April 18, 2020
White Chocolate Biscoff Swirl Cheesecake!
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A delicious no-bake white chocolate and Biscoff swirl cheesecake with a buttery biscuit base, white chocolate cheesecake filling swirled with Biscoff spread, topped with whipped cream, and even more Biscoff!
White chocolate Biscoff swirl cheesecake
So say hello to my new favourite cheesecake. Honestly? I am OBSESSED WITH IT. I realise that this is something that I say often about a cheesecake, or something biscoff related, but it’s true! I am genuinely obsessed with my latest cheesecake recipe!
Biscoff is something that has been always highly regarded in my opinion, and especially on my blog – with so many of you baking my Biscoff recipes daily – so I thought I would take something to the next level. Combine white chocolate and make something utterly beautiful.
Base
For the biscuit base, you can use pretty much any biscuit you want – however, I will obviously recommend using Biscoff biscuits! For the cheesecake photographed I used about 2/3 biscoff biscuits, and 1/3 digestives as that’s what I had – but just biscoff is better.
The caramelised and slightly spiced flavour of the lotus biscoff biscuits is just utterly dreamy – and its the perfect base for a cheesecake. Honestly, it’s one of the reasons I adore my Biscoff cheesecake and my Biscoff millionaires so much!
Filling
For the cheesecake part, I basically took inspiration from my white chocolate & raspberry cheesecake, and my Milkybar cheesecake, and thought why mess with something that isn’t broken.
The rest is quite straight forward really – I just added in the biscoff, and then folded a few times, and it made the perfect swirled mixture. You don’t want to do this bit by a machine – you want to do this by hand, and with a spatula. It needs to only be lightly folded through, so it doesn’t ruin the effect!
Chocolate
You can of course use whatever flavour chocolate you want – whether its white chocolate, or milk chocolate, or even dark chocolate… but I think white chocolate works the best. Not only does it mean that you can still see the biscoff swirl, I think the flavour balance is perfection.
White chocolate is typically quite sweet, whereas biscoff isn’t so sweet – it creates the ideal balance on flavours. You can use the smooth spread, or the crunchy spread – it doesn’t make a difference other than the texture of the spreads!
Decoration
For the decoration, you can basically do whatever you fancy. I drizzled over some biscoff spread that I have microwaved for 20 seconds or so, then added some whipped cream, some white chocolate shavings, and the lotus biscuits!
One quick tip I must say – if you don’t want to decorate it with whipped cream, that’s fine! However, don’t use canned whipped cream if you think it’s going to be easier. Already whipped cream out of a can will deflate every quickly and basically melt! It doesn’t look the best..!
Top tips!
One of my main top tips for this cheesecake though is to use FULL-FAT INGREDIENTS. It’s so important to let a cheesecake set, you need the fat content. If you use lower fat, you will want to use gelatine, and then it will have a jelly texture which is never pleasant in cheesecakes in my opinion.
When you are whisking the ingredients together you can do it a number of ways. I whisk my cream cheese and vanilla until smooth, add in the melted and cooled white chocolate and whisk again, and then add in the double cream and whisk again. You can whisk the cream separately to soft peaks and fold it through, but I prefer the first method!
White Chocolate Biscoff Swirl Cheesecake!
Ingredients
Biscuit Base
- 300 g Biscoff biscuits **
- 125 g unsalted butter (melted)
Cheesecake Filling
- 200 g white chocolate
- 500 g full-fat cream cheese (room temp)
- 75 g icing sugar
- 1 tsp vanilla
- 300 ml double cream
- 200 g Biscoff spread
Decoration
- 50 g Biscoff spread (melted)
- 150 ml double cream
- 2 tbsp icing sugar
- White chocolate shavings
- Biscoff biscuits
Instructions
Biscuit Base
- Blitz your biscuits to a fine crumb in a food processor.
- Add in your melted butter, and mix again.
- Press into the bottom of a 20cm/8" deep springform tin.
Cheesecake Filling
- Melt your white chocolate until smooth - I do this in the microwave. Leave it to cool for about 10 minutes.
- Add your cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.
- Add in your cooled white chocolate, and whisk again.
- Add in your double cream, and whisk again until thick. Alternatively, whisk your cream separately to soft peaks, and fold into the other mixture.
