Mary Berry Biscoff Cheesecake Recipe

What is Mary Berry Biscoff Cheesecake?

At its heart, Mary Berry Biscoff Cheesecake Recipe is an elegant take on a classic cheesecake that embraces the viral Lotus Biscoff trend sweeping kitchens everywhere. This no-bake beauty features a buttery biscuit base made from crushed Lotus Biscoff biscuits, topped with a velvety filling infused with Biscoff spread—that signature spread that’s pure cookie butter magic. The creamy filling boasts a silky texture and smooth consistency that’s both light and rich at once, with each layer representing classic cheesecake technique reimagined with warm caramel-cinnamon taste notes. What sets this British dessert apart is how it manages to feel both indulgent and effortless, combining a crushed biscuits base that’s wonderfully crunchy with a filling that’s almost impossibly luscious—all with a melted topping and glossy drizzle that gives it that coveted bakery-fancy finish.

I love how this homemade cheesecake achieves such bakery-style sophistication without requiring an oven at all. The whipped cream folded into the cream cheese mixture creates an airy texture that feels modern, while the caramel notes and warm spice whisper of distinctive flavor from start to finish. This vegetarian, no eggs option delivers that signature Biscoff experience with creamy texture and smooth consistency that makes every bite feel like a luxurious treat. Whether you call it a classic dessert with a modern twist or simply the perfect viral recipe, this bakery-quality creation offers a traditional cheesecake approach transformed by the coffee spread’s caramel flavor and cookie butter richness—a truly delicious cheesecake that tastes far more complicated than it actually is.

Why This Recipe is Worth Trying

There are so many reasons why this no-bake cheesecake deserves a spot on your dessert table, especially if you’re looking for something stress-free to prepare. The beauty of this no oven needed approach means you can make it on those hot days without heating up your kitchen, and the quick prep time makes it absolutely perfect for dinner parties and celebrations. I’ve found that this easy recipe requires only common ingredients you likely have in your pantry, making it beginner-friendly even for those who don’t consider themselves confident bakers. The addictive Biscoff taste combined with a creamy cheesecake base creates something truly irresistible, and thanks to the make-ahead nature of this chilled dessert, you can prepare it overnight or even a day ahead, leaving you free to enjoy your entertaining without last-minute stress.

What makes this truly special is how effortless the whole experience feels—from mixing the buttery base to drizzling the final caramel flavor on top. This is the kind of homemade dessert that looks like it came from a bakery but tastes like pure indulgence, and I guarantee it’ll become a crowd favorite at family dessert occasions and parties. Whether you’re serving slices to guests or keeping a piece for yourself, the luxurious dessert delivers that bakery-quality finish every single time. The creamy texture and rich flavor make it a celebration dessert that feels impressive and stunning with minimal effort—just simple, delicious, and utterly showstopping.

Essential Ingredients to Make Mary Berry Biscoff Cheesecake

Equipment and Handy Kitchen Tools for Best Results

You don’t need an enormous array of equipment to nail this homemade cheesecake, but having the right baking tools definitely makes life easier. At minimum, grab a 20–23cm deep springform tin (an 8–9 inch springform tin works beautifully), preferably lined for easy removal, along with baking parchment or foil for wrapping. An electric mixer or stand mixer will save your arms when beating the cream cheese mixture, though a good whisk and some large mixing bowls work in a pinch—I’ve mixed many a cheesecake filling with just elbow grease and determination. You’ll want a microwave-safe bowl for warming your Biscoff spread, a food processor for crushing Lotus cookies if you don’t want dusty biscuit crumbs everywhere, a sharp knife (kept in hot water and wiped between slices for those clean cuts), and a spatula for folding and smoothing. Don’t overlook the humble baking tray and roasting tin—you’ll need the latter for your water bath—plus large mixing bowl for combining, and a reliable rolling pin if you want to crush biscuits traditionally.

