Go Back
–+ servings
White Chocolate Biscoff Swirl Cheesecake

Decadent White Chocolate Biscoff Swirl Cheesecake to Impress

This White Chocolate Biscoff Swirl Cheesecake is a no-bake dessert that delights with creamy white chocolate and crunchy Biscoff biscuits, making it perfect for impressing guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Base
  • 300 g Biscoff biscuits Highly recommended for that signature taste.
  • 125 g unsalted butter (melted) Margarine can be used if you're avoiding butter.
For the Filling
  • 200 g white chocolate Opt for any quality white chocolate that melts well.
  • 500 g full-fat cream cheese (room temp) Avoid low-fat versions as they may not set properly.
  • 75 g icing sugar Powdered sugar can be a suitable alternative.
  • 1 tsp vanilla extract Optional but adds depth.
  • 300 ml double cream Use double cream for best results.
  • 200 g Biscoff spread Consider Nutella or a similar spread if necessary.
For the Topping
  • 50 g Biscoff spread (melted) Drizzled on top for added flavor.
  • 150 ml double cream (for topping) Whipped for decorative swirls.
  • 2 tbsp icing sugar (for topping) Sweetens the whipped cream.
  • white chocolate shavings Optional garnish.
  • Additional Biscoff biscuits Perfect for decoration.

Equipment

  • Food Processor
  • mixing bowl
  • springform tin
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Begin by placing the Biscoff biscuits into a food processor and blitz until fine crumbs. Melt the butter and combine with the biscuit crumbs. Press into the base of a springform tin.
  2. Melt the white chocolate in a heatproof bowl, then set aside to cool. In a mixing bowl, whisk together cream cheese, icing sugar, and vanilla until smooth. Gradually add the cooled white chocolate, whisking until fully incorporated.
  3. Pour the double cream into the mixture and whisk on medium speed until thickened, resembling soft peaks.
  4. Dollop in the Biscoff spread and gently fold to create swirls. Be careful not to fully mix in.
  5. Spread the cheesecake filling over the biscuit base and smooth the top. Cover and refrigerate for at least 6-8 hours, preferably overnight.
  6. After chilling, gently remove from the tin. Melt remaining Biscoff spread and drizzle on top. Whip double cream with icing sugar until soft peaks form and pipe onto the cheesecake. Garnish with optional shavings and extra biscuits.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use high-quality ingredients for best results. Ensure cream cheese is at room temperature for easy mixing.

Tried this recipe?

Let us know how it was!