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
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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!