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I was excited to try this Biscoff Cheesecake Slice because most of my desserts in a sheet are custard or pudding-based, but this one is cheesecake-based. I love how this dessert combines the rich, creamy filling with the crunchy Biscoff biscuit base. It’s a simple yet indulgent treat that everyone will love.
This Biscoff Cheesecake Slice is layered with a velvety cheesecake filling and fresh banana slices, topped with a drizzle of extra Biscoff spread for that added touch of indulgence. If you enjoy my Blueberry Icebox Cake or my Vanilla and Chocolate Custard Slice, you’ll definitely love this recipe. It’s easy to whip up and will surely be the star at your next gathering!
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Step 1. Prepare the Base
Mix the crushed Biscoff biscuits with the melted butter until well combined. Press the mixture into the base of a 23x33 cm dish, ensuring it's even and firm. Set in the fridge.
Step 2. Make the Cheesecake Filling
In a large bowl, whip the cream until it forms soft peaks. Transfer it to another bowl and, using the same bowl, beat the cream cheese, icing sugar, and a pinch of salt until the mixture is smooth and creamy with no lumps. Add the Lotus Biscoff spread and blend until the mixture is smooth and uniform.Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 3. Assemble the Cheesecake
Spread half of the cheesecake filling over the cooled biscuit base. Slice the bananas into 1.5cm rounds and arrange them over the filling, pressing them slightly into the cream. Spread the remaining cheesecake filling on top, smoothing it over the bananas.
Step 4. Top and Garnish
Melt the extra Lotus Biscoff spread until it’s runny and drizzle it over the top of the cheesecake in a zigzag pattern. Arrange the mini Biscoff biscuits on top (if using), one for each slice. Garnish with strawberries, and sprinkle with coconut. Refrigerate for at least 4 hours or until the cheesecake is fully set.
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