BISCOFF CHEESECAKE BARS

Step 1

1. Crush the Lotus biscuits until they form fine crumbs.

Step 2

1. In a mixing bowl, combine the crushed Lotus biscuits with melted butter and condensed milk. Mix well to combine all the ingredients thoroughly.

Step 3

1. Press the biscuit mixture into the base of a 20 cm square cake tin, ensuring an even layer. Refrigerate for 30 minutes to allow the base to set.

Step 4

1. In a separate mixing bowl, combine cream cheese and Biscoff spread. Mix until smooth and well combined.

Step 5

1. Add the double cream and condensed milk to the cream cheese mixture. Use a whisk to beat the mixture until stiff peaks form.

Step 6

1. Pour the cheesecake mixture over the prepared biscuit base in the cake tin. Use a spatula to smooth the top of the cheesecake.

Step 7

1. Refrigerate the cheesecake for 6-8 hours or until it is fully set and firm.

Step 8

1. In a microwave-safe bowl, melt the Biscoff spread for 20 seconds until it reaches a running consistency.

Step 9

1. Spread the melted Biscoff spread evenly over the top of the chilled cheesecake.

Step 10

1. Return the cheesecake to the refrigerator and chill until the topping is set.

Step 11

1. Once the cheesecake is fully set, remove it from the tin and slice it into bars of your desired size.

Step 12

1. Drizzle some more melted Biscoff spread over the bars and sprinkle crushed Lotus biscuits on top for added crunch and flavor.

Step 13

1. Serve and enjoy your delicious No Bake Lotus Biscoff Cheesecake Bars!