These Biscoff and White Chocolate Cheesecake Blondies are a combination of some seriously delicious things. This is an easy blondie recipe, with an easy cheesecake layer that gets a good amount of Biscoff spread added. The result is a dense blondie with lots of chocolate chunks for a great texture contrast, topped with a creamy layer!
The combination of flavours amounts to a fabulous traybake. This recipe is so easy to make, comes together in no time and goes in for one 30 minute bake. As always, the ingredients are super easy to source too. The combination of ingredients works so well to create an ‘adult’ bake.
Blondies to me are a gorgeous thing. They are fudgy and dense and clearly a decadent treat. However, they take no time to make. They are always so appreciated by anyone who gets to enjoy them, and you’ll be bound to be asked for the recipe. Simply put, blondies and brownies bring a joy that only comes from home baking, and I love that.
To really nail the blondie texture, make sure your butter is fully melted and that you’re using both white and light brown sugars. This results in top tier fudginess. Not only that, but do give everything a really good mix up until the point of adding the flour and mix ins, then only gently fold it all together. The blondies may sink a little after baking but this is normal and also contributes to the perfect texture.
What Is a Blondie
A blondie is often described as the “blonde cousin” of a brownie. Instead of cocoa powder or melted chocolate, blondies get their flavor from brown sugar, butter, and vanilla. The result is a chewy, rich bar with a butterscotch-like taste and a soft, gooey center. You can think of them as a cross between a cookie and a brownie—sweet, dense, and perfectly indulgent.
Blondies are also incredibly versatile. You can mix in chocolate chips, nuts, white chocolate, or even cookie butter for extra flavor. Because they’re made in one pan and sliced into bars, they’re great for parties, bake sales, or an easy weeknight dessert.
Common Mistakes and Troubleshooting Tips
Blondies are simple to make, but a few small missteps can affect the texture or flavor. Here are some common issues and how to fix them:
1. Dry or cakey blondies:
This usually means they were overbaked. Blondies should be removed from the oven when the edges are set but the center still looks slightly underdone—it will firm up as it cools.
2. Greasy texture:
If your blondies feel too oily, the butter may not have been mixed evenly with the sugar. Make sure to whisk or beat the butter and sugar together until smooth before adding the eggs.
3. Tough blondies:
Overmixing the batter after adding the flour can create too much gluten, making the bars dense or rubbery. Stir just until the dry ingredients disappear.
4. Undercooked middle:
If the edges are brown but the center is raw, your oven may run hot. Try lowering the temperature by 15–25°F next time, or tent the pan loosely with foil halfway through baking to prevent over-browning.
What Is Biscoff Spread
Biscoff spread, also known as cookie butter, is a creamy spread made from crushed Lotus Biscoff cookies. These caramelized European cookies have a spiced, buttery flavor similar to gingerbread but with a unique caramel twist. The spread captures that same taste in a smooth, spreadable form—perfect for adding to desserts, toast, or coffee drinks.
There are two main types: smooth (similar to peanut butter in texture) and crunchy (with bits of cookie mixed in). When baked into blondies, Biscoff spread adds a deep caramel flavor and extra richness that perfectly complements the brown sugar base.
TIPS FOR TOP TIER Biscoff and White Chocolate Cheesecake Blondies
- Butter: Make sure your butter is fully melted – this gives that shiny top and dense texture
- Sugars: Both brown and white sugars are needed for the best texture and flavour. The light brown sugar is what makes them squidgy and dense.
- Coffee: You only need 2 tsp strong instant coffee to give that underlying flavour without being too strong!
- Bake Time: These will need a good 30 minutes, and may look a tiny little bit wobbly in the centre but that’s needed for that dense centre.
For these Biscoff and White Chocolate Cheesecake Blondies I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Mocha & Pecan Blondies or these Lemon Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.
Biscoff and White Chocolate Cheesecake Blondies
Ingredients
- 165 g (12 tbsp) Butter Melted
- 1 tbsp (1 tbsp) Biscoff Spread
- 150 g (⅔ cups) Light Brown Soft Sugar
- 130 g (⅔ cups) Granulated Sugar
- 2 tsp (2 tsp) Vanilla Extract
- 2 (2) Medium Eggs
- 215 g (1 ¾ cups) Plain Flour
- 1 tsp (1 tsp) Baking Powder
- 200 g (1 ½ cups) White Chocolate Chopped
- 100 g (½ cups) Biscoff Biscuits Chopped
For the Cheesecake Layer
- 1 tbsp (1 tbsp) Biscoff Spread
- 120 g (½ cups) Full Fat Cream Cheese
- 1 (1) Medium Egg
- 50 g (¼ cups) Granulated Sugar
Optional Topping
- 1 tbsp (1 tbsp) Biscoff Spread
- Biscoff Biscuits to decorate
Instructions
- Preheat the oven to 370℉/170℃. Line an 8 inch square baking tin.
- Combine the melted butter, Biscoff spread, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes. Add the eggs and vanilla and combine again.
- Fold in the flour, baking powder, chopped white chocolate and Biscoff biscuits, until all combined. Pour into the lined tin.
- In a small bowl, whisk together the Biscoff spread, cream cheese, egg and sugar until smooth. Pour over the blondie batter.
- Optional: Put 1 tbsp Biscoff spread in a small bowl and microwave for 20-30 seconds, until runny! Use a teaspoon to drizzle this over the cheesecake layer in diagonal lines. Then use the spoon to 'feather' the melted Biscoff – essentially drag the spoon in the opposite direction of the diagonal drizzle. Scatter over some Biscoff biscuits and bake 30-35 minutes.
- Let cool completely before slicing!
