Biscoff Cheesecake Bars

Ania

These are creamy rich Biscoff Cheesecake Bars. It uses both biscoff spread and biscoff cookies. The bars are only 5 ingredients and no bake!

5 from 7 votes

Using a food processor grind the biscoff cookies into fine crumbs. Add into a large bowl with melted butter and mix.
1 + 1/2 cups biscoff cookies, 1/4 cup butter
Prepare the 8x8 square pan by lining it with parchment paper or foil (If using foil, grease gently).
Place the crumb mixture into the pan and press down firmly, forming a base.
Into a large food processor, add the cream cheese and biscoff spread and blend until combined. Add in the icing sugar and continue mixing.
16 oz cream cheese, 1/2 cup biscoff, 3/4 cups powdered sugar
Place this on top of the base and gently spread. You don't want to disturb the base layer.
Melt the biscoff spread using a double boiler method, or in a microwave at 15 second intervals stirring in between.
3/4 cups biscoff
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.
Top off with additional biscoff crumbs.
2 biscoff cookies
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!