A creamy, indulgent cheesecake with a buttery biscuit base, silky white chocolate filling, and a gorgeous Biscoff swirl.
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If you love Biscoff desserts and no-bake cheesecakes, this White Chocolate Biscoff Swirl Cheesecake will be your new obsession. It has a crunchy Biscoff biscuit base, a smooth and creamy white chocolate cheesecake filling, and generous ribbons of melted Biscoff spread throughout. Finished with whipped cream swirls, melted Biscoff drizzle, and extra biscuits, it’s a show-stopping dessert for any occasion
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Ingredients
Biscoff Biscuit Base
- 300 g Biscoff biscuits
- 125 g unsalted butter, melted
Cheesecake Filling
- 200 g white chocolate
- 500 g full-fat cream cheese, room temperature
- 75 g icing sugar
- 1 tsp vanilla extract
- 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
1. Make the Biscuit Base
- Blend the biscuits into fine crumbs using a food processor.
- Add the melted butter and mix until the crumbs are evenly coated.
- Firmly press the mixture into the base of a 20cm/8-inch deep springform tin.
- Chill in the fridge while you prepare the filling.
2. Prepare the Cheesecake Filling
- Melt the white chocolate in the microwave in short bursts, stirring until smooth. Let it cool for about 10 minutes.
- In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla until smooth.
- Pour in the cooled white chocolate and whisk again.
- Add the double cream and whisk until the mixture becomes thick and fluffy.
- Alternatively, whip the cream separately to soft peaks, then fold it in.
- Warm the Biscoff spread slightly so it loosens. Add dollops of the spread into the cheesecake batter.
- Using a spatula, gently fold once or twice to create visible swirls — avoid over-mixing.
- Spoon the mixture onto the chilled base and smooth the top.
- Refrigerate for at least 6–8 hours, preferably overnight.
3. Decorate
- Release the cheesecake from the tin.
- Drizzle the melted Biscoff spread over the top.
- Whip the cream and icing sugar to soft peaks, then pipe swirls around the edges.
- Finish with Biscoff biscuits and white chocolate shavings.
Tips & Notes
- Full-fat ingredients are crucial for setting; lower-fat alternatives may require gelatine.
- Folding by hand preserves the swirl effect; avoid overmixing.
- Whipped cream out of a can deflates quickly – use fresh for best results.
- Cheesecake lasts 3 days in the fridge. Freeze undecorated for up to 3 months.
- Adjust tin size proportionally if halving or scaling the recipe.
Variations & Substitutions
- Swap white chocolate for milk or dark chocolate.
- Use smooth or crunchy Biscoff spread for different textures.
- Try mascarpone instead of cream cheese for a sweeter filling.
- For lower-fat cream, consider using gelatine or whipping cream separately to stiff peaks.
White Chocolate Biscoff Swirl Cheesecake
Ingredients
- 300 g Biscoff biscuits (or 2/3 Biscoff + 1/3 Digestives)
- 125 g unsalted butter, melted
Cheesecake Filling
- 200 g white chocolate
- 500 g full-fat cream cheese, room temperature
- 75 g icing sugar
- 1 tsp vanilla extract
- 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
- Extra Biscoff biscuits
- Blitz biscuits to fine crumbs in a food processor.
Instructions
1. Prepare the Biscuit Base
- Blitz biscuits to fine crumbs in a food processor.
- Add melted butter and combine until evenly mixed.
- Press mixture into the bottom of a 20cm (8") deep springform tin.
2. Make the Cheesecake Filling
- Melt white chocolate and let it cool for 10 minutes.
- Whisk cream cheese, icing sugar, and vanilla until smooth.
- Add cooled white chocolate and whisk again.
- Stir in double cream and whisk until thick. (Alternatively, whip cream separately to soft peaks and fold in.)
- Dollop Biscoff spread over the mixture and gently fold with a spatula to create swirls.
- Spread evenly over the biscuit base, ensuring edges are filled.
- Chill in the fridge for at least 6–8 hours or overnight to set.
3. Decorate
- Remove cheesecake from tin carefully.
- Drizzle with melted Biscoff spread.
- Whip double cream and icing sugar to soft peaks and pipe over cheesecake.
- Add white chocolate shavings and extra Biscoff biscuits.
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