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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

Eloise Head

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Fitwaffle’s Baked In One


Available to download for 99p for a limited time. UK customers only.


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.

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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.

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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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Latest ebook deal

Fitwaffle's Baked In One

In Baked in One, Eloise brings us one hundred new easy bakes all designed to be made in the same 20cm square tin. With popular fan-favourite recipes as well as brand-new, never-before-seen creations, this cookbook will keep any avid baker busy. From five-ingredient bakes to special occasion creations for impressing friends and family, there’s a bake for all eventualities, including some extra special seasonal bakes for Easter, Christmas and more.

Available to download for 99p for a limited time. UK customers only.


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From the book: Fitwaffle’s Baked In One: 100 desserts using just one tin

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