If you’re a dessert lover looking for a show-stopping treat, these Lotus Biscoff Cheesecake Bars with Drizzle are exactly what you need. Combining the rich, creamy texture of cheesecake with the irresistible caramelized crunch of Lotus Biscoff cookies, this recipe is a delightful twist on classic cheesecake bars. The luscious Biscoff spread drizzle on top adds the perfect finishing touch, making every bite a heavenly blend of flavors and textures. Whether for a special occasion or just a sweet indulgence, these bars promise to satisfy your cravings and impress your friends and family.
Why This Lotus Biscoff Cheesecake Bars with Drizzle Stands Out
What makes these Lotus Biscoff Cheesecake Bars with Drizzle truly exceptional is the way the iconic Lotus Biscoff cookies and spread are incorporated into every layer of the dessert. The crushed cookies create a crunchy, flavorful base that complements the smooth, velvety cheesecake filling. The addition of heavy cream in the filling ensures a rich and creamy consistency that melts in your mouth. The drizzle of Biscoff spread on top not only enhances the flavor but also adds a beautiful glossy finish. Unlike traditional cheesecakes, these bars are easy to slice, serve, and share, making them perfect for gatherings or a weeknight treat. Plus, the recipe uses simple ingredients and straightforward techniques, so even novice bakers can achieve bakery-worthy results at home.
Ingredient Breakdown
- 1 1/2 cups Lotus Biscoff cookies, crushed: These provide a uniquely spiced and caramelized flavor base for the crust, adding a delightful crunch and aroma.
- 1/2 cup unsalted butter, melted: Binds the crushed cookies together to form a firm, buttery crust that holds up well to the creamy filling.
- 16 oz cream cheese, softened: The key ingredient for the luscious cheesecake filling; softened cream cheese ensures a smooth batter without lumps.
- 1 cup granulated sugar: Sweetens the cheesecake filling, balancing the rich cream cheese and Biscoff flavors.
- 2 large eggs: Helps to set the cheesecake filling and add richness.
- 1 tsp vanilla extract: Adds warmth and depth to the flavor profile.
- 1 cup heavy cream: Whipped into the filling, it creates a light, airy texture that elevates the cheesecake bars.
- 1/2 cup Lotus Biscoff spread: Swirled into the filling and drizzled on top for an intense caramelized spice flavor.
- 1/4 cup additional crushed Lotus Biscoff cookies for topping: Adds a final crunchy garnish that enhances the presentation and texture.
Cook’s Kit
- 9×9-inch baking pan: Ideal for evenly baking and slicing the cheesecake bars.
- Mixing bowls: For combining crust and filling ingredients separately.
- Electric mixer or hand mixer: To beat the cream cheese and whip the heavy cream to perfection.
- Spatula: For folding ingredients gently and scraping down bowl sides.
- Food processor or zip-top bag and rolling pin: For crushing the Lotus Biscoff cookies finely.
- Measuring cups and spoons: To ensure ingredient accuracy.
- Double boiler or microwave-safe bowl: For melting the butter and warming Biscoff spread if needed.
Method: Lotus Biscoff Cheesecake Bars with Drizzle
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Begin by crushing 1 1/2 cups of Lotus Biscoff cookies either in a food processor or by placing them in a zip-top bag and rolling with a rolling pin until fine crumbs form. In a bowl, combine the crushed cookies with the melted butter, stirring until all crumbs are moistened. Press this mixture firmly into the bottom of your 9×9-inch baking pan, creating an even layer. Bake for 10 minutes to set the crust, then remove and allow to cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy using an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, combining carefully to maintain the airy texture.
Step 3: Incorporate the Lotus Biscoff Spread
Warm the Lotus Biscoff spread slightly in the microwave or over a double boiler to make it more fluid. Add half of the warmed Biscoff spread to the cheesecake filling and gently fold to swirl it throughout the mixture, creating a marbled effect.
Step 4: Assemble and Bake
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Dollop the remaining Biscoff spread on top in small spoonfuls, then use a knife or toothpick to create a swirl pattern for a beautiful finish. Bake the bars for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake bars inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracking.
Step 5: Chill and Garnish
Remove the cheesecake bars from the oven and refrigerate for at least 4 hours or overnight to fully set. Before serving, drizzle any leftover warmed Lotus Biscoff spread over the top and sprinkle with the additional 1/4 cup crushed Lotus Biscoff cookies for extra texture and visual appeal.
Quick Replacement Ideas
- If you don’t have Lotus Biscoff cookies, Pink Strawberry Cheesecake Crumble Cookies can provide a fruity twist to your crust.
