake as often during these few warm weeks – as I mentioned already, if it’s hot outside, I really don’t have to make inside hot too by throwing the oven on.
To satisfy my sweet tooth anyway, I have a few simple recipes up my sleeve – all part of my Simple Summer Baking series. Some are no-bake recipes, and others require only a short time to bake. Especially this recipe is off-the-charts-good because … it uses Biscoff biscuits AND the spread!!!
Mmmmkay, all the reasons
- It’s a simple no-bake recipe
- It’s an-easy-version-cheesecake
- It uses lots of Lotus Biscoff Spread (YUMMMMMY!)
- It has a super yummy, crunchy Lotus Biscoff biscuit base
- It’s a versatile recipe because you can swap and change ingredients: You can swap the Lotus biscuits for Graham crackers, Digestive, etc. or try using Nutella or another spread instead of the Biscoff spread … you’ll thank me later)
- You could even eat these plain, and not add any spread at all. Use butter biscuits as the base, and maybe mix some warmed-up berry jam into the cheesecake filling. Decorate with fresh berries.
It’s creamy and dreamy …
Sorry, I didn’t come up with a better description! Haha 🙂 But it really is a dream to eat. Make sure that the cheesecake bars are fresh out of the fridge though (so they’re COLD), and I definitely recommend eating them right away – when it’s hot outside, they warm up quickly and then everything gets soggy, and you can’t eat nice little bites anymore. Then, it’s more like a cheesecake puddle with some biscuit crumbs 😉
It really is nicest fresh & cold, so I suggest planning that when making the recipe.
You can of course also freeze the cheesecake up to a month, and then defrost it over-night in the fridge. I suggest freezing the whole block of cheesecake, and then (after defrosting) cutting it into bars.
The cheesecake filling & my little mishap
In German, we use the expression “aller guten Dinge sind drei», translating to: All good things come in threes. I didn’t know that we had a similar expression in English! 🙂 This is also the case with the yummy cheesecake filling. We use whipped cream, cream cheese … and a bit of sour cream. The sour cream gives it a lovely tanginess.
First, we make the biscuit base. You crumble up the biscuits with a food processor or with a Ziploc-bag and a rolling pin. Then you add melted butter, mix it up to a sandy, crumbly consistency, and press it into the prepared pan.
- To make the filling, you whip the cream. Be careful not to over-whip it! When I tested the recipe, I accidentally made butter, because I walked away from the mixer! I quickly went to the toilet while the mixer was doing its thing, and when I came back, I had butter in the bowl and a milky-mixture splattered all over the kitchen wall and counter 🙂 No worries though, I used the butter the next day to make my yummy browned butter brownies. I made them several times in the few weeks leading up to the summer holidays, as we were back at school and my friends needed to be fed with something sweet 😉
- In another bowl, you cream the cream cheese until it is nice and smooth. You then add the powdered sugar and vanilla, and lastly the sour cream too. In the meantime, you warm up the Biscoff spread slightly too.
- Then you fold in the whipped cream, and carefully add in most of the Biscoff spread. Afterward you spread the whole cheesecake filling on top of the base, and pour on the last bit of spread on top. Then you use a knife to swirl it around a bit.
- Put the pan in the fridge for at least 3 hours (or freezer, minimum 2 hours), and then you can serve the cheesecake. Please make sure to eat it cold! If you freeze the recipe, it keeps for up to a month, but if you leave it in the fridge, it only keeps for about a day, as the filling starts to crack.
- ENJOY!!! (Optional: Crumble up some biscuits on top, or pour on some more spread – you do you.)
My little photo experiment
Whilst editing, I had a bit of fun and tried to adjust the background colour on some of my photos. Well … they didn’t quite turn out how I hoped, but I still wanted to show you. If you scroll up again, you will find some photos with a white-grey background, others with a blue-ish background, and now I’m showing you my purple photos …. I have mixed feelings 😉 I also experimented with the colour of the biscuits – I definitely prefer my other photos than the few following XD
I hope you enjoy this summer recipe as much as I do! If you make these Biscoff Cheesecake Bars, do leave me a comment and rate the recipe! And don’t forget to tag me on Instagram and Facebook.
You might also like …
- My Cherry Crumble Bars (works great with other fruit too and is a simple and quick recipe)
- My Brown Butter Chocolate Chip Cookies with a surprise Nutella filling (shhhhh: you can swap the Nutella for Biscoff, any other spread or leave the filling out completely!)
No-Bake Biscoff Cheesecake Bars
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 16 bars 1x
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Description
These Cheesecake bars are made with a creamy, tangy, luscious and rich cheesecake filling with Biscoff spread swirled right into it, and a crunchy, buttery Lotus Biscoff Biscuit base. The best part is, is that they’re completely no-bake – great for a hot summer’s day!
Ingredients
- 250 g Lotus Biscoff Biscuits
- 100 g butter
- 450 g cream cheese, room temperature
- 150 g powdered sugar
- 1 tsp vanilla extract / sugar
- 75 g sour cream
- 355 ml whipping cream / heavy cream
- 75 g Lotus Biscoff Spread
- Extra spread and biscuits for decorating
Instructions
Biscoff Biscuit Base
- Line a 24 x 24 cm baking pan with parchment paper. Grease with a little bit of butter.
- In a food processor, crumble together the biscuits, or place the biscuits into a Ziploc bag and use a rolling pin to crumble up the biscuits.
- Melt the butter and pour into a bowl. Add the crumbs and mix well. The mixture will resemble fine sand.
- Press down firmly into the prepared pan. Use a glass or a measuring cup to make sure it is even and to push down the edges and corners of the base.
- Put in the fridge for at least 20 minutes (or 15 minutes in the freezer).
Cheesecake Filling
- Place whipping cream in the bowl of an electric mixer. Beat on medium-high speed until it is creamy and almost stiff (it needs to hold its shape – but rather go for softer peaks).
- In another bowl, add the cream cheese and stir it until it is smooth and creamy.
- Sift in the powdered sugar and mix until combined.
- Add in the vanilla and mix well. Make sure to scrape down the sides.
- Next, add the sour cream and mix well until incorporated.
- Place the Biscoff spread into a small bowl, and then place that bowl into a bowl/Tupperware/pan filled with warm water. The Biscoff Bowl of course shouldn’t have any water get into it. This process melts the spread ever so slightly, making it easier to be fully incorporated into the filling.
- Whilst the spread is melting, fold in the whipped cream into the cream cheese mixture. Make sure it is well-combined, but don’t stir it in too vigorously, as you want to keep the lovely fluffiness.
- Add in ¾ of the melted Biscoff spread and carefully fold it in using a spatula.
- Next, spread the filling evenly on top of the biscuit base. Shake the pan ever so slightly to smooth it out a bit more.
- Lastly, pour the last of the melted spread on top, and swirl it around a bit with the back of a spoon.
- Place in the fridge for at least 2 hours (max. 10 hours, otherwise the filling cracks). The freezer works too (1 hour minimum).
- When ready to serve, lift out the whole cheesecake block and use a knife dipped in hot water to cut the bars, cleaning the knife after every cut.
- Optional: decorate each bar with a drizzle of the Biscoff spread, whole Lotus Biscoff biscuits or biscuit crumbs. Yum!
Notes
- Store any leftovers in an airtight container in the fridge (up to 2-3 days).
- The bars are best when they are firm & cold! Don’t let them stand at room temperature for too long.
- You can also use graham crackers or digestive biscuits for the base.
- You can freeze the cheesecake up to a month, but I wouldn’t have cut the block into bars yet. To defrost, put in the fridge overnight. Cut up the bars and eat immediately.
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