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If you’re looking for a tasty dessert that feels both luxurious and comforting, this Biscoff White Chocolate Cheesecake is it. Built on a buttery biscuit base of Lotus Biscoff biscuits and swirled with luscious Biscoff spread and luscious white chocolate, it’s rich, decadent, and melts beautifully on your tongue. Whether you’re celebrating Easter, throwing a brunch, or simply indulgent your sweet tooth, this white chocolate cheesecake delivers pure bliss in every forkful.

A slice of creamy biscoff white chocolate cheesecake sits on a white plate, topped with whipped cream and caramel drizzle, with some crumbs and silver forks nearby. You can see the rest of the cheesecake looking all blurry in the background.

The Chemistry of Biscoff White Chocolate Cheesecake

The key to a creamy cheesecake is properly balancing fat and air. Room temperature ingredients like cream cheese, heavy cream, and sour cream ensure a smooth blend without lumps. Using a food processor creates a fine crumb for the Biscoff cookie crust, while a slow bake in a water bath (created using a roasting pan) ensures even heat distribution, preventing cracks. Melting white chocolate slowly in short bursts keeps it glossy for that perfect white chocolate Biscoff swirl cheesecake finish.

All the goodies for a Biscoff white chocolate cheesecake—think Biscoff cookies, white choc chips, eggs, butter, sugar, flour, milk, Biscoff spread, baking powder, and a cup of coffee—are laid out nice and tidy on a white table.

Recipe Troubleshooting

One of the hardest parts is avoiding cracks on the top of the cheesecake. Always bake at a low temperature and slowly, and cool gradually.

A grainy texture can happen if the white chocolate seizes, so use medium speed when mixing. It can also occur when the ingredients are too cold and you mix too much. It is worth getting out your ingredients 1-2 hours before mixing.

How do I melt white chocolate without it seizing? Stir often and melt gently in 30-second bursts.

If the cheesecake filling feels loose, it likely needs to be baked for longer or wasn’t chilled enough.

Do I need to bake the Biscoff cookie crust? Yes, for that firm, buttery Biscoff base. If you have a soggy crust – make sure to bake the cheesecake crust first before adding the filling.

The crust was crumbly. It could be too little melted butter or uneven pressing with a rolling pin.

How long should I chill the cheesecake? At least 8 hours wrapped in plastic wrap to ensure it sets fully.

Can I use Speculoos cookies instead of Biscoff? Definitely- they’re very similar.

How do I swirl the Biscoff spread beautifully? Use a small knife or an offset spatula to swirl the topping onto the top of the cheesecake gently.

It was too sweet. Balancing with sour cream helps cut the richness.

The texture was too dense. Over-mixing the cream cheese mixture can deflate air pockets.

Two slices of biscoff white chocolate cheesecake, drizzled with caramel, are chilling on white plates—one’s on a purple cloth. There’s a glass bowl of caramel sauce with a spoon next to them, and you can see part of the full cheesecake on a bigger plate in the background.

Serving Suggestions

This dreamy Biscoff white chocolate cheesecake satisfies a multitude of cravings. Whether you love a creamy cheesecake or a fluffy white chocolate Biscoff swirl cheesecake, this one hits every note. It’s perfect for Easter, Valentine’s Day, or any other holiday dessert spread. It even trends as a fall cheesecake flavor or a Christmas treat.

Drizzle the top with extra melted Biscoff spread, a dusting of crushed Biscoff cookies, or even delicate white chocolate shavings. Serve each slice with a dollop of whipped cream or piped soft peaks with fresh berries. Pair with tea, coffee, hot chocolate or spiced chai. If you want to double up on Biscoff, add a scoop of Biscoff Frozen Custard ice cream.

A biscoff white chocolate cheesecake with a graham cracker crust is chilling on a white plate. Someone’s already snagged a huge slice, so you can see the creamy caramel swirl inside, plus piped whipped cream and caramel drizzled on top.

Storage Tips

Store cheesecake covered with plastic wrap or in an airtight container in the fridge for up to 5 days.

Freezer- It also freezes well, when wrapped tightly and stored in a freezer-safe bag for up to 2 months. Freeze individual slices or the whole cheesecake after chilling. Thaw overnight in the fridge for best results.

