Mary Berry Recipes

Home / Dessert / Divine Biscoff Cheesecake: A Simply Irresistible Treat

Oh, my dears, there's something utterly delightful about a truly good cheesecake, isn't there? And when you introduce the wonderfully spiced, caramelised notes of Biscoff biscuits, well, you've truly created something special. This Biscoff Cheesecake, you see, is a modern classic in the making, combining the beloved crunch of those delightful biscuits with a creamy, luscious filling that simply melts in the mouth. It’s a real family favourite, I assure you.

I do find such joy in a dessert that delivers on both flavour and ease. This particular recipe is a no-bake wonder, meaning you won't need to worry about ovens or water baths; simply combine your ingredients, chill, and await sheer perfection. It's the sort of pudding that looks incredibly impressive, yet is wonderfully simple to put together, making it ideal for a bustling weeknight treat or a grand celebration with friends and family.

The secret, as with all good baking – or in this case, non-baking – lies in the quality of your ingredients and a little patience whilst it sets. The crunchy biscuit base, the rich, smooth cream cheese filling infused with that unmistakable Biscoff spread, and a final flourish of crumbled biscuits make for a textural and flavourful triumph. Do give it a try; I promise you won't be disappointed.

Why You'll Love This Recipe

No-bake simplicity: requires no oven, making it wonderfully easy and stress-free.
Irresistible flavour: combines the creamy indulgence of cheesecake with the unique spiced caramel notes of Biscoff.
Make-ahead friendly: perfect for entertaining as it needs ample chilling time and can be prepared in advance.
Beautiful presentation: yields a professional-looking dessert with minimal effort, ideal for a show-stopping finish.
Textural delight: offers a satisfying contrast between the crunchy biscuit base and the smooth, rich filling.

Ingredients

For the Base:
250g Lotus Biscoff biscuits
100g unsalted butter, melted
For the Filling:
500g full-fat cream cheese, softened (Philadelphia works beautifully)
100g icing sugar, sifted
1 tsp vanilla extract
300ml double cream, chilled
200g smooth Lotus Biscoff spread, melted slightly
For the Topping (Optional):
50g smooth Lotus Biscoff spread, melted
A few extra Biscoff biscuits, crushed

Equipment Needed

20cm (8-inch) springform cake tin • Baking parchment • Food processor (optional, for crushing biscuits) • Large mixing bowls (2) • Electric hand whisk or stand mixer • Spatula • Small saucepan or microwave-safe bowl • Rolling pin (if not using food processor)

Step-by-Step Instructions

Lightly grease and line a 20cm (8-inch) springform cake tin with baking parchment.
For the base, place the Biscoff biscuits into a food processor and blitz until finely crushed. Alternatively, place them in a strong plastic bag and crush with a rolling pin.
Melt the butter gently in a small saucepan or microwave. Pour the melted butter over the crushed biscuits and mix well until thoroughly combined.
Press the biscuit mixture firmly and evenly into the base of the prepared tin. Use the back of a spoon to create a smooth, compact layer. Place in the refrigerator to chill while you prepare the filling.
For the filling, in a large mixing bowl, beat the softened cream cheese with the sifted icing sugar and vanilla extract until smooth and lump-free.
In a separate bowl, whip the chilled double cream until it forms soft peaks. Be careful not to over-whisk.
Gently warm the 200g Biscoff spread in a microwave for 30 seconds or over a bain-marie until it's just pourable, but not hot.
Fold the whipped cream into the cream cheese mixture until just combined. Then, gently fold in the melted Biscoff spread until no streaks remain. Be careful not to overmix, as this can make the filling too runny.
Spoon the Biscoff cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula.
Return the cheesecake to the refrigerator and chill for a minimum of 4-6 hours, or preferably overnight, to allow it to set completely.
Once set, carefully remove the cheesecake from the tin. For the topping, gently melt the additional 50g Biscoff spread and drizzle it decoratively over the top. Finish with a scattering of extra crushed Biscoff biscuits.
Slice and serve this delightful treat. It’s sheer perfection!

Perfect Substitutions

Lotus Biscoff biscuits: Digestive biscuits or Graham crackers can be used for the base, though the flavour profile will change.
Full-fat cream cheese: Low-fat cream cheese can be used, but the cheesecake may not set quite as firmly or be as rich. For best results, I always recommend full-fat.
Double cream: Heavy cream (US) or whipping cream can be used. Ensure it has a high fat content (at least 35%) for stable peaks.
Vanilla extract: A pinch of ground cinnamon or mixed spice could be added for an extra warming note, especially if you're adapting the biscuit base.

Serving Suggestions

This Biscoff Cheesecake is truly a star on its own, my dears, a complete delight! However, a simple dusting of cocoa powder, a dollop of crème fraîche to cut through the richness, or even a few fresh berries such as raspberries or blueberries would complement its sweet, spiced notes beautifully. A lovely cup of tea, of course, is always the perfect accompaniment. If you enjoyed this, you might also love our Mary Berry's Classic Blackberry and Apple Crumble and Classic British Strawberry Cheesecake.

How to Store \u0026 Reheat

This delightful cheesecake should be stored in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled, straight from the fridge. I do not recommend freezing this particular cheesecake, as the texture of the cream cheese filling can become a little grainy upon thawing, losing that lovely smooth consistency we all adore. It’s best made fresh and enjoyed within a few days, truly a treat to savour.

Mary's Secrets to Success

Now, for a few little secrets to ensure your Biscoff Cheesecake is sheer perfection: 1. **Room Temperature Cream Cheese**: Always ensure your full-fat cream cheese is at room temperature. This makes it much easier to beat smooth, preventing lumps in your filling and ensuring a wonderfully creamy texture. 2. **Gentle Folding**: When incorporating the whipped cream and Biscoff spread into the cream cheese mixture, use a gentle folding technique. Overmixing can deflate the cream and make your cheesecake less firm, so be light-handed. 3. **Thorough Chilling**: Patience is a virtue, particularly with no-bake cheesecakes! Give it ample time to chill, ideally overnight, to ensure it sets beautifully and slices cleanly. A well-set cheesecake is a happy cheesecake!

Frequently Asked Questions

My cheesecake didn't set, what went wrong?

Ah, this can happen sometimes, my dear. The most common reasons are not using full-fat cream cheese, over-whipping the double cream (which can cause it to split), or not chilling it for long enough. Ensure your cream cheese is at room temperature before beating, and fold the cream and Biscoff spread in gently. And, of course, patience with chilling is key!

Can I use crunchy Biscoff spread?

Yes, you certainly can! Using crunchy Biscoff spread will add a lovely textural element to the filling, which can be a delightful surprise. Just be sure to warm it gently so it incorporates smoothly with the cream cheese mixture.

Can I make this gluten-free?

You can indeed! Simply substitute the Lotus Biscoff biscuits for a gluten-free digestive biscuit or a gluten-free ginger biscuit for the base. Ensure all other ingredients, such as the Biscoff spread, are certified gluten-free, if that is a concern.

How far in advance can I make this cheesecake?

This cheesecake is a wonderful make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator. In fact, it often tastes even better the next day as the flavours have more time to meld beautifully, creating a truly harmonious treat.

What if I don't have a springform tin?

Not to worry, my dear! You can use a regular round cake tin, but you'll need to line the base and sides with baking parchment, leaving an overhang to help you lift the cheesecake out once it's set. Alternatively, individual serving dishes or ramekins make for charming mini cheesecakes, perfect for a dinner party.