A cookie lover’s dream, this No-Bake Lotus Biscoff Cake is cold, creamy, and decadent. Made with rich layers of Biscoff-flavored mascarpone filling and crisp Biscoff cookies the sweet flavors contrast wonderfully with the smooth, velvety filling and crisp, crunchy cookies. With each bite, your tastebuds will transport you to a state of pure bliss! 

A large square of Biscoff cake on a square plate.
This no-bake Biscoff cake is the easiest dessert you’ll ever make!

Why You’ll Love This Biscoff Cake Recipe

Is there anything better than a brand-new package of Biscoff cookies? We’re guilty of always sneaking them into our cart at the grocery store! Not only are they the perfect sweet treat for an afternoon pick-me-up, but the flavor of Biscoff cookies and spread is incredible in recipes like Biscoff cinnamon rolls and easy Biscoff ice cream

However, this Biscoff cake might be our best concoction yet! It: 

  • Requires just 7 simple ingredients
  • Is decadently sweet with just a hint of warm spice
  • Features the perfect balance of smooth and crunchy textures
  • Comes together with zero baking for a quick and easy crowd-pleasing dessert. 

What Are Biscoff Cookies? 

Popularized by the Lotus brand, Biscoff cookies are a type of crunchy shortbread cookie. Typically eaten with a cup of coffee or tea, they’re golden brown and made with a standard base of butter and flour. 

However, unlike other simple, sweetened shortbread cookies, Biscoff cookies are given a boost of flavor with warm spices including cinnamon, ginger, nutmeg, allspice, and cloves. As a result, they’re sweet and buttery with added depth and just a small kick of spice. 

Is Biscoff the Same as Speculoos? 

Yes and no. Biscoff and Speculoos are super similar, and the names are often used interchangeably. However, they aren’t exactly the same things. 

For instance, as mentioned, Biscoff is the name for the shortbread cookie made by the Lotus brand from Belgium. Meanwhile, Speculoos is the generic name for a similar cookie whose origins can be traced back to Belgium and the Netherlands. 

As a result, there are very slight (almost undetectable) differences in the taste and textures of the cookies. However, they can almost always be used interchangeably in recipes. 

Ingredients You’ll Need

Using our ice box cake as inspiration, we kept the ingredient list for this Biscoff cake recipe super simple. Here’s everything you’ll need: 

  • Heavy Cream – This forms the base of the filling making it smooth, velvety, and sweet. 
  • Mascarpone Cheese – Used to add structure and a bit of tang similar to cheesecake. 
  • Biscoff Spread – This infuses the filling with cookie flavor so you get sweet sugar and warm spices in every bite! 
  • Sugar – Used to balance out the tanginess of the mascarpone cheese. 
  • Cinnamon – Adds extract depth, enhancing the Biscoff flavor. 
  • Vanilla Extract – Go for high-quality, pure vanilla extract. 
  • Biscoff Cookies – These form the base of the Biscoff cake, adding structure and irresistible crunch. 

How to Make A No-Bake Lotus Biscoff Cake 

Recipes don’t get easy than when they’re no-bake! This Biscoff cake is truly a lifesaver when you need to whip up a dessert fast. Just make sure you plan ahead and allow enough time for it to set! 

  1. Create the Filling. In a bowl, combine all the ingredients for the fluffy filling. Use a hand mixer or stand mixer to mix on low speed until they’re combined. Then, slowly increase the speed, beating the mixture until firm peaks begin to form. 
  2. Layer. Arrange a single layer of cookies in the bottom of a baking pan. Then, spread ⅓ of the whipped filling on top. Repeat, layering the ingredients until you have 3 layers of cookies and cream ending with a layer of cream. Sprinkle crushed cookies on top. 
  3. Chill. Cover the baking dish with plastic wrap, and refrigerate overnight. 
  4. Serve. Slice your Biscoff cake, and enjoy! 

