Biscoff Cheesecake Squares

Step 1

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

Step 2

Use a food processor to make fine crumbs out of the biscuits. You could also smash them in a bowl or sandwich bag with a rolling pin

Step 3

Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin until it is compact and even, then bake for 10 minutes

Step 4

Remove from the oven and leave to cool fully

Step 5

To make the vanilla filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract using an electric whisk or stand mixer

Step 6

To make the Biscoff filling, whisk together the cream cheese, caster sugar, eggs, and Biscoff spread using an electric whisk or stand mixer

Step 7

Pour the vanilla filling over the biscuit base, then add blobs of the Biscoff filling all over. Use a butter knife to swirl it around and create a pretty pattern

Step 8

Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge

Step 9

To serve, cut into squares. Keep any leftovers in the fridge for up to 3 days