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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!

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. 

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!

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!

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! 

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..! 

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!

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!
5 from 30 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Biscoff, White Chocolate
Prep Time: 7 hours
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 8 hours
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 300 g Biscoff Biscuits **
  • 125 g Unsalted Butter (melted)

Cheesecake Filling

  • 200 g White Chocolate
  • 500 g Full-Fat Cream Cheese
  • 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 20cm8" 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 till smooth.
  • Add in your cooled white chocolate, and whisk again.
  • Add in your double cream, and whisk again till 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! 
Nutrition Facts
White Chocolate Biscoff Swirl Cheesecake!
Amount Per Serving
Calories 557 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 22g138%
Cholesterol 103mg34%
Sodium 252mg11%
Potassium 148mg4%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 29g32%
Protein 6g12%
Vitamin A 1186IU24%
Vitamin C 1mg1%
Calcium 97mg10%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

116 Comments

  • Helen
    August 6, 2020 at 8:49 pm

    5 stars
    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

    Reply
  • Helen
    July 22, 2020 at 7:16 pm

    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?

    Reply
    • Jane's Patisserie
      July 23, 2020 at 7:25 pm

      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!

    • Daniella
      August 1, 2020 at 8:28 pm

      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

  • NA03
    July 22, 2020 at 2:20 pm

    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?

    Reply
    • Jane's Patisserie
      July 22, 2020 at 7:11 pm

      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.

  • Charlene
    July 19, 2020 at 10:25 pm

    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

    Reply
    • Jane's Patisserie
      July 19, 2020 at 10:47 pm

      I’ve never added biscoff to whipped cream before, but I would only add a small amount!

  • sheena
    July 16, 2020 at 5:31 pm

    5 stars
    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!

    Reply
  • Anna
    July 15, 2020 at 10:06 pm

    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

    Reply
    • Jane's Patisserie
      July 16, 2020 at 10:20 am

      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

  • Maheen
    July 10, 2020 at 6:20 pm

    5 stars
    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!

    Reply
    • Jane's Patisserie
      July 11, 2020 at 8:53 am

      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

  • Amanda
    July 9, 2020 at 6:40 pm

    5 stars
    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

    Reply
  • Sidrah Khatun
    July 2, 2020 at 6:25 pm

    5 stars
    Hi, i only have a 10 inch tin, will the measurements change for this? If so, by what percentage?

    Reply
    • Jane's Patisserie
      July 2, 2020 at 7:33 pm

      Typically that would be about 2/3 more – so I would do at least 1.5x the recipe!

  • Kelly
    July 1, 2020 at 8:07 pm

    5 stars
    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

    Reply
  • Chanelle Cooper
    June 25, 2020 at 9:33 pm

    5 stars
    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!!

    Reply
    • Jane's Patisserie
      June 25, 2020 at 9:44 pm

      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!

    • Chanelle Cooper
      June 25, 2020 at 9:49 pm

      5 stars
      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?

    • Jane's Patisserie
      June 25, 2020 at 10:05 pm

      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

  • Paul
    June 25, 2020 at 6:45 pm

    5 stars
    Amazing as always.

    Reply
  • Mehnaz
    June 21, 2020 at 2:51 pm

    5 stars
    Absolutely amazing. Just wow!

    Reply
  • Becky
    June 18, 2020 at 7:10 pm

    5 stars
    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!

    Reply
    • Jane's Patisserie
      June 18, 2020 at 7:13 pm

      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

    • Becky
      June 18, 2020 at 7:14 pm

      5 stars
      Thank you Jane! What would you wrap it in?

    • Jane's Patisserie
      June 18, 2020 at 7:23 pm

      Probably clingfilm quite well!! x

  • Katherine
    June 18, 2020 at 6:28 pm

    If I half the ingredients can I still follow this recipe to make some individual cheesecakes? Thanks

    Reply
  • Iona
    June 16, 2020 at 12:43 pm

    Absolutely fabulous turned out great..

    Reply
  • Emily Noble
    June 15, 2020 at 7:30 pm

    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

    Reply
    • Jane's Patisserie
      June 16, 2020 at 10:30 am

      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

  • Emily Noble
    June 15, 2020 at 4:56 pm

    Hi would it be possible to use stork instead of unsalted butter? Thanks! X

    Reply
  • Karen Jones
    June 14, 2020 at 8:05 pm

    5 stars
    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

    Reply
  • Janine
    June 13, 2020 at 12:45 pm

    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 🙂

    Reply
    • Jane's Patisserie
      June 13, 2020 at 1:32 pm

      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!

