When it comes to desserts, few can rival the indulgent combination of white chocolate and Biscoff. This White Chocolate Biscoff Swirl Cheesecake is a showstopper—a creamy, no-bake treat with a buttery Biscoff biscuit base, a luscious cheesecake filling swirled with Biscoff spread, and an elegant decoration that will leave everyone asking for seconds. Whether you’re celebrating a special occasion or just want to treat yourself, this cheesecake is the ultimate choice.

Ingredients for White Chocolate Biscoff Swirl Cheesecake

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

Why You’ll Love This Cheesecake

This cheesecake is everything a dessert should be—rich, creamy, and absolutely irresistible. Here’s why it stands out:

1. No-Bake Simplicity: No need to fuss with the oven; this recipe is entirely no-bake.
2. Balanced Sweetness: The combination of white chocolate and Biscoff offers a sweet yet perfectly balanced flavor.
3. Crowd-Pleasing: It’s an elegant dessert that’s perfect for parties, holidays, or a cozy family dinner.

Step-by-Step Instructions

1. Make the Biscuit Base

1. Crush the Biscuits: Blitz the Biscoff biscuits in a food processor until they form fine crumbs. Alternatively, place the biscuits in a zip-top bag and crush them with a rolling pin.
2. Combine with Butter: Mix the melted butter into the biscuit crumbs until fully combined.
3. Press Into Tin: Firmly press the mixture into the base of a 20cm/8-inch deep springform tin, creating an even layer. Chill in the fridge while you prepare the filling.

2. Prepare the Cheesecake Filling

1. Melt the White Chocolate: Melt the white chocolate in the microwave in 20-second bursts, stirring in between, until smooth. Allow it to cool for 10 minutes.
2. Whisk the Cream Cheese Mixture: In a large bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
3. Incorporate the Chocolate: Add the cooled white chocolate to the cream cheese mixture and whisk until fully combined.
4. Add the Double Cream: Whisk in the double cream until the mixture thickens. For best results, whisk the cream separately to soft peaks and then fold it into the cream cheese mixture.
5. Swirl in Biscoff Spread: Briefly fold the Biscoff spread into the cheesecake mixture using a spatula, creating a swirl effect.

3. Assemble the Cheesecake

1. Pour the Filling: Spread the cheesecake filling onto the prepared biscuit base, ensuring the mixture reaches the edges of the tin to avoid gaps.
2. Set in the Fridge: Cover the tin and refrigerate the cheesecake for at least 6–8 hours, or preferably overnight, to allow it to fully set.

4. Decorate the Cheesecake

1. Remove from Tin: Carefully remove the set cheesecake from the springform tin. Place it on a serving plate.
2. Drizzle with Biscoff Spread: Melt the Biscoff spread and drizzle it over the top of the cheesecake in a decorative pattern.
3. Whip the Cream: Whisk together the double cream and icing sugar to soft peaks. Pipe the cream onto the cheesecake using a star-shaped nozzle for a professional finish.
4. Add Finishing Touches: Sprinkle white chocolate shavings over the cheesecake and garnish with whole or crushed Biscoff biscuits.

Tips for Success

1. Room Temperature Ingredients: Ensure the cream cheese is at room temperature for a smooth filling.
2. Chill Time: Don’t rush the chilling process—overnight is best for a firm cheesecake.
3. Decorating Ease: Use a squeeze bottle for precise drizzling of the melted Biscoff spread.
4. Neat Slices: Dip your knife in hot water and wipe it clean between cuts for neat slices.

Nutritional Information (Per Serving, Approximate)

• Calories: 520
• Fat: 35g
• Carbohydrates: 44g
• Protein: 6g
• Sugar: 30g

FAQs About White Chocolate Biscoff Swirl Cheesecake

1. Can I use a different type of biscuit for the base?
Yes! Digestive biscuits or graham crackers can work if you can’t find Biscoff biscuits, but the flavor will differ slightly.

2. Can I make this cheesecake ahead of time?
Absolutely. This cheesecake can be made 1–2 days in advance and stored in the fridge until ready to serve.

3. What if I don’t have a springform tin?
You can use a regular cake tin, but make sure to line it with parchment paper for easy removal.

4. Can I freeze this cheesecake?
Yes, this cheesecake freezes well. Wrap it tightly and freeze for up to a month. Thaw in the fridge overnight before serving.

5. What can I substitute for Biscoff spread?
You can use peanut butter or Nutella, though the flavor profile will change.

6. How do I make white chocolate shavings?
Use a vegetable peeler to shave curls off a bar of white chocolate.

Why This Cheesecake Deserves a Spot on Your Table

White Chocolate Biscoff Swirl Cheesecake is more than just a dessert—it’s an experience. From its crunchy base to its creamy filling and elegant decoration, it’s a treat that feels as good to make as it does to eat. Perfect for beginners and seasoned bakers alike, this cheesecake is your ticket to dessert perfection.

So, what are you waiting for? Grab your ingredients, follow the steps, and enjoy a slice of this heavenly creation. Trust me, your taste buds will thank you!

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