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White Chocolate Biscoff Swirl Cheesecake

Creamy White Chocolate Biscoff Swirl Cheesecake Bliss

A delightful no-bake White Chocolate Biscoff Swirl Cheesecake that combines creaminess and iconic flavors.
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Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 250 g Biscoff Biscuits Can be substituted with graham crackers.
  • 125 g Unsalted Butter Salted butter can be used for a richer taste.
For the Filling
  • 300 g White Chocolate Can substitute with milk or dark chocolate.
  • 500 g Full-Fat Cream Cheese Mascarpone may be an alternative.
  • 100 g Icing Sugar Powdered sugar can be used.
  • 1 tsp Vanilla Extract Can be omitted or swapped.
  • 300 ml Double Cream Whipping cream is a fine substitute.
  • 150 g Biscoff Spread Both smooth and crunchy versions work.
For Decoration
  • 150 ml Double Cream Whipped for topping.
  • 100 g Icing Sugar For sweetening the whipped cream.
  • White Chocolate Shavings For garnish.
  • Biscoff Biscuits Crushed or whole for decoration.

Equipment

  • Springform tin
  • Food processor
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Prepare the Base
  1. 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.
Make the Filling
  1. 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.
Incorporate Double Cream
  1. 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.
Add Biscoff Swirl
  1. Dollop 150g of Biscoff spread into the cheesecake mixture and gently fold to create swirls.
Combine and Set
  1. Spread the filling over the biscuit base, smoothing the top. Cover with plastic wrap and refrigerate for at least 6-8 hours or overnight.
Decorate
  1. 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.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 30gProtein: 4gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smoother filling.

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