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Biscoff No-Bake Cake

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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.
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Scale

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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