No-Bake Biscoff Cake Recipe
A cookie lover’s dream, this No-Bake Lotus Biscoff Cake is cold, creamy, decadent, and so easy to make!
Prep Time10 minutes mins
Chill Time12 hours hrs
Total Time12 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: biscoff, biscoff cake, biscoff spread, cake, dessert, no bake, no bake cake, no bake dessert
Servings: 12 servings
- 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.
2 cups heavy cream, 6 ounces Italian Mascarpone cheese, 6 ounces Biscoff smooth spread, 1/3 cup granulated sugar, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract
In an 8x8 baking pan, add a single layer of Biscoff cookies, breaking them apart to fill in any gaps.
1 1/2 packages Biscoff cookies
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