Description
A fudgy brownie base topped with creamy no-bake Biscoff cheesecake filling and a smooth cookie butter layer.
Ingredients
Brownie Base
2 medium eggs, at room temperature
⅓ cup + 2 tablespoons (90 g) granulated sugar
2 tablespoons (24 g) packed light brown sugar
½ cup (112 g) unsalted butter
170 g (6 oz) milk chocolate callets or chopped milk chocolate
½ teaspoon (about 3 g) fine sea salt
About ½ cup (45 g) unsweetened cocoa powder
⅓ cup + ½ tablespoon (44 g) all-purpose flour
5 Biscoff cookies, broken into uneven pieces
Biscoff Cheesecake Filling
17.6 oz (500 g) full-fat block cream cheese, softened
About 1⅓ cups (150 g) powdered sugar, sifted
½ teaspoon (about 3 g) fine sea salt
2 teaspoons (10 mL) alcohol-free vanilla bean paste
¾ cup + 2 tablespoons (210 mL) cold heavy whipping cream
½ cup + 2 tablespoons (150 g) smooth Biscoff cookie butter
Biscoff Topping
½ cup + 2 tablespoons (150 g) smooth Biscoff cookie butter
Instructions
Make the Brownie Base
- Preheat the oven to 355°F (180°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the cheesecake later.
- In a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and brown sugar on high speed for about 10 minutes, until pale, thick, and fluffy.
- Melt the butter in a saucepan over medium-low heat. Remove from the heat, add the chopped milk chocolate, and stir until completely melted and smooth.
- Sift the flour, cocoa powder, and salt into a large bowl. Add the melted chocolate mixture and stir until combined.
- Gently fold about one-third of the whipped egg mixture into the chocolate mixture. Fold in the remaining eggs until evenly combined, without overmixing.
- Spread the brownie batter evenly in the prepared pan. Scatter the broken Biscoff cookie pieces over the top. Bake for 20–22 minutes, or until the center is set but still soft. Place the pan on a wire rack and let the brownie cool completely.
Prepare the Biscoff Cheesecake Filling
- In a large mixing bowl, stir the softened cream cheese until smooth. Add the sifted powdered sugar, salt, and alcohol-free vanilla bean paste. Mix until combined.
- Add the Biscoff spread and mix until smooth and evenly incorporated.
- In a separate bowl, whip the cold heavy cream until it forms medium peaks.
- Gently fold the whipped cream into the cream cheese mixture with a spatula until no white streaks remain.
Assemble and Chill
- Spread the cheesecake filling evenly over the completely cooled brownie base. Smooth the surface with a spatula.
- Cover the pan and refrigerate for at least 8 hours, preferably overnight, until the filling is firm enough to slice.
Add the Biscoff Topping
- Gently warm the remaining Biscoff spread until pourable but not hot. Pour it over the chilled cheesecake and spread it evenly.
- Refrigerate for about 10 minutes to let the topping firm up.
- Carefully lift the cheesecake out of the pan using the parchment paper. Cut into 12 slices with a clean, sharp knife and serve chilled.
Notes
- Pan: Use an 8-inch square pan lined with parchment paper.
- Cream cheese: Use full-fat block cream cheese rather than the spreadable kind.
- Cooling: Let the brownie cool completely before adding the cheesecake filling.
- Chilling: Refrigerate for at least 8 hours, preferably overnight.
- Storage: Keep covered in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
- Measurements: Weigh ingredients when possible, especially cocoa powder, cream cheese, and Biscoff spread.
- Prep Time: 40 minutes
- Cooling and Chilling Time: 9 hours 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American