Fitwaffle Speculoos Cheesecake Bars
Fitwaffle's five-ingredient cheesecake bars are perfect for Biscoff lovers. Best of all, the recipe is no-bake, so you don't even need to switch on the oven to make this delicious treat.
From the book
Fitwaffle’s Baked In One: 100 desserts using just one tin
100 recipes all designed for one 20cm tin
With brand-new recipes alongside fan favourites
From brownies and blondies to cakes and cookies
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Introduction
This is one of my most popular recipes on social media and it’s definitely one of my favourites. It’s absolutely bursting with caramelised biscuit flavours. It has a buttery speculoos biscuit base and a creamy speculoos cheesecake filling, and is topped with a smooth and glossy speculoos topping and decorated with crushed biscuits, with a biscuit in the middle to finish. Super delicious, quick and easy to make, and no baking involved.
Ingredients
| For the base: | |
|---|---|
| 200g (7oz) | speculoos biscuits (I use Biscoff) |
| 100g (3.5oz) | unsalted butter, melted |
| For the filling: | |
| 500g (1lb) | cream cheese, at room temperature |
| 100g (generous ¾ cup) | icing (powdered) sugar, sifted |
| 150g (2/3 cup) | speculoos spread/ cookie butter (I use Biscoff), melted |
| For the topping: | |
| 200g (generous ¾ cup) | speculoos spread/cookie butter (I use Biscoff), melted |
| 2 | speculoos biscuits (I use Biscoff), finely crushed + 1 whole biscuit |
Essential kit
You will need: a 20cm (8in) square baking tin, a food processor and an electric hand mixer.
Method
Prep time: 20 minutes plus 4 hours chilling.
FOR THE BASE: Line a 20cm (8in) square baking tin with nonstick baking paper. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.
FOR THE FILLING: In a large mixing bowl, beat together the cream cheese, icing (powdered) sugar and speculoos spread (cookie butter) with an electric hand mixer until smooth. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges.
FOR THE TOPPING: Pour the melted speculoos spread over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or spatula. Sprinkle the crushed speculoos biscuits around the edge of the cheesecake to form a border. Then place the whole biscuit in the middle. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy! Store in the refrigerator for up to 3 days.
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