There’s something truly magical about the combination of creamy white chocolate and the distinctive caramelized spice of Biscoff spread. When these two heavenly ingredients come together in a no-bake cheesecake, the result is nothing short of spectacular. Today I’m sharing my absolute favorite recipe for White Chocolate Biscoff Swirl Cheesecake—a dessert that never fails to impress guests and has become one of the most requested treats among my friends and family.
This indulgent cheesecake features a crunchy Biscoff biscuit base, a silky white chocolate cheesecake filling, and beautiful swirls of Lotus Biscoff spread throughout. The contrast between the smooth cheesecake and the spiced caramel flavor of the Biscoff creates a dessert experience that’s both sophisticated and comforting. Best of all, it’s a no-bake recipe, making it perfect for those hot summer days when you’d rather not turn on the oven.
Ingredients
For the Base:
- 300g Lotus Biscoff biscuits
- 100g unsalted butter, melted
For the Filling:
- 600g full-fat cream cheese (room temperature)
- 100g icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 300ml double cream (heavy whipping cream)
- 250g white chocolate, melted and slightly cooled
- 200g Lotus Biscoff spread (smooth variety)
- 2 tbsp lemon juice
For the Decoration:
- 100g white chocolate, melted
- 150g Lotus Biscoff spread, slightly warmed
- 8-10 Lotus Biscoff biscuits
- 50g white chocolate shavings
Equipment Needed
| Equipment | Purpose |
|---|---|
| 8-inch (20cm) springform pan | The main container for your cheesecake |
| Food processor | For crushing the biscuits to make the base |
| Large mixing bowl | For preparing the cheesecake filling |
| Electric mixer | To achieve the perfect smooth texture |
| Spatula | For folding and smoothing mixtures |
| Measuring cups and spoons | For accurate measurements |
| Refrigerator | For setting the cheesecake |
| Palette knife | For decorating and serving |
| Piping bag (optional) | For decorative Biscoff topping |
Instructions
Preparing the Base
- Grease and line the base of your springform pan with parchment paper for easy removal later.
- Place the Biscoff biscuits in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, place the biscuits in a sealed plastic bag and crush them with a rolling pin.
- Transfer the biscuit crumbs to a bowl and pour in the melted butter. Mix thoroughly until all crumbs are evenly coated with butter.
- Tip the mixture into your prepared springform pan and press firmly into the base using the back of a spoon or the bottom of a glass. Make sure it’s packed tightly and evenly.
- Place in the refrigerator to chill while you prepare the filling.
Making the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy. This step is crucial for avoiding lumps in your finished cheesecake.
- Add the icing sugar and vanilla extract, then beat again until well combined.
- In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip.
- Fold the whipped cream into the cream cheese mixture gently but thoroughly.
- Divide the mixture into two equal portions in separate bowls.
- Add the melted white chocolate to one bowl and fold it in gently until fully incorporated.
- Add the Biscoff spread to the other bowl and fold until fully combined.
- Add 1 tablespoon of lemon juice to each mixture and fold gently. The lemon juice helps to stabilize the cheesecake and adds a subtle freshness that balances the sweetness.
Assembling the Cheesecake
- Remove the chilled base from the refrigerator.
- Alternately dollop spoonfuls of the white chocolate mixture and the Biscoff mixture onto the biscuit base.
- Once all the mixture has been used, take a skewer or the handle of a teaspoon and gently swirl through the dollops to create a marbled effect. Don’t over-swirl or you’ll lose the distinct patterns.
- Smooth the top with a palette knife or spatula.
- Refrigerate for at least 6 hours, or ideally overnight, to set completely.
Decorating the Cheesecake
- Once the cheesecake has set completely, carefully remove it from the springform pan.
- Warm the Biscoff spread slightly so it becomes more pourable, but be careful not to make it too hot.
- Drizzle half of the warmed Biscoff spread over the top of the cheesecake, allowing some to artistically drip down the sides.
- Melt the white chocolate and drizzle it over the top in a zigzag pattern.
- Place whole or halved Biscoff biscuits around the edge of the cheesecake, pressing them gently into the filling.
- Sprinkle white chocolate shavings in the center.
