White Chocolate Biscoff Swirl Cheesecake Recipe
A decadent no-bake White Chocolate Biscoff Swirl Cheesecake featuring a crunchy Biscoff biscuit base, a creamy white chocolate-infused cheesecake filling swirled beautifully with Biscoff spread, and topped with whipped cream swirls, white chocolate shavings, and extra Biscoff biscuits for an irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
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, to garnish
- Biscoff biscuits, to garnish
Instructions
- Prepare the Biscuit Base: Blitz the Biscoff biscuits into a fine crumb using a food processor. Add the melted unsalted butter and mix until combined. Press this mixture firmly into the bottom of a 20cm (8″) deep springform tin to form an even base.
- Melt the White Chocolate: Gently melt the white chocolate until smooth, using the microwave. Allow it to cool for about 10 minutes to avoid warming the cheesecake mixture.
- Make the Cheesecake Filling: In a large bowl, whisk the room temperature cream cheese with icing sugar and vanilla extract until smooth and creamy. Add the cooled white chocolate and whisk again to fully incorporate.
- Add the Cream: Whisk the double cream into the mixture until thick. Alternatively, whip the cream separately to soft peaks and fold it in gently to maintain the airy texture.
- Incorporate Biscoff Spread: Dollop spoonfuls of Biscoff spread over the cheesecake mixture and fold briefly with a spatula to create beautiful swirls without fully mixing it in.
- Assemble and Chill: Spread the cheesecake filling evenly over the biscuit base, ensuring the mixture reaches the edges to prevent gaps. Chill in the refrigerator for a minimum of 6-8 hours, preferably overnight, to set firmly.
- Decorate: Once set, carefully remove the cheesecake from the springform tin. Drizzle the melted Biscoff spread over the top.
- Whip the Topping Cream: Whisk the double cream with icing sugar to soft peaks. Using a piping bag fitted with a 2D closed star tip, pipe swirls of cream over the cheesecake.
- Garnish: Finally, decorate with white chocolate shavings and extra Biscoff biscuits for a stunning finish.
Notes
- For best results, ensure all dairy ingredients (cream cheese and double cream) are at room temperature before mixing.
- The white chocolate should be cooled before adding to prevent curdling the cream cheese mixture.
- Use a deep 20cm (8″) springform tin for proper thickness and structure.
- Chilling time is crucial — do not rush as the cheesecake needs proper setting for clean slices.
- You can swap Biscoff spread for another cookie butter if preferred, but the signature flavor will differ.
- Use a food processor for a fine crumb base and smooth filling.
Keywords: White Chocolate Cheesecake, Biscoff Cheesecake, No-Bake Cheesecake, Biscoff Dessert, Cream Cheese Dessert
