White Chocolate Biscoff Swirl

This White Chocolate Biscoff Swirl Cheesecake is a decadent dessert that feels fancy but comes together with familiar ingredients. It’s perfect for celebrations or when you want to impress friends without spending hours in the kitchen. The sweet combination of creamy white chocolate and the warm caramel notes from Biscoff makes every slice a delightful treat.

I first made this after craving something rich but unique and kept going back for more. It quickly became a favorite for holidays and birthdays in my home.

Ingredients

• Biscoff cookies: for the crust provide a crunchy base with caramel spice flavor. Look for a fresh, crisp pack for best texture.
• Unsalted butter: binds the crumbs together and adds richness. Use quality butter for a clean taste.
• Cream cheese: is the star of the cheesecake, and using full-fat ensures a creamy, smooth finish. Let it sit out to soften thoroughly before mixing.
• Granulated sugar: sweetens the filling without overpowering. Pure white sugar works best for a clean flavor.
• Large eggs: help set the cheesecake without drying it out. Room temperature eggs blend better with the cream cheese.
• Vanilla extract: adds warmth and depth to the filling. Use pure vanilla for the best flavor impact.
• White chocolate: is melted into the batter to create sweetness and a luscious texture. Choose a good quality bar, not chips, for smooth melting.
• Sour cream: adds a slight tang and helps keep the filling moist and tender. Full-fat is preferred for richness.
• Biscoff cookie butter: is warmed to a drizzle consistency for the signature swirling flavor. Pick a smooth variety for easy swirling.

Instructions

Preheat and Prepare Pan:

Set your oven to 325 degrees Fahrenheit. Line the bottom of a nine-inch springform pan with parchment paper to prevent sticking and make for easier removal of the cheesecake later.

Make the Crust:

Pulse Biscoff cookies in a food processor until you have fine, evenly sized crumbs. If you do not have a processor, place cookies in a zip-top bag and crush finely with a rolling pin. Combine the crumbs with melted butter until the mixture feels like damp sand. This moisture helps it hold firmly once baked. Press the mixture firmly and evenly into the base of your pan. Bake for eight minutes to set, then let it cool while you prepare the filling.

Melt White Chocolate:

Chop the white chocolate into small pieces for even melting. Heat it gently in twenty-second bursts in the microwave, stirring between each until fully melted and smooth. Allow it to cool slightly so it does not scramble the cream cheese when mixed.

Mix the Filling:

In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth, about two minutes. Be sure to scrape down the sides to incorporate everything evenly. Add the eggs one at a time, fully mixing each before adding the next. Stir in the vanilla extract, sour cream, and the cooled melted white chocolate. Mix just until combined without overbeating to preserve that creamy texture.

Assemble and Swirl:

Pour the cheesecake batter over the cooled crust evenly. To avoid air pockets, tap the pan gently on your countertop. Warm the Biscoff cookie butter in the microwave for about 15 to 20 seconds until it can be drizzled easily. Drizzle over the batter in a random pattern and use a toothpick or the tip of a knife to swirl it through, creating a marbled effect.

Bake and Cool:

Place the pan in the oven and bake for forty-five to fifty-five minutes. The edges should be set but the center still slightly wobbly when gently shaken. If it starts to brown too much on top, tent it loosely with foil. Once done, turn off the oven, slightly open the door, and let the cheesecake cool inside for one hour; this gradual cool down helps prevent cracks. Then refrigerate the cheesecake, still in the pan, for at least four hours or preferably overnight to fully set.

Serve:

Before removing the springform ring, carefully run a thin knife around the edge to loosen the cheesecake. For clean slices, heat your knife in hot water, dry it well, and wipe between cuts.

My favorite part is the swirl of cookie butter on top. It feels so indulgent to pull apart each slice and see the beautiful marbling. This recipe always reminds me of cozy winter gatherings and the joy of sharing something special with loved ones.

Storage Tips

Store this cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh for about five days. If you want individual slices, wrap them securely to keep moisture in and prevent freezer burn.

Ingredient Swaps

For a slight twist try using milk chocolate instead of white chocolate for a deeper flavor contrast. You can swap sour cream for Greek yogurt to add a bit more tang and reduce richness if you prefer. Vegan cream cheese and dairy-free white chocolate can be used for a dairy-free alternative but expect a slightly different texture.

Serving Ideas

Serve this cheesecake with a dollop of lightly whipped cream and a few fresh berries for brightness. A drizzle of caramel sauce complements the Biscoff flavor beautifully. You can also sprinkle a few crushed Biscoff cookies on top for extra crunch.

This cheesecake is sure to impress with its creamy texture and decadent swirl, perfect for any special occasion.

Frequently Asked Recipe Questions

→ What type of cookies work best for the crust?

Biscoff cookies are ideal for the crust due to their caramelized flavor and crunchy texture. They can be finely crushed to ensure a compact, buttery base.

→ How should the white chocolate be melted for best results?

Melting white chocolate in short bursts in the microwave, stirring frequently, helps prevent scorching and ensures a smooth consistency to blend evenly.

→ Why is it important to use room temperature ingredients?

Using room temperature cream cheese and eggs ensures smoother mixing and a more even batter, avoiding lumps and improving the final texture.

→ How can I achieve the swirl effect with Biscoff cookie butter?

Warm the cookie butter slightly until pourable, then drizzle over the batter and gently swirl with a toothpick or knife to create a marbled pattern before baking.

→ What is the best way to slice this dessert cleanly?

Running a thin, warm knife around the edges before removing the springform pan and wiping the knife clean between slices results in neat, smooth cuts.

→ How long should this dessert be chilled before serving?

Chilling for at least four hours, preferably overnight, allows the flavors to meld and the texture to set fully, producing the best results.