I made a no-bake White Chocolate Cheesecake with a dramatic Biscoff swirl that hides a surprise crunchy cookie layer.

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I can’t stop thinking about this White Chocolate Biscoff Swirl Cheesecake, it’s like a grown up candy. Silky white chocolate melts into pale ribbons that curl through crunchy Biscoff cookie crumbs, making every forkful feel guilty and clever at once.

It’s no bake but doesn’t behave like any lazy dessert, it surprises you with snap and creaminess without shouting. I made a version that looks fancy but comes together quick, and honestly I keep stealing slices when no one is looking.

It’s my go to for White Chocolate Cheesecake nights, and somehow it always disappears faster than I expect.

Ingredients

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Biscoff cookie crumbs: Crunchy, sweet, mostly carbs and sugar, gives warm cinnamon notes
Cream cheese: Rich, high fat and protein, makes cheesecake dense, silky and tangy
White chocolate: Super sweet, mostly sugar and fat, melts creamy and adds sweetness
Heavy cream: Fat heavy, whips fluffy, gives body and smooth mouthfeel to filling
Biscoff cookie butter: Intense spiced spread, high calories, adds gooey caramel cookie flavor
Powdered sugar: Fine sweetener, mostly carbs, helps set and sweeten without gritty texture
Vanilla extract: Small punch of flavor, low calories, lifts sweetness and rounds taste

Ingredient Quantities

1 1/2 cups (150g) Biscoff cookie crumbs

6 tablespoons (85g) unsalted butter, melted

pinch of salt

24 oz (680g) cream cheese softened about 3 8 oz blocks

1 cup (120g) powdered sugar

1 teaspoon vanilla extract

1 1/2 cups (360ml) heavy cream

8 oz (225g) white chocolate, chopped or chips

1/2 cup (120ml) heavy cream for melting white chocolate

3/4 cup (200g) Biscoff cookie butter

extra Biscoff cookies for garnish optional

How to Make this

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1. Line a 9 inch springform pan with parchment or spray it, then mix 1 1/2 cups Biscoff crumbs, 6 tbsp melted butter and a pinch of salt until damp, press firmly into the bottom and up the sides a little, chill while you make the filling.

2. Heat 8 oz chopped white chocolate with 1/2 cup heavy cream in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring until glossy and smooth, let cool until just warm.

3. Beat 24 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla until silky and lump free, scrape the bowl a couple times.

4. Pour the cooled white chocolate mixture into the cream cheese and beat until evenly combined, don’t overwork it.

5. Chill the mixing bowl and beaters for a minute if you can, then whip 1 1/2 cups heavy cream to medium-stiff peaks.

6. Fold the whipped cream gently into the white chocolate cream cheese mixture in two additions, fold slow so you don’t deflate it.

7. Warm 3/4 cup Biscoff cookie butter briefly in the microwave 15 to 30 seconds so it’s pourable, stir it smooth.

8. Spoon about two thirds of the filling into the chilled crust, dollop half the warmed cookie butter over, add the rest of the filling, then drop remaining cookie butter on top and swirl with a knife or skewer to make a marbled pattern, don’t obsess the swirl, imperfect is pretty.

9. Cover and chill at least 4 hours or preferably overnight until set. Tip: run a hot knife or towel around the pan before releasing and dip the knife in hot water between slices for clean cuts.

10. Garnish with extra Biscoff cookies if you want, serve chilled and keep leftovers covered in the fridge for up to 3 to 4 days, don’t leave it out too long.

Equipment Needed

1. 9-inch springform pan, lined with parchment or sprayed
2. Mixing bowls (at least 2) — one heatproof for the white chocolate
3. Small saucepan for a simmering water bath or a microwave-safe bowl for melting chocolate
4. Hand mixer or stand mixer with beaters
5. Measuring cups and spoons
6. Rubber spatula for scraping and folding
7. Whisk for the chocolate and cream
8. Offset spatula or large spoon plus a skewer or butter knife for swirling and slicing
9. Plastic wrap or an airtight container to cover the cheesecake while it chills, and your fridge to set it

FAQ

Q: Is this a no bake cheesecake or do I have to bake it?

A: This is a no bake cheesecake, you just chill it until set. Press the Biscoff crumb crust into a 9 inch springform pan, build the filling, then chill at least 6 to 8 hours or overnight for best texture.

Q: How do I melt the white chocolate without it seizing?

A: Chop the white chocolate finely. Heat the 1/2 cup (120ml) cream until just simmering, pour over chocolate, let sit 1 to 2 minutes then stir gently till smooth. If you microwave use 15 to 20 second bursts, stirring each time. If it starts to seize add a little warm cream slowly while stirring.

Q: My filling has lumps, how do I get it silky smooth?

A: Make sure cream cheese is really room temp and beat it until totally smooth before adding sugar. Sift powdered sugar if you want. Fold whipped heavy cream gently so you dont deflate it, but mix enough that the white chocolate is fully incorporated. If small lumps remain keep beating on low and scrape the bowl, that usually fixes it.

Q: How do I make a pretty Biscoff swirl without turning the whole filling brown?

A: Warm the Biscoff cookie butter a few seconds in the microwave so it's pourable but not hot. Drop small dollops over the top and use a skewer or butter knife to drag through once or twice, dont over-swirl or it will blend in. Chill briefly if the butter is too runny so it firms up for cleaner veins.

