Name: Biscoff Cheesecake Squares
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 300 g Lotus Biscoff Biscuits; 100 g Butter or baking spread (melted); 600 g Full fat cream cheese; 115 g Caster sugar; 2 Eggs (large); 1 tsp Vanilla extract; 300 g Full fat cream cheese; 65 g Caster sugar; 1 Egg (large); 150 g Lotus Biscoff spread

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These Biscoff Cheesecake Squares have a base 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! They are so creamy and full of caramelised biscuit flavour. They are an absolute dream for anyone who loves Biscoff and cheesecake!

Ingredient Tips & Equipment Information

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff Cheesecake Squares

To make the biscuit base use a food processor to blitz the biscuits into crumbs, then mix them with melted butter and press into the bottom of a lined baking tin. Set aside while you make the filling.

To make the vanilla cheesecake, whisk together cream cheese, eggs, sugar and vanilla until smooth. Then make the Biscoff cheesecake filling by whisking together cream cheese, eggs, sugar and Biscoff spread until smooth.

Pour the vanilla cheesecake into the baking tin on top of the biscuit base. Add spoonfuls of the Biscoff cheesecake all over the vanilla cheesecake. Using a butter knife, swirl the mixture around to create a pretty pattern. Bake the cheesecake for 30 minutes, or until it has a slight wobble to it, then let it cool completely. Once it's cool, put it in the fridge to chill before slicing.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

How long does the cheesecake last and can it be frozen?

The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

What size tin do you need for this cheesecake?

This recipe is best made in a 12" x 9" (36.5cm x 26cm) traybake tin with deep sides (4cm or 1.5"). However, if you'd prefer to make it in a smaller 9" square tin, check the recipe card notes section for details on how to change the measurements and baking time.

How many people does this cheesecake serve?

It completely depends how you slice it up, which is great because it makes this such a versatile cheesecake for parties and gatherings. I love a big chunk of cheesecake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 bitesize slices.

Can this cheesecake be made gluten or dairy free?

You can make the cheesecake dairy free by replacing the butter and cheesecake with dairy free versions. Unfortunately Biscoff spread is not gluten free, so you cannot make the cheesecake gluten free using Biscoff spread and Biscoff biscuits.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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