Side Pannel
Biscoff Cheesecake Bars
Biscoff Cheesecake Bars
- Recipe Submitted by maryjosh on 03/14/2019
Ingredients List
- For Biscoff Crust:
- 2 1/2 c. Biscoff cookie crumbs It will be about 1 1/2 8-oz. sleeves of cookies
- 2 tbsp. sugar
- 6 tbsp. butter melted
- For Biscoff Cheesecake:
- 12 oz. reduced-fat cream cheese softened
- 1 1/2 c. cookie butter
- 1 1/4 c. powdered sugar
- 1 - 8 oz. container whipped topping thawed
Directions
For Biscoff Crust:
In a large bowl, stir together cookie crumbs, sugar, and butter, until well-combined.
Press into the bottom of a parchment paper or foil-lined 9-inch square pan (8-inch would work too).
Bake at 350 degrees for about 10 minutes, or until crust is firm and set.
Remove from heat, and cool completely on a wire rack.
For Biscoff Cheesecake:
In a large mixing bowl, beat cream cheese, cookie butter, powdered sugar, and whipped topping.
Beat until smooth.
Spread evenly into crust.
Refrigerate until chilled, at least 30 minutes.
Cut and serve!
In a large bowl, stir together cookie crumbs, sugar, and butter, until well-combined.
Press into the bottom of a parchment paper or foil-lined 9-inch square pan (8-inch would work too).
Bake at 350 degrees for about 10 minutes, or until crust is firm and set.
Remove from heat, and cool completely on a wire rack.
For Biscoff Cheesecake:
In a large mixing bowl, beat cream cheese, cookie butter, powdered sugar, and whipped topping.
Beat until smooth.
Spread evenly into crust.
Refrigerate until chilled, at least 30 minutes.
Cut and serve!
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