Speculoos cheesecake bars recipe
Not a fan of baking, but still like the idea of making a delicious dessert at home? These quick and easy speculoos cheesecake bars are just the ticket! They're completely irresistible, and take just 20 minutes to prepare. Once you've done all the assembling, all you'll need to do is leave them to chill for a few hours before you grab a fork and dive in.
The recipe was created by Eloise Head, AKA Fitwaffle – TikTok's most viewed UK food creator of 2022. She says: "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
- 200 g speculoos biscuits
- 100 g unsalted butter, melted
- 7.1 oz speculoos biscuits
- 3.5 oz unsalted butter, melted
- 7.1 oz speculoos biscuits
- 3.5 oz unsalted butter, melted
- 500 g full-fat cream cheese, at room temperature
- 100 g icing (powdered) sugar, sifted
- 150 g speculoos spread/cookie butter, melted
- 17.6 oz full-fat cream cheese, at room temperature
- 3.5 oz icing (powdered) sugar, sifted
- 5.3 oz speculoos spread/cookie butter, melted
- 17.6 oz full-fat cream cheese, at room temperature
- 3.5 oz icing (powdered) sugar, sifted
- 5.3 oz speculoos spread/cookie butter, melted
- 200 g speculoos spread/cookie butter, melted
- 2 speculoos biscuits, finely crushed, plus one whole biscuit
- 7.1 oz speculoos spread/cookie butter, melted
- 2 speculoos biscuits, finely crushed, plus one whole biscuit
- 7.1 oz speculoos spread/cookie butter, melted
- 2 speculoos biscuits, finely crushed, plus one whole biscuit
Details
- Cuisine: British
- Recipe Type: Cheesecake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 16
Step-by-step
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.
Recipe extracted from Fitwaffle's Baked In One by Eloise Head (Ebury Press, £22). Photography by Faith Mason.
For your chance to win a copy of Fitwaffle's Baked In One, enter the competition on our Facebook page.
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