- Once thick, dollop in your biscoff spread - fold through with a spatula briefly so it swirls through the mixture!
- Spread the mixture onto your base, making sure to fill the tin properly around the edges to avoid any gaps.
- Set the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight.
Decoration
- Once your cheesecake has set, carefully remove it from the tin.
- Drizzle over your melted biscoff spread.
- Whip together the double cream and icing sugar to soft peaks - and pipe in swirls! I used a 2D closed star piping tip.
- Add on some white chocolate shavings, and some biscoff biscuits.
Notes
- ** if you want to use less biscuits, you will need less butter.
- This cheesecake will last for 3 days in the fridge.
- Please use full-fat ingredients to help make sure it sets.
- You can use smooth or crunchy spread!
- If you struggle with your cheesecakes setting or mixing, try having your cream cheese at room temperature before starting!
- To shave the white chocolate, I used a cheese grater!
- All the decoration is optional!
- If you want to make a smaller cheesecake, you can half the mixture - and use a 6" deep tin!
ENJOY!
Find my other Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Made this today and it was amazing! First time making a cheesecake for me and I found it super easy to make. All the family have loved it and I am thinking of making it for one of our desserts on Christmas Day this year!
Highly recommend to anyone that loves biscoff!
Thanks 🙂
Thanks for this recipe! It was absolutely delicious and very easy to make. It also looked beautiful. I made this with my boyfriend and we bought it to a birthday party. One thing I will add for Americans/ Canadians is that I made this with whipping cream (35%) instead of double cream (50%). It did set and had a very nice creamy texture. I whipped the whipping cream to stiff peaks and folded it into the cheese mixture. Just make sure to keep it refrigerated/ in a cold space, because it softens quickly.
What is biscuit?
Absolutely dilicious. I could not have wished for a better cheesecake. Highly recommend
I can’t wait to make this recipe. I just want to clarify that you don’t bake the crust? If not, and it all hold together when cutting
Thank you
Holly
Hiya! Yes this is right, this is a completely no bake cheesecake! Hope this helps! x
What type of white chocolate do you recommend? Cooking or normal eating chocolate and what % fat solids. The one I have is 35% will the be sufficient to get a good set. Thank you.
Hiya! Use any white chocolate you prefer, any should work! Hope this helps! x
Made this cheesecake twice now, took the leftovers to work with me. Everyone commented at how lovely it was! Even been asked to make it for someone I work with to take home to his wife! Definitely a recipe to keep! Great for the kids to help too, they like bashing the biscuits with a rolling pin 🙂
Can I freeze the CHEESECAKE after making it
Yes absolutely, you can freeze it for up to 3 months! Enjoy! x
Hi! Is this recipe okay to use to make individual cheesecakes using the pots from Lakeland you recommended on your individual cheesecake recipes? Thanks!
Yes absolutely! Enjoy! x
Hi, can I use whipping cream for the cheesecake instead of double cream please? Thank you!! I love your recipes!!
HIya! You could try – but you would most likely have to use a setting agent aswell because of the lower fat content! Hope this helps! x
Did you try? I can’t seem to find a double cream equivalent in Canada
Hi jane, why does your cheesecake in photos look full and thick, when i make it it looks thin.
Hiya! This could be down to the size of tin you are using! Hope this helps! x
Hi Jane. Will this recipe freeze please.
I need to use up some cream cheese and cream, but do not want to eat it now.
Yes it will!!
Hi Jane, could you use Lotus Biscoff Sandwich Original Cream Biscuits for the base? Would you need to reduce the butter as they are filled? Thank you x
Hiya! Yes absolutely, sounds yummy! Just reduce the butter by 1/3. Hope this helps! x
It turned out lovely! The only thing was is that I found the biscuit base really hard! Any idea what I did wrong? X x
Hiya! Next time try using slightly less butter. Hope this helps! x
Hi I’m in Canada so the cream has less fat, when should I add the gelatine?
How would I put this recipe into a mini 12cm (4.7inch) springform cake tin? How much would I need to reduce by?
