By taffeybakery.com
Biscoff Cheesecake Bars
9 steps
Prep:20min
These are creamy rich Biscoff Cheesecake Bars. It uses both biscoff spread and biscoff cookies. The bars are only 5 ingredients and no bake!
Updated at: Thu, 28 Mar 2024 10:16:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories465.3 kcal (23%)
Total Fat32.8 g (47%)
Carbs40.7 g (16%)
Sugars27.8 g (31%)
Protein5.3 g (11%)
Sodium287.6 mg (14%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Using a food processor grind the biscoff cookies into fine crumbs. Add into a large bowl with melted butter and mix.
Step 2
Prepare the 8x8 square pan by lining it with parchment paper or foil (If using foil, grease gently).
Step 3
Place the crumb mixture into the pan and press down firmly, forming a base.
Step 4
Into a large food processor, add the cream cheese and biscoff spread and blend until combined. Add in the icing sugar and continue mixing.
Step 5
Place this on top of the base and gently spread. You don't want to disturb the base layer.
Step 6
Melt the biscoff spread using a double boiler method, or in a microwave at 15 second intervals stirring in between.
Step 7
Pour the spread on top of the cheesecake layer and gently tilt the pan around the distribute a thin even layer. You may also use a spatula to spread it out, but I find that tilting the pan works best.
Step 8
Top off with additional biscoff crumbs.
Step 9
Place into the refrigerator to set for minimum 4 hours, best overnight. Store in the fridge when not consuming, in an airtight container for up to 3 days. Enjoy!
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