No-Bake Biscoff Cheesecake Bars

Crush Biscoff cookies into fine crumbs. Mix with melted butter.

Press the crumb mixture firmly into the bottom of a lined 8x8 inch (20x20 cm) pan. Chill in the refrigerator while making the filling.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

Add the Biscoff spread and vanilla extract, and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread the cheesecake filling evenly over the chilled crust.

Melt the remaining Biscoff spread in the microwave for about 20-30 seconds until pourable, then pour over the cheesecake filling and spread evenly.

Refrigerate for at least 4 hours, or overnight, until firm.

Once chilled, lift the cheesecake out of the pan using the parchment paper, cut into bars, and serve.