White Chocolate Biscoff Swirl No-Bake Cheesecake Recipe
A decadent no-bake White Chocolate Biscoff Swirl Cheesecake featuring a buttery Biscoff biscuit base, smooth white chocolate cream cheese filling swirled with Biscoff spread, and topped with whipped cream, white chocolate shavings, and crunchy Biscoff biscuits. Perfect for a rich, indulgent dessert that requires no baking and sets overnight in the fridge.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
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
- Biscoff biscuits
Instructions
- Prepare Biscuit Base: Blitz the Biscoff biscuits in a food processor until fine crumbs form. Add the melted butter and mix thoroughly. Press this mixture firmly into the bottom of a 20cm (8″) deep springform tin to create the base.
- Melt White Chocolate: Melt the white chocolate until smooth, preferably in the microwave. Set aside to cool for about 10 minutes to prevent curdling when mixed with cream cheese.
- Make Cheesecake Filling: In a large bowl, whisk together the full-fat cream cheese, icing sugar, and vanilla extract until smooth and creamy. Add the cooled white chocolate and whisk again until fully incorporated.
- Incorporate Cream: Add the double cream to the mixture and whisk until thick. Alternatively, whip the cream separately to soft peaks and gently fold it into the cream cheese mixture. This creates a light and airy cheesecake filling.
- Swirl Biscoff Spread: Dollop the Biscoff spread into the filling and fold briefly with a spatula to create beautiful swirls without fully blending it in.
- Assemble Cheesecake: Pour and spread the cheesecake filling evenly over the biscuit base, ensuring the edges of the tin are filled well to avoid gaps. Smooth the top gently.
- Chill to Set: Refrigerate the cheesecake for a minimum of 6-8 hours, preferably overnight, allowing it to fully set and develop its flavors.
- Decorate: Once set, carefully remove the cheesecake from the tin. Drizzle the melted Biscoff spread over the top. Whip the double cream with icing sugar to soft peaks and pipe decorative swirls using a 2D closed star tip or your preferred nozzle. Garnish with white chocolate shavings and additional Biscoff biscuits for crunch and presentation.
Notes
- If reducing the quantity of biscuits, adjust the butter proportionally to maintain the base texture.
- This cheesecake keeps well in the fridge for up to 3 days.
- Use full-fat ingredients to ensure the cheesecake sets properly with a creamy texture.
- You can use either smooth or crunchy Biscoff spread depending on your texture preference.
- For best results, bring cream cheese to room temperature before mixing to avoid lumps.
- Use a cheese grater to create beautiful white chocolate shavings for decoration.
- All decoration is optional and can be customized to taste.
- To make a smaller cheesecake, halve the ingredients and use a 6-inch deep springform tin.
Keywords: Biscoff, White Chocolate, No-Bake Cheesecake, Biscuit Base, Dessert