Absolutely love all your cheesecake recipes, every one I’ve made has been amazing! 😍 I really want to make a Turkish delight cheesecake, would I just add rose water and chopped up Turkish delight? If so how much would you recommend please? xx
I have just made this and has turned out great! I use you for all my baking, as recipes are so easy to follow!
Are you able to freeze this once complete?
Yes you can! best done without decorating though xx
I have made your delious cheesecake
twice now and it disappeared so fast
and has been ask for again. I have had no issues. Used double cream and full
fat cream cheese. As biscuits can vary, I always added melted butter in
stages. Once used it all once had a
little left on second time. This is a
Keeper recipe so thank you.
Just making the recipe and have added the 125g of. Butter (I used stork) and it seems extremely wet and greasy if this right ?
Hey love this reciepe but at the moment I only have 9 inch pan. Would the reciepe still work for that or would I need to increase ingredients ?
It would work but be thinner, or you can increase the recipe by a third x
I have made this twice. The taste was delicious but it didn’t set both times. I used room temperature cream cheese and double cream. Roughly how long should the mixture be whipped once the cream has been added. X
The double cream should not be room temp – and timings vary too much depending on factors such as type of mixer, but its best to do a bit, check, do a bit, check so as not to over whisk! Or, use gelatine to guarantee a set. x
What would i get if i baked the crust instead of chilling it?
Amazing, I usually go a little lighter on the mix as I prefer more base per bite but so tasty!!
Hi, which Biscoff spread do you use please? Smooth or crunchy?
I use smooth but both work!
I really want to make this but here in Spain it’s impossible to buy fresh double cream. Would whipping cream work, it has 35g fat per 100ml
Hey! You can use your equivalent but you may want to use gelatine to make sure it sets or whip the cream separately to stiff peaks xx
I love this recipe, so easy but tastes and looks amazing. The tour chef for Red Hot Chili Peppers said it was amazing and on another level when he tried it (my son’s lodger).
Hey! Oh my gosh this is so cool and makes me so happy!xx
So I made this delicious mixture and it’s in the fridge for the overnight set. I’m not quite sure if the consistency was thick enough but did use full fat cream cheese and double cream. Could you give me an idea of the right thickness eg. does not drop easily from a spoon, or firm peaks etc. If the cheesecake is not firm enough after overnight fridgeration, should I put it in the freezer for an hour or 2? Thanking you in advance!
Hello! It should just be really thick and not runny, but yes the freezer would solve it xx
Made for my son’s birthday-
Instructions lovely and easy to follow and he’s very happy
Hey Jane, can I use stork butter for the base please? Xx
Hello! Yes you can x
This recipe is amazing and very easy to follow
It tasted amazing
Hi Jane
If I was to take out the white chocolate how much extra biscoff spread should I add?
Thanks xx
Have a look at my regular Biscoff Cheesecake x
Hi Jane,
I’ve made this cheesecake before in the full size version and loved it, I’m looking to make this as individual ones, I have a tin with twelve holes with loose bottoms that are 6cm wide and 3cm deep, would I have to adjust the recipe quantities at all?
Thank you in advance x
I would half the recipe – use my mini chocolate orange cheesecake recipe as a guide! x
How deep does the tin need to be please?
Mine is 2.75″ deep x
Hello! Thank you for your recipes. I’ve read the comments and think I will need to add some gelatine to help it set (I’m in America where ingredients and fat content differs). Would you be able to approximate how many sheets/grams to add to help it set well? I’m hoping to make this for Christmas. Thank you!
It can definitely depend on the strength of the gelatine leaves, but I usually use one sachet of gelatine powder for a cheesecake which is about 12g here! x
This looks absolutely wonderful, Is there somewhere that im missing where it will convert to regular measurements
What do you consider ‘regular’ measurements? The recipes are available in grams and ounces.
Hi Jane, I am going to make this for Christmas as I made your Baileys cheesecake and it was amazing! I just wondered what your preference was between mascarpone and Philadelphia as the mascarpone in the Baileys cheesecake was lovely?
If you prefer mascarpone then definitely use it – they are interchangeable, mascarpone is just sweeter!
I love this recipe, I’ve made this cheesecake a few times now 😍 would it work in a deep non-stick loose bottom tin?
