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Biscoff Cheesecake Squares
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Biscoff Cheesecake Squares

Biscoff biscuit base, with vanilla cheesecake swirled with Biscoff cheesecake
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 587kcal
Author thebakingexplorer

Ingredients

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

Instructions

  • Pre-heat your oven to 160C Fan/180C/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 crush them in a bowl or ziploc bag with a rolling pin
  • Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin until it is compact and even
  • To make the vanilla cheesecake, whisk together the cream cheese, caster sugar, eggs, and vanilla extract, using an electric whisk or stand mixer, until smooth
  • To make the Biscoff cheesecake, whisk together the cream cheese, caster sugar, eggs, and Biscoff spread, using an electric whisk or stand mixer, until smooth
  • Pour the vanilla filling over the biscuit base, then add spoonfuls of the Biscoff filling all over. Use a butter knife to swirl it around and create a pretty pattern
  • Bake for 30 minutes or 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

Notes

  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • 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!
  • I used the smooth Biscoff spread for the Biscoff cheesecake.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 
To make this recipe in a 9" square tin you will need:
For the base: 200g biscuits, 65g butter
For the vanilla cheesecake: 400g cream cheese, 75g caster sugar, 2 medium eggs, 1 tsp vanilla extract
For the Biscoff cheesecake: 200g cream cheese, 45g caster sugar, 1 medium egg, 100g Biscoff spread

Nutrition

Calories: 587kcal | Carbohydrates: 25g | Protein: 7g | Fat: 38g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 316mg | Potassium: 121mg | Sugar: 22g | Vitamin A: 1275IU | Calcium: 82mg | Iron: 1mg