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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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