Biscoff Cheesecake Squares

Biscoff biscuit base, with vanilla cheesecake swirled with Biscoff cheesecake

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 587kcal

Author thebakingexplorer

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

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