The preparation tools that make the biggest difference are the ones that handle texture well: an electric hand mixer beats cream cheese into perfect smooth consistency without overworking it, while a back of a spoon (honestly!) is perfect for pressing your buttery biscuit base into the lined springform tin. A flat glass bottom works brilliantly for this pressing technique, creating an even, compact foundation. Keep a spoon handy for spooning filling, and kitchen utensils like measuring spoons ensure your proportions stay accurate. The cheesecake tin itself is your star player—invest in a quality one with a secure clasp, as this prevents leaks during your water bath baking phase. Having everything organized in your handy kitchen tools collection before you start means you’re set for baking process success, from preparation through chilling and finally that satisfying moment when you release cleanly and present your finished cheesecake.

Step-by-Step Guide to Making Mary Berry Biscoff Cheesecake

Prepare the base by crushing your Biscoff biscuits into fine crumbs—I like to reserve biscuits for decoration before this step. Mix your crushed biscuits with melted butter until the texture resembles wet sand and you have those perfect buttery crumbs. Press firmly this mixture into your lined springform tin, using the back of a spoon or flat glass bottom to compact tightly and create an even layer. Chill this biscuit base in the refrigerator for about 30 minutes until it sets. For a baked method version, you could bake for 10 minutes and let it cool, though I find the chilled method gives a superior crunchy texture. Meanwhile, beat cream cheese in a large bowl using your electric mixer until completely smooth and lump-free. Add your icing sugar and vanilla extract, beating gently until fully combined and creamy—don’t overbeat, as this can affect your final smooth texture.

Warm your Biscoff spread briefly in short bursts in the microwave until it’s runny but not hot, then fold this into your cream cheese mixture until evenly incorporated and silky. In a separate bowl, whip your double cream to soft peaks—crucial for that airy texture and light texture. Fold gently this whipped cream into your Biscoff mixture using a spatula, being careful not to deflate all that lovely air. Spoon this creamy filling onto your chilled base and smooth the top into an even smooth surface. Wrap your deep springform tin carefully with foil, place it in a roasting tin, and add hot water halfway up the sides to create your water bath. Bake 60–70 minutes until the edges set but there’s still a slight wobble in the centre. Turn off oven and leave the door closed, letting it cool gradually and cool in oven for peace of mind. Refrigerate for at least 6 hours, preferably overnight, until fully set. Decorate with warm Biscoff spread as a drizzle, sprinkle your reserved biscuits around the edges for that crunch, and use a sharp knife dipped in hot water, wiped between cuts, for professional slices.

What I Got Wrong (And How I Fixed It)

Early on, I made every mistake in the book, starting with a lumpy filling that came from using cream cheese straight from the refrigerator. The solution? Always bring your cream cheese to room temperature first—this creates that coveted smooth filling and prevents grainy texture disasters. I also over-whipped my cream once, pushing past soft peaks into stiff peaks, which made folding clumsy and affected the final airy texture. The fix: stop whipping the moment you see soft peaks and trust the process. Another common mistake I encountered was a crumbly base that crumbled when I tried to slice—this came from not pressing firmly enough or using the back of a spoon without enough compact pressure. I learned to use that flat glass bottom method for an absolutely firm base. My biggest frustration? Slicing too soon. I once sliced before proper chilling, and my beautiful cheesecake practically collapsed on the plate. Now I always wait overnight, and those clean cuts with a sharp knife dipped in hot water come easily, giving professional slices every time.

I’ve also discovered that filling consistency requires real attention—a runny mixture means your whipped cream was over-beaten or your cream cheese mixture wasn’t properly combined. The solution is gentle mixing and patience. If your texture turns grainy, you’ve likely overworked things or used cold cream cheese—there’s no real fix except starting over, which is why proper texture starts with room-temperature cream cheese. One more common mistake: forgetting that proper chilling isn’t optional; this step transforms your smooth texture and prevents that disappointing collapse. These troubleshooting lessons taught me that cheesecake making isn’t complicated, just particular. The baking tips I’ve learned through trial and error boil down to: bring everything to room temperature, don’t rush the mixing or chilling phases, fold don’t stir, and respect the water bath. Follow these reminders, and you’ll avoid my preparation errors and texture problems entirely.

