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Here’s what you need to make No-Bake Lotus Biscoff Cheesecake Bars. Each ingredient plays a big role in the taste and texture of the bars. - 300g Lotus Biscoff biscuits, crushed - 150g unsalted butter, melted - 400g cream cheese, softened - 250g powdered sugar - 200ml heavy cream - 100g Lotus Biscoff spread - 1 teaspoon vanilla extract - A pinch of salt - Extra crushed Biscoff biscuits for topping The Lotus Biscoff biscuits create a crunchy base. The melted butter helps bind them together. Cream cheese adds creaminess, while powdered sugar sweetens the filling. Heavy cream makes it light and fluffy. Lotus Biscoff spread brings that delicious caramel flavor. Vanilla extract adds warmth, and a pinch of salt balances the sweetness. Finally, extra crushed biscuits give a nice touch on top. Make sure to gather these ingredients before you start. It makes the process smooth and easy. Enjoy the fun of creating this delightful treat! To start, you need to prepare the base for your cheesecake bars. First, take 300g of crushed Lotus Biscoff biscuits and place them in a mixing bowl. Next, add 150g of melted unsalted butter to the crumbs. Mix them together until all the crumbs are coated and it feels like wet sand. This step is key for a strong base. Now, take a lined 9x9 inch baking dish. Press the biscuit mix firmly into the bottom. Use the back of a measuring cup for an even layer. This creates a stable foundation for your cheesecake. Once done, place the dish in the fridge while you work on the filling. Next, it's time to make the cheesecake filling. In a separate bowl, beat 400g of softened cream cheese with 250g of powdered sugar. Mix until the blend is smooth and creamy. This is where the magic begins! In another bowl, whip 200ml of heavy cream until it forms stiff peaks. This means it should hold its shape when you lift the whisk. Then, gently fold the whipped cream into the cream cheese mixture. This keeps your filling light and airy, which is so important for a cheesecake. Now for the fun part! Stir in 100g of Lotus Biscoff spread, 1 teaspoon of vanilla extract, and a pinch of salt into the cream cheese mixture. Mix until everything is combined and fluffy. Pour this creamy filling over your chilled biscuit base. Smooth it out evenly with a spatula. Cover the dish with cling film or foil. Place it in the fridge for at least 4-6 hours, or even better, overnight. This chilling time helps the cheesecake set properly. Once set, lift the cheesecake bars out of the dish using the parchment paper. Cut them into squares or bars. For the final touch, sprinkle extra crushed Biscoff biscuits on top. Enjoy your no-bake Lotus Biscoff cheesecake bars! To achieve a smooth cheesecake filling, start with softened cream cheese. Cold cream cheese can make lumps. I suggest letting it sit out for about 30 minutes before mixing. Beat the cream cheese with powdered sugar until it's creamy and smooth. Whipping the heavy cream is also key. Beat it until you see stiff peaks. This lightens the filling and gives it a lovely texture. Gently fold the whipped cream into the cream cheese mixture. Use a spatula to keep it airy. Chilling time is very important. After assembling, cover the dish and refrigerate for at least 4-6 hours. Overnight is best. This allows the cheesecake to set well, making it easier to cut. For a lovely garnish, sprinkle extra crushed Biscoff biscuits on top. This adds crunch and looks great. You can also drizzle some melted Biscoff spread over the bars for an extra sweet touch. When serving, cut the bars into squares or rectangles. Use a sharp knife for clean edges. You can serve them plain or with a dollop of whipped cream on the side. Enjoying them with a cup of coffee or tea enhances the flavors. {{image_2}} You can make these cheesecake bars even more exciting! Adding different extracts can change the taste. Try almond extract for a nutty twist. A splash of lemon extract can give a fresh zing. You can also mix in flavors like chocolate. Melted chocolate or cocoa powder pairs well with the Biscoff flavor. For a fruity touch, consider adding pureed strawberries or raspberries. These flavors can brighten up the bars and surprise your taste buds! Switching up the base can create fun new textures. You can use other types of biscuits if you want. Digestive biscuits or graham crackers work great too. They add a different flavor while still being tasty. If you need a gluten-free option, look for gluten-free biscuits. This way, everyone can enjoy the treat! Just make sure to crush them well and mix with butter, just like the original recipe. To keep your No-Bake Lotus Biscoff Cheesecake Bars fresh, choose the right container. I recommend using an airtight container. This will help maintain the bars' creamy texture. Make sure to line the container with parchment paper to make removal easy later. Refrigerate the bars at a temperature below 40°F (4°C). They can stay fresh for about 5 to 7 days. Always cover them well to avoid absorbing odors from your fridge. Freezing is a great way to save leftover cheesecake bars. To freeze, cut the bars into squares first. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This prevents freezer burn and preserves flavor. When you want to enjoy a bar, simply take it out of the freezer. Place it in the fridge for a few hours to thaw. For best results, do not thaw them at room temperature. This keeps the texture smooth and creamy. These bars can last up to five days in the fridge. Make sure to store them in an airtight container. This helps keep them fresh and tasty. I enjoy making them ahead for gatherings. They always impress! Yes, you can use any cream cheese you prefer. Full-fat cream cheese gives the best flavor and texture. Low-fat cream cheese works, but it may alter the taste slightly. Just keep in mind that the bars may not be as rich. If you don't have Lotus Biscoff spread, try using cookie butter or another sweet spread. Nut butters can also work, but they change the flavor. For a different twist, consider using chocolate spread for a rich taste. You can swap to low-fat cream cheese and heavy cream. The bars will still taste good, but they might not be as creamy. Adjust the powdered sugar to balance the flavors. It’s a great way to enjoy dessert while being mindful of calories! This blog post guides you through making No-Bake Lotus Biscoff Cheesecake Bars. We covered the right ingredients, step-by-step instructions, and tips for the best texture. You learned decoration ideas and flavor variations, plus how to store and freeze your bars. Remember, the key to a great cheesecake lies in the chilling time and creamy texture. Enjoy exploring your creative side with flavors and decorations. Now, you have all the tools to make delicious treats that everyone will love.

