Baked Biscoff Cheesecake Bars

A crumbly Biscoff biscuit base with a baked vanilla cheesecake filling, with a swirl of gooey Biscoff, topped with a drizzle of even more melted Biscoff spread and a cookie.

This recipe is for my fellow cookie butter lovers! You’ve seen my No-Bake Biscoff cheesecake, Mini Biscoff cheesecakes now for the bar version!

This recipe is quick, easy and taste absolutely DELICIOUS!

It’s that time again, another Biscoff recipe to add to my repertoire.

What is Biscoff?

Biscoff (aka Speculoos) is a caramelised biscuit, similar flavour and texture of gingerbread. There are cookie versions and also a ‘cookie butter’ version.

Biscoff will always have a special place in my heart. It’s love baking with it as it gives the most scrumptious flavour to any bake!

This recipe is all about the incredible caramelised flavours and the ‘much loved’ crunch of the Biscoff Cookies!

I used the classic Biscoff biscuits for the base and melted cookie butter in-between the vanilla cheesecake, not forgetting melting Biscoff all over the top- YUM!

These incredibly decadent and sweet Baked Biscoff Cheesecake bars are the perfect dessert to make for any special occasion, or when you just want to treat yourself- haha!

With a crunch from the base and a creamy filling, they make for the BEST dessert!

Ingredients you’ll need (jot these down for your next shop):

1 pack of Biscoff biscuits
1 jar of Biscoff spread
Dairy-free butter / margarine
Cashew nuts
Vanilla extract
Dairy-free cream cheese
Silken tofu
Caster sugar

You’ll also need some grease proof paper and a small rectangular baking tin. I use a 9×9 rectangular baking tin.

Looking for more Biscoff recipes? Look no further:

No-Bake Biscoff Tart

Vegan Biscoff Doughnut Holes

No-Bake Biscoff Cheesecake

Chocolate Biscoff Cake

Easy Biscoff Shortbread Bars

Notes*

Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.

Tofu: My favourite tofu to use for cheesecakes is silken tofu. It’s soft and makes for a really creamy cheesecake. My favourites are ‘Clearspring Organic Tofu’, ‘Satono Tofu’. Any tofu that comes in a box will be perfect, just make sure you drain the water from the tofu before use. If you don’t, the cheesecake maybe soft but still extremely tasty!

Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!

Preparation: Overnight

Baking time: 45-50 minutes

Serves: 10-12

Level: Easy

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Ingredients for the base

160g of Biscoff biscuits
60g of dairy-free butter/margarine

Ingredients for the filling

200g of cashew nuts (see notes*)
1 & 1/2 teaspoon of vanilla extract
220g of dairy-free cream cheese (see notes*)
270g of silken tofu (See notes*)
100g of caster sugar

100g of Biscoff spread
Biscoff biscuits

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Method (base)

1. Preheat oven to 180 degrees c fan, and line a 9×9 inch square baking tin with greaseproof paper. Allow the paper to hang on either side of the tin. This makes it easy to remove the cheesecake once baked.

2. Add the dairy-free butter/margarine into a small saucepan, place on the hob over low/medium heat and melt.

3. Place the Biscoff biscuits into a food processor, blend until fine then pour in the melted dairy-free butter and blend until like wet sand. The mixture should hold together.

4. Pour into the lined tin and pack in very tightly.

The tighter the mixture is packed, the less likely it is it will crumble when you cut the cheesecake.

Bake for 10 minutes then set aside to cool before adding in the cheesecake filling.

Method (cheesecake filling)

1. Drain and rinse the cashew nuts and place them into a high-speed blender or food processor along with the vanilla extract, dairy-free cream cheese, silken tofu and sugar.

Blend until smooth. I use a Kitchenaid Artisan Power Plus Blender. The cheesecake mixture is quite thick, so it may be useful to stop the blender and scrape down the sides a few times to make sure its as smooth as possible.

2. Add 80g of Biscoff spread into a small saucepan, place over low heat until melted. Keep stirring it as it can easily burn.

3. Pour half of the filling on to the base and level off with the back of a spoon or off-set spatula. Drizzle over 60g of melted Biscoff spread and swirl around with a toothpick or fork, then pour the leftover filling on top. Drizzle the remains 20g of Biscoff spread over the top and repeat the toothpick process.

Tap the cheesecake on the worktop to remove any air bubbles.

4. Place the cheesecake into the oven and bake for 45-50 minutes. The edges of the cheesecake will turn golden in colour. The cheesecake will look soft in the middle, but it will firm up whilst it cools down.

Once the cheesecake has baked, allow it to cool fully, then place it into the fridge overnight. This step is essential!

Once ready, carefully remove/ lift the cheesecake from the tin, slice into squares/bars.

Spoon on the blueberry compote for topping and enjoy.

To store:

Store these cheesecake bars in a sealed container in the fridge. Best eaten within 3 days of making.