Expert Tips to Make Perfect Mary Berry Biscoff Cheesecake

After making countless batches of this cheesecake, I’ve learned that success tips really come down to respecting a few key principles that transform good into exceptional. First and foremost, always reach for full-fat cream cheese rather than low-fat versions or reduced-fat versions—the difference in creamy texture and silky texture is genuinely noticeable, and skimping here affects the entire perfect cheesecake. Make sure every ingredient is genuinely room-temperature, especially that soft cream cheese, which beats into a lump-free, smooth filling without any lumpy surprises. When it comes to folding, practice gentle folding techniques using a spatula to preserve air in your whipped cream—this creates that signature lighter texture and airy filling that feels almost cloud-like. The cardinal sin? Avoid overbeating, which develops the gluten in your mixture and creates a dense, disappointing result. If your recipe includes eggs, take care when cracking them and adding them one at a time, though many versions skip eggs entirely for that ultra-creamy consistency. The water bath is non-negotiable for an even bake and creamy bake—don’t rush this step, and always allow for gradual cooling rather than yanking your creation from the oven immediately; let it cool gradually in the closed baking compartment for the best results.

The finishing touches are where expert advice and professional finish truly shine, I’ve found through plenty of trial and error. Chill overnight to achieve that firm slicing texture that holds its shape—rushing this step causes disappointment when you try cutting. When the moment comes to slice, use a sharp knife dipped in hot water, and wipe knife between each cut for those beautiful clean cuts and neat portions that look professional-looking slices. Line the tin base with baking parchment from the start to ensure easy removal and a clean release when you unhinge the springform. Decorate last with your topping—this prevents any sogginess and ensures a glossy finish and glossy topping that catches the light. Warm your spread gently and drizzle carefully for that elegant effect, and you’ll achieve that coveted bakery-style finish and dessert presentation that looks absolutely stunning. These baking tips and cheesecake tips are honestly what separate a homemade cheesecake from something that looks like it came from a professional kitchen, and I promise they’re worth the attention to detail.

Healthier Version of Mary Berry Biscoff Cheesecake

Creating a healthier version or lighter cheesecake doesn’t mean sacrificing the indulgence—it’s really about smart swaps that help you lighten the load while maintaining that luxury feeling. I’ve experimented extensively with using reduced-fat cream cheese and low-fat cream cheese in place of the traditional full-fat option, and whilst the texture is slightly different, combining it with light double cream and full-fat Greek yogurt or Greek yogurt adds that necessary tang and keeps everything creamy. The filling becomes beautifully smooth without feeling like a compromise, and you can swap regular icing sugar for a natural sweetener or simply reduce icing sugar to around 150g, still achieving balanced sweetness. Similarly, you can reduce Biscoff spread to about 200g total spread if you’re watching calories—the caramel flavor and spiced flavor still shine through brilliantly without being overwhelming. The result? A lower calories option with genuine calorie reduction that doesn’t advertise itself as healthier ingredients but genuinely tastes like a healthier dessert that feels indulgent.

What’s remarkable about this dessert makeover is that the creamy texture and silky texture remain virtually identical to the original, and the smooth filling sets properly without any texture compromise—truly a nutritious alternative that doesn’t feel like a sacrifice. The lighter texture and creamy consistency mean this becomes a healthy swap that your guests won’t even recognize as the “better-for-you” version unless you tell them. The reduced fat approach actually helps the flavors become fresher and more pronounced, as there’s less heavy richness masking the subtle caramel flavor and spiced flavor notes. I love serving this as a better-for-you dessert at gatherings because it satisfies that need for indulgence without the post-dessert guilt, and honestly, most people can’t tell it’s been modified at all—that’s the real mark of a successful healthier version.

