No-Bake Lotus Biscoff Pie Bars
A rich, creamy dessert with crunchy Lotus Biscoff biscuits and velvety Biscoff spread, this no-bake pie bar is perfect for a refined, yet simple treat.
Ingredients
For the crust
- 200 g Lotus biscuits (specifically Lotus Biscoff) Crushed finely for an even base.
- 60 g unsalted butter, melted To bind the biscuit crumbs.
For the filling
- 115 g cream cheese, room temperature Provides structure and smoothness.
- 30 g unsalted butter, softened For additional silkiness.
- 400 g Biscoff spread, melted Defines the caramelized flavor.
- 260 g icing sugar, sifted Sweetens the filling evenly.
- 40 g Biscoff spread, melted (extra for topping) Reserved for drizzling.
For garnish
- 2 pieces Lotus biscuits, crushed For visual contrast.
Instructions
Prepare the pan and create the crust
- Line an 8x8-inch (20x20 cm) square tin with parchment paper.
- Crush 200g Lotus biscuits into fine crumbs.
- Combine the crumbs with 60g melted unsalted butter in a bowl until it resembles wet sand.
- Press the crumb mixture firmly and evenly across the base of the prepared tin.
Make the Biscoff-cream filling
- In a clean bowl, beat 115g room-temperature cream cheese with 30g softened unsalted butter until silky.
- Sift in 260g icing sugar gradually, mixing until fully incorporated.
- Gently fold in 400g melted Biscoff spread until the mixture is homogeneous and glossy.
Assemble and refine the surface
- Pour the filling over the chilled crust and spread it into an even layer.
- Warm 40g Biscoff spread slightly until pourable, then drizzle it on top in a decorative pattern.
- Finish with the crushed Lotus biscuits sprinkled evenly.
Chill and cut
- Refrigerate the assembled bars for at least 3–4 hours, preferably overnight.
- Lift the set slab from the tin using the parchment overhang, and cut into bars.
Serve and store
- Arrange bars on a platter and serve, storing any leftovers in an airtight container in the fridge.
Notes
You can add optional toppings like a pinch of flaky sea salt, chopped nuts, or chocolate curls to elevate the dessert.