Biscoff Banana Cheesecake Slice

Name: Biscoff Banana Cheesecake Slice
Prep time: 25 min
Yield: 15 to 20 slices
Cuisine: Australian

Creamy Biscoff Cheesecake Slice with banana, and strawberries. Easy to make and perfect for any occasion. A fruity twist on a classic dessert.

PREP TIME

25 minutes

COOK TIME

Chill Time

4+ hours

SERVES

15 to 20 slices

About this recipe

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!

Ingredients

250 grams Lotus Biscoff biscuits, crushed
100 grams unsalted butter, melted
300ml thickened cream, whipped
500 grams cream cheese, softened
80 grams icing sugar
A pinch of salt
125 grams Lotus Biscoff spread, plus extra for drizzling
5-6 medium bananas, sliced into 1.5cm rounds
12 mini Biscoff biscuits to garnish (optional)
8- 10 strawberries roughly cut (bite-size)
Handful desiccated coconut to garnish

Notes from Rouba

Adding a pinch of salt to the cheesecake filling enhances the flavours.
Chill the dessert overnight if you can; it will set better and be easier to slice.
With a 9×13-inch dish, you can typically cut the dessert into 15 to 20 slices, depending on how large or small you want each serving to be. If you cut them into 3×5 rows, you’ll get 15 slices; if you cut them into 4×5 rows, you’ll get 20 slices.

And if you’re looking for a pretty rectangular dish to showcase your Biscoff Cheesecake Slice, here are some of my top recommendations. Enjoy making your dessert with the best tools at hand!

Method

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.