Lemon Bar Cheesecake Squares with Biscoff Cookie Crust

I’m uniting two of my favourite desserts today – Lemon bars and cheesecake – and let’s throw in a little biscoff cookie, because we know what’s best for us…

I mean, I really don’t know where to begin with these bars, so I am just going to say they are ev-er-y-thannggg…

Layers of tangy lemon curd, creamy, velvety cheesecake, and coconut Biscoff cookie crust… These bars don’t quit, and I mean that in the best way possible.

Serve one up with a little bit of whipped cream or even a bit of vanilla ice cream and you won’t even know what hit you.

These are such a good make-ahead dessert, and they freeze beautifully if you find yourself not in need of a whole pan.

Now I release the recipe to you, and wish you well. Happy baking friends.

Lemon Bar Cheesecake Squares

Makes: 16 bars

Things you need…

Biscoff Cookie Crust
2 cups Biscoff Cookie Crumbs
1/2 cup ground almonds
1/2 cup butter, melted
1/2 cup coconut
1 tsp lemon zest
1/2 tsp vanilla
pinch of salt

Cheesecake Layer
1 1/2 packages of Cream Cheese (12 oz)
1/2 cup granulated sugar
1 egg, beaten
1 tsp vanilla

Lemon Custard Layer
1 cup granulated sugar
4 tbsps flour
1 tsp baking powder
2 tbsp lemon zest
1/2 cup lemon juice
4 eggs, beaten
1/2 tsp vanilla

Powdered sugar for dusting

How to make…

Pre-heat oven to 320F & line an 9×12 inch baking pan with parchment paper. Set aside.

Biscoff Cookie Crust
In a medium bowl, whisk together biscoff cookie crumbs, ground almonds, coconut, and lemon zest. Pour in melted butter and vanilla. Use a spoon to mix until a crumbly, sand like dough forms. Press into the bottom and up the sides of the prepared baking pan evenly. Bake in preheated oven for 12 minutes. Remove from the oven and allow to cool for 20 minutes.

Cheesecake Layer
In a medium bowl, beat cream cheese until smooth and there are no lumps. Add granulated sugar and beat until smooth and creamy. Scrape down the sides of your bowl with a spatula and add the egg and vanilla. Beat until smooth. Pour over cooled cookie crust and spread evenly to the outer edges of the pan to cover the cookie crust completely.

Lemon Custard
In the same bowl, beat together the eggs and sugar with an electric mixer until pale and thick. Add in lemon zest, lemon juice and vanilla. Beat until combined. Add in flour and baking powder and beat to combine.

Pour mixture over cheesecake layer and place on the center rack of your oven to bake for 35-40 minutes or until the edges and top are lightly golden and the center is set.

Remove from the oven and set on a cooling rack to cool completely to room temperature. Place in the fridge for at least 1 hour or until ready to serve.

When you are ready to serve, dust the top with icing sugar and cut into bars.