Or do you have advice on getting the sides so smooth? When I take my cheesecakes out of my springform tin the sides are usually a little messy x
It would, but I find loose bottomed worse than springform as you don’t have any room for movement when removing the cheesecake. You can line it to make it easier on the sides though!
Ah fab – I’ll line the tin next time, thank you 🙂
Out of all the recipes I’ve tried this is definitely the one I’ve made most and the one most requested by the family. It’s absolutely delicious!!
The instructions are easy to follow which is a bonus when the recipe is so yummy.
The first couple of times I made this I used supermarket full fat cream cheese and although it tasted great I have found that it’s even better using Philadelphia.
Absolutely love your recipes, emailed Jane direct and received a reply very quickly after asking advice. I’ve made quite a few cheesecakes now but I also add my own touches. Thanks to your lovely creations I now have a stall
So easy to make and tastes absolutely delicious! A family favourite.
I’ve made this cheesecake a few times and is definitely one of your best recipes! Love your recipes but I have noticed lately on social media that a lot of people are starting up little businesses and selling replicas of your products. I’m guessing there’s not a lot you can do about it and would be hard to prove it’s your recipe. I just find it rude that they are profiting from your hard work.
Ahh thank you – If they are baking and selling cakes (As long as correctly registered with the council etc!) it’s fine. It’s just reproduction of the recipes writing and photographs that are the problem! Xx
Absolutely delicious, as are all Jane’s cheesecake recipes that I’ve tried. Not difficult to make as the steps are so well explained and the results were a huge hit with my Biscoff loving family!
Delicious recipie and so easy to make
I couldn’t find the Biscoff spread in my local large Tesco Extra store. For anyone struggling to find the Biscoff spread, Aldi have a Smooth Biscuit spread £1.69 for 400g. Tastes the same as do their version of Biscoff biscuits.
Hi! do you know how I would modify the quantities of this to make 2 single serve cheesecake pots?
I would follow my cheesecake for two post but flavour it!
Hi! I am wondering if this cheesecake is okay to sit out for an hour or so before serving? Note I am in the US and I saw an earlier comment where you said our cream isn’t as fatty. So I’m worried it will melt..ish? I really don’t want to use gelatin but I reeeally want to make this. Any suggestions? Thanks!😘
I wouldn’t leave it out for an hour personally – I think it needs to be served straight from the fridge otherwise you risk it melting/going off! Gelatine is the best way to ensure it sets x
Hey! 😀
Would i be able to make and freeze this cheesecake?
Thank you x
Yes you can indeed!! x
Hi Jane, when I added the cooled melted white chocolate to the mixture it kinda went grainy, why would that be
It sounds seized – that can happen sometimes but it shouldn’t affect the taste or set! It means the temperature difference was a bit too great still so it went lumpy! x
This was absolutely HEAVENLY
I made it for my family when celebrating Eid and it went down a treat. No issues with the recipe at all
My family loved this cheesecake.
Whilst in lock down I found your website and made quite a few of your cheesecakes.
Your instructions have been spot on and all have been a huge success.
Thank you Jane. 💞
Mint Areo.
Biscoff.
White chocolate and raspberries.
Lemon meringue.
Popcorn and pretzel.
Cadburys cream egg.
Strawberry and Baileys.
Oh , and LOTS of your NYC cookies !
All perfect thanks to your clear concise instructions.
We are making your Jammy dodger cheesecake this weekend.
Thank you so very much for posting as you do. Helen. X
Ahh yay!! So glad! xx
Hi, I halved the recipe and made two 4 inch individual cheesecakes, however I just can’t get the base right, it’s soft and moist still, and the butter seems to have congealed. Could this be the type of butter I’ve used or because too much butter was used even though I followed the measurements?
Yes it can definitely be the type of butter – I find some are worse than others and I’m unsure why! You can reduce it next time, or add in more biscuits!
I used unsalted butter (pure butter not baking blocks as that contains a lot of vegetable fat) and I actually found 110 grams to be the perfect amount of butter. Maybe try using less and adding a little if the biscuit seems too dry
The heavy cream that we get in GCC is not really high in fat content. It’s 35% max. How much of gelatine would you recommend to add in this cheesecake?
It’s worth looking at your packet instructions as it varies – but with the lower fat content I would whip the cream separately as well.