- For an extra touch of luxury, place the remaining Biscoff spread in a piping bag and pipe small rosettes around the edge between the biscuits.
- Return to the refrigerator for 30 minutes to set the decoration before serving.
Tips for the Perfect Cheesecake
Getting the Right Texture
- Room temperature ingredients: Make sure your cream cheese is at room temperature before you start. Cold cream cheese will result in a lumpy mixture.
- Gentle folding: When combining the whipped cream with the cream cheese mixture, use a gentle folding motion to maintain as much air as possible for a light texture.
- Don’t rush the setting time: The longer you allow your cheesecake to set, the firmer and more sliceable it will be. Patience is key!
Common Issues and Solutions
| Problem | Cause | Solution |
|---|---|---|
| Runny filling | Under-whipped cream or over-mixing after adding cream | Whip cream to soft peaks and fold gently |
| Grainy texture | Cream cheese too cold or white chocolate seized | Use room temperature cream cheese and cool melted chocolate slightly |
| Crumbly base | Not enough butter or not pressed firmly | Add a bit more melted butter and press firmly into pan |
| Uneven swirls | Over-mixing the two fillings | Use a light hand when swirling with a skewer |
| Difficult to remove from pan | Pan not properly prepared | Always line the base with parchment and grease the sides |
Variations and Substitutions
Different Base Options
- Digestive biscuits: For a more traditional cheesecake base
- Chocolate Biscoff biscuits: For an extra chocolate kick
- Ginger nuts: For more spice that complements the Biscoff flavor
Filling Variations
- Dark chocolate Biscoff: Substitute the white chocolate for dark chocolate for a richer flavor
- Raspberry Biscoff: Swirl raspberry coulis along with the Biscoff for a fruity twist
- Caramel Biscoff: Add caramel sauce to the white chocolate mixture for triple caramel goodness
For Special Diets
- Gluten-free: Use gluten-free digestive biscuits instead of Biscoff for the base (note that the Biscoff spread does contain gluten)
- Reduced sugar: Use a high-cocoa white chocolate and reduce the added sugar
- Lactose-free: Use lactose-free cream cheese and cream (though the white chocolate will still contain lactose)
Serving Suggestions
This White Chocolate Biscoff Swirl Cheesecake is a showstopper on its own, but here are some serving ideas to take it to the next level:
- Serve with a scoop of vanilla ice cream for the ultimate indulgence
- Add fresh berries on the side to cut through the richness
- Drizzle each slice with extra warm Biscoff spread just before serving
- Pair with a hot cup of coffee to complement the spiced caramel notes
- For special occasions, dust with gold edible glitter for a touch of glamour
- Serve with a small glass of warm milk for children
Storage Instructions
This cheesecake keeps beautifully in the refrigerator for up to 5 days. Here’s how to store it properly:
- Keep the cheesecake in an airtight container in the refrigerator.
- If you don’t have a large enough container, you can loosely cover it with plastic wrap, being careful not to disturb the decoration.
- For the best texture and flavor, remove the cheesecake from the refrigerator about 20-30 minutes before serving.
- This cheesecake also freezes well for up to 3 months. To freeze:
- Place the undecorated cheesecake on a flat surface in the freezer until solid.
- Wrap well in plastic wrap, then aluminum foil.
- Thaw overnight in the refrigerator before decorating and serving.
Nutritional Information
| Nutrient | Amount per Serving (1/12 of cheesecake) |
|---|---|
| Calories | 650 kcal |
| Fat | 45g |
| – of which saturates | 28g |
| Carbohydrates | 58g |
| – of which sugars | 42g |
| Protein | 7g |
| Salt | 0.5g |
| Fiber | 1g |
Please note: Nutritional information is approximate and will vary depending on exact measurements and brands used.
The History Behind Biscoff
Lotus Biscoff biscuits (originally called Speculoos) have been produced in Belgium since 1932. These spiced shortcrust biscuits were traditionally served with coffee, and their unique caramelized flavor comes from a blend of spices including cinnamon, nutmeg, ginger, allspice, and cloves.