Recommended Products

Round silver springform cake pan with textured bottom and secure side latch. Perfect for flawless baking; appears clean and unused.
Black KitchenAid stand mixer with stainless steel bowl; sleek design, multi-speed control knob.
Three metal spatulas, different sizes, brown wooden handles, lined up. Shiny, flat blades for spreading or smoothing in cooking.
Round, silver cake pan with Fat Daddios ProSeries label. Anodized aluminum with smooth surface and flat bottom for ideal cake shaping.
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White Chocolate Biscoff Cheesecake Delight

If you’ve been dreaming of this creamy spread cheesecake that’s as indulgent as it is beautiful, this Biscoff white chocolate cheesecake is your new go-to recipe. The contrast between the sweet, spiced Biscoff cookie crust, the silky cheesecake filling, and the rich white chocolate ganache is pure magic. Whether for a party, a cozy family gathering, or your next TikTok – make dessert moment, this beauty is ready to wow.

A slice of biscoff white chocolate cheesecake topped with whipped cream and a drizzle of Biscoff sits on a plate—more cheesecake and Biscoff spread hanging out in the back. Text: Biscoff White Chocolate Cheesecake Recipe.

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A slice of creamy biscoff white chocolate cheesecake sits on a white plate, topped with whipped cream and caramel drizzle, with some crumbs and silver forks nearby. You can see the rest of the cheesecake looking all blurry in the background.

Dreamy Biscoff Cheesecake with White Chocolate

5 from 1 vote
Author: Madison Reid
Total Time: 9 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Rest/Chill Time: 8 hours
Servings: 24 servings
Print Recipe Pin Recipe
Your guests are gonna love this Biscoff white chocolate cheesecake with it's super creamy, perfectly sweet, and full of that cozy cookie butter goodness.

Ingredients 

Crust

  • 8.8 ounces Biscoff cookies
  • 1/4 cup melted butter

White Chocolate Ganache

  • 2 cups white chocolate chips
  • 1/2 cup heavy cream

Cheesecake

  • 32 ounces cream cheese
  • 1 1/2 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 14 ounce Biscoff butter

Instructions

White Chocolate Ganache

  • Place the 2 cups of white chocolate chips in a medium-size microwave-safe bowl. Pour the 1/2 cup of heavy whipping cream on top. Microwave for 30 seconds. Stir and repeat until the chocolate is melted. Set aside.

Crust

  • Preheat the oven to 350 degrees F
  • In a food processor, pulse Biscoff cookies into a fine crumb. Add 1/4 cup melted butter. The mixture should resemble wet sand.
  • Press the crumb mixture into a 9-inch springform pan sprayed with non-stick spray and the outer edge wrapped in aluminum foil (to prevent water from seeping in from the water bath).
  • Place in the preheated oven and bake the crust for 10 minutes. Remove and let cool. Leave the oven on for the cheesecake.

Cheesecake

  • In a stand mixer with the paddle attachment, add 32 ounces room temperature cream cheese and the white chocolate ganache, and beat until softened.
  • And 1 cup of heavy whipping cream and 1/2 cup of sour cream, beat again until softened. Scraping down the sides of the bowl to fully mix.
  • Add the 1 1/2 cup granulated sugar, 4 eggs, and 1 teaspoon of vanilla. Fold in until thoroughly combined. You do not want to beat the mixture when the eggs and sugar are added or it will create too much air.
  • Pour the smooth cheesecake batter onto the baked crust in the prepared springform pan.
  • Melt the 14 ounces of Biscoff butter and spoon it over the top of the cheesecake batter. Using a knife, cut it in and create a swirl all over the cheesecake, all the way to the bottom.
  • Create a water bath by using a larger cake pan or a roasting pan and filling it with 1 inch of water. Place the water bath into the oven and carefully place the unbaked cheesecake in the middle of the water (that is why we wrap the outside of the springform pan in foil).
  • Bake for 60 minutes or until the cheesecake internal temperature reaches 150 degrees F.
  • Once the cheesecake is done baking, turn the oven off, open the door ajar and let the cheesecake slowly cool down with the oven for 1 hour.
  • After 1 hour, remove the cheesecake from the oven, let sit for at least 30 minutes at room temperature.
  • Wrap in plastic wrap and chill in the fridge for at least 8 hours to fully set.
  • Serve with fresh whipping cream and extra melted Biscoff butter as a drizzle.

Video

Nutrition

Calories: 506kcal Carbohydrates: 38g Protein: 6g Fat: 37g Saturated Fat: 18g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 92mg Sodium: 163mg Potassium: 121mg Fiber: 0.03g Sugar: 32g Vitamin A: 844IU Vitamin C: 0.2mg Calcium: 84mg Iron: 0.2mg
Course: Dessert

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