Biscoff Cheesecake Bars
Equipment:
- Large mixing bowl
- Hand held or stand mixer
Prep: 10 min
Rest time: 2-4 hours
Total: 2 hr 10 min
Yield: 9-12 servings
Ingredients:
- 1 ½ cups Biscoff cookies, crushed (about 14 cookies)
- 4 Tbsp unsalted butter, melted
- 1 8 oz container cool whip
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1 tsp vanilla
Instructions:
Preheat the oven to 350 degrees.
Crush the biscoff cookies into crumbs and mix with the melted butter.
Flatten into the bottom of the baking dish.
Cook for 10 mins, remove and let cool.
To a large bowl, mix softened cream cheese, granulated sugar and vanilla until smooth.
Add in the cool whip and whip until well incorporated.
Pour the mixture on top of the cooled crumbs.
Garnish with more crushed cookies and let chill for 2-4 hours.
Tip:
For perfectly cut slices, freeze the cheesecake instead of placing in the fridge.
