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.
Hi jane, why does your cheesecake in photos look full and thick, when i make it it looks thin.
Hiya! This could be down to the size of tin you are using! Hope this helps! x
Hi Jane. Will this recipe freeze please.
I need to use up some cream cheese and cream, but do not want to eat it now.
Yes it will!!
Hi Jane, could you use Lotus Biscoff Sandwich Original Cream Biscuits for the base? Would you need to reduce the butter as they are filled? Thank you x
Hiya! Yes absolutely, sounds yummy! Just reduce the butter by 1/3. Hope this helps! x
It turned out lovely! The only thing was is that I found the biscuit base really hard! Any idea what I did wrong? X x
Hiya! Next time try using slightly less butter. Hope this helps! x
Hi I’m in Canada so the cream has less fat, when should I add the gelatine?
How would I put this recipe into a mini 12cm (4.7inch) springform cake tin? How much would I need to reduce by?
Absolutely love all your cheesecake recipes, every one I’ve made has been amazing! 😍 I really want to make a Turkish delight cheesecake, would I just add rose water and chopped up Turkish delight? If so how much would you recommend please? xx
I have just made this and has turned out great! I use you for all my baking, as recipes are so easy to follow!
Are you able to freeze this once complete?
Yes you can! best done without decorating though xx
I have made your delious cheesecake
twice now and it disappeared so fast
and has been ask for again. I have had no issues. Used double cream and full
fat cream cheese. As biscuits can vary, I always added melted butter in
stages. Once used it all once had a
little left on second time. This is a
Keeper recipe so thank you.
Just making the recipe and have added the 125g of. Butter (I used stork) and it seems extremely wet and greasy if this right ?
Hey love this reciepe but at the moment I only have 9 inch pan. Would the reciepe still work for that or would I need to increase ingredients ?
It would work but be thinner, or you can increase the recipe by a third x
I have made this twice. The taste was delicious but it didn’t set both times. I used room temperature cream cheese and double cream. Roughly how long should the mixture be whipped once the cream has been added. X
The double cream should not be room temp – and timings vary too much depending on factors such as type of mixer, but its best to do a bit, check, do a bit, check so as not to over whisk! Or, use gelatine to guarantee a set. x
What would i get if i baked the crust instead of chilling it?
Amazing, I usually go a little lighter on the mix as I prefer more base per bite but so tasty!!