Baked Biscoff Cheesecake Slice (Speculoos cheesecake bars)
The combination of a speculoos cookie crumb base and a Lotus Biscoff cookie spread filling… I’m in! Delicious at any time of the year, but full of Christmas spiced speculoos flavors, this baked Biscoff cheesecake slice (or speculoos cheesecake bars) is the perfect dessert and gives me all the festive season feels. Biscoff lovers, hold onto your hats, you are going to love this cookie butter cheesecake!
What you are going to love about this baked Biscoff cheesecake recipe
It’s super simple to make. The biscuit base literally has TWO ingredients…Speculoos cookies and butter! As for the Biscoff cheesecake filling, it’s creamy, biscoff-y, cookie butter flavor makes the most delicious dessert
It has a few good cheats in this one. Could I make the speculoos cookies from scratch? Sure. But it’s the festive season, I’m time-poor and these premade speculoos cookies do a cracking job!
It’s a perfect make-ahead dessert. A good baked cheesecake should always be made the day before. It lasts a good 3 days in an airtight container in the fridge so there is no need to make it at the last minute. Put your feet up instead.
Here’s the ingredients you need to get started
- Speculoos cookies. If you can’t get your hands on Speculoos cookies (my local Woolworths stocks them year-round), you could substitute with Lotus Biscoff cookies instead. I use either depending on availability.
- Unsalted Butter
- Room temperature cream cheese. Yep, this one has a big bit of full-fat cream cheese in it. But I can’t stand when a slice filling to base ratio is off. I wanted this one to double as a slice and a dessert so I wanted it to have ample creamy cheesecake filling.
- Lotus Biscoff spread. If you haven’t discovered this, then run, don’t walk to your local supermarket! I could eat this stuff out of the jar with a spoon it’s so good! Lotus Biscoff cookie butter spread has the flavor of crushed Biscoff cookies in a delicious spread.
- Eggs at room temperature. I use 60-70g eggs.
- Golden Castor Sugar feel free to substitute with the readily available white castor sugar. I love the flavor of golden castor sugar and try to use it for its buttery, tangy flavor.
- Vanilla extract or a vanilla bean scraped of seeds
- Pinch of sea salt flakes.
What is Lotus Biscoff Spread
Think spiced Belgian speculoos cookies ground down into a creamy, caramel spread that you can slather on bread, croissants, brioche, or cook with into sweets like this Lotus cheesecake. It originated from a Belgian woman who turned the famous Lotus cookies into a spread and entered it into a TV show. It made the finals, she then collaborated with Lotus to create the Biscoff spread and the rest is history!
How to make this Biscoff Cheesecake slice
- Preheat oven to 160 degrees Celcius.
- Grease and line a 30cm x 14cm slice pan with parchment paper
- Melt the butter and pop it aside
- In a food processor, pulse the speculoos biscuits until you get fine crumbs. Add the melted butter and mix to combine. Press the Biscoff cookie crumbs tightly into the bottom of the lined baking pan. Bake for 12 minutes. Remove from the oven and set aside.
- Using a stand mixer with a paddle attachment, beat the cream cheese on medium speed in a large bowl until it’s smooth. Add the Biscoff and mix through the cheesecake batter. Scrape down the sides of the bowl and beaters.
- Add one egg at a time beating until just incorporated. Add the sugar, vanilla & salt. Again, beat until fully incorporated and the mixture is glossy and smooth.
- Pour the cream cheese mixture over the speculoos cookie crust and smooth over the top with a rubber spatula.
- Dot teaspoon-sized dollops of the additional Biscoff randomly over the top of the cheesecake filling. Using a skewer, create patterns in the filling by pulling the skewer from the center of each Biscoff dollop out into the filling.
- Pop into the preheated oven and bake cheesecake for 25 minutes
- Remove from the oven and leave to cool.
- Pop in the fridge for 6+ hours or ideally overnight before serving your delicious cheesecake
Cook’s Notes
Make sure the cream cheese is at room temperature before you get started. No one likes a lumpy cheesecake center!
