The delightful aroma of spiced biscuits wafting through my kitchen transports me straight to my favorite café, where the first taste of Biscoff and white chocolate together captivated my heart. Today, I’m thrilled to share my recipe for No-Bake Biscoff White Chocolate Cheesecake, a dessert that embodies everything I love about easy, no-fuss baking. This creamy creation is not just a crowd-pleaser—it’s also a breeze to prep! With a buttery Biscoff biscuit base providing the perfect crunch, each slice reveals a luscious filling that harmonizes white chocolate’s sweetness with that unique Biscoff flavor. Whether you’re entertaining guests or indulging in a well-deserved treat yourself, this cheesecake brings comfort and joy with every bite. Curious how to whip up this dreamy dessert? Let’s dive into the details!
Why is White Chocolate Biscoff Cheesecake a Must-Try?
Irresistible Flavor: The fusion of creamy white chocolate and spiced Biscoff spread creates a taste sensation that will have everyone coming back for more.
Effortless Preparation: No baking required! Just mix, layer, and refrigerate for a hassle-free dessert that impresses without the stress.
Versatile Delight: Perfect for any occasion—from fancy dinner parties to casual weeknight treats. Pair it with a scoop of ice cream or enjoy it with a cup of coffee.
Visual Appeal: Topped with drizzled Biscoff and chocolate shavings, this cheesecake is as beautiful as it is delicious, making it a wonderful centerpiece.
Crowd-Pleaser: Guests will rave about this scrumptious dessert. It’s destined to become a favorite at gatherings, just like my Cheesecake Pumpkin Swirl is!
White Chocolate Biscoff Cheesecake Ingredients
• Here’s everything you need to create your heavenly cheesecake!
For the Base
- Biscoff Biscuits – The foundation for this cheesecake, lending its unique flavor and crunchy texture; can be substituted with graham crackers for a twist.
- Unsalted Butter – This binds the biscuit base together beautifully; you can use salted butter if you prefer a richer taste.
For the Filling
- White Chocolate – Adds a creamy sweetness and luxurious texture to the filling; consider using milk or dark chocolate for a different flavor profile.
- Full-Fat Cream Cheese – Provides a velvety structure to the cheesecake; mascarpone may be an alternative, but expect slight flavor differences.
- Icing Sugar – Sweetens the filling perfectly; feel free to use powdered sugar if that’s what you have on hand.
- Vanilla Extract – Enhances the overall flavor of the cheesecake; it can be omitted or swapped for another extract as desired.
- Double Cream – Adds richness and aids in setting the dessert; whipping cream is a fine substitute, just keep in mind it may require additional setting agents.
- Biscoff Spread – Infuses the filling with that signature Biscoff flavor, and can be used as a topping; both smooth and crunchy versions work wonderfully in this recipe.
For Decoration
- Melted Biscoff Spread – Drizzle over the finished cheesecake for a gorgeous finish; warming it slightly ensures a smooth drizzle.
- Double Cream – Whipped, it makes lovely swirls for an exquisite topping; don’t forget to sweeten with icing sugar!
- Icing Sugar – A sprinkle on top can add a lovely touch of sweetness.
- White Chocolate Shavings – Use these for an elegant garnish that complements the flavors beautifully.
- Biscoff Biscuits – Crushed or whole, they make a stunning decoration and reinforce that delicious Biscoff essence.
Now that you have all the ingredients ready, let’s create this White Chocolate Biscoff Cheesecake that is sure to impress your friends and family!
Step‑by‑Step Instructions for Decadent No-Bake Biscoff White Chocolate Cheesecake
Step 1: Prepare the Base
Begin by preheating your oven to 350°F (175°C) if you decide to toast your Biscoff biscuits for extra flavor. Blitz approximately 250g of Biscoff biscuits in a food processor until they reach fine crumbs. Melt 125g of unsalted butter in a small saucepan or microwave. Combine the melted butter with the crushed biscuits and mix well before pressing the mixture firmly into the bottom of a 20cm (8-inch) springform tin.
Step 2: Make the Filling
Now, let’s prepare the creamy filling for the White Chocolate Biscoff Swirl Cheesecake. Melt 300g of white chocolate in a microwave in short bursts, stirring between each burst until smooth, and then let it cool slightly. In a large bowl, whisk together 500g of full-fat cream cheese, 100g of icing sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and well-combined. Gradually mix in the cooled white chocolate until fully incorporated.
Step 3: Incorporate Double Cream
Next, pour 300ml of double cream into the cream cheese mixture. Whisk vigorously until the filling thickens and forms soft peaks, taking about 2-3 minutes. Alternatively, you can whip the cream separately and gently fold it into the cheesecake filling to maintain its light and airy texture. This ensures the cheesecake has that luxurious creaminess everyone loves.
