Introduction

This White Chocolate Biscoff Swirl Cheesecake combines creamy white chocolate and the irresistible spiced flavor of Biscoff biscuits for a decadent treat. With a crunchy base and a smooth, swirled filling, it’s perfect for special occasions or any time you want to impress your guests.

The image shows a slice of creamy cheesecake on a white plate with brown sprinkles. The cheesecake has three main layers: a crumbly light brown biscuit base, a thick middle layer of smooth, pale beige cheesecake with swirls of caramel, and a shiny caramel drizzle on top. The slice is topped with white whipped cream, white chocolate shavings, a whole rectangular brown biscuit standing upright, and a few round white chocolate pieces around it. In the background, the rest of the cheesecake is visible on a clear glass plate, on a white marbled surface with some scattered white chocolate pieces and biscuits. A silver fork rests on the plate near the cheesecake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g Biscoff biscuits
125 g unsalted butter, melted
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
50 g Biscoff spread, melted
150 ml double cream
2 tbsp icing sugar
White chocolate shavings, for decoration
Biscoff biscuits, for decoration

Instructions

Step 1: Blitz the Biscoff biscuits in a food processor until you have fine crumbs. Add the melted butter and mix until combined.
Step 2: Press the biscuit mixture firmly into the base of a 20cm (8″) deep springform tin. Set aside.
Step 3: Melt the white chocolate in the microwave until smooth. Let it cool for about 10 minutes.
Step 4: In a bowl, whisk the cream cheese, icing sugar, and vanilla extract until smooth.
Step 5: Add the cooled white chocolate to the cream cheese mixture and whisk again until combined.
Step 6: Whisk the double cream until thick. You can either beat it directly into the mixture or whisk separately to soft peaks and fold it in gently.
Step 7: Dollop the 200 g Biscoff spread into the cheesecake mixture and gently fold with a spatula to create swirls—do not overmix.
Step 8: Spread the filling evenly over the biscuit base, making sure to fill the tin edge to edge.
Step 9: Refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set.
Step 10: Once set, carefully remove the cheesecake from the tin. Drizzle the melted 50 g Biscoff spread over the top.
Step 11: Whip the remaining 150 ml double cream with 2 tbsp icing sugar to soft peaks. Pipe swirls onto the cheesecake using a star piping tip if available.
Step 12: Decorate with white chocolate shavings and whole Biscoff biscuits before serving.

Tips & Variations

For a more intense Biscoff flavor, add a tablespoon of Biscoff spread into the biscuit base before pressing it down.
If you don’t have a food processor, place biscuits in a sealed bag and crush with a rolling pin.
Use softened cream cheese at room temperature to avoid lumps in the filling.
Try adding crushed Biscoff biscuits into the cheesecake filling for added texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To keep the topping fresh, add the white chocolate shavings and biscuits just before serving. Reheat is not recommended as it may affect the texture; serve chilled for best results.

How to Serve

A cream-colored cheesecake with a thick crumbly light brown base sits on a clear glass plate. The top of the cheesecake is covered with rich caramel sauce that drips down the sides. There are six large swirls of white whipped cream spaced evenly around the edge, each topped with a thin, rectangular brown cookie standing upright and sprinkled with white chocolate shavings. Inside, the cheesecake layer shows small brown bits. A slice of the cake has been cut and placed on a white plate with dark brown speckles, showing the three layers clearly: the crumb base, creamy middle, and caramel top. The scene is set on a white marbled surface with extra cookies and white chocolate chips scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of double cream?

Double cream has a higher fat content which helps achieve the thick, stable texture necessary for the filling and whipped topping. Using regular cream might result in a less firm cheesecake.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake before decorating. Wrap it tightly in plastic wrap and foil, then freeze for up to one month. Thaw in the fridge overnight before decorating and serving.