Lotus Biscoff cheesecake bars are a delicious treat that combines the sweet and crunchy flavor of Lotus Biscoff cookies with creamy cheesecake. Here’s a simple recipe to make them:

Ingredients:

For the Biscoff Crust:

  • 1 1/2 cups crushed Lotus Biscoff cookies (about 1 1/2 cups of crumbs)
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Lotus Biscoff cookie butter (smooth or crunchy)
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour

For the Biscoff Swirl (optional):

  • 1/4 cup Lotus Biscoff cookie butter

Instructions:

  1. Preheat your oven to 325°F (160°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a food processor or by placing the cookies in a plastic bag and crushing them with a rolling pin, crush the Lotus Biscoff cookies into fine crumbs.
  3. In a mixing bowl, combine the crushed cookies and the melted butter for the crust. Stir until the mixture is evenly moistened.
  4. Press the cookie crust mixture into the bottom of the prepared baking pan, making sure it’s packed down evenly.
  5. In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.
  6. Add the sugar and continue to beat until well combined.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Stir in the vanilla extract, Lotus Biscoff cookie butter, sour cream, and flour. Mix until everything is well combined and smooth.
  9. Pour the cheesecake mixture over the Biscoff crust in the baking pan.
  10. If you want to create a Biscoff swirl, heat the 1/4 cup of Lotus Biscoff cookie butter in the microwave for a few seconds until it’s softened. Drizzle it over the cheesecake mixture in the pan and then use a knife or toothpick to create a swirl pattern.
  11. Bake in the preheated oven for about 35-40 minutes, or until the edges are set, and the center is slightly jiggly.
  12. Allow the cheesecake bars to cool at room temperature for about an hour, and then refrigerate for at least 2 hours, or until they are fully set.
  13. Once the cheesecake bars have cooled and set, use the parchment paper overhang to lift them out of the pan. Cut them into squares or bars.
  14. Optionally, you can garnish the bars with more crushed Lotus Biscoff cookies or a drizzle of melted Biscoff cookie butter before serving.

Enjoy your homemade Lotus Biscoff cheesecake bars!