Q: How should I store the cheesecake and can I freeze it?

A: Keep it covered in the fridge up to 4 to 5 days. For longer keep whole or sliced in freezer safe wrap and freeze up to 1 month. Thaw in the fridge overnight before serving. Let sit at room temp 20 to 30 minutes before slicing for cleaner cuts.

Q: Any easy substitutions or allergy swaps?

A: You can swap white chocolate for milk or dark but flavor changes. For gluten free use GF Biscoff or another GF cookie for the crust. Vegan or dairy free swaps are possible with plant based cream cheese and coconut cream but texture may be softer, so expect small differences.

White Chocolate Biscoff Swirl Cheesecake! Recipe Substitutions and Variations

Biscoff cookie crumbs: graham cracker crumbs, gingersnap crumbs, digestive biscuits, or crushed Oreos (graham is milder, gingersnap keeps that warm spice vibe).
Unsalted butter, melted: salted butter (omit the pinch of salt), melted coconut oil (gives a slight coconut note), or neutral vegetable oil (use same weight, crust will be a tad crumblier).
White chocolate (for melting): high quality white chocolate bars or chips, white candy melts/almond bark, or couverture white chocolate (melts smoother, use same weight).
Biscoff cookie butter: smooth peanut butter, almond butter, Nutella (for a chocolate-hazelnut twist), or dulce de leche (warmer caramel flavor, thin slightly before swirling).

Pro Tips

1) Let temps be your friend. cream cheese should be soft but not melting, and let the melted white chocolate cool until only slightly warm before you mix it into the cream cheese or it’ll loosen the whole filling. Don’t overmix once it’s combined, you’ll end up with a thinner texture.

2) fold, dont stir. Chill your bowl and beaters if you can, whip the cream to medium-stiff peaks, then fold in two additions using a gentle cut-and-fold motion so you keep air in the filling. If it looks flat, you beat it too much, yeah it happens.

3) be careful with the cookie butter. heat it just until pourable, not hot, otherwise it’ll melt the filling and make greasy streaks. for neater swirls put the warmed cookie butter in a zip-top bag, snip a tiny corner and pipe small dots, then drag a skewer through them for a prettier marble.

4) slicing and serving hacks. Chill at least overnight for the cleanest cuts, and before slicing run a sharp knife under hot water, wipe it dry, slice, repeat between cuts. let slices sit at room temp 5 to 10 minutes so the texture isn’t rock hard straight from the fridge.

White Chocolate Biscoff Swirl Cheesecake! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a no-bake White Chocolate Cheesecake with a dramatic Biscoff swirl that hides a surprise crunchy cookie layer.

Servings

servings

Calories

690

kcal

Equipment: 1. 9-inch springform pan, lined with parchment or sprayed
2. Mixing bowls (at least 2) — one heatproof for the white chocolate
3. Small saucepan for a simmering water bath or a microwave-safe bowl for melting chocolate
4. Hand mixer or stand mixer with beaters
5. Measuring cups and spoons
6. Rubber spatula for scraping and folding
7. Whisk for the chocolate and cream
8. Offset spatula or large spoon plus a skewer or butter knife for swirling and slicing
9. Plastic wrap or an airtight container to cover the cheesecake while it chills, and your fridge to set it

Ingredients

1 1/2 cups (150g) Biscoff cookie crumbs
6 tablespoons (85g) unsalted butter, melted
pinch of salt
24 oz (680g) cream cheese softened about 3 8 oz blocks
1 cup (120g) powdered sugar
1 teaspoon vanilla extract
1 1/2 cups (360ml) heavy cream
8 oz (225g) white chocolate, chopped or chips
1/2 cup (120ml) heavy cream for melting white chocolate
3/4 cup (200g) Biscoff cookie butter
extra Biscoff cookies for garnish optional

Directions

Line a 9 inch springform pan with parchment or spray it, then mix 1 1/2 cups Biscoff crumbs, 6 tbsp melted butter and a pinch of salt until damp, press firmly into the bottom and up the sides a little, chill while you make the filling.
Heat 8 oz chopped white chocolate with 1/2 cup heavy cream in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring until glossy and smooth, let cool until just warm.
Beat 24 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla until silky and lump free, scrape the bowl a couple times.
Pour the cooled white chocolate mixture into the cream cheese and beat until evenly combined, don’t overwork it.
Chill the mixing bowl and beaters for a minute if you can, then whip 1 1/2 cups heavy cream to medium-stiff peaks.
Fold the whipped cream gently into the white chocolate cream cheese mixture in two additions, fold slow so you don’t deflate it.
Warm 3/4 cup Biscoff cookie butter briefly in the microwave 15 to 30 seconds so it’s pourable, stir it smooth.
Spoon about two thirds of the filling into the chilled crust, dollop half the warmed cookie butter over, add the rest of the filling, then drop remaining cookie butter on top and swirl with a knife or skewer to make a marbled pattern, don’t obsess the swirl, imperfect is pretty.
Cover and chill at least 4 hours or preferably overnight until set. Tip: run a hot knife or towel around the pan before releasing and dip the knife in hot water between slices for clean cuts.
Garnish with extra Biscoff cookies if you want, serve chilled and keep leftovers covered in the fridge for up to 3 to 4 days, don’t leave it out too long.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.