Baked Biscoff Cheesecake Slice

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 flavours, this baked Biscoff cheesecake slice (or speculoos cheesecake) gives me all the festive season feels. 

square slices of baked biscoff cheesecake slice on a marble board lined with baking paper. A knife and bowl of sea salt sit beside.

What you are going to love about this Lotus Biscoff cheesecake recipe

It’s super simple to make. The base literally has TWO ingredients…Speculoos cookies and butter!  As for the Lotus cheesecake filling, it’s creamy, biscoff-y, and totally delicious. 

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 great make-ahead dessert. Make it the day before. It lasts a good 3 days in an airtight container in the fridge so there is no need to make 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 biscuits instead.

Unsalted Butter

Cream cheese at room temperature. Yep, this one has a big bit of 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 speculoos 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 has the flavour of crushed biscoff cookies in a delicious spread. 

Eggs at room temperature

Golden Castor Sugar feel free to substitute with the readily available white castor sugar. I love the flavour of golden castor sugar and try to use it for it’s buttery, tangy flavour.

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 Lotus Biscoff Cheesecake slice

  1. Preheat oven to 160 degrees Celcius.


  2. Grease and line a 30cm x 14cm slice pan with parchment paper


  3. Melt the butter and pop it aside


  4. 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.


  5. In a medium mixing bowl, with an electric mixer, beat the cream cheese until it’s smooth. Add the Biscoff and mix through. Scrape down the bowl and beaters. 


  6. 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.


  7. Pour the cream cheese mixture over the speculoos crust and smooth over the top.


  8. 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.  


  9. Pop into the preheated oven and bake cheesecake for 25 minutes


  10. Remove from the oven and leave to cool.


  11. Pop in the fridge for 6+ hours or ideally overnight before serving.

squares of baked biscoff cheesecake slice. One slice is showing the filling center

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 Phillidelphia 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

Here are a few more dessert recipes to try

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flatlay of a tray of baked biscoff cheesecake slice cut into squares with a bite taken out of one piece

Baked Biscoff Cheesecake Slice (Speculoos Cheesecake)

  • Author: Emma Lee
  • 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

Units Scale
  • 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

  1. Preheat oven to 160 degrees Celcius.
  2. Grease and line a 30cm x 14cm slice pan with parchment paper
  3. Melt the butter and pop it aside
  4. 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.
  5. 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. 
  6. 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.
  7. Pour the cream cheese mixture over the speculoos crust and smooth over the top.
  8. 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.  
  9. Pop into the preheated oven for 25 minutes
  10. Remove from the oven and leave to cool.
  11. 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.

Keywords: Biscoff, Speculoos,

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