Lotus Biscoff Cheesecake Bars with Drizzle

These Lotus Biscoff Cheesecake Bars with Drizzle are rich, creamy, and deliciously spiced with caramelized Lotus Biscoff goodness in every bite.

Prep Time25

Cook Time55

Total Time1 20

Course: Dessert

Keyword: Bars, Biscoff, Cheesecake, Dessert, Easy

Servings: 9 servings

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.

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.