The spread version of these beloved biscuits was created in 2007 when a contestant on a Belgian invention show created a spreadable version of the cookies. Lotus later bought the recipe and began producing it commercially. The spread quickly gained worldwide popularity for its unique flavor that’s reminiscent of gingerbread and caramel with a hint of cinnamon.
Today, Biscoff products have achieved cult status among dessert lovers and have become a staple ingredient in many bakeries and home kitchens around the world.
Why This Recipe Works
There’s science behind why this cheesecake turns out perfectly every time:
- The acid balance: The small amount of lemon juice helps to stabilize the proteins in the cream cheese, preventing the mixture from becoming too runny.
- Temperature control: By ensuring all ingredients are at the correct temperature (room temperature cream cheese, slightly cooled melted chocolate), you prevent the mixture from seizing or becoming grainy.
- Air incorporation: Whipping the cream separately before folding it in adds the perfect amount of air for a light yet stable texture.
- Contrast in textures: The crunchy base, creamy filling, and the slight chew of the Biscoff swirls create a perfect textural balance that makes each bite interesting.
Frequently Asked Questions
Q: Can I make this cheesecake ahead of time? A: Absolutely! This cheesecake is perfect for making ahead. You can prepare it up to 2 days before serving and keep it refrigerated. In fact, the flavor often improves after the first day as the Biscoff flavor permeates the filling more thoroughly.
Q: My cheesecake isn’t setting properly. What went wrong? A: The most common reason for a no-bake cheesecake not setting is under-whipping the cream or over-mixing after adding the whipped cream, which knocks out the air. Make sure your cream forms soft peaks before folding it in, and be gentle when combining the ingredients. Also, ensure you’re using full-fat cream cheese, as lower-fat versions contain more water.
Q: Can I use milk chocolate instead of white chocolate? A: Yes, you can substitute milk chocolate, but be aware that it will change the flavor profile significantly. White chocolate has a more subtle, creamy flavor that allows the Biscoff to shine, while milk chocolate has a stronger chocolate flavor that will compete more with the Biscoff.
Q: Is there a dairy-free version I can make? A: You can make a dairy-free version by using dairy-free cream cheese, coconut cream (chilled and whipped) instead of double cream, and dairy-free white chocolate. However, the texture may be slightly different from the original recipe.
Q: How do I get clean slices when serving? A: For perfect slices, dip your knife in hot water and wipe it dry between each cut. This heats the blade and allows it to glide through the cheesecake more easily without dragging or creating crumbs.
Q: Can I make mini individual cheesecakes with this recipe? A: Definitely! Use a muffin tin lined with paper cases or individual mini springform pans. The setting time will be reduced to about 3-4 hours for individual portions. This makes for beautiful individual desserts for dinner parties.
Q: My white chocolate seized when I was melting it. How can I prevent this? A: Chocolate seizes when it comes into contact with even small amounts of water or if it’s overheated. To prevent this, melt the chocolate slowly, either in a microwave in 20-second bursts, stirring between each, or over a double boiler (a bowl set over simmering water, ensuring the bowl doesn’t touch the water). Make sure all utensils are completely dry.
Q: Can I use crunchy Biscoff spread instead of smooth? A: Yes, crunchy Biscoff spread works well too! It will add additional texture to your cheesecake with small pieces of Biscoff cookie throughout the swirls. I personally love this variation for the extra crunch.
Final Thoughts
This White Chocolate Biscoff Swirl Cheesecake is one of those desserts that combines simplicity in preparation with complexity in flavor. The contrast between the sweet, creamy white chocolate and the spiced caramel notes of the Biscoff creates a truly memorable dessert experience. What I love most about this recipe is how it looks incredibly impressive despite being relatively straightforward to make.
Whether you’re serving it for a special occasion or simply treating yourself to something indulgent, this cheesecake never fails to delight. The no-bake aspect makes it accessible to bakers of all skill levels, while the stunning appearance and complex flavor profile make it seem like something from a professional patisserie.
I hope you enjoy making and eating this cheesecake as much as I do. It’s become my signature dessert for good reason—once you try it, you’ll understand why everyone always asks for the recipe!
Happy baking, and don’t forget to tag me if you share your creation on social media. I love seeing your versions of this spectacular dessert!
