If you’ve followed me for a while, you’ll know I’m all about creating macro-friendly recipes that feel indulgent but still align with your fitness goals. Today, I’ve taken two of my favorite desserts—cheesecake and blondies—and combined them into one epic treat: Biscoff Blondie Cheesecake Bars.

This recipe is a lightened-up dessert that’s perfect for anyone who wants to enjoy something sweet without completely blowing their macros. Each bar delivers the rich flavor of Biscoff, the creaminess of cheesecake, and the chewy goodness of a blondie—while keeping calories and protein in check.

Whether you’re looking for a weekend bake, a meal prep dessert, or a shareable treat for friends and family, these bars are a total crowd-pleaser!

Macros per serve (16 bars):

  • 334 kcals

  • 6g Protein

  • 17g Fat

  • 40g Carbohydrates

✅ Ingredients

🔸 Blondie Base:

  • 125g Unsalted butter, melted

  • 125g “I Can’t Believe It’s Not Butter” Light

  • 70g Confectioners sugar

  • 125g Light brown sugar (Great Value)

  • 3 Medium eggs

  • 5ml Vanilla essence (Queen)

  • 250g All-purpose flour

  • 50g Nestlé white chocolate chips

  • 100g Biscoff spread

🔸 Cheesecake Layer:

  • 450g Fat-free cream cheese (Great Value)

  • 200g Biscoff spread

  • 20g Powdered sucralose or stevia

  • 1 pack unflavored gelatin

  • 100ml water

👩‍🍳 Instructions

1. Make the Blondie Base:

  1. Preheat oven to 175°C (350°F). Line a square baking tin with parchment paper.

  2. In a medium saucepan, melt both butters, then whisk in confectioners sugar and brown sugar until combined.

  3. Add eggs and vanilla, mixing until smooth.

  4. Sift in flour and fold gently (do not overmix).

  5. Stir in white chocolate chips.

  6. Spread mixture evenly into prepared tin.

  7. Swirl 100ml of melted Biscoff spread on top for a marbled effect.

  8. Bake for 25–30 minutes, until edges are golden and a toothpick comes out mostly clean.

  9. Let blondie base cool completely in the tin.

2. Prepare the Cheesecake Layer:

  1. Mix gelatin with 100ml boiling water until dissolved.

  2. In a food processor, blend cream cheese, Biscoff spread, and powdered sweetener until smooth.

  3. Slowly add cooled gelatin mixture and blend until fully incorporated.

3. Assemble & Set:

  1. Once blondie base is cooled, pour cheesecake mixture over top and smooth evenly.

  2. Chill for at least 4 hours (or overnight) until set.

  3. Drizzle with extra Biscoff spread before serving if desired.

  4. Slice into 16 bars and enjoy!

Why You’ll Love This Recipe

  • Macro-friendly: A balanced treat that fits into most calorie and macro goals.

  • Meal prep–friendly: Stays delicious when chilled, making it perfect for prepping ahead.

  • Crowd-approved: A dessert that tastes indulgent but is secretly lightened-up.

Final Thoughts

These Biscoff Blondie Cheesecake Bars are proof that you don’t have to give up dessert to stay on track with your goals. With a little creativity and some macro-friendly swaps, you can enjoy indulgent flavors without the guilt. If you love Blondies, you’ll have to try my Pistachio Cream Cheese Blondies!

If you loved this recipe, you’ll find dozens more lightened-up sweet and savory ideas in my BiaBody Macro Friendly Recipe Guide. They’re packed with evidence-based, dietitian-approved recipes designed to make flexible dieting both delicious and sustainable.

So go ahead—bake a batch, share them with friends, and don’t forget to tag me on Instagram @hollytbaxter if you make these. I’d love to see your creations!