I feel like Biscoff came out of nowhere and suddenly became one of the most popular spreads and flavours out there, along with the likes of Nutella. This is not a bad thing as it’s absolutely yummy stuff and it’s another fun ingredient to experiment with when baking. Also my boyfriend loves it, so anything I make with Biscoff I know he’ll happily devour it! I’ve created these Biscoff Cheesecake Squares which start with a layer of Lotus Biscoff biscuits, then they’re topped with creamy vanilla cheesecake which is then swirled with Biscoff cheesecake. I find making baked cheesecake in a traybake so simple to make and also really easy to portion out and serve, plus the swirled effect means there’s no additional decoration needed!
To make the biscuit base I whizzed up some Lotus biscuits in the food processor, then I mixed them with melted butter and pressed into the bottom of a lined baking tin. I baked them for 10 minutes, then left them to cool.
Next I made the vanilla cheesecake filling by whisking together cream cheese, eggs, sugar and vanilla.
I poured it into the baking tin on top of the biscuit base.
Then I made the Biscoff cheesecake filling by whisking together cream cheese, eggs, sugar and Biscoff spread. I added blobs of it all over the vanilla cheesecake.
Then using a butter knife, I swirled the mixture around to create a pretty pattern.
The cheesecake baked for 30 minutes, then I let it cool completely and then popped it in the fridge.
The Biscoff Cheesecake Squares were so creamy and full of caramelised biscuit flavour. They are an absolute dream for anyone who loves Biscoff and cheesecake!
The Biscoff Cheesecake Squares did not last long in my house as my friends and boyfriend are huge Biscoff fans!
|Lotus Biscoff Cupcakes||Biscoff & Banana Cake with Caramel Drip|
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Biscoff Cheesecake Squares
For the biscuit base
- 300 g Lotus Biscoff Biscuits
- 100 g Butter or baking spread melted
For the vanilla cheesecake
- 600 g Full fat cream cheese
- 115 g Caster sugar
- 2 Eggs large
- 1 tsp Vanilla extract
For the biscoff cheesecake
- 300 g Full fat cream cheese
- 65 g Caster sugar
- 1 Egg large
- 150 g Lotus Biscoff spread
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Use a food processor to make fine crumbs out of the biscuits. You could also smash them in a bowl with a rolling pin
Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin and bake for 10 minutes
Remove from the oven and leave to cool
To make the vanilla filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract using an electric whisk or stand mixer
To make the Biscoff filling, whisk together the cream cheese, caster sugar, eggs, and Biscoff spread using an electric whisk or stand mixer
Pour the vanilla filling over the biscuit base, then add blobs of the Biscoff filling all over. Use a butter knife to swirl it around and create a pretty pattern
Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge
To serve, cut into squares. Keep any leftovers in the fridge for up to 3 days
You can use digestive biscuits instead for the base, but the Lotus Biscoff ones really add to the Biscoff flavour so I do recommend them!
NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!
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