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.
