Mary Berry Biscoff Cheesecake​ Recipe

Ever wondered how to turn that addictive Lotus Biscoff spread into an irresistible no-bake dessert? Mary Berry’s Biscoff Cheesecake does just that—creamy, spiced caramel notes from Biscoff blend with smooth cream cheese for a luxurious treat topped with a glossy drizzle and crunchy biscuit crumbs. This indulgent no-bake cheesecake bursts with cinnamon-caramel flavor, sweet yet not overpowering, and it’s perfect for celebrations, dinner parties, or when you crave something special without switching on the oven.

Ready in about 30 minutes of hands-on time plus chilling (at least 6 hours, overnight best), it uses simple ingredients like Biscoff biscuits, cream cheese, double cream, and plenty of that signature spread for an easy, showstopping result.

What is Mary Berry Biscoff Cheesecake?

Mary Berry’s Biscoff Cheesecake is her elegant, no-bake spin on the viral Lotus Biscoff trend, blending classic cheesecake technique with the warm, spiced cookie butter flavor. It features a buttery crushed Biscoff biscuit base, a velvety filling swirled with Biscoff spread for that distinctive caramel-cinnamon taste, and a glossy topping of melted spread with extra crumbs for crunch. Unlike baked versions, this stays light yet rich—thanks to whipped cream folded in—and it’s vegetarian with no eggs in the filling. It’s the kind of dessert that looks bakery-fancy but comes together effortlessly in her signature straightforward style.

Other Popular Mary Berry Recipes

• Mary Berry Cranachan
• Mary Berry Chicken Leek and Potato Bake
• Mary Berry Pasta Carbonara

Why This Recipe is Worth Trying

• No oven needed — Ideal for hot days or when you want quick prep.
• Crowd-pleasing flavor — That addictive Biscoff taste everyone loves, in creamy cheesecake form.
• Make-ahead magic — Chills overnight, so perfect for stress-free entertaining.
• Impressive yet simple — Looks stunning with minimal effort and common ingredients.
• Versatile indulgence — Slice it for parties or enjoy a piece straight from the fridge.

Essential Ingredients to Make Mary Berry Biscoff Cheesecake

• 300g Lotus Biscoff biscuits (for base and decoration)
• 100g unsalted butter, melted
• 600g full-fat cream cheese, at room temperature
• 300ml double cream
• 200g icing sugar, sifted
• 300g Lotus Biscoff spread (plus extra for topping)
• 1 tsp vanilla extract (optional, for extra depth)

Handy Kitchen Tools for Best Results

• 23cm (9in) springform tin
• Food processor or rolling pin for crushing biscuits
• Electric mixer or whisk
• Large mixing bowls
• Spatula for folding
• Microwave-safe bowl for melting spread

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

• Prepare the base. Crush 250g of the Biscoff biscuits into fine crumbs (reserve the rest for topping). Mix with melted butter until it resembles wet sand. Press firmly into the base of a lined springform tin using the back of a spoon. Chill in the fridge for 30 minutes to set.
• Beat the cream cheese. In a large bowl, beat the room-temperature cream cheese with an electric mixer until smooth and lump-free. Add the icing sugar and vanilla (if using), then beat again until creamy.
• Incorporate the Biscoff. Warm 250g of Biscoff spread slightly (microwave in short bursts) until runny but not hot. Beat it into the cream cheese mixture until fully combined and silky.
• Whip and fold the cream. In a separate bowl, whip the double cream to soft peaks. Gently fold it into the Biscoff-cream cheese mix with a spatula—keep it light to maintain that airy texture.
• Assemble and chill. Spoon the filling over the chilled base, smooth the top, and refrigerate for at least 6 hours (overnight is ideal) until firm. Before serving, melt the remaining Biscoff spread and drizzle it over the top. Crush reserved biscuits and sprinkle around the edges for crunch.

What I Got Wrong (And How I Fixed It)

• Lumpy filling — Cream cheese too cold. Fix: Always use room-temperature cheese for smoothness.
• Runny mixture — Over-whipped cream. Solution: Stop at soft peaks—stiff peaks make it grainy when folded.
• Base too crumbly — Not pressed firmly. Tip: Use a flat glass bottom to compact it tightly.
• Didn’t chill long enough — Sliced too soon, and it collapsed. Reminder: Overnight sets it perfectly for clean cuts.

Healthier Version of Mary Berry Biscoff Cheesecake

Lighten without losing luxury: Use reduced-fat cream cheese and light double cream (or Greek yogurt for tang). Cutthe icing sugar to 150g or swap it with a natural sweetener. Reduce Biscoff spread slightly in the filling—keep the topping for impact. The spiced flavor still shines, but it’s fresher and lower in calories while staying creamy and set.

