Press crumbs evenly into the bottom of the pan. Bake in the preheated oven until set, about 10 minutes. Meanwhile, combine cream cheese and sugar in a large bowl and beat with an electric mixer on high until light and fluffy, about 3 minutes. Add sour cream, eggs, vanilla, and salt. Beat until just combined. Combine chocolate and cream. Chop the white chocolate in small pieces and combine in a micorwave-safe bowl with 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30 second increments, stirring each time, until smooth. Set aside to cool. Prep the whipped cream. Andy Lyons. Reminiscent of peanut butter cookies, this no-bake cookie recipe is peanut butter and honey at its core. Coconut, oats, chocolate, and fruit make these bites look pretty and amp up the flavor. Roll each ball through shredded coconut before chilling to give the exterior a fancier finish. 17 of 25. Set aside. In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread the mixture evenly into the prepared pan. In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Step 1 Line an 8"-x-8" pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in The first step to making lemon bars is to make the no-bake crust. It’s a combination of almond flour, toasted coconut, almond butter, sweetner, and cocoa butter. Step 1: Mix all the ingredients together in a bowl. Stir well until the almond flour and toasted coconut are evenly coated in the almond butter and cocoa butter mixture. Place in the fridge. In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth. Pour over the crust. Place in the freezer for at least 4 hours, preferably overnight. When ready to serve, remove from the freezer and let sit for 5 minutes. In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, lemon zest and lemon juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the back of a spoon (about 5 minutes). s7F72O.