Biscoff No-Bake Cake

240 mins
Serves 1
https://v.lemon8-app.com/s/OgRsZcdhZs

Directions

  1. 1In a large bowl, whip the heavy cream, ½ cup Biscoff cookie butter, powdered sugar, and vanilla until it begins to thicken.
  2. 2Add the softened cream cheese and whip again until smooth with no lumps to make the Biscoff cream layer.
  3. 3In a 9x13 deep dish, lay one even layer of Biscoff cookies.
  4. 4Warm some Biscoff cookie butter slightly so it spreads easier.
  5. 5Spread a thin layer of warmed Biscoff cookie butter over the cookies.
  6. 6Add half of the whipped Biscoff cream mixture and spread evenly.
  7. 7Add another layer of Biscoff cookies on top.
  8. 8Spread another layer of warmed Biscoff cookie butter.
  9. 9Add the remaining Biscoff cream mixture and spread smoothly.
  10. 10Finish with a final layer of Biscoff cookie butter on top.
  11. 11Crush a few Biscoff cookies and sprinkle over the top for decoration (optional).
  12. 12Refrigerate for 4–6 hours, or preferably overnight for the best texture.

Ingredients

  • 2 packs Biscoff cookies
  • 2 packs Biscoff cookie butter
  • 1 pack cream cheese, softened
  • 0.5 cup powdered sugar
  • 2.5 cups heavy cream
  • 0.5 cup Biscoff cookie butter (for the whipped mixture)
  • 1 tsp vanilla (optional)
  • 2 tsp vanilla (optional)

Equipment

large bowl9x13 deep dish

Tips

  • Refrigerate for 4–6 hours, or preferably overnight for the best texture.