Biscoff Cheesecake Slice

The combination of a Biscoff cookie crumb base and a creamy Lotus Biscoff filling… I’m in! Full of those warm, spiced Biscoff flavours, this baked Biscoff cheesecake slice is delicious any time of year, but it really does give me all the festive season feels.

Biscoff lovers, hold onto your hats. You’re going to love this one!

If you’re new here, you might not know I also run a small online store where I keep many of the tools I cook with every day, along with a few timeless homewares for good, slow living…

Why You’ll Love This Biscoff Cheesecake Slice

It’s super simple to make. The Biscoff biscuit base has just two ingredients – biscuits and butter – and the creamy Biscoff cheesecake filling comes together just as easily.

There are a few good cheats. Could I make the biscuits from scratch? Sure. But it’s the festive season, I’m time-poor, and Biscoff biscuits do a cracking job!

It’s the perfect make-ahead dessert. A good baked cheesecake should always be made the day before, and this one keeps for up to 3 days in the fridge. No last-minute dessert making required. Put your feet up instead.

Ingredients

• Biscoff biscuits – I use Lotus Biscoff biscuits for the base. Speculoos cookies work perfectly too if that’s what you have available.
• Unsalted butter – Melted and combined with the crushed biscuits to make the base.
• Cream cheese – Use full-fat cream cheese and make sure it’s at room temperature before you start. I wanted plenty of creamy cheesecake filling in this one – no disappointing filling-to-base ratios around here!
• Lotus Biscoff spread – If you haven’t discovered this yet, run, don’t walk, to your local supermarket! I could quite happily eat it straight from the jar with a spoon.
• Eggs – At room temperature. I use 60–70g eggs.
• Golden caster sugar – You can substitute regular white caster sugar. I love golden caster sugar for its slightly richer flavour.
• Vanilla – Vanilla extract or the seeds scraped from a vanilla bean.
• Sea salt – Just a pinch.

How to make this Biscoff Cheesecake slice

1. Preheat the oven to 160°C / 320°F. Grease and line a 30 x 14cm slice tin with baking paper.
2. Make the Biscoff base. Blitz the biscuits in a food processor until finely crushed. Add the melted butter and mix to combine. Press firmly into the base of the prepared tin and bake for 12 minutes. Set aside.
3. Make the cheesecake filling. Beat the cream cheese until smooth, then add the Biscoff spread and mix to combine. Scrape down the sides of the bowl as needed.
4. Add the eggs one at a time, mixing until just incorporated. Add the sugar, vanilla and salt and mix until smooth.
5. Assemble the slice. Pour the cheesecake filling over the baked base and smooth the top. Dollop teaspoons of Biscoff spread over the filling and use a skewer to swirl it through.
6. Bake for 25 minutes, then remove from the oven and leave to cool.
7. Refrigerate for at least 6 hours, or ideally overnight, before slicing and serving.

Equipment

You’ll need a 30 x 14cm slice tin, a food processor for blitzing the Biscoff biscuits, and a stand or hand mixer for the cheesecake filling. No food processor? Pop the biscuits in a sealed bag and give them a good bash with a rolling pin instead!

Storage

Keep your Biscoff cheesecake slice refrigerated until you’re ready to serve. Store it in an airtight container in the fridge for up to 3 days.

Happy Baking!

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