Step 4: Add Biscoff Swirl
Take 150g of Biscoff spread and dollop it into the cheesecake mixture. Using a spatula, gently fold the mixture to create a swirled effect, being careful not to overmix. You want to showcase those beautiful swirls of Biscoff throughout your White Chocolate Biscoff Swirl Cheesecake, adding both flavor and visual appeal.
Step 5: Combine and Set
Spread the cheesecake filling evenly over the prepared Biscoff biscuit base. Use a spatula to smooth the top, ensuring there are no gaps or air pockets. Cover the cheesecake with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set properly and develop that rich flavor.
Step 6: Decorate
Once your cheesecake has set firmly, carefully remove it from the springform tin. Melt some additional Biscoff spread until it’s pourable, then drizzle it generously over the cheesecake for a stunning finish. In a separate bowl, whip 150ml of double cream with a sprinkle of icing sugar until soft peaks form. Pipe elegant swirls on top, and sprinkle with chocolate shavings and whole Biscoff biscuits for an extra touch of decadence on your White Chocolate Biscoff Swirl Cheesecake.
Storage Tips for White Chocolate Biscoff Cheesecake
Fridge: Store your cheesecake in the refrigerator for up to 3 days; keep it covered to prevent it from absorbing any odors.
Freezer: This cheesecake can be frozen, preferably undecorated, for up to 3 months. Wrap it tightly in cling film to prevent freezer burn.
Thawing: To enjoy a previously frozen cheesecake, transfer it from the freezer to the fridge and allow it to thaw overnight.
Reheating: There’s no need to reheat this no-bake cheesecake; serve it chilled straight from the fridge for the best flavor and texture.
White Chocolate Biscoff Cheesecake Variations
Feel free to explore your culinary creativity—there’s so much more to this cheesecake than the classic recipe!
-
Dairy-Free: Substitute cream cheese and double cream with coconut cream for a rich, vegan twist.
Imagine the tropical flavor dancing through each creamy slice; it’s a delightful alternative! -
Nutty Crunch: Add chopped almonds or walnuts to the biscuit base for extra texture and flavor.
This adds a delightful crunch that complements the smooth creaminess of the cheesecake beautifully. -
Fruity Delight: Swirl in some raspberry or strawberry puree alongside the Biscoff for a fruity hit.
The tartness of fresh berries perfectly balances the sweetness of the white chocolate and Biscoff spread. -
Caramel Drizzle: Drizzle caramel sauce over the top in addition to Biscoff for a sweet, indulgent flair.
The gooey caramel can elevate the experience of this already scrumptious cheesecake to new heights! -
Chunky Biscoff: Fold in crushed Biscoff cookies into the filling for an intense Biscoff experience.
You’ll enjoy those chewy bits that disperse throughout the creamy filling, creating a fun, diverse texture! -
Spicy Kick: Sprinkle in cinnamon or ginger for a warm, spiced flavor that pairs wonderfully with Biscoff.
Just a hint can transport you to a cozy kitchen filled with home-baked goodness!
For those seeking rich, flavorful desserts, you might also love my Winter Wonderland Chocolate cookies or the warm delight of Butter Skillet Corn. Each of these recipes offers its unique charm!
- Chocolate Lovers: Swap in dark chocolate instead of white chocolate for a more intense flavor.
This creates a deeper, richer cheesecake that satisfies the most serious chocolate cravings.
Make Ahead Options
These No-Bake Biscoff White Chocolate Cheesecake treats are ideal for busy home cooks looking to save time! You can prepare the cheesecake filling and biscuit base up to 24 hours in advance. Simply blitz the Biscoff biscuits, mix with melted butter, and press into the tin. Mix the filling components, ensuring the cream cheese is at room temperature for a smooth consistency, then refrigerate the assembled cheesecake until you’re ready to serve. To maintain the cheesecake’s quality, wrap it well in plastic wrap to prevent air exposure. When it’s time for dessert, just decorate with melted Biscoff spread, whipped cream, and chocolate shavings for stunning, restaurant-worthy results with minimal effort!
Expert Tips for White Chocolate Biscoff Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling; cold ingredients can lead to lumps.
- Don’t Rush the Whip: When whisking the double cream, take your time to achieve soft peaks. Rushing may result in a runny filling that doesn’t set well.
- Perfect Base Texture: Lightly toast the Biscoff biscuits before crushing to enhance flavor. Avoid over-crushing; lumpy textures can add depth but should not be too coarse.
- Chill Time Matters: Be sure to refrigerate the cheesecake for at least 6-8 hours. This time allows all the flavors to meld beautifully in your White Chocolate Biscoff Swirl Cheesecake.
- Drizzling Tips: Melt the Biscoff spread slightly for an easier drizzle. If it’s too stiff, it won’t create those stunning swirls on your cheesecake.