Ingredient Substitutions for Mary Berry Biscoff Cheesecake

The beauty of this recipe lies in its flexibility, and I’ve discovered excellent swaps for nearly every component depending on dietary preferences or what’s in your cupboard. If you can’t find Lotus Biscoff biscuits or Biscoff biscuits, digestive biscuits or digestive alternatives work beautifully, as do graham crackers for that biscuit base. You can even make cookie crumbs from any similar spice cinnamon biscuits or add cinnamon separately for depth. The cream cheese question offers real options: whilst full-fat cream cheese is ideal, low-fat cream cheese and reduced-fat cream cheese are genuinely viable, though you’ll want to add a touch more Greek yogurt to maintain creamy texture. For those on vegan or dairy-free journeys, plant-based cream cheese and dairy-free Biscoff spread create a stunning vegan cheesecake with surprising rich texture and smooth texture. The cream substitutes are equally forgiving: light double cream, sour cream, full-fat Greek yogurt, mascarpone, or even coconut cream all work—each adding their own character to the creamy filling.

For sweeteners, you can swap regular icing sugar for caster sugar (though you might want it sifted sugar for smoothness), or go entirely natural sweetener if that’s your preference, though you may need to reduce sweetness slightly with these options. The Biscoff spread or cookie butter can be reduced to approximately 200g total spread if you prefer a subtler flavor, or beefed up if you’re a devoted fan. These ingredient substitutions and alternatives are genuinely flexible—I’m a firm believer that substitute ingredients shouldn’t feel like compromises but rather creative baking substitutes that suit your needs. Whether you’re seeking vegan ingredients, homemade alternatives, or simple dessert swaps, this cheesecake adapts beautifully. The filling ingredients and topping ingredients respond wonderfully to experimentation, and even spice alternatives like adding ginger alongside the original flavoring create something uniquely yours—proof that this recipe is truly forgiving and allows for genuine dessert creativity.

Pairing Ideas: What to Serve With Mary Berry Biscoff Cheesecake

One of my favorite aspects of this rich dessert is how brilliantly it partners with unexpected companions, creating memorable flavor pairing moments. Fresh berries like strawberries and raspberries offer a refreshing contrast to the caramel spice and cookie butter flavor, cutting through the indulgent dessert with bright acidity that feels sophisticated. Coffee, particularly espresso or hot coffee, brings out the bitter notes that balance the sweetness, making it ideal as an after-dinner dessert; similarly, tea or hot tea provides a gentle counterpoint to the richness. For something cooler, vanilla ice cream (just a modest scoop) provides a cool contrast against the creamy warmth, while chilled white wine like Moscato offers gentle sweetness that harmonizes rather than competes with your creamy cheesecake. I also love pairing with hot chocolate for that cozy indulgence when you want to lean into comfort, creating a celebration dessert that feels utterly luxurious. These serving ideas and gourmet serving suggestions transform your dessert into something worthy of elegant presentation and special occasions.

The key to brilliant dessert pairing is thinking about contrast and complement: do you want to cut through richness with acidity and bitterness, or lean into indulgence with warming beverages and sweet wines? Beverages matter enormously here—the sweet wine category deserves special mention because a glass of Moscato alongside a slice creates this magical interplay where neither competes but both enhance each other’s best qualities. Fruits like berries provide textural variety and visual beauty on the plate, making your presentation feel intentional and considered. Whether you’re crafting an after-dinner dessert experience or building an entire celebration dessert spread, these flavor pairing combinations elevate your creamy cheesecake from simply delicious to genuinely memorable—that’s the difference between serving dessert and creating an experience.

Creative Ways to Customize Mary Berry Biscoff Cheesecake

Once you’ve mastered the classic version, playing with flavor variations becomes genuinely exciting, and I’ve had tremendous fun experimenting with creative toppings and customized cheesecake versions. A chocolate swirl through the middle creates a stunning marble effect using dark chocolate, and if you’re feeling adventurous, you can even add a chocolate filling layer or chocolate topping for chocoholics. For texture lovers, nutty crunch comes from folding in chopped pecans into the filling or sprinkling them across the biscuit base for added dimension. Mini versions made in muffin tins create gorgeous individual portions perfect for dinner parties, and each one can be customized separately. A caramel layer between the crust and filling, or an extra caramel drizzle on top, intensifies that caramel element, whilst spice boost through additional cinnamon or ginger creates warming complexity. The Biscoff topping can be swapped for a cookie butter topping that’s slightly different, adding crunchy texture and decorative finish that feels both homemade and deliberately considered.

