Biscoff Cheesecake Squares

Biscoff Cheesecake Squares

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!

Step by step…


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.

Biscoff Cheesecake Squares

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!

Biscoff Cheesecake Squares

The Biscoff Cheesecake Squares did not last long in my house as my friends and boyfriend are huge Biscoff fans!

Recommended equipment & ingredients*

Traybake tin Mixing bowls Cooling rack
Kitchen scales Biscoff spread Biscoff biscuits
Food processor

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Biscoff recipes…

Biscoff Cheesecake Biscoff & Banana Cake Lotus Biscoff Cupcakes
Biscoff Cheesecake (No Bake) Biscoff & Banana Cake with Caramel Drip Lotus Biscoff Cupcakes
Biscoff Brownies Biscoff Loaf Cake Biscoff Cake
Biscoff Brownies Biscoff Loaf Cake Biscoff Cake
Biscoff Ice Cream Vegan Biscoff Cupcakes Biscoff Blondies
Biscoff Ice Cream (No Churn) Vegan Biscoff Cupcakes Biscoff Blondies
Biscoff Apple Crumble
Biscoff Cheesecake Squares
5 from 4 votes

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
Author thebakingexplorer


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


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Use a food processor to make fine crumbs out of the biscuits. You could also smash them in a bowl with a rolling pin

  3. Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin and bake for 10 minutes

  4. Remove from the oven and leave to cool

  5. To make the vanilla filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract using an electric whisk or stand mixer

  6. To make the Biscoff filling, whisk together the cream cheese, caster sugar, eggs, and Biscoff spread using an electric whisk or stand mixer

  7. 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

  8. Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge

  9. To serve, cut into squares. Keep any leftovers in the fridge for up to 3 days

Recipe Notes

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!

If you like this, check out more of my Cheesecake recipes!

Biscoff Cheesecake Squares

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I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie and Bake of the Week hosted by Casa Costello and Mummy Mishaps.

15 comments / Add your comment below

  1. 5 stars
    ooooh Kat these sound amazing! I love Biscoff and lotus biscuits and, infact , cheesecake, so I know I would love to eat these!
    apologies for the time taken to comment and share and wishing you a happy new year xx
    #Bakeoftheweek thanks you for your support x x

    1. Hi Laura, try baking them for less time and/or cooling them in the oven. Sometimes an overbaked cheesecake can be too dry which can cause cracks, or a sudden change in temperature can cause the cracks. I hope that helps!

  2. 5 stars
    the best, cannot go wrong with this! easy to make & a big hit with everyone! who doesn’t love biscoff?!

  3. I made this last night did everything as it said but it seems quite wet (the buiscuit base) when I had it all hard and cooled? What can I do?

    1. Hi Amy, I think I aleady responded to you on Facebook, but I’ll put the answer here too in case it helps anyone else. There could be a few reasons for this. If the cheesecake wasn’t fully cool before putting it in the fridge, if the filling was under baked, or if the base was not fully cool when the filling was added. Unfortunately you can’t fix it now it’s happened but hopefully these tips help for next time. I have heard that some people brush egg white over the base before baking it as a seal to stop the cheesecake moisture affecting the biscuit base, which is a handy trick.

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