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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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
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
Ahh yay!! So glad! xx
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?
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!
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
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?
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.
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
I’ve never added biscoff to whipped cream before, but I would only add a small amount!
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!
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
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
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!
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
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
Hi, i only have a 10 inch tin, will the measurements change for this? If so, by what percentage?
Typically that would be about 2/3 more – so I would do at least 1.5x the recipe!
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
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!!
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!
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?
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
Amazing as always.
Absolutely amazing. Just wow!
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!
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
Thank you Jane! What would you wrap it in?
Probably clingfilm quite well!! x