These presentation ideas and homemade variation approaches let you create a truly gourmet dessert that reflects your personal taste, turning a classic into something uniquely yours. Individual desserts feel especially impressive at gatherings, and that special occasion dessert quality jumps significantly when each guest gets their own customized creation. The unique cheesecake possibilities are really endless—you could do a chocolate topping, add chopped nuts for texture, or create a festive dessert version with seasonal touches. What I love most about this dessert creativity is that you’re still working from a solid foundation, so even bold flavor variations never feel risky or uncertain. Whether you’re creating something for a intimate dinner or a celebration, these customization options mean your creamy cheesecake becomes a canvas for your imagination—a gourmet dessert that’s unmistakably yours.

Serving Suggestions

Getting the serving right transforms the entire experience, and I’ve learned that presentation matters as much as taste when it comes to this creamy cheesecake. Always serve chilled from the refrigerator—this chilled cheesecake maintains its perfect texture and structure, and never attempt serving at room temperature unless you enjoy a melty mess. Add drama with an extra drizzle of Biscoff sauce or a fresh Biscoff drizzle right before serving, and consider a dollop of whipped cream for luxury. Fresh berries like strawberries and raspberries scattered artfully across the slice add color and a touch of sophistication to your dessert presentation. Pair with coffee, tea, vanilla ice cream, hot chocolate, or sweet wine like Moscato as I mentioned earlier—these beverages and serving ideas create a complete experience. For that extra indulgence, drizzle with caramel sauce, add a garnish of crushed biscuits, and you’ve created elegant serving that looks rich dessert worthy. The toppings you choose become part of your dessert presentation, so think about colors, textures, and flavors that complement each other rather than just piling things on.

The real magic is in the elegant serving moment itself—when you place that slice in front of someone and watch their face light up at the creamy cheesecake beauty before them. Keep things chilled throughout, resist any urge to warm it up, and remember that this rich dessert is actually quite forgiving in terms of presentation because its natural glossy finish and gorgeous color do most of the work for you. Whether you keep things simple with just a drizzle or go bold with multiple toppings, the underlying creamy cheesecake quality shines through—that’s the mark of a truly excellent rich dessert.

Storage: Storing Mary Berry Biscoff Cheesecake the Right Way

Planning ahead makes everything easier, and this is one instance where I genuinely recommend make-ahead preparation—you can create this dessert the day before serving or even further out without issue. The flavor actually improves as it sits because the flavors develop and deepen; overnight chilling is standard but longer is perfectly fine. Always refrigerate in a fridge, keeping it covered in an airtight container or wrapped in cling film, making sure to wrap tightly to prevent any odor absorption or drying. If you want to freeze whole or freeze slices for longer-term storage, this works beautifully—the freezer stores your creation for up to 2 months without significant quality loss, though I find it best consumed within that window. When ready to use frozen portions, thaw gently by transferring to the refrigerator for thaw overnight or refrigerator thawing, rather than rushing it at room temperature. For immediate use, store chilled for up to 3 days, up to 4–5 days, or up to 5 days depending on freshness of your original ingredients—generally three days is my comfort zone for peak texture and flavor.

One clever trick I’ve learned is to keep toppings separate if you’ve added anything perishable, adding them with a fresh drizzle only when serving—this ensures maximum freshness and prevents soggy tops. Avoid room temperature storage entirely; this chilled dessert truly depends on cold temperatures to maintain its integrity because cream softens quickly when warm, and your creamy consistency becomes less impressive. For individual slice storage, wrap each slice in its own layer of cling film for convenience and portion control—this approach to proper storage makes late-night snacking remarkably civilized. These freezing tips and cheesecake storage strategies transform this into a genuinely practical make ahead dessert that actually improves with planning rather than suffering from it. The key to long-term storage success is refrigeration discipline and wrapping precision—do these two things well, and your dessert maintains freshness and quality far longer than you’d expect from something so rich and creamy.

