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.
How deep does the tin need to be please?
Mine is 2.75″ deep x
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!
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
This looks absolutely wonderful, Is there somewhere that im missing where it will convert to regular measurements
What do you consider ‘regular’ measurements? The recipes are available in grams and ounces.
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?
If you prefer mascarpone then definitely use it – they are interchangeable, mascarpone is just sweeter!
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
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!
Ah fab – I’ll line the tin next time, thank you 🙂
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.
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
So easy to make and tastes absolutely delicious! A family favourite.
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.
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
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!
Delicious recipie and so easy to make
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.
Hi! do you know how I would modify the quantities of this to make 2 single serve cheesecake pots?
I would follow my cheesecake for two post but flavour it!
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!😘
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
Hey! 😀
Would i be able to make and freeze this cheesecake?
Thank you x
Yes you can indeed!! x
Hi Jane, when I added the cooled melted white chocolate to the mixture it kinda went grainy, why would that be
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