You have no excuse not to make these no bake biscoff cheesecake bars. A lot of you ask us for no bake desserts. Either because you do not have an oven at home (at some point the same thing has happened to me and I wanted to die!) or because you don’t want to use it.
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I’ve never really understood not wanting to use the oven though. Maybe is because I see it as something super easy to use and something I’m used to of course. It comes natural I guess. I find it to be approachable.
But I can sympathize with the idea of wanting to make something fast and forget about having to bake it and to wait for it to be ready and to come out of the oven of course!
So, for all of you who prefer to make desserts without an oven, meaning, no bake desserts, here goes this recipe. So you can enjoy having these bars without turning on the oven. Such a joy.
And yes, it is delicious! You only have to look at the photos to see the texture that these bars have at the end. They are rich, creamy and super easy to make. You will thank us later.
If you, like us, are a fan of lotus biscoff cookies and of their lotus biscoff cookie butter then this recipe will for sure become one of your absolute favorites.
For this recipe, we recommend that you use a square pan, as it is the easiest thing to use for something like this. When the bars are ready, you just turn them out and cut the whole thing into 9 or 16 squares, dependeing on how many bars you want, and the size of bars you prefer.
If you like this recipe, you have to check out our no-bake lotus biscoff cheesecake. There’s also no excuse not to make this recipe, you’ll love it! Guaranteed!
Ingredients
Equipment
Method
- Grease with a little butter or place baking paper in a square pan approximately 20 cm wide. Separately, crush the cookies in a blender or food processor to a fine powder and place in a large bowl.
- Add the melted butter and mix with your hands or a spoon until you obtain a sandy dough. Place this dough in the mold and flatten with your hands or a glass to form a flat, even base. Refrigerate for 10 minutes while making the filling.
- Place the cream cheese in a large bowl and beat with an electric mixer or balloon whisk for 1 minute to smooth. Add the Lotus Biscoff cream with the vanilla extract and beat again for 1 minute until smooth and homogeneous.
- Pour this mixture over the previously cooled cookie base and spread it all over the mold with an offset spatula to make a smooth layer.
- Add the Lotus Biscoff cream in a microwave safe bowl and melt for 30 seconds. Pour it on top of the cheese mixture and spread it quickly with a spoon over the entire surface.
- Decorate with small pieces of lotus cookies and refrigerate for 4 hours or preferably overnight. When it is firmer, with a slightly damp knife cut into 9 equal parts to form the lotus sticks. Keep the sticks refrigerated, they will last for up to 3 days in a tightly closed tupper.
Tried this recipe?
Let us know how it was!
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