These Biscoff Cheesecake Squares have a base layer of Lotus Biscoff biscuits, then they're topped with creamy vanilla cheesecake which is then swirled with Biscoff cheesecake. I find making baked cheesecake in a traybake so simple to make and also really easy to portion out and serve, plus the swirled effect means there's no additional decoration needed! They are so creamy and full of caramelised biscuit flavour. They are an absolute dream for anyone who loves Biscoff and cheesecake! Ingredient Tips & Equipment Information If you love pumpkin desserts, be sure to try some of my other recent recipes. Pumpkin Whoopie Pies are super fun to bake, with a delightful cream cheese frosting inside. Then there’s my Pumpkin Sheet Cake with Bourbon Praline Frosting– an amazing moist pumpkin cake with a Southern twist! Key Ingredients in Pumpkin Cheesecake Bars

Add a Garnish. Finish the top of each bar with a dollop of whipped cream, a dusting of powdered sugar, or a lemon wedge. To Store: Keep these bars in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Bake the Gingersnap Crust: Place the crumb mixture into the prepared baking dish, and use a spoon or the bottom of a measuring cup to press down firmly to create the crust. Bake the crust in the preheated oven for 7 minutes, then allow it to cool while you make the filling.Flour – Use all-purpose flour and make sure to measure the flour correctly using the spoon and level method. Softened Cream Cheese: For the smoothest filling, make sure your cream cheese is softened before mixing. Take the tray out of the oven and reduce the oven temperature to 180°C. Spread the cheese mixture evenly all over the pastry and bake for about 20 minutes until it sets. Vegetable oil – Use a flavor-neutral vegetable oil like canola or avocado oil, don’t use olive oil.

The cheesy singles tend to be individually wrapped, making them more convenient than trying to slice Cheddar outside next to the grill, ready to put onto your quarter pounders. They usually have a long shelf life too, so you can always keep some in your fridge ready to go if the sun comes out! Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.

In Germany, cheesecake is made with quark, but Greek yogurt is a great substitute in my experience and gives the same texture and consistency without having to strain it. But you could also use Quark if you don’t mind the price. In addition to being insanely delicious, they’re also one of the best looking desserts I’ve ever made. Just look at these beautiful swirls! Flour rolling pin and surface. Roll 1/2 of the dough into an approximate 14 x 10 rectangle. Do not get the dough too thin, a smaller rectangle is fine. With a pastry wheel or pizza cutter, cut into 1 inch squares. Using offset spatula, transfer individual squares cookie sheet. For the full recipe with measurements, head to the recipe card at the end of this post. What is Biscoff?

Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting. These Greek-yogurt-based German Cheesecake Bars are lighter and fluffier than traditional cheesecake and so much easier to make! Folks, I know how much you love my cheesecake recipes, so I just know you're going to love these easy lemon cheesecake squares! Add a Garnish.Finish the top of each bar with a dollop of whipped cream, a dusting of powdered sugar, or a lemon wedge.Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike! Butter – I use unsalted butter. The butter needs to be soft. Let it sit at room temperature for about 30 minutes.

Beat on low speed until just combined, about 1 minute, scraping the sides and bottom of the bowl as you mix. Do not over-mix.

I like to cut these cheesy spinach squares on the smaller side, they’re the perfect bite-size finger food at about 1″. You can certainly make them larger too. I can cut about 50 squares out of a 9×13 pan at 1″ each, but if you make them twice as big, you’ll make 25 or so. Similar autumn-inspired cheesecake recipes to try are my classic Pumpkin Cheesecake, or Pecan Pie Cheesecake. Any of these will be perfect for your Thanksgiving dessert spread, or to bring to a football party this fall. What I like so much about these easy lemon cheesecake squares besides them being so tasty, is the ginger taste of the base and the lovely crunch you get after having sunk your teeth through that amazing lemon filling. The combination is just perfect! Step-By-Step Recipe – As always, this recipe comes with easy instructions and photos to help you complete every step of the recipe. Because this is a layered dessert, there are more steps than usual, but don’t worry, they’re all easy! Read more: I tried burgers on the barbecue from Tesco, Aldi, Asda and Sainsbury's and one was a disaster Dairylea Cheese Slices