Mary Berry Biscoff Cheesecake Recipe

Mary Berry's Biscoff cheesecake has a Biscoff biscuit base, a caramel Biscoff filling, and a glossy Biscoff drizzle — the cheesecake for people who love Biscoff.

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Prep Time 25

Setting Time 8

Total Time 8 25

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 590

Ingredients Method Notes

Ingredients

Biscoff Base:
300 g Biscoff biscuits crushed
150 g unsalted butter melted
1 tbsp soft light brown sugar
Biscoff Filling:
600 g full-fat cream cheese room temperature
125 g icing sugar sifted
200 g smooth Biscoff spread room temperature
300 ml double cream cold
1 tsp vanilla extract
Decoration:
100 g smooth Biscoff spread warmed until drizzleable
6 whole Biscoff biscuits
A little crushed Biscoff for scattering

Method

Combine crushed Biscoff biscuits, melted butter, and brown sugar. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
Beat room-temperature cream cheese and icing sugar until smooth. Add room-temperature Biscoff spread and vanilla — beat until completely combined.
Whip cold cream to soft peaks. Fold into Biscoff mixture in two additions until just combined.
Spoon onto base. Spread evenly. Smooth surface. Cover loosely. Refrigerate overnight.
Release tin. Warm Biscoff spread 20 seconds — drizzle generously over the top. Press whole biscuits around the edge. Scatter crushed Biscoff.

Notes

Use smooth Biscoff spread only for the filling — crunchy gives an uneven texture.

Biscoff spread must be at room temperature before beating into the cream cheese.

Press the base very firmly — Biscoff biscuits give a slightly more fragile crumb than digestives.

Refrigerate overnight — the Biscoff spread makes the filling softer and it needs the full set time.

Warm the drizzle just 20 seconds — too hot and it runs off rather than setting.

Freeze without decoration for up to 2 months.