How to Reheat Mary Berry Biscoff Cheesecake (If Needed)

Here’s the delightful truth: no reheating required, because this is fundamentally a cold-set dessert that emerges perfect straight from the fridge. This no-bake cheesecake is specifically designed to be served chilled, and any attempt to warm it compromises the texture that makes it special—the cream filling becomes grainy, the creamy consistency suffers, and you lose that signature smooth quality. If your cheesecake has somehow ended up at room temperature and you want to soften slightly before serving (which honestly shouldn’t be necessary), simply remove it from the fridge and wait 10–15 minutes, allowing for gentle gentle softening without actually heating anything. Avoid microwave completely—this will melts the cream and ruin the entire structure in seconds—and similarly avoid oven for identical reasons. The reason I’m so emphatic about this is having seen too many beautiful creations destroyed by well-intentioned reheating, when the solution is simply leaving it refrigerated until you’re ready to serve.

Treat this as a best served cold situation because that’s genuinely the case; this cold dessert benefits from emerging from the refrigerator cold enough to be sliced cleanly. Slice before serving if you haven’t already, using your hot-water-dipped knife technique we discussed earlier, and the cold temperature ensures your cheesecake slices hold their shape beautifully and maintain that creamy consistency. There’s honestly no-bake cheesecake philosophy here: if you respect the temperature, the texture takes care of itself. The serving temperature should always be chilled, making this one of the easiest desserts for cheesecake care because you’re essentially doing nothing except keeping it cold—which is precisely what it wants. This approach to dessert care is refreshingly simple: make it, chill it, serve it cold, and enjoy the consistent brilliance every single time.

Nutrition / Nutritional Breakdown

The nutritional values of this Mary Berry Biscoff Cheesecake Recipe can change depending on the ingredients used, so the figures below should be treated as approximate values. Per serving, you can expect around 350 kcal, 420 kcal, or even 550–600 kcal, depending on the slice size and toppings. The dessert provides Carbohydrates ranging from 35g to 45g, along with Protein between 5g and 6g. It also contains Fat from 28g to 40g, including Saturated Fat between 16g and 22g.

Whenever I prepare this cheesecake at home, I use these macronutrients as a simple guide rather than focusing only on calories. Each serving also contains about Sugars of 30g, Sodium of 220mg, and Fiber of 1g. These numbers make it easier to compare different versions of the recipe while understanding how small changes in the ingredients can affect the final nutrition.

Wrapping It Up

Wrapping It Up, Mary Berry’s Biscoff Cheesecake is pure decadence for anyone who enjoys a creamy, rich, and spiced dessert. The mix of cookie butter, caramel flavor, and cinnamon spice creates a signature Biscoff magic that stands out in every bite. I have found that this homemade cheesecake is always an irresistible, indulgent dessert, whether you serve it as a chilled dessert for special occasions, a family gathering, or any celebration. Its smooth filling, creamy texture, and buttery base give it the feel of a bakery-style cheesecake, while the simple method keeps it true to a homemade recipe. It is also a wonderful no-bake cheesecake, making it an elegant dessert, a classic cheesecake, and a true crowd-pleaser.

If you are ready to whip it up, let it chill properly before serving so you get the perfect dessert every time. It is the kind of delicious dessert and sweet treat that earns plenty of compliments from family and friends. I would love to hear your favorite twist, so feel free to share it in the comments. These are my final thoughts, and I think dessert lovers will enjoy making this recipe again and again.

Mary Berry Biscoff Cheesecake Recipe (FAQs)

Q: What is the best base for a Biscoff cheesecake?
A: A classic Biscoff cheesecake starts with a biscuit base made from Lotus Biscoff biscuits. You can also use digestive biscuits, graham crackers, or other digestive alternatives to create a crisp crust for this cookie butter dessert and classic cheesecake.

