Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by lining a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Using a food processor, pulse the Biscoff cookies until you achieve fine crumbs.
- In a mixing bowl, combine the crushed Biscoff cookies with melted unsalted butter until the mixture resembles damp sand.
- Transfer the cookie mixture into the prepared pan, pressing it firmly into an even layer.
- In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing on low speed until fully incorporated.
- Carefully fold in the creamy Biscoff spread until the mixture is uniform.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff cheesecake mixture in two parts.
- Once the cream is fully incorporated, pour the cheesecake filling over your chilled crust.
- In a small microwave-safe bowl, melt the additional Biscoff spread for about 15-20 seconds until pourable.
- Pour the melted Biscoff spread evenly over the cheesecake filling and place the pan in the refrigerator.
- Once set, use the parchment overhang to lift the dessert out of the pan and slice into squares.
Nutrition
Notes
Allowing the bars to set overnight enhances their flavor and texture. Clean your knife between cuts for the neatest slices.