No-Bake Lotus Biscoff Cheesecake Bars

Indulge in the delightful sweetness of these No-Bake Lotus Biscoff Cheesecake Bars! With a crunchy Biscoff biscuit base, creamy filling, and a luscious topping, this easy recipe requires no baking and is perfect for any occasion. Follow our simple step-by-step guide to make your own irresistible dessert. Click through to discover how to impress your friends and family with these creamy, dreamy treats!
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Ingredients
  

300g Lotus Biscoff biscuits, crushed

150g unsalted butter, melted

400g cream cheese, softened

250g powdered sugar

200ml heavy cream

100g Lotus Biscoff spread

1 teaspoon vanilla extract

A pinch of salt

Extra crushed Biscoff biscuits for topping

Instructions
 

Prepare the Base: In a mixing bowl, combine the crushed Lotus Biscoff biscuits with melted butter. Mix until all crumbs are evenly coated and the mixture resembles wet sand.

    Form the Base: Press the biscuit mixture firmly into the bottom of a lined 9x9 inch (23x23cm) baking dish. Use the back of a measuring cup to create an even surface. Refrigerate while preparing the filling.

      Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.

        Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Then gently fold the whipped cream into the cream cheese mixture.

          Add Flavors: Stir in the Lotus Biscoff spread, vanilla extract, and a pinch of salt into the cream cheese mixture until well combined and fluffy.

            Layer the Filling: Pour the cheesecake filling over the chilled biscuit base and smooth it out evenly.

              Chill the Bars: Cover the dish with cling film or foil and refrigerate for at least 4-6 hours, preferably overnight, to allow the cheesecake to set properly.

                Serve and Decorate: Once set, lift the cheesecake bars out of the dish using the overhanging parchment paper. Cut into squares or bars.

                  Final Touch: Sprinkle extra crushed Biscoff biscuits on top of each bar for added texture and garnish.

                    Prep Time: 30 minutes | Total Time: 6 hours (including chilling time) | Servings: 12 bars