Description
When we talk about a No-Bake Biscoff Cookie Butter Lasagna, we are describing a multi-layered icebox cake that highlights the unique taste of Biscoff spread and biscuits. It is a modern “fridge cake” that relies on chilling time rather than heat to set. This makes it an ideal choice for the warmer months or for those busy holidays when your oven space is occupied by a turkey or a roast.
Ingredients
Scale
Cookie base:
- 250g Biscoff cookies (or speculoos biscuits), crushed
- 80g melted butter
Cream layer:
- 250g cream cheese, softened
- 1 cup heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1/2 cup Biscoff cookie butter (spread)
Biscoff pudding layer:
- 1 1/2 cups milk
- 1 packet vanilla pudding mix (or custard mix)
- 1/3 cup Biscoff cookie butter
Topping:
- Whipped cream
- Crushed Biscoff cookies
- Drizzle of melted cookie butter
Instructions
- Make the crust
Mix crushed Biscoff cookies with melted butter. Press firmly into a dish (8×8 or similar). Chill for 10–15 minutes. - Cream layer
Beat cream cheese, powdered sugar, and Biscoff cookie butter until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold into cream cheese mixture. - Pudding layer
Whisk milk with pudding mix until thickened. Stir in Biscoff cookie butter until smooth. - Assemble layers
Spread cream layer over crust. Add pudding layer on top. Smooth evenly. - Top & chill
Add whipped cream on top, drizzle with melted Biscoff spread, and sprinkle crushed cookies. - Set
Refrigerate for at least 4–6 hours (overnight is best). - Serve
Slice and enjoy chilled.
Notes
A creamy, layered dessert that combines the caramel flavor of Biscoff with a smooth, melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 slice
- Calories: ~420 kcal
Keywords: Biscoff Icebox Cake, Layered Cookie Butter Dessert, No-Bake Speculoos Lasagna, Biscoff Pudding Lush, Easy Cookie Butter Fridge Cake