Capn Crunch® No-Bake Biscoff Cheesecake Bars

Cap'n Crunch^® No-Bake Biscoff Cheesecake Bars

20 min

5 min

25 min

Rich and dreamy, these no-bake cookie-butter and caramel cheesecake bars are a decadent treat that everyone will love.

1

Crust: Line 8-inch square baking pan with parchment paper, with paper overhanging edges.
2

In food processor, blend Cap'n Crunch^® Original until finely crushed. Add Biscoff cookie crumbles; pulse until combined. Drizzle in melted butter and pulse until well coated.
3

Transfer crumb mixture to prepared pan; press evenly in bottom of pan. Transfer to freezer while making filling.
4

Filling: In large bowl, using electric mixer, beat cream cheese until smooth. Add 1 cup cookie butter and caramel sauce; beat until blended and smooth.
5

In microwave-safe measuring cup, sprinkle gelatin over 1/4 cup cold water. Let stand for 1 minute. Microwave on HIGH for 20 seconds. Stir and microwave for 20 seconds or until gelatin is completely dissolved. Beat dissolved gelatin into cookie butter mixture until fully combined. Pour over crust.
6

Transfer remaining 1/2 cup cookie butter to another microwave-safe bowl. Stirring every 20 seconds, microwave on HIGH for 1 minute or until smooth and melted. Pour evenly over filling and smooth top.
7

Sprinkle top with Cap'n Crunch^® cereal. Refrigerate for 3 to 4 hours or until firm and set.
8

Remove from pan and cut into bars to serve.

For extra indulgence, serve with vanilla ice cream. Cookie butter or Speculoos cookie butter can be found at most grocery stores or can be purchased online. Substitute cookie butter with smooth peanut butter for a peanut butter twist on this recipe.