By Biscoff Cheesecake Squares
Biscoff Cheesecake Squares deliver pure happiness in one bite. This biscoff cheese cake uses spread, biscuits, lotus cookies, and smart baking. You make cheesecake with cream, going from crunchy biscuit crust to smooth base. The filling needs butter, melted eggs, sugar, vanilla, and topping for a perfect layer. Moreover, you will love the taste and flavor. This easy recipe helps you serve gluten free squares. You get crushed cookies fast with a food processor, and storage stays simple for traybake. Additionally, you enjoy creamy, buttery, caramelized cinnamon aroma with coffee. The texture stays crunchy yet smooth with unsalted butter, powdered sugar, and caster sugar for garnishing. Finally, proper equipment and measuring guarantee success.
Tested by Admin-cityfood – I baked this Biscoff Cheesecake Squares recipe 3 times in my kitchen. The no-bake version sets best overnight. I use Lotus Biscoff cookies 300gm for perfect crust and 600gm cream cheese for creamy filling.
What Makes Lotus Biscoff Cheesecake Bars So Famous?
As we all heard the renowned name of Biscoff lotus biscuits, this baking creation leads us to use lotus biscoff cookies for the basic layer. By topping it with creamy vanilla cheesecake, we create our own Biscoff cheese cake. Therefore, I find baking traybake cheesecake so easy, and I share this easy serve recipe with you. Additionally, it will blow your mind if you love cheesecake and Biscoff. Moreover, you need no additional decoration.
Biscoff Lotus Biscuits Flavor
Lotus brand introduced these Biscoff biscuits with delicious buttery taste and caramelized cinnamon aroma. People love serving these biscuits with coffee. Furthermore, bakers use these biscuits to make Biscoff spread. You find varieties like crunchy and smooth. It resembles other spreads, however it delivers a slightly different taste. Many people also search biscoffi cheesecake, they mean this same lotus biscoff cheesecake.
Ingredients
For The Crust Base – Lotus Biscoff Cookies 300gm Crust
Lotus Biscoff cookies 300gm, crushed fine
Unsalted butter 100gm, melted
For Vanilla Cheesecake Filling Swirl Biscoff
Full-fat cream cheese 600gm, room temperature
Powdered sugar 115gm
Eggs 2 large
Vanilla extract 1 tsp
For Mix
Lotus Biscoff spread 150gm, creamy
Full fat cream cheese 300gm
Caster sugar 65gm
Eggs 1 large
For The Topping
Lotus Biscoff spread 150gm, melted
Extra crushed Biscoff cookies or whole cookies for garnishing
Equipment Information
Kindly use a kitchen digital scale for measuring ingredients rather than ordinary cups. You find them easily at stores for minimal price. For measuring small quantities, always purchase baking measurement spoons. Using right equipment brings out the right outcome. You can use butter paper or baking spray. I find baking spray helps remove the cake base easily from the tin. Additionally, a cooling rack and food processor prove very useful.
How To Make Biscoff Cheesecake Squares
Step 1: Make Fine Crumbs For Base
First, use a food processor for fine crumbs. Then, mix melted butter into biscuit crumbs. Next, press mixture into baking tin firmly. Let it rest and set well in fridge for 20 minutes.
Step 2:Make Vanilla Cheesecake Filling
Now, whisk cream cheese 600gm, eggs, sugar, and vanilla until smooth. Therefore, you get creamy texture. Avoid over-mixing.
Step 3: Make Perfect Filling
Next, whisk eggs, caster sugar, cream cheese 300gm, and Biscoff spread 150gm together. This creates rich cookie butter cheesecake bars filling.
Step 4: Layer The Cheesecake
Then, pour vanilla cheesecake cream into baking tin. Gradually spread it on top of basic biscuit crumbs layer. After that, spoon Biscoff cheesecake filling cream all over vanilla cheesecake.
Step 5: How To Make Swirling Pattern
Use a butter knife to make a beautiful swirling pattern on top. Drag knife in S-shape for vanilla cheesecake filling swirl biscoff look. Do not over-swirl.
Step 6: Wobbly Cheesecake Bake 30 Minutes
Pre-heat oven to 160C Fan / 180C / 350F. Then, bake for 30 minutes. It will look wobbly in center. That wobbly texture means creamy texture, not raw. Afterward, let cake cool completely. Then, put it in refrigerator for chilling before slicing. For no bake cheesecake bars version, skip oven and chill 6 hours.
Storage Time Of The Cheesecake
You can store cheesecake in refrigerator for up to 3-4 days. Use airtight container. This method covers cheesecake bars storage 3-4 days perfectly.
Can You Freeze these Cheesecake Bars?
Yes, you can freeze them for 2 months. Wrap each square in butter paper. Thaw overnight in fridge. Freeze without final Biscoff spread 150gm topping for best results.
How Many People Can We Serve?
It depends on how many slices you cut. This cheesecake serves superbly at parties and gatherings. I like big slices, so I cut 12 squares. However, for large gatherings, cut 16 small biscoff cheesecake squares for parties.
Can We Make This Gluten / Dairy Free?
Yes, you can make gluten free and dairy free biscoff cheesecake by replacing ingredients with gluten free products. Be careful if you serve this dessert to someone allergic to gluten. Do not use Biscoff biscuits and Biscoff spread. Instead, use digestive biscuits or other spread for decorating and toppings. We do not have gluten free Lotus Biscoff biscuits in market. For vegan cheesecake bars, use vegan cream cheese and vegan butter. Lotus biscuits are already vegan-friendly.
Easy Variations
Biscoff cheesecake with condensed milk: Replace powdered sugar with 200ml condensed milk for extra creamy texture.
Biscoff cheesecake with cool whip: Fold 150gm cool whip for light and fluffy squares.
5-ingredient biscoff cheesecake bars: Use only cookies, butter, cream cheese, sugar, and spread.
Biscoff cheesecake without gelatine: Our recipe needs no gelatine. Add 1 tsp gelatine dissolved in warm water if you want firm clean-cut – that becomes cheesecake with gelatine.
Baked bars vs No-bake cheesecake: Baked gives New York style texture. No-bake gives mousse-like texture. Both taste amazing.
How many calories a bars:
One square has approximately 320 calories.
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