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White Chocolate Biscoff Swirl Cheesecake!
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!
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Category:
Dessert
Type:
Cheesecake
Keyword:
Biscoff, White Chocolate
Prep Time:
7
hours
hours
Cook Time:
30
minutes
minutes
Decorating Time:
30
minutes
minutes
Total Time:
8
hours
hours
Servings:
12
Slices
Author:
Jane's Patisserie
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
Grams
-
Ounces
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!