The Perfect Dessert for Biscoff Lovers
If you’re a fan of the rich, caramelized flavor of Biscoff cookies and the creamy indulgence of mascarpone cheese, this No-Bake Biscoff Cookie Cake is the perfect dessert for you! With no oven required, this easy-to-make treat is ideal for busy weeknights, special occasions, or whenever you’re craving something sweet and decadent.
This cake is perfect for:
- Biscoff cookie enthusiasts
- Anyone looking for a quick, no-bake dessert
- Fans of layered cakes with creamy textures
- Those who want to impress guests without spending hours in the kitchen
With just a few simple ingredients and minimal effort, you’ll have a show-stopping dessert that looks as good as it tastes. Let’s dive into how you can make this mouthwatering No-Bake Biscoff Cookie Cake at home.
Ingredients You’ll Need
- 2 cups (1 pint) heavy cream
- ½ cup (150g) Lotus Biscoff spread, plus ⅓ cup, warmed for serving
- ⅓ cup (80g) mascarpone cheese
- 1 tsp pure vanilla extract
- Pinch of Kosher salt
- 2 Tbsp confectioner’s sugar
- 2 packages Lotus Biscoff cookies (32 cookies per package)
Kitchen Equipment Needed
- Stand mixer or hand mixer
- Whisk attachment
- Loaf pan
- Plastic wrap
- Spatula
- Mixing bowls
Step-by-Step Instructions
1. Whip the Cream
In the bowl of a stand mixer fitted with the whisk attachment, pour in 2 cups of heavy cream. Whisk until medium peaks form. This will create a light and airy base for your cake.
2. Add the Cookie Butter Mixture
To the whipped cream, add ½ cup of Biscoff spread, ⅓ cup mascarpone cheese, 1 teaspoon of pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons of confectioner’s sugar. Continue to whisk until all the ingredients are well incorporated and smooth.
3. Assemble the Cake
Line a loaf pan with a piece of plastic wrap, leaving some overhang to help with unmolding later. Begin by placing a single layer of Biscoff cookies at the bottom. Spread a layer of the Biscoff cream mixture over the cookies, ensuring it’s roughly the same thickness as the cookies. Repeat the layering process until the pan is full, finishing with a final layer of cookies.
4. Chill Overnight
Loosely cover the loaf pan with plastic wrap and refrigerate for at least 24 hours. This allows the cookies to soften and meld beautifully with the cream, creating a tender, cake-like texture.
5. Serve and Enjoy
When ready to serve, carefully unmold the cake onto a plate or serving tray. Drizzle with warmed Biscoff spread and sprinkle crushed Biscoff cookies over the top for added texture and crunch.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 1 month.
- To serve from frozen, let the slices thaw in the fridge for a few hours before enjoying.
Variations & Substitutions
1. Chocolate Twist
For a chocolatey version, add 2 tablespoons of cocoa powder to the whipped cream mixture or drizzle melted chocolate over the top.
2. Nutty Addition
Sprinkle chopped toasted hazelnuts or almonds between the layers for extra crunch and flavor.
3. Fruity Delight
Add a layer of sliced bananas or strawberries between the cookie layers for a fruity twist.
4. Dairy-Free Option
Substitute coconut cream for heavy cream and use a dairy-free cream cheese alternative instead of mascarpone.
Food & Drink Pairings
- Coffee or Espresso: The deep caramelized flavor of Biscoff pairs beautifully with a strong coffee.
- Vanilla Ice Cream: A scoop of ice cream on the side enhances the creamy texture of the cake.
- Chai Tea: The warm spices in chai complement the cinnamon and caramel notes in Biscoff cookies.
Frequently Asked Questions
1. Can I use a different type of cookie?
Yes! While Biscoff cookies give this cake its signature flavor, you can substitute graham crackers, Oreos, or shortbread cookies.
2. Do I have to let it chill for 24 hours?
For the best texture, yes. However, if you’re short on time, 8–12 hours will still yield a delicious cake.
3. Can I make this cake in advance?
Absolutely! This cake is perfect for making ahead since it needs time to chill and set.
4. Can I use whipped topping instead of heavy cream?
You can substitute store-bought whipped topping for a quicker version, but the texture and flavor will be slightly different.
Final Thoughts
This No-Bake Biscoff Cookie Cake is a dream come true for anyone who loves creamy, indulgent desserts with minimal effort. Whether you’re making it for a celebration or a casual treat, it’s sure to impress!
If you loved this recipe, don’t forget to share it with your friends and family! Also, be sure to subscribe to our blog for more delicious recipes, baking tips, and kitchen hacks.
Happy no-baking!
