No-Bake Biscoff Swirl Cheesecake Bars
Ingredients
The crust
-
1 ½
cups
Biscoff cookie crumbs
-
4
tablespoons
butter, melted
The filling
-
½
cup
heavy cream
-
1 ½
teaspoons
confectioner's sugar
-
½
cup
sugar
-
16
ounces
cream cheese, softened
-
1
teaspoon
vanilla
-
¼
cup
Biscoff spread
Instructions
- Mix the cookie crumbs and melted butter, then press into the bottom of a 9x9 pan and refrigerate.
- In a medium bowl, beat the heavy cream until thick, then add powdered sugar and beat until stiff peaks form.
- In a large bowl, beat together sugar, cream cheese, and vanilla, then fold in the whipped cream.
- Spread the cream cheese mixture evenly into the prepared pan.
- Microwave the Biscoff spread until slightly softened, then drop spoonfuls on top of the cheesecake batter and swirl with a knife.
- Refrigerate for at least 4 hours before serving, preferably overnight.
Nutrition Facts (estimated)
Servings
8
Calories
465
Total fat
36g
Total carbohydrates
31g
Total protein
5g
Sodium
294mg
Cholesterol
98mg
You might also like