Ingredient Substitutions for Mary Berry Biscoff Cheesecake

• No Biscoff biscuits? Use digestive biscuits with added cinnamon for a similar spice.
• Double cream alternative? Full-fat Greek yogurt or a mix with mascarpone for thickness.
• Icing sugar out? Caster sugar works if sifted well.
• Want less sweet? Reduce spread to 200g total.
• Vegan twist? Plant-based cream cheese, coconut cream, and dairy-free Biscoff spread (available now).

Pairing Ideas: What to Serve With Mary Berry Biscoff Cheesecake

• Fresh berries — Strawberries or raspberries cut through the richness beautifully.
• Coffee or espresso — The bitter notes balance the sweet caramel spice.
• Vanilla ice cream — A small scoop adds cool contrast.
• Chilled white wine — A sweet Moscato enhances the cookie butter vibe.
• Hot chocolate — For ultimate cozy indulgence.

Expert Tips to Make Perfect Mary Berry Biscoff Cheesecake

• Room-temp everything — Soft cream cheese blends lump-free for silky results.
• Gentle folding — Preserve air in the whipped cream for a lighter texture.
• Warm spread carefully — Just enough to drizzle, not separate.
• Line the tin base — Makes removal easy and clean.
• Chill overnight — Essential for firm slicing—no shortcuts here.
• Sharp knife for cuts — Dip in hot water and wipe between slices for neat portions.
• Decorate last — Add topping just before serving to keep it glossy.

Creative Ways to Customize Mary Berry Biscoff Cheesecake

• Chocolate swirl — Marble dark chocolate into the filling.
• Nutty crunch — Add chopped pecans to the base.
• Mini versions — Use muffin tins for individual portions.
• Caramel layer — Drizzle extra caramel before the Biscoff topping.
• Spice boost — Mix in a pinch of cinnamon or ginger.

Storing Mary Berry Biscoff Cheesecake the Right Way

• Refrigerate always — Cover and keep in the fridge up to 4–5 days.
• Freeze slices — Wrap individually; thaw in fridge overnight.
• Keep toppings separate — If storing longer, add a drizzle of fresh.
• Avoid room temperature — Cream can soften quickly—serve chilled.

How to Reheat Mary Berry Biscoff Cheesecake (If Needed)

No reheating required—this is a cold-set dessert best enjoyed straight from the fridge. If it’s too firm, let slices sit at room temperature for 10–15 minutes for softer texture. Avoid the microwave or oven, as it melts the cream.

Nutritional Breakdown (per serving, approximate)

• Calories: 550–600 kcal
• Fat: 40g
• Saturated Fat: 22g
• Carbohydrates: 45g
• Sugars: 30g (from biscuits and spread)
• Protein: 6g
• Fiber: 1g

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FAQs

How long does Mary Berry Biscoff cheesecake need to set in the fridge?

The cheesecake needs at least 6 hours in the refrigerator to firm up properly, but overnight (8–12 hours) gives the best texture for clean, neat slices. Chilling allows the cream cheese and whipped cream to set fully with the Biscoff spread, preventing any runny filling when you cut into it.

What is the best way to get a smooth Biscoff cheesecake filling?

Start with room-temperature full-fat cream cheese, so it beats lump-free. Beat it with icing sugar first until completely smooth, then add warmed (but not hot) Biscoff spread and mix thoroughly. Whip double cream to soft peaks separately and fold it in gently with a spatula—this keeps the mixture light and airy while avoiding overmixing, which can make it dense or grainy.

Can you make Mary Berry Biscoff cheesecake the day before serving?

Yes, this no-bake cheesecake is ideal for making ahead. Prepare the base and filling, assemble in the tin, and refrigerate overnight. The flavors actually develop and improve after 12–24 hours. Add the final melted Biscoff drizzle and biscuit crumbs just before serving to keep the topping glossy and the crumbs crisp.

How do you prevent cracks or uneven texture in Mary Berry Biscoff cheesecake?

Since it’s no-bake, cracks are rare, but an uneven texture can happen if ingredients aren’t blended smoothly. Use room-temperature cream cheese, sift icing sugar, warm Biscoff spread gently to make it pourable, and fold whipped cream lightly. Press the biscuit base very firmly and chill it before adding filling—this creates even layers and helps the cheesecake release cleanly from the tin.

Wrapping It Up

Mary Berry’s Biscoff Cheesecake is pure decadence—creamy, spiced, and impossible to resist—with that signature Biscoff magic in every bite. It’s one of those desserts that disappear fast at any gathering. Whip it up, let it chill, and watch the compliments roll in. Have you tried Biscoff in cheesecake before? Share your favorite twist in the comments—I’d love to know!