Ensure the cookie crumb base is tightly packed in the slice tin. If it’s too loose, the slice will fall apart when it’s served
Don’t skimp on the refrigeration time. While this is a totally easy Biscoff cheesecake recipe that is made in under an hour, refrigeration is the most important part. it allows the center to settle and the flavor to develop.
To get perfect clean slices every time you are cutting the cheesecake, pop a large knife in a bowl or jug of hot water. Leave it for a minute and then wipe it dry with a cloth. While the knife is still hot, slice the chilled cheesecake.
The tools
A food processor makes quick easy work of turning the speculoos cookies into a fine crumb. alternatively, you could crush them with a rolling pin.
For the speculoos cheesecake filling, a stand mixer (or hand mixer) will cream the Philadelphia cheese with the other ingredients until it’s light and fluffy.
My baked Biscoff cheesecake recipe is always cooked in a 30 x 14cm slice tin.
Storage
Always keep your cheesecake slice in the fridge until just prior to serving. Store in an airtight container for up to 3 days.
Here are a few more dessert recipes to try
- Strawberry Jam Crumble Bars
- Apple and Blackberry Crumble
- Chocolate Chip Banana Brownies
- White Chocolate Rocky Road – The Irishman’s Wife (theirishmanswife.com)
- Baked Apple and Pecan French Toast Pudding
- Boozy Baileys Chocolate Truffles
Happy Baking!
x
Print
Baked Lotus Biscoff Cheesecake Slice (Speculoos Cheesecake)
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Total Time: 57 minutes
- Yield: 18 pieces 1x
- Category: Sweets
- Method: Baking
- Cuisine: European
Description
This baked Biscoff Cheesecake slice gives me all the festive feels. The combination of a speculoos cookie crumb base and a Lotus Biscoff cookie spread filling… I’m in!
Ingredients
- 400 g Speculoos Cookies
- 140g Butter
- 750g cream cheese, at room temperature
- 1/4 c Biscoff (for the filling) + 1/3 c Biscoff (for the dollops on top)
- 2 large eggs
- 1/3 c golden castor sugar
- 1 1/2 tsp vanilla extract
- pinch sea salt flakes
Instructions
- Preheat oven to 160 degrees Celcius.
- Grease and line a 30cm x 14cm slice pan with parchment paper
- Melt the butter and pop it aside
- In a food processor, pulse the speculoos cookies until you get a fine crumb. Add the melted butter and mix to combine. Press the crumb tightly into the bottom of the lined baking pan. Bake for 12 minutes. Remove from the oven and set aside.
- In a medium mixing bowl, with an electric mixer, beat the cream cheese on medium speed until it’s smooth. Add the Biscoff and mix through. Scrape down the bowl and beaters.
- Add one egg at a time beating until just incorporated. Add the sugar, vanilla & salt. Again, beat until fully incorporated and the mixture is glossy and smooth.
- Pour the cream cheese mixture over the speculoos crust and smooth over the top.
- Dot teaspoon size dollops of the addition Biscoff randomly over the top of the filling. Using a skewer, create patterns in the filling by pulling the skewer from the center of each Biscoff dollop out into the filling.
- Pop into the preheated oven for 25 minutes
- Remove from the oven and leave to cool.
- Pop in the fridge for 6+ hours or ideally overnight before serving.
Notes
Make sure the cream cheese is at room temperature before you get started. No one likes a lumpy cheesecake center!
Ensure the cookie crumb base is tightly packed the in slice tin. If it’s too loosely, the slice will fall apart when it’s served
Don’t skimp on the refrigeration time. While this is a totally easy biscoff cheesecake recipe that is made in under an hour, refrigeration is the most important part. it allows the center to settle and the flavour to develop.
this is heaven in a slice. very easy to make & everyone just loved it. thanks Emma for the great recipe!
So happy you loved it Nicole x