See for yourself.
are one store-bought speculoos option; Trader Joe’s also sells a version of speculoos. But if you have trouble finding them, you could easily sub in ginger snaps, vanilla wafers, or graham crackers, but the speculoos gives the confection a rich depth that’s faintly spicy and extremely delicious.
The filling is a no-bake cheesecake batter that’s lightened with whipped cream and flavored with just a little bit of chocolate-hazelnut spread. Pour the mixture over the crust and stick the whole thing into the freezer until solid. When it comes out, cut the block of hazelnut cheesecakes into squares and then glaze them in melted milk chocolate that’s mixed with coconut oil and chopped hazelnuts. That coconut oil is the key to the shattering,.
Once coated, the cheesecake bars can go back into the freezer, and you can keep them there indefinitely. The frozen bars eat very much like a Klondike, but the filling has the telltale tanginess of cheesecake and is at once extremely light and incredibly rich. The spiced crust is buttery, and the nuts add an aromatic. I like to swaddle them individually in parchment so that I can unwrap each bar like the gift it is whenever it’s time for dessert.
Alternatively, you could stash your bars in the fridge, which will give the cheesecakes a more mousse-like texture. Me? I’ll go for the freezer every time. They’ll keep longer there, ready and waiting for the next time I'm in the mood for a little something sweet.
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