Biscoff desserts are a creamy, caramel-spiced dream come true—especially when I don’t have to turn on the oven. These no-bake treats use the rich, cookie butter flavor of Biscoff spread and crunchy Lotus Biscoff cookies to create indulgent layers of goodness. Whether I’m making cheesecake bars, parfaits, or cookie truffles, these no-bake Biscoff creations are simple, satisfying, and perfect for any occasion.
Why You’ll Love This Recipe
I love how easy and mess-free these no-bake Biscoff desserts are. There’s no baking involved, which means I can whip up something sweet even on a hot day or when I’m short on time. The flavor of Biscoff is warm and spiced, with hints of caramel and cinnamon that pair perfectly with creamy fillings. Plus, they’re versatile—I can dress them up for a fancy gathering or keep them casual for a quick weeknight treat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Lotus Biscoff cookies (for crusts, layers, or topping)
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Biscoff cookie butter spread
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Cream cheese (softened)
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Whipped topping or heavy cream (whipped)
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Powdered sugar
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Vanilla extract
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Butter (melted, for crusts)
Optional depending on dessert type:
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White chocolate
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Milk
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Gelatin (for setting cheesecake, optional)
directions
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I start by crushing Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
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I mix the crumbs with melted butter and press them into the bottom of a dish or jars to form the crust. I chill this while I prep the filling.
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For the filling, I beat together softened cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth.
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I fold in whipped topping or freshly whipped cream to make the mixture fluffy and light.
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I layer the filling over the crust and smooth the top. If I’m making parfaits or mini cups, I alternate layers of crushed cookies and filling.
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I refrigerate for at least 4 hours (or overnight) until the dessert is set and firm.
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Just before serving, I garnish with more crushed cookies, a drizzle of melted Biscoff spread, or even a dollop of whipped cream.
Servings and timing
This no-bake Biscoff dessert serves 8 to 10 people, depending on the format (bars, parfaits, or a full pie). Prep time is about 20 minutes, plus 4 hours of chilling time for the dessert to fully set.
Variations
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I make Biscoff truffles by mixing crushed cookies with Biscoff spread and cream cheese, rolling them into balls, and coating them in white chocolate.
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For a pie version, I use the crust and filling in a springform pan, chill, and slice like cheesecake.
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I sometimes add layers of sliced banana or caramel sauce for extra richness.
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I blend Biscoff spread into milkshakes or layer it into ice cream sandwiches for frozen versions.
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For a lighter option, I use Greek yogurt instead of cream cheese in parfaits.
storage/reheating
I store no-bake Biscoff desserts in the refrigerator, covered, for up to 5 days. Most versions don’t freeze well due to the dairy content, but Biscoff truffles can be frozen in an airtight container for up to a month. No reheating is needed—just serve straight from the fridge.
FAQs
Can I use off-brand cookie butter instead of Biscoff?
Yes, I’ve used other cookie butter spreads and they work just as well. Just make sure the texture is creamy and smooth.
What’s the best way to crush Biscoff cookies?
I pulse them in a food processor, but if I don’t have one, I seal them in a zip-top bag and crush with a rolling pin until fine.
Can I make this dessert in advance?
Definitely. I actually prefer making it the night before so the flavors can meld and the filling has time to set properly.
Is it possible to make this dairy-free?
Yes, I use dairy-free cream cheese and coconut whipped topping for a delicious dairy-free version.
Why isn’t my filling setting properly?
It may need more time to chill. I also make sure not to overmix after adding the whipped topping, to keep it light and stable.
Conclusion
No-bake Biscoff desserts are one of my favorite ways to indulge without the hassle of baking. With their warm spice flavor, creamy texture, and satisfying crunch, they always feel special—even though they’re incredibly easy to make. Whether I’m making a big batch for guests or just a few parfaits to keep in the fridge, these desserts never last long in my kitchen.
Print
Biscoff Desserts (No Bake)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Biscoff Desserts (No Bake) are creamy, caramel-spiced indulgences made with Biscoff cookies and cookie butter—no oven required! Whether you’re layering them into parfaits, whipping up cheesecake bars, or rolling them into truffles, these no-bake Biscoff recipes deliver warm cinnamon flavor and satisfying crunch in every bite. Perfect for summer treats, quick gatherings, or cozy nights in.
Ingredients
- Lotus Biscoff cookies (for crusts, layers, or topping)
- Biscoff cookie butter spread
- Cream cheese, softened
- Whipped topping (like Cool Whip) or heavy cream, whipped
- Powdered sugar
- Vanilla extract
- Melted butter (for crust)
- Optional (depending on dessert type):
- White chocolate (for truffles or drizzle)
- Milk (to thin cookie butter if drizzling)
- Gelatin (for extra set in cheesecake-style versions)
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor or zip-top bag and rolling pin.
- Mix crumbs with melted butter and press into the bottom of a dish or jars to form a crust. Chill to set.
- Prepare filling: Beat cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth.
- Fold in whipped topping or whipped cream gently to create a light, fluffy texture.
- Layer filling over crust and smooth the top. For parfaits, alternate layers of crumbs and filling.
- Chill for at least 4 hours or overnight until set and firm.
- Garnish before serving with crushed cookies, drizzled cookie butter, or whipped cream.
Notes
- Use Greek yogurt instead of cream cheese for a lighter parfait version.
- Make Biscoff truffles by mixing crushed cookies, cookie butter, and cream cheese, rolling into balls, and coating in white chocolate.
- Add sliced bananas, caramel drizzle, or chocolate chips for extra richness.
- For a pie or cheesecake variation, use a springform pan for easy slicing.
- Biscoff milkshakes and frozen ice cream sandwiches are great summer spin-offs.
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