This Mary Berry Biscoff Cheesecake is a creamy and decadent recipe, which features the signature spiced, caramelized flavor of Biscoff in a rich, no-bake filling, all set on a buttery Biscoff biscuit crust. It’s the ultimate make-ahead dessert for a dinner party or any special occasion, ready in about 30 minutes, plus chilling time.
Mary Berry Biscoff Cheesecake Ingredients
For the Crust:
- 300g (10.5 oz) Biscoff biscuits (Lotus biscuits), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 200g (¾ cup) smooth Biscoff spread (cookie butter)
- 600g (21 oz) full-fat cream cheese, at room temperature
- 125g (1 cup) icing sugar, sifted
- 1 teaspoon vanilla extract
- 300ml (1 ¼ cups) double cream or heavy whipping cream
To Decorate (optional):
- 2-3 tablespoons smooth Biscoff spread, melted
- A few Biscoff biscuits, crushed
How To Make Mary Berry Biscoff Cheesecake
- Make the Crust: In a bowl, mix the crushed Biscoff biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base and slightly up the sides of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar and the vanilla extract until combined.
- Combine the Filling: Add the 200g of smooth Biscoff spread and continue to beat until the mixture is smooth and a uniform caramel colour. In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold the whipped cream into the Biscoff and cream cheese mixture with a large metal spoon or spatula until it is just combined and no streaks remain.
- Assemble and Chill: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Gently melt the extra Biscoff spread in the microwave for 15-20 seconds until it is drizzly. Drizzle the melted spread over the top of the cheesecake and sprinkle with the extra crushed biscuits.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
- How do I get a perfect crust? A crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
What To Serve With Biscoff Cheesecake
This is a rich and decadent dessert that is a complete treat on its own. The sweet, spiced flavor needs no accompaniment, but it is fantastic served with:
- A strong cup of coffee or an espresso.
- A small glass of a sweet dessert wine or a coffee liqueur.
How To Store Biscoff Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Biscoff Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 650 kcal
- Carbohydrates: 60g
- Protein: 7g
- Fat: 45g
- Saturated Fat: 28g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Biscoff (also known as Speculoos) is a type of spiced shortcrust biscuit with a distinct caramelized, cinnamon-like flavor that originated in Belgium. The “Biscoff spread” or “cookie butter” is a creamy, spreadable paste made from the crushed biscuits.
Yes, you can substitute the smooth spread with the crunchy version if you’d like some extra texture in your cheesecake filling.
This can happen if you over-whip the double cream. You want to whip the cream until it holds firm, stiff peaks, but be careful not to take it too far, or it can become grainy and make the final filling too dense.
Try More Recipes:
- Mary Berry Passion Fruit & Orange Cheesecake Recipe
- Mary Berry Mint Aero Cheesecake Recipe
- Mary Berry Rhubarb Cheesecake Recipe
Mary Berry Biscoff Cheesecake Recipe
Description
A classic and incredibly easy no-bake cheesecake with a rich, creamy filling packed with the spiced, caramelized flavor of Biscoff, all set on a buttery Biscoff biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed Biscoff biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill for 30 minutes.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar and vanilla, then beat in the Biscoff spread until smooth.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Decorate with a drizzle of melted Biscoff spread and extra crushed biscuits before serving.
Notes
- Chill Overnight: The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly for clean slicing.
- Room Temp Cream Cheese: For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be Gentle: Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- Full-Fat is a Must: For a no-bake cheesecake to set properly and have the best creamy texture, you must use full-fat
