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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!
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 (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 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! 

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.

174 Comments

  1. Alesha on October 13, 2021 at 7:24 pm

    How would I put this recipe into a mini 12cm (4.7inch) springform cake tin? How much would I need to reduce by?

  2. Kristy on August 10, 2021 at 12:44 am

    5 stars
    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

  3. Ellie on July 13, 2021 at 9:13 pm

    5 stars
    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?

    • Jane's Patisserie on July 14, 2021 at 2:21 pm

      Yes you can! best done without decorating though xx



    • Annette Bunney on August 13, 2021 at 2:38 pm

      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.



  4. Helen on July 10, 2021 at 10:29 am

    Just making the recipe and have added the 125g of. Butter (I used stork) and it seems extremely wet and greasy if this right ?

  5. Saarah on July 8, 2021 at 10:51 am

    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 ?

    • Jane's Patisserie on July 8, 2021 at 6:53 pm

      It would work but be thinner, or you can increase the recipe by a third x



  6. Helen on June 26, 2021 at 11:35 pm

    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

    • Jane's Patisserie on June 28, 2021 at 7:52 pm

      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



  7. Eleni on May 19, 2021 at 9:05 am

    What would i get if i baked the crust instead of chilling it?

  8. Hannah Annison on May 2, 2021 at 4:02 pm

    5 stars
    Amazing, I usually go a little lighter on the mix as I prefer more base per bite but so tasty!!

  9. Sarah on April 25, 2021 at 7:36 am

    5 stars
    Hi, which Biscoff spread do you use please? Smooth or crunchy?

  10. Fay on April 23, 2021 at 12:31 pm

    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

    • Jane's Patisserie on April 26, 2021 at 2:33 pm

      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



  11. Tracey H McEntee on April 8, 2021 at 6:40 pm

    5 stars
    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).

    • Jane's Patisserie on April 9, 2021 at 11:29 am

      Hey! Oh my gosh this is so cool and makes me so happy!xx



  12. Lynne on April 7, 2021 at 2:40 pm

    4 stars
    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!

    • Jane's Patisserie on April 17, 2021 at 2:54 pm

      Hello! It should just be really thick and not runny, but yes the freezer would solve it xx



  13. Jill on March 13, 2021 at 5:51 pm

    5 stars
    Made for my son’s birthday-
    Instructions lovely and easy to follow and he’s very happy

  14. Holly on March 12, 2021 at 12:03 pm

    Hey Jane, can I use stork butter for the base please? Xx

    • Jane's Patisserie on March 15, 2021 at 12:55 pm

      Hello! Yes you can x



  15. Amelia boyes on February 7, 2021 at 7:08 pm

    5 stars
    This recipe is amazing and very easy to follow
    It tasted amazing

  16. Danielle on February 6, 2021 at 3:48 pm

    Hi Jane

    If I was to take out the white chocolate how much extra biscoff spread should I add?

    Thanks xx

    • Jane's Patisserie on February 6, 2021 at 3:53 pm

      Have a look at my regular Biscoff Cheesecake x



  17. Elycia on December 25, 2020 at 9:59 pm

    5 stars
    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

    • Jane's Patisserie on December 26, 2020 at 9:50 pm

      I would half the recipe – use my mini chocolate orange cheesecake recipe as a guide! x



  18. Colette on December 22, 2020 at 12:56 pm

    How deep does the tin need to be please?

  19. Hillary on December 21, 2020 at 4:31 am

    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!

    • Jane's Patisserie on December 21, 2020 at 10:32 am

      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



  20. Lori Wilson on December 16, 2020 at 8:32 pm

    This looks absolutely wonderful, Is there somewhere that im missing where it will convert to regular measurements

    • Jane's Patisserie on December 16, 2020 at 9:07 pm

      What do you consider ‘regular’ measurements? The recipes are available in grams and ounces.



  21. Karen on December 14, 2020 at 8:58 pm

    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?

    • Jane's Patisserie on December 14, 2020 at 9:20 pm

      If you prefer mascarpone then definitely use it – they are interchangeable, mascarpone is just sweeter!



  22. Nicola H on December 9, 2020 at 4:56 pm

    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

    • Jane's Patisserie on December 9, 2020 at 7:59 pm

      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!



    • Nicola H on December 11, 2020 at 3:16 pm

      Ah fab – I’ll line the tin next time, thank you 🙂



  23. Jodie on December 8, 2020 at 12:02 pm

    5 stars
    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.

  24. Jo Curry on December 8, 2020 at 8:54 am

    5 stars
    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

  25. Brigitta on December 8, 2020 at 5:12 am

    5 stars
    So easy to make and tastes absolutely delicious! A family favourite.

  26. Rachael on December 7, 2020 at 8:52 pm

    5 stars
    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.

    • Jane's Patisserie on December 7, 2020 at 9:38 pm

      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



  27. Martha Rackham on December 7, 2020 at 8:31 pm

    5 stars
    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!

  28. Carolyn on December 7, 2020 at 8:26 pm

    5 stars
    Delicious recipie and so easy to make

    • Colette on December 20, 2020 at 12:27 pm

      5 stars
      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.



  29. megan on December 1, 2020 at 8:24 pm

    Hi! do you know how I would modify the quantities of this to make 2 single serve cheesecake pots?

