Mary Berry Biscoff Cheesecake Recipe

Name: Mary Berry Biscoff Cheesecake Recipe
Prep time: 30 min
Ingredients: 250g digestive biscuits, crushed; 100g unsalted butter, melted; 300g full-fat cream cheese; 250g Biscoff spread; 100g icing sugar; 300ml double cream; 1 tsp vanilla extract; 150g Biscoff spread, melted; Extra biscuits for decoration

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This Mary Berry Biscoff Cheesecake is a rich, creamy, no-bake dessert with a buttery biscuit base and a smooth, indulgent Biscoff filling. It has a velvety texture balanced by a slight crunch from the base, making every bite irresistible. This recipe is simple to follow and perfect for beginners, yet impressive enough for special occasions. Allow around 30 minutes of preparation plus chilling time for best results.

Ingredients

For the base

250g digestive biscuits, crushed
100g unsalted butter, melted

For the filling

300g full-fat cream cheese
250g Biscoff spread
100g icing sugar
300ml double cream
1 tsp vanilla extract

For the topping

150g Biscoff spread, melted
Extra crushed biscuits or Biscoff biscuits for decoration

How to Make Mary Berry Biscoff Cheesecake

Prepare the base: Mix the crushed biscuits with melted butter until evenly combined. Press firmly into the base of a lined 20cm springform tin. Chill in the refrigerator for 30 minutes to set.
Make the filling: In a large bowl, beat the cream cheese, Biscoff spread, icing sugar and vanilla extract until smooth and creamy.
Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. This helps give the cheesecake a light, airy texture.
Combine the mixture: Gently fold the whipped cream into the Biscoff mixture until fully combined and smooth.
Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
Chill: Place the cheesecake in the refrigerator for at least 6 hours, or overnight, until fully set.
Decorate and serve: Pour the melted Biscoff spread over the top and decorate with crushed biscuits before slicing and serving.

Tips

How do I get a firm cheesecake?

Make sure to chill the cheesecake for at least 6 hours, preferably overnight. This allows it to set properly and hold its shape when sliced.

Can I make it less sweet?

You can reduce the icing sugar slightly or use a slightly tangy cream cheese to balance the sweetness.

Why is my filling too soft?

This usually happens if the cream is under-whipped. Ensure it forms soft peaks before folding into the mixture.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between each cut for neat, professional slices.

Serving Suggestions

Serve chilled with a drizzle of extra Biscoff sauce
Add fresh berries for a contrast in flavour
Pair with a hot cup of coffee or tea
Top with whipped cream for extra indulgence

Storage

At room temperature

Not recommended, as the cheesecake will soften quickly. Keep out for no more than 1 hour when serving.

In the refrigerator

Store in an airtight container for up to 3 days. Keep chilled until ready to serve.

Freezing

Freeze without topping for up to 2 months. Thaw overnight in the fridge and decorate before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 35g
Protein: 5g
Fat: 28g
Saturated Fat: 16g
Sodium: 220mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use a different biscuit for the base?

Yes, you can use graham crackers or digestive alternatives. The texture will remain similar.

Do I need gelatine for this cheesecake?

No, this is a no-bake cheesecake that sets naturally with whipped cream and chilling.

Can I make this cheesecake ahead of time?

Yes, it is ideal for making a day in advance as it needs time to set properly.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavour, but low-fat can be used with slightly softer results.