Hi I’m looking at making this tomorrow but wanting to add biscoff spread to the whipped cream topping. How much do you recommend? Thankyou
I’ve never added biscoff to whipped cream before, but I would only add a small amount!
Made this yesterday then left it overnight in the fridge…it tastes divine! Love biscoff AND white choc – perfect combo! Followed your recipe exactly, love it!
Hi! I’m desperate to make this but I’m struggling to find a springform tin of the size that you recommend. Could you please let me know which tin you use and where you bought it from? I’m confused with how the measurements work! Thank you! Can’t wait to try! X
Hey! So since lockdown 8″ springform tins have been sold out practically EVERYWHERE and I’ve struggled myself to get some! I always buy mine from amazon, and usually they are very similar in size xx
Hi Jane, the recipe looks amazing! just wondering what cream cheese you use? As my cheesecake doesn’t set as well as I would like when I use mascarpone!
Hey! I only really use Philadelphia original or mascarpone! Most do work, as long as they are full fat, however, I find some supermarket own ones can contain more water which can cause problems! x
I made this for the whole family and it was absolutely amazing and disappeared within minutes haha. The only thing I did differently was used more Biscoff spread for the decoration and the new Biscoff stuffed biscuits for on top! So delicious
Hi, i only have a 10 inch tin, will the measurements change for this? If so, by what percentage?
Typically that would be about 2/3 more – so I would do at least 1.5x the recipe!
Made this for the first time today and got thumbs up even though I did change the base do digestives which turned out just as nice I hope but I live this site so easy to follow
This is the second time making this!! Love it! However this time the mixture seems a little sloppy, maybe because it’s been so so hot and it really hot in my kitchen! I whisked it about the same time I did the last time I made this. I just hope it sets by the morning!!
Hey! Yes so the hot weather could deeeefinitely cause a problem for the mixture, but hopefully it will be okay! If not, put it in the freeze for an hour before you take it out the tin and it should be okay!
My fingers are crossed! If I had to freeze it for an hour will it be ok when I take it out and put in the fridge or will it go a bit funny again?
That depends on how well it’s set – if the cheesecake is only slightly soft then it will be fine! It will make it easier to get out though as the edges will be firmer! xx
Amazing as always.
Absolutely amazing. Just wow!
I have made this 4 times already and people at work are going crazy for it! You’ve said in a previous comment that it can be frozen if stored and wrapped correctly. What is the correct way to do it? Thank you!
Ahh yay! So normally I freeze in portions as it’s easier when there is few people at home – but I usually would recommend freezing it undecorated, and preferably still in the tin! x
Thank you Jane! What would you wrap it in?
Probably clingfilm quite well!! x
If I half the ingredients can I still follow this recipe to make some individual cheesecakes? Thanks
Yes for sure!
Absolutely fabulous turned out great..
Fab! Thank you! Also another thing I’ve just thought of, what’s the best way to get the cheesecake out the tin? I have springform tins with the removable base but I’m unsure how best to get it away from the tin? Thanks Jane! X
I usually run a knife underneath, or use a cake lifter – if you are nervous you can line it, but personally I don’t. x
Hi would it be possible to use stork instead of unsalted butter? Thanks! X
Yes you can! X
Absolutely gorgeous! I have made this 5 times in the last few weeks! 🙈 I have made one this eve for my birthday and then someone just turned up with a huge cake for me, could I freeze this cheesecake? Thanks, Karen
Haha amazing!! And yes you can!
Thank you for sharing this recipe! Can I just ask when making the whipped cream it was so runny – I kept adding icing sugar to try and thicken it but it didn’t seem to work. Any idea what I’m doing wrong? I used the exact amount of double cream and initially icing sugar too? Thank you 🙂
There’s no reason that the whipped cream won’t whip, unless you’ve accidentally used a different ingredient or just haven’t whipped for long enough! I use just a hand balloon whisk and it takes probably about 60 seconds to whip the amount!
100 out of 10!!! This recipe is foolproof and amazing. I am scouring your blog for all the new yummies to try next! X
How do you drizzle the Biscoff spread to get the drip affect please?
For this I just used a spoon and flicked it over!!
I altered this recipe slightly to make it vegan and its so good! Love your recipes!