    • Jane's Patisserie on December 2, 2020 at 12:30 pm

      I would follow my cheesecake for two post but flavour it!



  30. Rose on November 19, 2020 at 4:31 am

    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!😘

    • Jane's Patisserie on November 19, 2020 at 1:09 pm

      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



  31. Connie Cremen on October 29, 2020 at 1:08 pm

    Hey! 😀

    Would i be able to make and freeze this cheesecake?

    Thank you x

  32. Amy on October 10, 2020 at 10:29 pm

    Hi Jane, when I added the cooled melted white chocolate to the mixture it kinda went grainy, why would that be

    • Jane's Patisserie on October 11, 2020 at 3:23 pm

      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



  33. Aaisha H on September 4, 2020 at 4:55 pm

    5 stars
    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

  34. Helen on 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

  35. Helen on 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?

    • Jane's Patisserie on 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 on 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



  36. NA03 on 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?

    • Jane's Patisserie on 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.



  37. Charlene on 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

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

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



  38. sheena on 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!

  39. Anna on 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

    • Jane's Patisserie on 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



  40. Maheen on 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!

    • Jane's Patisserie on 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



  41. Amanda on 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

  42. Sidrah Khatun on 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?

    • Jane's Patisserie on 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!



  43. Kelly on 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

  44. Chanelle Cooper on 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!!

    • Jane's Patisserie on 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 on 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 on 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



  45. Paul on June 25, 2020 at 6:45 pm

    5 stars
    Amazing as always.

  46. Mehnaz on June 21, 2020 at 2:51 pm

    5 stars
    Absolutely amazing. Just wow!

  47. Becky on 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!

    • Jane's Patisserie on 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 on June 18, 2020 at 7:14 pm

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



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

      Probably clingfilm quite well!! x



  48. Katherine on June 18, 2020 at 6:28 pm

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

  49. Iona on June 16, 2020 at 12:43 pm

    Absolutely fabulous turned out great..

  50. Emily Noble on 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

    • Jane's Patisserie on 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



  51. Emily Noble on June 15, 2020 at 4:56 pm

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

  52. Karen Jones on 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

  53. Janine on 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 🙂

    • Jane's Patisserie on 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!



  54. Claire on 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

  55. Lauren on June 5, 2020 at 7:41 pm

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

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

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



  56. Leonie on 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!

    • Fay Regan on January 24, 2021 at 5:12 pm

      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.



    • Fay on January 24, 2021 at 5:14 pm

      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.



  57. Fern Crang on June 4, 2020 at 11:44 am

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

  58. Sinead on 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

    • Jane's Patisserie on 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!



  59. Mai on 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

    • Jane's Patisserie on 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



  60. Izzie on 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

    • Jane's Patisserie on 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!



  61. Emma Czerniak-Jones on 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?

    • Jane's Patisserie on May 23, 2020 at 9:46 am

      Ahhh that’s amazing!! And yes it is! X



  62. Lucy on 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?

    • Jane's Patisserie on 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



  63. Sam on 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 🙁

    • Jane's Patisserie on 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!



  64. Mariah on 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 ?

    • Jane's Patisserie on 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 on 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 on 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



  65. Mumtaz on 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?

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

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



  66. Paula Nickols on 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

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

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



  67. Harleen on May 16, 2020 at 3:22 pm

    What can I use instead of Biscoff spread?

    • Jane's Patisserie on 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!



  68. Myra on May 13, 2020 at 4:59 pm

    Could I use marscapone instead of cream cheese?

  69. David Godwin on 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.

    • Jane's Patisserie on May 10, 2020 at 9:09 am

      It’s just not working at the moment.



  70. Ashleigh on May 4, 2020 at 4:58 pm

    5 stars
    This sooooo good

    • Zara on 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 on May 11, 2020 at 2:20 pm

      Yes of course – vanilla is just a nice flavour!



  71. Namira on 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?

    • Jane's Patisserie on 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! 🙂



  72. Ellie on 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.

  73. Nasreen on May 3, 2020 at 11:46 pm

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

  74. Taylor on May 3, 2020 at 11:26 pm

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

    • Jane's Patisserie on 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!



  75. Taylor on 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!

  76. Louise on May 3, 2020 at 7:38 pm

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

  77. Kate Hewson on 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

  78. Hannah on May 1, 2020 at 3:40 pm

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

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

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



  79. Amy on 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.

    • Jane's Patisserie on 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!!



  80. cheryl on 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?

  81. jane on 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

    • Jane's Patisserie on 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!



  82. Rhianne on April 29, 2020 at 2:08 pm

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

    • Jane's Patisserie on 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!



  83. Lisa on April 28, 2020 at 11:10 am

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

    • Jane's Patisserie on 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!



  84. Chloe on April 27, 2020 at 9:46 pm

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

    • Jane's Patisserie on 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 on 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 on 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!



  85. Alex on 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

  86. niki on 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….

    • Jane's Patisserie on 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.



  87. Sam on 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?

    • Jane's Patisserie on 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!



  88. Georgia on April 21, 2020 at 2:21 pm

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

    • Jane's Patisserie on 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!



  89. Vicky Ritchie on 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 🙁

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

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



  90. Fizza on 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.

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

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



  91. Rachael on April 18, 2020 at 10:29 am

    5 stars
    Your recipes are always perfect. Thank you

  92. Paris on 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!

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