Biscoff Blondies With White Chocolate Chunks

These fudgy Biscoff Blondies are filled with crushed Biscoff Biscuits and white chocolate. For extra indulgence they’re drizzled with melted Biscoff Spread and white chocolate!

A stack of biscoff Blondies With White Chocolate Chunks
Biscoff spread drizzled on Biscoff Blondies

Reasons to love these Biscoff Blondies

  • Super easy to make. Whip up these Biscoff blondies in no time with this easy one-bowl recipe and a handful of simple ingredients.
  • Fudgy texture with a biscuit crunch. Fudgy on the outside, gooey in the middle with a lovely crunch from the Biscoff biscuits.
  • Satisfy your Biscoff addiction! This recipe uses Biscoff spread AND Biscoff biscuits for extra indulgence.
Biscoff Blondies with a bite taken out

Recipe success tips

  1. Use an 8x8inch square baking tin like this one. The baking time for is based on using this specific sized tin. If you’re tin is larger, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller, increase the baking time 3-4 minutes.
  1. Be careful not to over-bake. There is nothing more disappointing than a cakey blondie, am I right!? Most of time this is due to over-baking the blondies. Instead it’s best to under-bake as the blondies will continue to cook as they cool down. For these Biscoff Blondies, I suggest baking them for 22-25 minutes at 180°C. Here’s what I look out for as a sign that they are ready:
  • The top is golden brown and no longer shiny
  • Small cracks have started to show on the outer edge
  • If you give the baking tin a little shake they should wobble underneath
  1. Cool completely before slicing. This is only tricky part of this recipe! Your Biscoff Blondies smell amazing, they look amazing and you just want to dive straight in. But trust me on this, if you cut them straight away they will fall apart and will still be wet in the middle. Leave them to cool in the baking tin for about 4 hours or overnight for best results. This will give the blondies time to set and turn fudgy.
Biscoff Spread being drizzled on Biscoff blondies

Biscoff Blondies with White Chocolate Chunks

These fudgy Biscoff Blondies are filled with crushed Biscoff Biscuits and white chocolate. For extra indulgence they're drizzled with melted Biscoff Spread and white chocolate!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine Baking
Servings 1


Biscoff blondies

  • 170 g Unsalted butter
  • 250 g Light brown sugar
  • 2 large Eggs At room temperature
  • 2 tsp Vanilla extract
  • 150 g Self-raising flour
  • 150 g Lotus Biscoff Biscuits Crushed up
  • 150 g White chocolate Chopped into small chunks


  • 1 tbsp Lotus Biscoff Spread
  • 20 g White chocolate


  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Roughly chop the butter into chunks and place in a microwaveable bowl. Microwave for 30-60 seconds until the butter has melted.
  • Mix in the the light brown sugar. Then crack in the eggs, add the vanilla extract and mix until combined.
  • Fold in the flour until the blondie mixture is smooth.
  • Now fold in the white chocolate chunks and crushed Biscoff Biscuits.
  • Spoon into the baking tin and smooth out the top. Bake in the oven for 22-35 minutes until golden in colour and set on top.
  • Leave to completely cool in the baking tin for at least 4 hours or overnight for best results.
  • To decorate, melt the Biscoff Spread and white chocolate in seperate bowls in the microwave. Use a spoon to drizzle them over the blondies.


Store your Biscoff Blondies in an airtight container for up to 3 days. 
Keyword Biscoff biscuits, Biscoff blondies, Biscoff spread, White chocolate

Lotus Biscoff cheesecakes

A super quick and easy no-bake recipe for deliciously rich Lotus Biscoff cheesecakes!

The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake. YUM!

Lotus Biscoff cheesecakes

6 ingredients is all you need to make these Lotus Biscoff Cheesecakes

No eggs or flour required, this is a no bake no fuss recipe! Here’s what you’ll need:

  • Lotus Biscuits – crushed up and used for the cheesecake biscuit base.
  • Unsalted butter – helps combine the biscuit crumbs together and firm up the base.
  • Full-fat cream cheese – wouldn’t be a cheesecake without cream cheese! You can sub for reduced/light cream cheese but the cheesecake may not set properly.
  • Icing sugar – adds a little sweetness to the cheesecake mixture.
  • Double cream – gives the cheesecake stability.
  • Biscoff spread – mixed into the cheesecake layer and layered on top.
Lotus Biscoff cheesecake spoonful

How many cheesecakes does the recipe yield?

The recipe will give you 4 individual Biscoff cheesecake pots, so it’s perfect to satisfy that late night cheesecake craving! You can also half the recipe and make a delicious dessert for two.

More cheesecake recipes you’ll love

Lotus Biscoff Cheesecakes (makes 4)


For the base:
8 Lotus Biscoff biscuits
40g unsalted butter

For the cheesecake filling:
150g full-fat cream cheese, cold from the fridge
30g icing sugar
75g Lotus Biscoff spread
75ml double cream

For the Biscoff topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits


Start with the base
  1. Put the biscuits in a bowl and bash with a rolling pin until finely ground.
  2. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together.
  3. Divide evenly between four individual ramekins and press into an even layer.
Now make the cheesecake filling
  1. Beat the cream cheese, icing sugar and Biscoff spread together until smooth.
  2. Add the double cream and whisk until it is very thick and holds its shape.
  3. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.
Once chilled, add the Biscoff topping
  1. Melt the Biscoff spread in the microwave for 20-30 seconds.
  2. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set.
  3. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.