Hi my sister’s vegan and I would love to make this for her, could you tell me what ingredients you used please, thank you.
Hi my sister’s vegan and I would love to make this for her, could you tell me what ingredients you used please, thank you.
I LOVE making these recipes they are so easy to follow and they turn out soo great 👍👍❤️
Can I use caster sugar instead of icing sugar as I can’t get any at the moment
Yes – generally I prefer icing sugar as sometimes caster can leave a grainy texture – but it still works!
Hi Jane, I’m thinking of making a Nutella cheesecake tonight with an Oreo base. Now I’m wondering can I do this by using your Biscoff cheesecake recipie measurements. So I will use dairy milk bar for the milky bar and the Nutella as the Lotus spread.
Let’s me know what you think 🙂 x
Hey! Yes that should work well! I haven’t done it myself, but there’s no reason it won’t work!! x
Hi,
Glad found your page, loving all the recipes, hard to decide which one to try, so many of them…
Gonna attempt to make this one for sure as soon as get all the ingredients….. which has been a mission finding stock in store, and still haven’t found an 8″ tin….. where would you recommend to bet springform tins from???
Also can remaining cheesecake be frozen? if so for how long can keep in freezer & does it need to be wrapped or??
How come lasts 3 days in fridge??
Thank you
Hey! Due to lockdown, everyone has been baking – 8″ springform tins are very sparse right now but it’s worth checking online as I’ve seen some pop up here and there! It lasts three days in the fridge as it’s a fresh product that you have made, it won’t last any longer. You can freeze it, but it would have to be stored and covered correctly!
I made this for my family, I didn’t like cheesecake but I do now. The best thing I have ever tasted . Thank you for sharing your recipes x
One question, is the cheesecake freezable?
Ahhh that’s amazing!! And yes it is! X
Hi Jane! I accidentally brought 50% fat cream cheese. Can I still make it or will it be a complete disaster?
I personally wouldn’t recommend it as it can set very very soft – if you have any gelatine though you can use that! x
I am currently making this cheesecake. I added in the heavy cream to the cream cheese mixture and am struggling to get it to thicken up. It had fluffed up but then deflated into a pancake batter consistency. Any tips on how I can fix this. Would hate to throw it Away 🙁
Unfortunately heavy cream in America can be nearly 15% less fat content, which can cause this! The best thing to do would be to use gelatine to help set it – or not waste it by freezing the mix!
When i made it it tastes more like the cream cheese with a hint of biscoff, as it’s setting in the fridge when i decorate it and drizzle the melted biscoff on top will it taste better ?
The taste will vary for everyone as each persons taste buds are different. Some cream cheese is stronger than others as well.
Taste wise amazing like all your recipes but I’m baffled as I followed the steps exact and yet it just didn’t thicken when I added the double cream to the mixture- have no idea what the issue could have been. We still are it but with spoons.
Advice welcome for next time.
Could also try wisking the cream before adding maybe as mentioned in a tip but didn’t say it was essential so I didn’t.
Hey! So I always pour liquid cream in and never have a problem, but you can whip it separately – so it’s not essential, but it’s just a different method! If you struggled, it may be best to follow the whipping separately method! xx
Hi
Can I use less soft cheese or will it change the filling too much or it won’t work? I find the soft cream cheese is sometimes a bit too much for me taste wise?
It can affect how the cheesecake sets, but you could also try mascarpone which is sweeter!
Hi do I need to use white cooking chocolate or will any white chocolate be ok?
Thank you
You can use any! I switch between cooking and confectionary chocolate often! x
What can I use instead of Biscoff spread?
Aldi do their own version, but technically you can use any thick spread like Biscoff. You don’t want to use a thin spread though!
Could I use marscapone instead of cream cheese?
Yes!!
Just wondering why you have removed the nutritional info from your recipes unless I’m being blind and missing it. I used to find it really useful.
It’s just not working at the moment.
This sooooo good
I don’t have any vanilla extract, would I still be able to make the cheesecake filling?
Yes of course – vanilla is just a nice flavour!
Hi Jane the recipe is amazing. I just wanted to ask after I have made the cheesecake and left it to set for 3 hours. The filling didn’t hold its shape maybe perhaps because I didn’t freeze it for too long? However, the base was very hard and I couldn’t cut into it. Can you please advise me what I should do?
