Biscoff No-Bake Cake
If you love Biscoff cookies, this dessert gives you everything you love about them in one creamy, layered cake. I wanted to create something that was incredibly easy to put together, required no baking, and still looked beautiful when sliced. This recipe reminds me of an old-fashioned icebox cake, where cookies are layered with a creamy filling and left in the refrigerator to work their magic.
As the cake chills, the Biscoff cookies slowly absorb moisture from the cheesecake filling and soften into almost cake-like layers. But this version takes it to another level. There’s Biscoff cookie butter whipped right into the cheesecake cream, more cookie butter between the layers, and another layer on top.
When you slice into it, you see those beautiful layers of Biscoff cookies and creamy cheesecake filling. The best part is that this dessert is actually better when you make it ahead of time. Prepare it the night before, put it in the refrigerator, and by the next day the cookies and cream have transformed into a soft, creamy, decadent no-bake cake. If you’re a Biscoff lover, this one is dangerous!
Biscoff No-Bake Cake
Ingredients
- 2 packs Biscoff cookies
- 2 8-ounce containers Biscoff cookie butter
- 1 8-ounce package cream cheese, softened
- 1/2 cup powdered sugar
- 2 1/2 cups cold heavy whipping cream
- 1/2 cup Biscoff cookie butter for the whipped mixture
- 1 –2 teaspoons vanilla extract optional
- Extra Biscoff cookies crushed or whole, for decorating
Instructions
Make the Biscoff Cream Layer
- In a large mixing bowl, add the cold heavy whipping cream, 1/2 cup Biscoff cookie butter, powdered sugar, and vanilla.
- Whip until the mixture begins to thicken.
- Add the softened cream cheese and continue whipping until the mixture becomes thick, smooth, and creamy with no lumps.
Assemble the Cake
- Arrange one even layer of Biscoff cookies across the bottom of a deep 9×13-inch dish.
- Slightly warm some of the remaining Biscoff cookie butter so it’s easier to spread. Spread a thin layer over the cookies.
- Add half of the Biscoff cheesecake cream and spread it evenly over the cookie butter.
- Arrange another layer of Biscoff cookies over the cream.
- Spread another thin layer of slightly warmed Biscoff cookie butter over the cookies.
- Add the remaining cheesecake cream and smooth it into an even layer.
- Finish with a final layer of Biscoff cookie butter over the top.
Decorate
- Crush a few Biscoff cookies and sprinkle them over the top.
- You can also decorate with whole Biscoff cookies right before serving.
Chill
- Cover and refrigerate for at least 4–6 hours, or preferably overnight.
- The longer the cake chills, the more time the cookies have to soften and become part of those beautiful cake-like layers.
- Serve cold and enjoy!
Connie’s notes
- Make it the night before. Overnight chilling gives the Biscoff cookies time to soften and creates that classic icebox-cake texture.
- Use cold heavy whipping cream. Cold cream whips better and gives the cheesecake filling a thicker, more stable texture.
- Soften the cream cheese. Room-temperature cream cheese blends more smoothly and helps prevent lumps.
- Don’t overwhip the filling. Once it is thick, creamy, and holding its shape, stop mixing.
- Warm the Biscoff spread only slightly. You want it soft enough to spread easily, not hot enough to melt the cheesecake filling.
- Keep the cookie butter layers thin. Biscoff spread is rich and sweet, so thin layers give you plenty of flavor without overpowering the cheesecake and cookie layers.
- Build even cookie layers. Arrange the Biscoff cookies as closely together as possible and break some into smaller pieces to fill any gaps.
- Save decorative cookies for serving. Add whole Biscoff cookies shortly before serving if you want them to stay crisp.
- For clean slices, chill the cake overnight and use a sharp knife. Wipe the knife clean between each cut.
- Keep the cake refrigerated. Because it contains cream cheese and heavy whipping cream, store it covered in the refrigerator until ready to serve.
- Make-ahead tip: Assemble the entire cake the evening before serving and refrigerate overnight. Add crushed Biscoff cookies and whole cookies just before serving.
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