Mary Berry Biscoff Cheesecake Recipe

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.

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Prep Time 30

Chilling Time 6

Total Time 6 30

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

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