Q: Which cream cheese should I use?
A: I always recommend full-fat cream cheese because it gives the best creamy texture, smooth texture, and smooth consistency. Room-temperature cream cheese blends easily with icing sugar, sifted icing sugar, warmed Biscoff spread, cookie butter, Biscoff spread, and whipped cream to make a smooth filling. Low-fat cream cheese works too, but the result may be slightly less rich.

Q: How do I keep the filling light and creamy?
A: Whip the cream until it reaches soft peaks, then fold it in gently. Avoid overmixing, as it can cause a dense texture or grainy texture instead of the airy texture and creamy consistency you want.

Q: Do I need gelatine or a water bath?
A: No. This is a no-bake cheesecake, so it sets by natural setting during chilling. There is no gelatine required. A water bath is only used for baked cheesecakes to bake evenly and help prevent cracking.

Q: How long should I chill the cheesecake?
A: Place it in the refrigerator or fridge for at least 6 hours. For the best results, leave it overnight or for 8–12 hours. If possible, let it rest 12–24 hours because the flavors develop, improve with time, and the filling becomes firm instead of a runny filling.

Q: How can I get neat slices?
A: Add a melted Biscoff topping, glossy topping, biscuit crumbs, crisp crumbs, and pourable spread after chilling. Press the base firmly to create even layers, let the cheesecake release cleanly from the cheesecake tin, and cut it with a sharp knife dipped in hot water for clean slices and professional slices.

Q: Can I make this cheesecake ahead of time?
A: Yes. This homemade cheesecake is perfect to make ahead. You can prepare it the day before serving or even 2 days in advance without losing its rich flavor.

Q: How should I store and freeze it?
A: Keep the chilled dessert covered in refrigerator storage for up to 5 days. For longer storage, freeze the cheesecake. Freezing a frozen cheesecake for up to 2 months works well. Simply thaw overnight in the refrigerator before serving.

Q: What are the best tips for perfect results?
A: Follow these preparation tips, dessert tips, baking tips, storage tips, and troubleshooting advice to avoid common texture problems and make a delicious cheesecake recipe every time.

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Saim Thour

Mary Berry Biscoff Cheesecake Recipe

Make the best Mary Berry Biscoff Cheesecake Recipe with a buttery Lotus Biscoff biscuit base, creamy no-bake filling, and rich Biscoff topping. Easy, delicious, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: british

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Biscuit Base

• 250 g Lotus Biscoff biscuits crushed
• 100 g unsalted butter melted

For the Cheesecake Filling

• 600 g full-fat cream cheese softened
• 300 ml double cream
• 250 g Lotus Biscoff spread
• 75 g icing sugar
• 1 tsp vanilla extract

For the Topping

• 100 g melted Lotus Biscoff spread
• Extra crushed Lotus Biscoff biscuits
• Whole Lotus Biscoff biscuits optional

Equipment

• 20–23cm Springform Tin
• Electric Mixer
• Spatula
• Large Mixing Bowl
• Food processor or rolling pin
• Microwave-Safe Bowl

Method

 

1. Crush the Lotus Biscoff biscuits into fine crumbs and mix with the melted butter.
2. Press the mixture firmly into a lined 20–23cm springform tin and chill for 30 minutes.
3. Beat the cream cheese until smooth.
4. Mix in the icing sugar, vanilla extract, and Biscoff spread until fully combined.
5. Whip the double cream to soft peaks and gently fold it into the cheesecake mixture.
6. Spoon the filling over the chilled biscuit base and smooth the top.
7. Refrigerate for at least 6 hours, preferably overnight.
8. Melt the remaining Biscoff spread and drizzle it over the cheesecake.
9. Decorate with crushed Lotus Biscoff biscuits and whole biscuits before serving.

Notes

• Always use room-temperature cream cheese for a smooth filling.
• Chill overnight for the best texture.
• Do not overmix after folding in the whipped cream.
• Warm the Biscoff spread gently before pouring over the cheesecake.
• Slice with a hot knife for clean, professional-looking pieces.