Tips for Success 

  • Use High-Quality Ingredients. Because there are just a handful of items used in this Biscoff cake, you want to make sure they’re all the best of the best. Trust us, you can definitely taste the difference! 
  • Mix Well. Be sure to mix the ingredients for the filling completely, taking your time to ensure peaks form. Otherwise, your Biscoff cake will fall apart! 
  • Don’t Rush. We know it’s super tempting to give your cake a taste right away. However, you want to be sure to let it chill overnight! Not only does this allow all the flavors to fuse together but it also solidifies the layers, helping them hold together once sliced. 

How to Store and Serve

You want to make sure to store your Biscoff cake in the fridge overnight before serving. However, if you have leftovers or want to make it ahead of time, you can cover the dish with plastic wrap, and keep your cake stored in the refrigerator for up to 3 days

We do not recommend freezing this recipe as the cookies will become soft and the mascarpone filling will not thaw well. 

Tips for Slicing

To achieve clean, smooth slices of Biscoff cake we use a sharp, serrated knife. Then, be sure to wipe it clean with a warm cloth or clean paper towel between each slice. This makes it easy to pull the knife through the layers and prevents them from becoming cluttered with crumbs. 

Common Questions About Biscoff Cake 

Can I use peanut butter instead of Biscoff? 

Sure! Your cake will have a slightly different flavor, but it will still taste great. Just make sure your peanut butter is creamy. Chunky varieties won’t mix evenly. 

What is the best pan to use for this Biscoff cake? 

We recommend using an 8×8 square baking pan. 

How do I know when the cake is done? 

Since there is no actual baking required, there’s no risk of your Biscoff cake not being done. It simply won’t hold together if you remove it from the fridge too soon. As long as the filling is whipped until stiff peaks form and the completed cake chills overnight you shouldn’t have any problems! 

Can I use a different cookie? 

Absolutely! If you can’t find Biscoff cookies or just want to switch up the flavor, feel free to use any other hard cookie you like best. For example, Oreos, graham crackers, or plain shortbread cookies would all work great. 

More No-Bake Dessert Recipes

Looking for more crowd-pleasing treats that require no baking? Try out more of our favorite recipes below! 

A large square of Biscoff cake on a square plate.

No-Bake Biscoff Cake Recipe

5 from 1 vote
Author: Food Dolls
Servings: 12 servings
Prep: 10 minutes
Chill Time: 12 hours
Total: 12 hours 10 minutes
A cookie lover’s dream, this No-Bake Lotus Biscoff Cake is cold, creamy, decadent, and so easy to make!


  • 2 cups heavy cream cold
  • 6 ounces Italian Mascarpone cheese
  • 6 ounces Biscoff smooth spread
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/2 packages Biscoff cookies (about 48 cookies)


  • In the bowl of an electric mixer, add the heavy cream, mascarpone cheese, Biscoff spread, sugar, cinnamon, and vanilla. Mix on low speed to combine. Once smooth, increase the speed to medium-high. Beat until firm peak form.
  • In an 8×8 baking pan, add a single layer of Biscoff cookies, breaking them apart to fill in any gaps.
  • Spread ⅓ of the whipped mixture evenly on top.
  • Repeat, layering the cookies and filling until there are 3 layers of each, ending with a layer of cream.
  • Sprinkle crushed Biscoff cookies on top.
  • Cover the Biscoff cake with plastic wrap, and refrigerate overnight.
  • Slice and serve the next day!
  • Store covered in the fridge for up to 3 days.


Serving: 1serving | Calories: 326kcal | Carbohydrates: 17g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 33mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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  1. I have a cookout tomorrow and everyone loves the biscoff cookies. It all sounded awesome. I made the mixture and I’m not sure what happened. Used all fresh ingredients and it curdled.

    1. We’re sorry to hear this Erica! At what step did it curdle? It could have been that the ingredients were mixed too quickly. You’ll want to start on a very low speed and very gradually increase it once the ingredients are combined.

      Alia & Radwa

  2. Hi, I love biscoff cookies and the spread. I can’t wait to make this! Do I have to leave it in the fridge overnight or can it be for couple of hours if I’m going to make it te same day and want to eat later that day?