- Use light cream instead of heavy cream for a lighter texture, though the bars will be less rich.
- Swap granulated sugar for coconut sugar for a deeper, caramel-like sweetness.
- Replace the Lotus Biscoff spread with peanut butter or almond butter for a nutty flavor variation.
Common Errors (and Fixes)
- Crust too crumbly or falling apart: Make sure the butter is fully melted and mixed well with the crushed cookies. Press the crust firmly and evenly into the pan before baking.
- Cheesecake cracks on top: Avoid overbaking; the center should still jiggle slightly when done. Also, cool the cheesecake gradually by leaving it in the oven with the door cracked open after baking.
- Filling too dense or lumpy: Use softened cream cheese and beat it thoroughly before adding other ingredients. Fold in the whipped cream gently to maintain an airy texture.
- Biscoff spread too thick to drizzle: Warm it slightly to loosen the texture for easier drizzling.
Freezer-Friendly Notes
These Lotus Biscoff Cheesecake Bars with Drizzle freeze beautifully and retain their flavor and texture when thawed. To freeze, wrap the bars tightly in plastic wrap and then in aluminum foil or place them in an airtight container. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight. You can add the Biscoff drizzle and extra crushed cookies after thawing for the best presentation and freshness.
Frequently Asked Questions
Can I make these bars gluten-free?
Yes! Simply substitute the Lotus Biscoff cookies with a gluten-free cookie option of similar texture and flavor, and ensure your Biscoff spread is gluten-free or use an alternative spread.
How do I store leftover bars?
Store leftover Lotus Biscoff Cheesecake Bars with Drizzle in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze as described above.
Can I double the recipe for a larger batch?
Absolutely. Use a larger baking pan, such as a 9×13-inch, and increase baking time slightly. Keep an eye on the cheesecake, checking for doneness with the jiggle test.
Is it necessary to use heavy cream?
Heavy cream contributes to the creamy, airy texture of the cheesecake filling. While you can substitute with light cream or full-fat yogurt, the texture and richness may be slightly different.
Because You Liked This
- Try the Lemon Blueberry Cheesecake Bar Cookies for a fresh, fruity cheesecake twist.
- Explore other cookie-based desserts like the Pink Strawberry Cheesecake Crumble Cookies for a delightful berry flavor.
Final Bite
These Lotus Biscoff Cheesecake Bars with Drizzle are a decadent, crowd-pleasing dessert that offers the perfect balance of creamy cheesecake and spiced caramel cookie crunch. With an elegant presentation and irresistible flavor, they are guaranteed to become a favorite go-to recipe for your next dessert craving. Whether you’re baking for a party or a quiet night in, these bars deliver happiness in every bite. Enjoy!
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Lotus Biscoff Cheesecake Bars with Drizzle
Ingredients
- 1.5 cups Lotus Biscoff cookies crushed
- 0.5 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 0.5 cup Lotus Biscoff spread
- 0.25 cup additional crushed Lotus Biscoff cookies for topping
Instructions
- Preheat your oven to 325°F (163°C). Crush 1 1/2 cups of Lotus Biscoff cookies into fine crumbs using a food processor or zip-top bag and rolling pin. In a bowl, mix crushed cookies with melted butter until moistened. Press firmly into the bottom of a 9x9-inch baking pan to form an even crust. Bake for 10 minutes, then remove and let cool slightly.
- In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture, maintaining the airy texture.
- Warm half of the Lotus Biscoff spread slightly to make it fluid. Fold it gently into the cheesecake filling to create a marbled effect.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Dollop remaining Biscoff spread on top and swirl with a knife or toothpick for a decorative finish. Bake for 40-45 minutes until edges are set and center slightly jiggles. Turn off oven and leave bars inside with door slightly open for 1 hour to cool gradually.
- Remove cheesecake bars from oven and refrigerate for at least 4 hours or overnight to fully set. Before serving, drizzle any leftover warmed Biscoff spread on top and sprinkle with 1/4 cup additional crushed Lotus Biscoff cookies.
Equipment
- 9x9-inch baking pan
- Mixing Bowls
- Electric mixer or hand mixer
- Spatula
- Food processor or zip-top bag and rolling pin
- Measuring cups and spoons
- Double boiler or microwave-safe bowl
Notes
- For a gluten-free version, substitute the Lotus Biscoff cookies and spread with gluten-free alternatives.
- Freeze bars wrapped tightly for up to 3 months; thaw overnight in refrigerator before serving.
- To avoid cracking, do not overbake and cool gradually by leaving bars in oven with door cracked open.
