This no-bake Biscoff layered delight has been my go-to showstopper whenever I need an impressive dessert without turning on the oven. I first made it one rainy afternoon when I had a jar of Lotus Biscoff spread left over from holiday baking and a box of cookies that needed a purpose. The result was unexpectedly luxurious: a crisp, buttery Biscoff crust layered with a tangy-sweet cream cheese layer and topped with a cloud of whipped cream folded with more Biscoff spread. The contrasts — crunchy base, silky middle, pillowy top — are what make each bite addictive.

I usually bring this to potlucks and family dinners because it holds together well, slices cleanly when well-chilled, and travels without drama. It’s rich but not cloying; the caramelized spice notes from the Biscoff cookies cut through the dairy and give each forkful a toffee-like depth. My niece declared it “the grown-up cookie cake,” and the recipe has been requested for birthdays, holiday dinners, and lazy Sunday afternoons ever since.

Ingredients

• Lotus Biscoff Cookies: 10 to 12 ounces (about 2 1/2 cups crushed). Use the original Lotus brand for that signature caramelized, spiced flavor; pulse in a food processor for an even crust.
• Unsalted Butter: 6 tablespoons, melted. Choose a high-quality stick like Land O Lakes for a rich, clean butter flavor that helps the crumbs set into a crisp base.
• Cream Cheese: 16 ounces (two 8-ounce blocks), full-fat and softened. Philadelphia brand yields a stable, smooth middle layer; beat until silky to avoid lumps.
• Lotus Biscoff Spread: 1/2 cup for folding into the cream layer plus extra for drizzling. The smooth spread deepens the cookie flavor and balances the tang of the cheese.
• Powdered Sugar: 1 cup, sifted. Adds sweetness without grit; sift to avoid specks and to help the cream settle smoothly.
• Heavy Whipping Cream: 1 1/2 cups, cold. Whip to medium peaks for the top layer; heavy cream gives structure and a light mouthfeel.
• Vanilla Extract: 1 teaspoon, pure. A small amount brightens the dairy flavors and rounds out the caramel notes.
• Sea Salt: 1/4 teaspoon, fine. A pinch in the crust and a small sprinkle on top enhances the Biscoff sweetness.
• Optional Garnish: 2 tablespoons crushed Biscoff cookies and a tablespoon of extra Biscoff spread warmed for drizzling.

Instructions

Prepare the Pan and Crust: Line a 9-inch springform pan with parchment, leaving an overhang for easy removal. Combine crushed Biscoff crumbs and melted butter in a bowl, pressing firmly into the bottom and slightly up the sides to form an even base. Chill for 10 minutes to set; this helps the crust hold when you slice. Whip the Cream: Chill a mixing bowl and whisk or paddle for 10 minutes in the freezer so the cream whips faster. Pour cold heavy cream and 2 tablespoons powdered sugar into the bowl and beat to medium peaks (soft but holding shape). Avoid overwhipping — you want stability but still a light texture to fold into the cream cheese layer. Make the Cream Layer: Beat softened cream cheese with the remaining powdered sugar and vanilla until completely smooth, about 2 to 3 minutes on medium speed. Fold in 1/2 cup Biscoff spread until streaks disappear, then gently fold in one-third of the whipped cream to loosen the mixture before folding in the remainder. This technique preserves air and yields a silky texture. Assemble the Layers: Spoon the cream cheese mixture onto the chilled crust, smoothing with a spatula. Cover the top with the rest of the whipped cream in an even layer, leaving a few swirls for texture. Press a small amount of crushed Biscoff on the outer edge for a decorative rim. Chill Thoroughly: Cover and refrigerate at least 4 hours, preferably overnight. Chilling allows the layers to firm and the flavors to meld; it also makes slicing neater. For firmer slices, freeze 30 minutes before slicing. Finish and Serve: Release the springform, run a hot knife around the edges for clean slices, and remove the parchment. Drizzle warmed Biscoff spread and sprinkle the crushed cookies over each slice. Serve chilled and store leftovers tightly covered in the refrigerator.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to four days. If you intend to freeze portions, wrap each slice tightly in plastic wrap followed by foil, then place in a freezer-safe container; freeze up to two months. Thaw overnight in the refrigerator before serving and refresh the top with a light drizzle of warmed Biscoff spread or a quick dusting of crushed cookies to revive texture and aroma. Avoid leaving the dessert at room temperature for more than two hours to maintain food safety and the cream’s structure.

Ingredient Substitutions

If Lotus Biscoff products are unavailable, speculoos-style cookies with similar caramelized spice notes are the closest substitute. For a nutty twist, swap half the butter for browned butter to add a toasted depth to the crust. To lighten the filling, substitute half the heavy cream with whipped aquafaba for a dairy-reduced but not dairy-free version; note texture will be slightly less rich. Use full-fat cream cheese for stability — reduced-fat versions may yield a softer set and weep over time.

Serving Suggestions

Serve chilled with a small dollop of lightly whipped cream and a sprig of mint or a few chocolate shavings to balance the caramel notes. For a coffee pairing, a strong espresso or a slightly sweetened cold brew complements the spiced Biscoff flavor. For special occasions, plate slices with a drizzle of salted caramel and a sprinkle of flaky sea salt to elevate the sweetness. The dessert pairs well with fruit-forward cocktails or a dessert wine that has bright acidity to cut through the richness.

Cultural Background

Biscoff cookies originate from Belgium and were popularized internationally for their caramelized, spiced profile. This layered approach borrows from no-bake cheesecakes and chilled European tortes that rely on refrigeration to set rather than baking. The marriage of cookie crumb bases with creamy, tangy layers is common across many European desserts; using Biscoff transforms that classic idea with its unique speculoos notes, giving this dessert a continental flair with minimal effort.

Seasonal Adaptations

In autumn or winter, fold a teaspoon of cinnamon and a pinch of ground cloves into the crust for extra warmth. In spring and summer, lighten the top layer by whipping the cream a touch softer and topping with macerated berries for brightness. For holiday celebrations, add chopped toasted pecans on top or swirl in pumpkin puree (drained and spiced) with an adjusted sugar level to maintain balance.

Meal Prep Tips

Assemble the crust and cream layer a day in advance; chilling overnight improves texture and flavor. If prepping for a party, complete assembly the night before and decorate just before serving to keep the top looking fresh. Use parchment overhang to remove the dessert cleanly from the pan and slice with a chef’s knife warmed under hot water and wiped dry between cuts for perfect presentation. Portion into plastic containers with parchment layers for grab-and-go servings during the week.

Bring this no-bake Biscoff layered delight to your next gathering and watch how quickly plates return empty. It’s an approachable recipe that delivers big on flavor and little on stress — a true Yummy Hues favorite for sharing.