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.
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!! ❤️