Hey can I ask why you put it in the freezer? As the method is to leave it 6-8 hours in the fridge or over night. The freezer will have frozen the base solid so will make it very hard, which is why I say to use the fridge! 🙂
My family said it was the best cheesecake they’d ever eaten. So easy to make and set really well (left it in the fridge overnight). Will definitely make again.
Simply amazing! Will be trying more recipes soon!
Amazing! Wish I could show you photos of how mine turned out!
Best place to show pictures is on social media! Comment on my facebook posts or tag me on instagram for example!
Made this yesterday for my neighbours, following your YouTube video. I wish I could somehow show you pictures! I made some mini ones also so I could taste it and it’s was incredible!
I’ve made this for my husbands birthday, extremely easy to follow and tasted absolutely amazing
Yay!!
Absolutely AMAZING!!
Just like every other recipe on this page! Can’t get enough of them! 😊
Thank you so much! Xx
Thank you so much!! ❤️
Hi, could caster sugar be used instead of icing sugar?
Using anything but icing sugar can leave a grainy texture as the granules are larger!
This looks delicious. My hand held mixer only has a beater attachment, would this be ok? Or does it HAVE to be a whisk? Can’t wait to try this.
If you mean the two beaters that go on together (That have like four arms I guess you could call them) that would be fine!!
Will this receipe work if halved? what size tin would be best to put it in a 6 inch tin or smaller?
I would us a 6″!
I made this – followed the instruction to a tee and can still smell the cream cheese more than the white choc and I scoff, what did I do wrong? X
Hiya – I’m afraid a recipe can’t really help your sense of smell. A cheesecake will obviously taste cream cheese like to a point, as it’s a cheesecake – but I’ve never made a recipe based on smell. Sorry!
I don’t have any icing sugar, will that make much difference?
The icing sugar is designed to reduce the sharpness of the cream cheese and improve the flavour – so it will be a bit different without it but would still work!
Can this be made into individual cheesecakes using a 12 hole pan
Yes it can! If there is any leftover mixture you can just put it into a bowl and devour it haha!
Hi Jane – do you line or grease the tin? Thank you.
I don’t ever grease a cheesecake tin as it’s a no-bake treat – and I don’t personally line them, but you can if you want.
Do you have any tips for removing the base of the tin from the cheesecake once it’s done?!
Hiya! It’s probably best to watch some of my youtube videos! I don’t personally line them, and I use a knife to slide it off the base, but some people do line them and prefer it!
I followed the recipe step by step after randomly watching the video on TikTok. I accepted the challenge and gave it a go even though I’m a beginner in baking.
It was absolutely delicious, I wouldn’t change anything and I will do it over and over again. I shared the recipe with all my family and friends and will be trying more of your recipes. Thank you!
Thank you
Ah, that’s amazing!!
I made this the other day, as it was your other biscoff cheese cake recipe not your white chocolate….
I have been through both recipes is there anything different about them or not?
Thanks for this recipe, all your recipes are lovely and our whole family is ravening over them….
This one is a white chocolate cheesecake with biscoff swirled in, the other one doesn’t have any chocolate in and is just biscoff, so yeah they’re different.
after decorating and putting back into the fridge a few hours later the biscuits aren’t crunchy and they go soft. Is there anyway to stop this?
I’m afraid not – any biscuit out of the packet for a while will go soft. It’s best to leave them till you’re serving if you want a crunchy biscuit!
Do you melt the biscoff spread when you put it in the cheesecake mixture?
No – as you dollop it straight into the bowl, and fold through, and then add to the tin it can be straight from the jar!
Is there a cheesecake I can make without cream? I have everything in the recipe but double cream 🙁
Not really – for a cheesecake you really need to use cream.
Hey! Can i add gelatine to the recipe? I’ve tried making cheesecakes without gelatine but they turn out very soft after a couple of minutes out of the refrigerator.
You can, but I don’t generally as it makes it not vegetarian.
Your recipes are always perfect. Thank you
Awh thank you so much!!
You’re a genius, your recipes got me into baking and now I am obsessed! I cannot wait to try this!
Ahh thank you so much!