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I based my recipe on Mary Berry’s Biscoff Cheesecake it is her elegant, no-bake  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.