What to Serve with No-Bake Biscoff White Chocolate Cheesecake
Transform your dessert experience with these delectable pairings that complement the rich, creamy flavors beautifully.
- Fresh Berries: The tartness of raspberries or strawberries cuts through the sweetness, adding a refreshing contrast that brightens each bite.
- Chocolate Ice Cream: A scoop of rich chocolate ice cream creates a delightful synergy with the cheesecake’s flavors, adding indulgence to every forkful.
- Whipped Cream: A dollop of freshly whipped cream adds lightness and a creamy texture, enhancing the luxurious feel of the dessert.
- Espresso or Coffee: The bold flavors of a warm cup of espresso or coffee perfectly balance the sweetness of the cheesecake, creating a comforting finish.
- Nutty Biscotti: Crunchy biscotti delivers a satisfying texture and adds an additional layer of flavor, perfect for dipping in coffee alongside your cheesecake.
- Caramel Sauce: Drizzling caramel over the cheesecake introduces a decadent sweetness that aligns beautifully with the Biscoff and white chocolate.
- Mint Tea: A refreshing cup of mint tea cleanses the palate and provides a soothing complement to the rich and creamy cheesecake experience.
- Salted Caramel Brownies: These brownies add a chewy texture and salted sweetness that pairs brilliantly with the creamy filling of your cheesecake.
- Milkshakes: A creamy vanilla or chocolate milkshake offers a nostalgic touch, making each bite of cheesecake even more delightful.
- Coconut Macaroons: These chewy treats enhance the dessert experience, providing a light, sweet crunch that pairs perfectly with the cheesecake’s smooth texture.
White Chocolate Biscoff Cheesecake Recipe FAQs
What type of Biscoff biscuits should I use for the base?
Absolutely! The classic Biscoff biscuits are perfect for creating that rich, caramelized flavor base in your cheesecake. If you can’t find them, you can use graham crackers or any other crunchy biscuits you prefer for a similar texture. Just make sure they are finely crushed for the best result!
How long can I store my cheesecake in the fridge?
Your delicious White Chocolate Biscoff Cheesecake can be kept in the refrigerator for up to 3 days. Be sure to cover it well with plastic wrap or keep it in an airtight container to prevent it from absorbing any unwanted smells from the fridge.
Can I freeze this cheesecake, and if so, how?
Yes, you can! I often freeze my cheesecakes because it’s such a great way to prepare ahead. To freeze, make sure your cheesecake is fully set and undecorated, then tightly wrap it in cling film or aluminum foil. It can last in the freezer for up to 3 months. To thaw, simply place it in the fridge overnight before serving—no need for reheating!
What if my cream cheese mixture turns out lumpy?
Lumps can happen if your cream cheese was too cold. Make sure to let it sit at room temperature for about 30 minutes before mixing. If you face lumps while mixing, you can try blending the mixture briefly with a hand mixer until smooth. You can even add a splash of double cream to help create that creamy texture.
Is this cheesecake suitable for vegetarians?
Yes, indeed! The White Chocolate Biscoff Cheesecake is completely vegetarian as it does not contain any meat or meat-derived products. However, if anyone in your circle has dairy allergies, you may want to substitute the cream cheese with a dairy-free alternative to accommodate their needs. Always check ingredient labels to ensure they meet your dietary preferences!
Can I use different chocolate types for this cheesecake?
The more the merrier! While I love white chocolate for its creamy sweetness, feel free to mix it up with milk or dark chocolate for a different flavor profile that still pairs beautifully with the Biscoff spread. Just be aware that the balance of sweetness may vary with darker chocolate, so adjust sugar levels if needed!
Creamy White Chocolate Biscoff Swirl Cheesecake Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) if toasting the Biscoff biscuits. Blitz 250g of Biscoff biscuits in a food processor until fine crumbs. Melt 125g of unsalted butter and mix with the crushed biscuits before pressing into the bottom of a 20cm (8-inch) springform tin.
- Melt 300g of white chocolate in a microwave in short bursts, stirring until smooth. In a large bowl, whisk together 500g of cream cheese, 100g of icing sugar, and 1 tsp of vanilla extract until smooth. Gradually mix in the cooled white chocolate.
- Pour 300ml of double cream into the cream cheese mixture and whisk until thickened, about 2-3 minutes. Alternatively, whip the cream separately and fold in.
- Dollop 150g of Biscoff spread into the cheesecake mixture and gently fold to create swirls.
- Spread the filling over the biscuit base, smoothing the top. Cover with plastic wrap and refrigerate for at least 6-8 hours or overnight.
- Remove from the springform tin, drizzle melted Biscoff spread over the cheesecake, and pipe whipped double cream on top. Sprinkle with chocolate shavings and whole Biscoff biscuits.
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