Mary Berry Biscoff Cheesecake​ Recipe

This decadent Mary Berry Biscoff Cheesecake is made with Lotus Biscoff biscuits, creamy full-fat soft cheese, double cream, and both smooth and crunchy Biscoff spread. This recipe creates a rich, creamy, and indulgent dessert with deep caramel and spice flavors. Perfect for any Biscoff lover, this no-bake cheesecake is incredibly easy to make and serves 10-12 people.

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Mary Berry Biscoff Cheesecake Ingredients

For the biscuit base:

• 300g Lotus Biscoff biscuits
• 125g unsalted butter, melted

For the cheesecake filling:

• 500g full-fat cream cheese
• 100g icing sugar, sifted
• 250g smooth Lotus Biscoff spread
• 300ml double cream

For the topping:

• 150g smooth Lotus Biscoff spread
• 50g Lotus Biscoff biscuits, crushed

How To Make Mary Berry Biscoff Cheesecake

1. Prepare the base: First, crush the 300g of Biscoff biscuits into fine crumbs. You can do this easily in a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
2. Form the crust: In a medium bowl, mix the biscuit crumbs with the melted butter until the mixture resembles wet sand. Tip this into a 23cm (9-inch) springform tin and press down firmly and evenly to create a compact base. Use the back of a spoon for a smooth finish. Place in the refrigerator to chill for at least 30 minutes.
3. Make the cheesecake filling: In a large bowl, beat the full-fat cream cheese and sifted icing sugar together with an electric mixer until smooth and free of lumps. Add the 250g of smooth Biscoff spread and beat again until it is fully incorporated and the mixture is smooth.
4. Whip the cream: In a separate, clean bowl, whip the double cream until it forms soft, pillowy peaks. Be careful not to overwhip it.
5. Combine the filling: Gently fold the whipped cream into the Biscoff and cheese mixture using a spatula. Mix until it is just combined and no white streaks remain. The goal is to keep the filling light and airy.
6. Assemble the cheesecake: Spoon the Biscoff filling onto the chilled biscuit base. Spread it out evenly with an offset spatula or the back of a spoon.
7. Chill until set: Place the cheesecake in the refrigerator to chill and set for at least 6-8 hours, but for the best results, leave it overnight.
8. Decorate and serve: Once the cheesecake is firm, gently warm the remaining 150g of Biscoff spread in the microwave for 15-20 seconds until it is runny. Pour it over the top of the cheesecake, spreading it to the edges. Sprinkle the remaining crushed Biscoff biscuits around the border. Return to the fridge for 30 minutes to set the topping before serving.

Recipe Tips

• Use Full-Fat Cream Cheese: This is essential for a no-bake cheesecake to set properly. Full-fat cream cheese provides the structure and rich flavor needed. Low-fat versions can result in a soft, runny cheesecake.
• Room Temperature Ingredients: For a super smooth, lump-free filling, make sure your cream cheese is at room temperature before you begin mixing. This allows it to combine easily with the sugar and Biscoff spread.
• Don’t Rush the Chill Time: A no-bake cheesecake needs adequate time to firm up. Chilling it overnight is the best way to guarantee it will be perfectly set and easy to slice.
• Gentle Folding: When adding the whipped cream to the cheese mixture, fold it in gently with a large spatula. This keeps the air in the cream, resulting in a lighter, more mousse-like texture.

What To Serve With Biscoff Cheesecake

This Biscoff cheesecake is incredibly rich and satisfying all on its own. However, to balance its sweetness, you could serve it with a dollop of unsweetened whipped cream or a simple crème fraîche. A scoop of vanilla bean or salted caramel ice cream also pairs wonderfully with the caramelized biscuit flavor. For a simple but elegant presentation, a few fresh berries like raspberries or strawberries can add a pop of color and a hint of tartness.

How To Store Biscoff Cheesecake Leftovers

• Refrigerate: Cover any leftover cheesecake or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.
• Freeze: This cheesecake freezes exceptionally well. You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 2 months. To serve, simply thaw it overnight in the refrigerator.

Mary Berry Biscoff Cheesecake Nutrition Facts

• Calories: 620 kcal
• Total Fat: 48g
• Saturated Fat: 29g
• Cholesterol: 130mg
• Sodium: 350mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 7g

Frequently Asked Questions

• Why is my no-bake cheesecake not firm? The most likely reasons are that it hasn’t been chilled for long enough or that you used low-fat cream cheese. Be sure to use full-fat ingredients and chill the cheesecake for at least 6-8 hours, or preferably overnight.
• Can I use crunchy Biscoff spread in the filling? Yes, you can substitute crunchy spread for the smooth spread in the filling if you’d like some extra texture. It’s a matter of personal preference, and both work well.
• How do I get clean slices? For neat, clean slices, use a large, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This will prevent the cheesecake from sticking to the blade.
• Can I make this in a different sized tin? You can, but you may need to adjust the ingredient quantities. For a smaller tin, the cheesecake will be deeper and may require a longer chilling time. For a larger tin, it will be thinner and set more quickly.

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• Mary Berry Passion Fruit Orange Cheesecake​ Recipe
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