Learning how to make Biscoff Cheesecake Bars
Cheesecake bars is such an easy take on making cheesecake and it tastes just as good! When I am baking for a smaller group of people or just at home this recipe serves me perfectly! It only makes 6 bars but this is great when you don’t have much time or don’t like wasting ingredients. This blog post details how to make Biscoff cheesecake bars and trust me you are going to love them. I find this consistency to be similar to that of a custard which is partly due to the egg content in this recipe. The eggs create a creamy and light consistency which is amazing in this specific recipe.
I hope you love this recipe, it really is one of my favourites! Please do leave me a comment or star rating if you like this recipe or have any questions.
Bon Apetit,
Zorah
Things you need for this recipe:
For this recipe I used a bread tin to bake the cheesecake bars in, I find it is the best to use when making a small batch recipe. The size I used is 23x13cm, I find that the cheesecake doesn’t over or undertake in this size and it creates 6 perfect bars.
Something I find that I always need while baking is parchment paper and this recipe needs it. Before you add the biscuit base, make sure to line your bread tin with parchment paper. The paper should come up on the sides sot hat you can easily remove the cheesecake from the tin.
Do not forget your non-grease spray! I swear by this when using parchment paper. This allows the cheesecake not to stick to the base and makes for ease of cutting as well.
When cutting the cheesecake, make sure to clean your knife between each slice, this creates a clean cut and it makes it look very neat as well.
How to store your Biscoff cheesecake bars:
I place my bars, in an airtight container once they have cooled down completely. You can leave them at room temperature for up to 2 days, and thereafter I would transfer them to the fridge for a further 4 days.
How To Make Biscoff Cheesecake Bars
6
servings10
minutes35
minutesThese small batch Biscoff cheesecake bars are heavenly! The cheesecake is very light, similar to that of a custard. The Biscoff swirls add just the right amount of sweetness and makes them look super cute!
Ingredients
- Biscuit Base
1 cup of Digestive Biscuits/Graham Crackers crushed (GF is possible)
3 1/2 tbsp. melted butter
1 tsp. granulated sugar
- Biscoff Cheesecake
250g cream cheese
1/2 cup plus 1 tbsp. granulated sugar
1 tsp. vanilla essence
1 tbsp. sour cream
2 eggs
1 tbsp. melted Biscoff
Directions
- Preheat your oven to 165C, and line a bread tin with parchment paper and set aside for now.
- Crush your biscuits until they resemble crumbs, add in the butter and sugar and mix to combine.
- Place the biscuits on top of the parchment paper and press into the tin so that it is firmly in place.
- Bake the biscuit base for 10 minutes, then remove from the oven.
- Cheesecake
- Make sure your cream cheese and eggs are at room temperature.
- Combine the all the cheesecake ingredients (except the Biscoff) and mix until combined.
- Do not over mix so the batter is runny, rather allow some lumps to stay as they will smooth out during baking. You can do this by hand which I did or you can use a stand mixer.
- Pour the cheesecake into the bread tin on top of the biscuit base.
- Drizzle the melted Biscoff on top in horizontal lines.
- Then take a knife or skewer and run it vertically up and down to create those lovely zig zag lines.
- Bake in the oven for 30-35 minutes.
- Once the edges turn a light golden brown, the cheesecake is ready. The centre should jiggle slightly when you shake the tin.
- Allow it to set fully before cutting and enjoy!