  • Claire
    June 6, 2020 at 10:33 pm

    5 stars
    100 out of 10!!! This recipe is foolproof and amazing. I am scouring your blog for all the new yummies to try next! X

    Reply
  • Lauren
    June 5, 2020 at 7:41 pm

    How do you drizzle the Biscoff spread to get the drip affect please?

    Reply
    • Jane's Patisserie
      June 5, 2020 at 8:53 pm

      For this I just used a spoon and flicked it over!!

  • Leonie
    June 5, 2020 at 3:20 pm

    5 stars
    I altered this recipe slightly to make it vegan and its so good! Love your recipes!

    Reply
  • Fern Crang
    June 4, 2020 at 11:44 am

    I LOVE making these recipes they are so easy to follow and they turn out soo great 👍👍❤️

    Reply
  • Sinead
    May 27, 2020 at 5:03 pm

    Can I use caster sugar instead of icing sugar as I can’t get any at the moment

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:18 pm

      Yes – generally I prefer icing sugar as sometimes caster can leave a grainy texture – but it still works!

  • Mai
    May 27, 2020 at 1:25 pm

    5 stars
    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

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:28 pm

      Hey! Yes that should work well! I haven’t done it myself, but there’s no reason it won’t work!! x

  • Izzie
    May 26, 2020 at 11:47 pm

    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

    Reply
    • Jane's Patisserie
      May 27, 2020 at 9:51 am

      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!

  • Emma Czerniak-Jones
    May 22, 2020 at 10:07 pm

    5 stars
    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?

    Reply
  • Lucy
    May 22, 2020 at 5:37 pm

    5 stars
    Hi Jane! I accidentally brought 50% fat cream cheese. Can I still make it or will it be a complete disaster?

    Reply
    • Jane's Patisserie
      May 22, 2020 at 7:47 pm

      I personally wouldn’t recommend it as it can set very very soft – if you have any gelatine though you can use that! x

  • Sam
    May 22, 2020 at 7:45 am

    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 🙁

    Reply
    • Jane's Patisserie
      May 22, 2020 at 8:09 pm

      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!

  • Mariah
    May 21, 2020 at 11:16 pm

    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 ?

    Reply
    • Jane's Patisserie
      May 22, 2020 at 8:02 pm

      The taste will vary for everyone as each persons taste buds are different. Some cream cheese is stronger than others as well.

    • Rebecca
      June 26, 2020 at 11:38 am

      5 stars
      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.

    • Jane's Patisserie
      June 26, 2020 at 11:44 am

      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

  • Mumtaz
    May 19, 2020 at 2:41 am

    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?

    Reply
    • Jane's Patisserie
      May 19, 2020 at 8:11 am

      It can affect how the cheesecake sets, but you could also try mascarpone which is sweeter!

  • Paula Nickols
    May 17, 2020 at 10:27 am

    Hi do I need to use white cooking chocolate or will any white chocolate be ok?
    Thank you

    Reply
    • Jane's Patisserie
      May 17, 2020 at 12:44 pm

      You can use any! I switch between cooking and confectionary chocolate often! x

  • Harleen
    May 16, 2020 at 3:22 pm

    What can I use instead of Biscoff spread?

    Reply
    • Jane's Patisserie
      May 16, 2020 at 5:30 pm

      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!

  • Myra
    May 13, 2020 at 4:59 pm

    Could I use marscapone instead of cream cheese?

    Reply
  • David Godwin
    May 9, 2020 at 8:55 pm

    5 stars
    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.

    Reply
  • Ashleigh
    May 4, 2020 at 4:58 pm

    5 stars
    This sooooo good

    Reply
    • Zara
      May 11, 2020 at 1:50 pm

      I don’t have any vanilla extract, would I still be able to make the cheesecake filling?

    • Jane's Patisserie
      May 11, 2020 at 2:20 pm

      Yes of course – vanilla is just a nice flavour!

  • Namira
    May 4, 2020 at 3:07 pm

    5 stars
    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?

