One of my favourite cheesecake to make and eat is the Lattice Biscuit Cheesecake Slice. While the Lattice biscuits have been discontinued by Arnott’s, I have since found a Lattice substitute and it was during this search that I had the idea of a similar cheesecake but made with Biscoff Biscuits. And the Biscoff Cheesecake Bars was born. So easy and quick to make (20 minutes of active time). Of course as with any cheesecake, it has to chill to firm up. But I can guarantee you , it will be worth the wait.
What you need to make Biscoff Cheesecake Bars
- Fridge/Pantry – room temperature full fat Cream Cheese, Condensed Milk, Biscoff Biscuits,Gelatine and Biscoff Butter(optional).
- Slice tin – I used a 34x21cm baking tin which fits 30 biscuits all together (3 across laid lengthwise and 10 biscuits down. If your tin is larger, line the sides with paper towels so the biscuits stay in place.
Easy does it…
- Line the base and sides of baking tin with baking paper or plastic wrap. Arrange 30 of the biscuits on the baking tin. Refer to the above photo.
- Dissolve gelatine powder in boiling water, then set aside.
- Beat softened cream cheese until smooth and creamy. Add condensed milk, gelatine and beat on medium until smooth. Fold in Biscoff butter. If the Biscoff butter is too hard, microwave for 30 seconds before adding to the cheesecake mix so it’s easier to incorporate. Do not over mix at this stage. You want ribbons and swirls of the Biscoff butter within.
- Carefully pour the cream cheese mix over the Biscoff biscuits in the baking tin and smooth the top . Chill in the fridge for an hour to firm up a bit.
- Remove from the fridge and top with the remaining biscuits. Cover with cling wrap and chill in the fridge until firm. Slice into bars to serve.
- I like to keep these bars already portioned up in the freezer, where they will keep for a month. It is also easier to cut when semi frozen which results in a neater finish.
If you have any questions about this recipe, or just want to say hello, drop me a line via the comments section below, I would love to hear from you.
Biscoff Cheesecake Bars
30
servings25
minutes0
minutesBiscoff Biscuit Sandwich Bars filled with silky Cream Cheese swirled with Biscoff Butter
Ingredients
2 x 250g packets Biscoff Biscuits
1 x395ml Condensed Milk
500g Cream Cheese (like Philadelphia brand)
3 teaspoons Gelatine Powder
3 tablespoons Biscoff Butter Spread(optional)
Directions
- Line the base and sides of a 34x21cm baking tin(or similar size) with baking paper or cling wrap. Arrange 30 of the Biscoff biscuits on the prepared pan ,logo side down in a single layer, 3 biscuits across and 10 biscuits down
- Bloom the gelatine powder by sprinkling it in 1/4 cup of boiling water. Stir with a fork or a mini whisk to dissolve and set aside.
- Place softened cream cheese in a mixing bowl and beat on medium speed until smooth and creamy, about 3 minutes. Add condensed milk, bloomed gelatine and beat on medium until smooth and well combined. Drop 3 spoonfuls of Biscoff Butter into the mix and use a spatula to swirl into the mixture. If the Biscoff Butter is too hard, microwave for a few seconds to loosen it up. Do not over mix so you get swirls and ribbons of the Biscoff Butter within the cream cheese mix.
- Carefully pour the cream cheese mix into the prepared biscuit base and spread up to the edges of the baking tin. Level the top with an offset spatula or the back of a spoon. Chill in the fridge for an hour or in the freezer for 15 minutes to firm up a little.
- Remove from the fridge and cover with the rest of the biscuits (pressing down lightly) 3 biscuits across and 10 biscuits down with the Biscoff logo side up and making sure the biscuits on the top line up with the biscuits in the bottom. Cover with plastic wrap and chill in the fridge for a few hours or until firm. Slice into bars to serve.
