Lotus Biscoff Cheesecake Bars

• 1220 g Lotus Biscuits
• 260 g unsalted butter, melted
• 3500 g cream cheese, room temp
• 4150 g Biscoff spread
• 5icing sugar
• 6200 g Biscoff spread, melted
• 71 piece Lotus biscuit

1. 1

   Crush the Lotus biscuits finely.

2. 2

   Pour the crushed biscuits into a bowl and set aside 2 tablespoons.

3. 3

   Mix the remaining crushed biscuits with the melted butter.

4. 4

   Press the biscuit mixture firmly into a baking tray.

5. 5

   Whisk together the cream cheese, 150g Biscoff spread, and icing sugar until combined.

6. 6

   Scoop the mixture onto the biscuit base and smooth it out.

7. 7

   Pour over the 200g melted Biscoff spread and smooth it out.

8. 8

   Sprinkle the remaining Biscoff crumbs around the edge.

9. 9

   Place a biscuit in the middle.

10. 10

    Refrigerate for a minimum of 3 hours.

11. 11

    Slice into squares.

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