    Reply
    • Jane's Patisserie
      May 4, 2020 at 3:12 pm

      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! 🙂

  • Ellie
    May 4, 2020 at 8:12 am

    5 stars
    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.

    Reply
  • Nasreen
    May 3, 2020 at 11:46 pm

    5 stars
    Simply amazing! Will be trying more recipes soon!

    Reply
  • Taylor
    May 3, 2020 at 11:26 pm

    5 stars
    Amazing! Wish I could show you photos of how mine turned out!

    Reply
    • Jane's Patisserie
      May 4, 2020 at 8:16 am

      Best place to show pictures is on social media! Comment on my facebook posts or tag me on instagram for example!

  • Taylor
    May 3, 2020 at 10:12 pm

    5 stars
    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!

    Reply
  • Louise
    May 3, 2020 at 7:38 pm

    I’ve made this for my husbands birthday, extremely easy to follow and tasted absolutely amazing

    Reply
  • Kate Hewson
    May 3, 2020 at 7:10 pm

    5 stars
    Absolutely AMAZING!!

    Just like every other recipe on this page! Can’t get enough of them! 😊
    Thank you so much! Xx

    Reply
  • Hannah
    May 1, 2020 at 3:40 pm

    Hi, could caster sugar be used instead of icing sugar?

    Reply
    • Jane's Patisserie
      May 1, 2020 at 7:13 pm

      Using anything but icing sugar can leave a grainy texture as the granules are larger!

  • Amy
    April 30, 2020 at 6:58 pm

    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.

    Reply
    • Jane's Patisserie
      April 30, 2020 at 7:29 pm

      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!!

  • cheryl
    April 30, 2020 at 11:41 am

    Will this receipe work if halved? what size tin would be best to put it in a 6 inch tin or smaller?

    Reply
  • jane
    April 29, 2020 at 5:39 pm

    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

    Reply
    • Jane's Patisserie
      April 29, 2020 at 7:18 pm

      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!

  • Rhianne
    April 29, 2020 at 2:08 pm

    I don’t have any icing sugar, will that make much difference?

    Reply
    • Jane's Patisserie
      April 29, 2020 at 7:24 pm

      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!

  • Lisa
    April 28, 2020 at 11:10 am

    Can this be made into individual cheesecakes using a 12 hole pan

    Reply
    • Jane's Patisserie
      April 28, 2020 at 11:17 am

      Yes it can! If there is any leftover mixture you can just put it into a bowl and devour it haha!

  • Chloe
    April 27, 2020 at 9:46 pm

    Hi Jane – do you line or grease the tin? Thank you.

    Reply
    • Jane's Patisserie
      April 28, 2020 at 9:08 am

      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.

    • Chloe
      May 2, 2020 at 7:39 am

      Do you have any tips for removing the base of the tin from the cheesecake once it’s done?!

    • Jane's Patisserie
      May 2, 2020 at 10:16 am

      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!

  • Alex
    April 24, 2020 at 11:52 pm

    5 stars
    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

    Reply
  • niki
    April 21, 2020 at 8:31 pm

    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….

    Reply
    • Jane's Patisserie
      April 21, 2020 at 9:05 pm

      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.

  • Sam
    April 21, 2020 at 3:24 pm

    5 stars
    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?

    Reply
    • Jane's Patisserie
      April 21, 2020 at 6:54 pm

      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!

  • Georgia
    April 21, 2020 at 2:21 pm

    Do you melt the biscoff spread when you put it in the cheesecake mixture?

    Reply
    • Jane's Patisserie
      April 21, 2020 at 6:55 pm

      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!

  • Vicky Ritchie
    April 20, 2020 at 1:05 pm

    Is there a cheesecake I can make without cream? I have everything in the recipe but double cream 🙁

    Reply
    • Jane's Patisserie
      April 20, 2020 at 1:38 pm

      Not really – for a cheesecake you really need to use cream.

  • Fizza
    April 18, 2020 at 9:59 pm

    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.

    Reply
    • Jane's Patisserie
      April 19, 2020 at 10:41 am

      You can, but I don’t generally as it makes it not vegetarian.

  • Rachael
    April 18, 2020 at 10:29 am

    5 stars
    Your recipes are always perfect. Thank you

    Reply
  • Paris
    April 18, 2020 at 9:09 am

    You’re a genius, your recipes got me into baking and now I am obsessed! I cannot wait to try this!

    Reply

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