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Biscoff and White Chocolate Cheesecake Blondies

Biscoff and White Chocolate Cheesecake Blondies

These 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. This makes enough for an 8 inch tin.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 165 g Butter Melted
  • 1 tbsp Biscoff Spread
  • 150 g Light Brown Soft Sugar
  • 130 g Granulated Sugar
  • 2 tsp Vanilla Extract
  • 2 Medium Eggs
  • 215 g Plain Flour
  • 1 tsp Baking Powder
  • 200 g White Chocolate Chopped
  • 100 g Biscoff Biscuits Chopped

For the Cheesecake Layer

  • 1 tbsp Biscoff Spread
  • 120 g Full Fat Cream Cheese
  • 1 Medium Egg
  • 50 g Granulated Sugar

Optional Topping

  • 1 tbsp Biscoff Spread
  • Biscoff Biscuits to decorate

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. 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!